Gingersnaps are my absolute favorite cookies.  I could eat them everyday to be honest.  There is a super cute bakery up in the Colorado Mountains that sells the best gingersnap cookies.  Their gingersnaps are literally the size of my head and capture the winter flavor perfectly.  I recently stopped by the bakery with a friend hoping for a sweet gingersnap cookie, however a little boy ordered the last one right before us.  Don’t worry, I didn’t steal the kid’s cookie or anything, but I was pretty bummed.   We ended up ordering a different flavor cookie, and I decided to experiment with my own gingersnap creations instead.  One of my favorite results was the Gingersnap Waffle recipe.  These waffles are not overly sweet, but they have a ton of flavor.  With so many spices in them as well, they are actually quite nutritious.  I like to serve these waffles with bananas, agave nectar and a dab of butter (margarine).  I hope you enjoy, and if you are ever in Colorado be sure to stop by the local Breckenridge bakery for a sweet gingersnap cookie.

  • 1 large Egg
  • 2/3 cup Milk (rice, almond, cow etc.)
  • 1 Tbls Canola Oil
  • 1 Tbls Molasses
  • 1 Cup Perfect Waffle Mix
  • 1/2 tsp Ginger
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/8 tsp Cloves

Prep: In a bowl, whisk together the egg, milk, oil and molasses.  In a separate bowl, whisk together the waffle mix and spices.  Slowly add the dry mixture to the wet mixture and whisk to combine.  Let the batter stand for 2-5 minutes.

Make: Pour the batter onto the hot waffle iron.  The waffles are done when light golden brown on edges, however consult your waffle iron for best results.