How to Make Maple Syrup Waffle Cookies
Combine the dry ingredients: Add the cassava flour and baking powder together and sift to mix well.
Combine the wet ingredients: Add eggs and maple syrup together and beat until well combined. Add the vanilla and coconut oil and beat again. Add the cassava flour mixture to the coconut oil mix and beat until no dry powder is left.
Cook: Preheat the waffle iron and coat it generously with coconut oil. Scoop one tablespoon of batter into the waffle iron per cookie. Cook for three to five minutes or until golden brown.
Storing and Freezing Instructions:
To Store: You can store your waffle cookies in an airtight container at room temperature for up to two days. If you intend to keep them for more than two days, store them in the fridge to keep them fresh for up to a week. If you notice any mold growth on your cookies or a strange smell, throw them out and make a fresh batch instead.
To Freeze: Waffle cookies freeze really well. Simply put them in a freezer-safe bag and freeze them for up to two months. To defrost, leave them on the countertop or in the fridge overnight. If you want to reheat them, bake them in the oven for five minutes at 350 degrees Fahrenheit.