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

1. Preheat your waffle maker
2. In a small bowl, combine the flax seeds and the water and set aside for 10 minutes.
3. In a small pot, melt the chocolate with the sunflower oil. Let it cool for 5 minutes.
4. In a medium bowl, mix the amaranth flour, the tapioca starch, the baking powder, the baking soda and the salt.
5. Incorporate the melted chocolate and the grounded flax seeds mix.
6. Grease the surface with some oil so it doesn’t stick.
7. Put about 1 tbsp. of batter per cookie in each sections.
8. Cook them in the oven for about 4-5 minutes.
9. Remove them and let them cool a bit on a wire rack, they will get crispy as they get colder.