Sunflowers and Maple-Pecan Chocolate Chip Waffle Cookie Recipe


1 cup gluten-free all-purpose flour

3/4 cup finely ground gluten-free oat flour (see notes)

1/4 cup buckwheat flour

1/2 cup finely ground pecans (see notes)

1 teaspoon xanthan gum

1/2 teaspoon baking soda

3/4 teaspoon salt

1/4 cup plus 3 tablespoons granulated sugar

1/3 cup plus 1 tablespoon maple syrup

1 large egg

1 tablespoon vanilla extract

6 tablespoons unsalted butter, melted

1 cup semisweet chocolate chips

Preheat your waffle iron.
In a large mixing bowl, combine the gluten-free AP flour, gluten-free oat flour, buckwheat flour, ground pecans, xanthan gum, baking soda and salt.
In another large mixing bowl, combine the sugar, syrup, egg and vanilla, and mix until smooth.
Make a well in the center of the dry ingredients and gradually incorporate the wet ingredients. Mix only until you have a smooth, even blend, with no dry spots.
Fold in the chocolate chips.
Once your waffle iron is preheated (most have a light that goes off when it’s ready), use a spoon to drop about 1 tablespoon of batter onto the hot iron. I use a 1-1/4-inch cookie scoop for this and it’s perfect. I can fit two on each side of my waffle iron, you might be able to fit more or less. The cookies will spread a lot, but if the edges meet, they should easily separate. Close the lid and open when your waffle maker indicates they’re ready (again, usually a light goes off).
When they’re done, open the lid and let them sit for about 30 seconds, and then use a rounded knife or small wooden spatula to very gently lift them off of the iron. (A non-stick waffle is the best for this recipe.)
As you remove the cookies, place them on a baking rack to cool them completely.