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.