These delectable little cookies are so delicious, but the storebought ones are loaded with sugar and other inflammatory ingredients including processed flours and emulsifiers.
It is super easy to make these yourself at home. The only fancy equipment you need is a waffle cone iron which you can purchase for relatively cheap and can be used for many other fun recipes including waffle ice cream bowels!
Ingredients for caramel:
1/3 cup butter
1/3 cup honey
1/4 tsp sea salt
Ingredients for cookie:
2 eggs
2 tbsp coconut oil, melted
2 tbsp honey
3/4 cup almond flour
1/4 tsp salt
Coconut oil spray for cooking
Directions:
Place ingredients for caramel in a small pan on medium heat. Heat until mixture begins to bubble. Continue to heat while stirring frequently for 5 minutes. Turn heat to lowest setting to keep caramel warm while you make the cookies.
Preheat your waffle cone iron to a medium heat.
Whisk all ingredients for cookies together in a bowl.
When waffle iron is ready, spray the surface with coconut oil and place 1-2 tbsp of batter in the middle. Close the lid and cook for 45-60 seconds until golden brown.
Use a spatula to remove the waffle and place it on a plate.
Spoon 2 tbsp of caramel mixture on one cookie and spread around the cookie with a spoon. Place another cookie on top and enjoy!! They should be kept in the fridge to harden the caramel.
*These will be chewier than the traditional stroopwafel (which is still delicious!) but if you desire a crunchier cookie texture, you can place these on a baking tray and place in the oven on the lowest heat setting for 1 hour.
