Chocolate Oatmeal Waffle Cookies

I have a habit of printing recipes that I see or ripping out from magazines, ones that maybe I’d like to try, adapt, or use for inspiration. Sometimes, those recipes end up in the black hole of folders in our kitchen. A few nights back, I opened up the folders and started clearing. No point in keeping ones with ingredients Alistaire cannot eat. One fluttered out, a recipe from Camilla, of Power Hungry. How had I let this one disappear? She is a favorite author of mine, and has brought out a number of cookbooks: Camilla V. Saulsbury Books.

The premise was using a waffle maker to quickly have hot cookies. I am sure this recipe languished so long because I was skeptical that a waffle iron would make cookies. Hmmm, maybe I should have just tried it! But one does have to skeptical of anything made popular by Pinterest (using waffle irons to cook things).

I will be making these again, and trying it with my favorite gluten-free flour blend as well, so that Alistaire can try them as well.

Chocolate Oatmeal Waffle Cookies

Ingredients:

• ¼ cup ground flaxseed meal
• ½ cup water
• 1/3 cup grapeseed or olive oil
• ½ cup brown sugar, packed
• 1 tsp pure vanilla extract
• 1½ cups fashioned oats
• ¾ cup all-purpose flour
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ cup dark chocolate chips, cold

Directions:

Preheat a belgian-style waffle maker to highest setting.

Mix flaxseed meal and water together, let sit for minutes. Beat with a fork until thickened.

In a large mixing bowl, whisk oil and sugar together, add in flaxseed mixture and vanilla, whisk until smooth.

Stir oats, flour, baking soda and salt together, add to wet, stir until mixed. Fold in chocolate chips.

Spray the grids of the iron lightly with oil, drip heaping Tablespoons of dough into each section (a 1 Tablespoon Disher helps). Drop lid down and let cook for about 3 minutes, depending on your machine and how fast it cooks. Open, pop out onto a cooling rack. Repeat until done.

Makes about 2 dozen.