I’ve been meaning to make these cooking for a few weeks, but I had to think about the ingredients. They had to be vegan and gluten free. I got the idea on cooking cookies in a waffle maker a few weeks ago when I shared, on my Facebook page, a post showing the technique. I just thought it was a fun and quick way to make them without waiting for them to come out of the oven.
I just had to figure out a recipe that could give good results. Something I can suggest is not to use coconut oil. It sticks! 🙂 I also used a belgian waffle maker, so they were a bit thicker than if a used a regular one. That’s probably why they were tender in the inside.
Preparation time: 15 minutes
Cooking time:4-5 minutes/ 4 waffles
Makes: 12 waffles
- 2 tbsp. (30ml) flax seeds
- 6 tbsp. (90ml) of water
- ½ cup (125ml) of organic chocolate chunck
- 4 tbsp. (60ml) of organic sunflower oil (+ more for the waffle maker)
- ¼ cup (62.5ml) of maple syrup
- ½ cup (125ml) of organic amaranth flour
- ½ cup (125ml) of tapioca starch
- ¼ tsp. (1.25ml) of baking powder
- ¼ tsp. (1.25ml) of baking soda
- Preheat your waffle maker
- In a small bowl, combine the flax seeds and the water and set aside for 10 minutes.
- In a small pot, melt the chocolate with the sunflower oil. Let it cool for 5 minutes.
- In a medium bowl, mix the amaranth flour, the tapioca starch, the baking powder, the baking soda and the salt.
- Incorporate the melted chocolate and the grounded flax seeds mix.
- Grease the surface with some oil so it doesn’t stick.
- Put about 1 tbsp. of batter per cookie in each sections.
- Cook them in the oven for about 4-5 minutes.
- Remove them and let them cool a bit on a wire rack, they will get crispy as they get colder.