While some people go for “tall, dark and handsome” or “loves buying gifts that come in pale blue boxes and white ribbons,” I fell for “I can cook you dinner.” Swoon! So when a certain significant other became enamored with the idea of having a waffle maker about a year after we started dating, I eventually caved and bought him one with my first real paycheck. It also probably didn’t hurt that I was heavily bribed with promises of fresh, homemade waffles every weekend…
Looking back, it was a good choice – we do end up making waffles pretty often (and um…”his” waffle maker became mine when I “borrowed’ it a year and a half ago and haven’t gotten around to returning it…). The only drawback? It’s a huge pain to clean! The thing has been sitting on my counter for two weeks from when we last made (cinnamon oatmeal!) waffles. So I figured I’d put it to use (aka put off cleaning it some more), and try out this recipe from my favorite healthy cooking website, EatingWell.
I made a few small edits to cut down the calories (more room for the mango ice cream bars I ate while baking!), and added a few tweaks:
1/4 cup unsalted butter
2/3 cup granulated sugar (I replaced 3/4 of it with splenda granulated sugar with fiber)
1 cup whole wheat flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon instant coffee (optional – it brings out the flavor of the chocolate)
1/4 teaspoon nutmeg
2 large eggs (I used egg beaters)
1 teaspoon vanilla extract
2 tablespoons canola oil
For the topping
1/4 cup confectioner’s sugar
2 drops of peppermint extract
2 teaspoons (ish) of water
Extra confectioners’ sugar, for dusting
(makes 24 cookies)
Soften the butter – either leave it out on the counter for an hour until it’s a little squishy, or stick it in the microwave on defrost for 1 minute or until it gives easily when you poke it. Cream it with the sugar – either with a mixer, or use a fork to incorporate them in a bowl. Add in the eggs, oil and vanilla extract. Fair warning – if you’re using splenda as a sugar replacement, the mix doesn’t mix fully – in fact, it looks pretty gross, like chunky soup (Bear with it, it gets prettier).
In a separate bowl, whisk together the flour, cocoa powder, instant coffee, and nutmeg, and add this to the butter/sugar/egg mix. It’ll be a fairly thick batter (somewhere between cake batter and cookie dough), and look like this:
Power up your handy waffle maker, and when it’s heated and ready to go, scoop rounded tablespoons of dough onto the plates. Close the cover, and let it do its magic for about 1-2 minutes on medium heat. Take them out of the waffle mold (I found chopsticks are perfect for this), and let them cool a little.
In a small bowl, mix together the powdered sugar, peppermint extract, and enough water to make it a slightly runny consistency. Drizzle the mini cookies with the peppermint glaze, and serve!
If you don’t want to bother with the glaze, you can also just dust the cookies with powder sugar – or leave it plain. You can also add whatever fillings you crave – mini chocolate chips (the big ones won’t work as well since the cookies are so small), walnuts, flakes of gold, whatever.
For one cookie with peppermint glaze: 57 calories, 3g fat, 5mg cholesterol, 0.3mg sodium, 1.2mg potassium, 7g carbohydrates, 1.2g protein.