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This cookie is so much fun to make. It doesn’t take much to excite me. All I need is a mini-waffle machine, cookie dough and a piping bag! A few weeks ago I made some full-sized raw waffles which I just loved. Of course this sparked my interest in checking out other waffle makers. And what did I find? Mini Waffles! I found an adorable mini-waffle machine on Amazon. If you are interested in one, you can find it here. I also recommend checking out your local used stores for different waffle machines. I usually don’t purchase used electric items but in this case, if the cord is missing ~ who cares, if the machine doesn’t work ~ who cares, if the power goes out ~ who cares! We’re making raw here!
Now, you don’t have to have this waffle machine in order to make these sandwich cookies. You can roll the dough into small balls and flatten them into small round discs. I also used my Fat Daddios piping bag and tips, which is made out of silicone. I love it, and I am no stranger to piping bags. Over the years, I have owned many different ones and I love this one the most. It is strong, it stretches, it is easy to handle and best of all… it washes up very easily! If you don’t have a piping bag, I recommend this small investment. But as always, you can make these cookies without a piping bag simply by using a Zip-lock bag with s snipped off corner.
Ok, so enough about all that. The real question that you’re wanting to ask it is what is the texture and flavor like?! First and foremost, it is scrupulous! The cookie is firm and chewy, not hard and crunchy. If using the mini-waffle machine, the imprinted pattern on both sides of the cookie is a great look and texture. The little divots create small pockets that lock onto the Maple Pumpkin Butter Spread and make it the perfect sandwich cookie! The flavor is surely that of a true ginger cookie, spicy and sweet but not over-powering. The butter spread in the center is devilishly good. Did you grow up eating Oreo cookies? Where you pull the chocolate cookies apart and expose the sugary cream in the center? Same concept here but oh so much better! Pull those cookies apart and lick the butter spread right off, then dip the cookies in nut milk. Oh yum! If you are new to this concept, let me help you out…
Part 1 ~ Dip your Ginger Pumpkin Spice Waffle Sandwich Cookie in ice-cold nut milk. This will soften the cookie outside so that when you bite off a piece, the whole thing will melt in your mouth. New to dunking cookies? No fear, I will support you 100% throughout the process. If you have patience and wish to separate your sandwich, skip the following steps and move on to Part 2. There is a technique for everyone!
Part 2 ~ Twist it gently to open it and hold the two pieces in your hands.
Part 3 ~ Feeling adventurous? Dip your cookie in ice cream...to be more precise… Raw Pecan Cranberry Pumpkin Ice Cream!
yields 34 (1 Tbsp) sized cookies
I apologize for the blurry photos. I was really struggling with shooting around the plastic wrap. No matter what I did, the glare got the best of me.
I almost didn’t use them but I really wanted you see what I did so if you back up about 5 feet from your computer screen,
squint your eyes and hop on you left foot, it will come into focus. haha
Photo above ~ Place plastic wrap over the waffle form. Using the 1 Tbsp cookie scoop, create cookie balls in the palm of your hand and press
them in the waffle form. Cover with a second piece of plastic wrap and press the lid down, leaving the waffle imprint.
Gently lift out and trim the excess off from around the edges and place on the mesh screen from the dehydrator.
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