Recipe by annh53182
From BitterSweet Blog Use your waffle iron to make cookies!
Top Review by cloudy1
What a mess. they stuck to the waffle iron, made it hard to clean. and yes, i am an experienced cook, it was well sprayed, hot enough, etc.
the second round didnt stick, but even so, they really didnt taste all that good. Not horrible, but you couldnt even taste the pumpkin, just the cinnamon and oatmeal.
i was really disappointed
- 1⁄2 cup canola oil
- 1⁄2 cup dark brown sugar, Packed
- 1⁄2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1 pinch ground nutmeg
- 1 teaspoon vanilla extract
- 3⁄4 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 2 tablespoons soy coffee creamer
Directions See How It's Made
- Begin heating up your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Stir in the flour, baking soda, and salt. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to overbeat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter.
- Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 – 5 minutes, depending on your waffle iron, until golden brown all over.
- Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired.
- Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.