You might wonder why there isn’t a picture… unfortunately, I seemed to have lost the photos for this post and the next, so apologies for that!
You probably remember my post on cookie butter banana muffins last week. Well, I decided I would use the rest of my cookie butter in waffles. It was the most natural thing to do, right? In all seriousness, this recipe turned out great!
In Belgium, it is used as a condiment sometimes with waffles…or at least one of the Belgian waffle places here serves it as one (and it is run by an authentic Belgian!). Why not put it in the waffle itself? 🙂
- 2 chia eggs (2 tbsp ground chia + 5 tbsp water)
- 1/4 cup tapioca starch
- 1 and 1/4 cup flour
- 1/4 cup cookie butter
- 1 tbsp avocado oil
- 2 tbsp applesauce
- 1 tsp vanilla
- 1.5 cups buttermilk (1.5 tbsp lemon juice + almond milk to make 1.5 cups)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tbsp coconut sugar
In a small bowl, whisk the flour, tapioca starch, coconut sugar, baking powder, and baking soda together and set aside.
In a larger bowl, combine the chia eggs, oil, applesauce, vanilla, and butter”almond” milk together. Add the cookie butter and mix (you may need to melt this in the microwave).
Slowly add the dry ingredients to the wet until combined. Preheat and grease waffle iron, and use as instructed. Enjoy, perhaps with more cookie butter 🙂