Dairy-Free Waffle Cookies
Delightfully crispy on the outside and soft on the inside, these Dairy-Free Waffle Cookies are the perfect fusion of waffles and cookies for a unique, crowd-pleasing treat! Made with melted coconut oil, cane sugar, and unsweetened almond milk, this recipe is completely free of dairy, making it a fantastic option for those with dietary restrictions or anyone looking for a vegan-friendly indulgence. With the option to add dairy-free chocolate chips for a decadent twist, these waffle cookies come together in just 25 minutes for a quick and delicious dessert or snack. Whether you're serving them fresh from the waffle iron or saving them as a grab-and-go treat, this versatile recipe is ideal for breakfast, brunch, or anytime cravings. Plus, it’s an easy way to bring warmth and sweetness to your table with minimal effort—perfect for busy days and special occasions alike.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Coconut oil (melted)
- 0.75 cups Cane sugar
- 2 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk (or any non-dairy milk)
- 2 large Eggs
- 0.5 cups Dairy-free chocolate chips (optional)
Instructions
Preheat your waffle iron according to the manufacturer's instructions.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the melted coconut oil and cane sugar. Mix well until the sugar starts to dissolve.
Add the eggs to the coconut oil and sugar mixture and whisk until fully incorporated.
Stir in the vanilla extract and unsweetened almond milk, ensuring the mixture is smooth and uniform.
Gradually add the dry flour mixture into the wet ingredients, stirring until fully combined. Be careful not to overmix; stop as soon as the batter is smooth.
If desired, fold in the dairy-free chocolate chips for added flavor and texture.
Scoop about 1 to 1.5 tablespoons of batter onto the waffle iron for each cookie and close the lid. Cook for 2–4 minutes, or until the waffle cookies are lightly golden and cooked through. The exact cooking time may vary based on your waffle iron.
Carefully remove the waffle cookies using a fork or tongs and transfer them to a wire rack to cool.
Repeat with the remaining batter until all the waffle cookies are made. Serve warm, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 228.4 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 338 mg | 26% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
