Stroopwafels

You'll get about 8 stroopwafels (16 halves) when using 1 teaspoon of batter for each half of the stroopwafel.

If they get moist while sitting out (which can happen when you use honey), you can add them to a dehydrator or warm oven for a few minutes. Maple syrup makes a crunchier waffle, and maple sugar even more crunchier.

I recommend getting a waffle cone maker or pizzelle maker for this recipe. You can use a waffle iron in a pinch and flatten the waffles while they're hot out of the waffle iron.

For the waffle cone maker setting: Find a setting you like and then time it and use that time for the remaining cookies. For example, my setting was middle or medium darkness for 2 minutes with 2 separate 1 teaspoons of batter.

If the waffle cookies are sticking, add a slight bit of coconut oil to the top and bottom surface; a non-stick surface does wear out eventually, so if that's the case it's time to get a new waffle cone or pizzelle maker.

For stroopwafel fillings: I usually use a mild creamy honey and just a small amount is enough to seal the 2 waffle cookies together. You can also try warm chocolate, caramel, nut butter, and even jam.

Here are my current creamy honey favorites: Wild Raw Gold Honey and OneRoot Canadian Raw Honey.

My dairy-free caramel recipe is below as well. Enjoy!

Servings: stroopwafels (16 waffle cookies)

Calories: 101kcal

Equipment

1 waffle cone maker or pizelle maker

Ingredients

⅔ cup blanched almond flour
¼ teaspoon salt
4 tablespoons egg whites ¼ cup or about 2 large egg whites
2 tablespoons maple syrup or honey, maple sugar or other granulated sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract

Instructions

Preheat your waffle cone maker, or pizelle maker.
Add the flour and salt to a bowl and whisk to blend.
Add the remaining wet ingredients and blend well. You can also pulse the batter in a food processor to blend really well.
Add 1 teaspoon for a small stroopwafel, or 1 tablespoon for a larger stroopwafel.
Continue making waffle cookies until you used up all the batter.
Cool the cookies and use about ½ teaspoon or so of creamy honey, caramel, or other filling to seal 2 waffle cookies together.
Store sealed for a few days,or in the refrigerator for several weeks.

Nutrition