As I have explored the internet I have seen waffle cookies several times. I thought it would be fun to try my hand at it. For my first attempt, I used peanut butter cookie dough and my family’s reaction was divided. My daughter and I both thought the cookies were too crunchy, but my husband and sons liked them. I thought about giving up on the idea, but then I remembered that my frosted pumpkin cookies are very moist and might do well in the waffle iron.
I modified my pumpkin cookie recipe and added white chocolate chips. They came out of the waffle iron slightly crisp on the outside and soft on the inside. I’m so glad I didn’t give up on this cookie making method!
You can find my recipe for Gluten-Free Pumpkin White Chip Waffle Cookies at Gluten-Free Flavor Full.
If any on the cookie gets stuck on the waffle iron, use a basting brush to brush it off.
For more tips visit Kitchen Tip Tuesday at Tammy’s Recipes.
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