Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp each: cinnamon, nutmeg
- 1 tsp ginger powder (or 1 Tbsp candied ginger)
- 1/2 cup vanilla greek yogurt
- 1/4–1/3 cup vanilla almond milk, unsweetened
- 1 Tbsp molasses
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp extra sweetener of choice (optional, can use stevia drops, maple syrup, brown sugar, etc)
Cookie Butter Glaze
- 2–3 Tbsp cookie butter, melted
- 2–3 Tbsp almond milk
- 1 Tbsp greek yogurt
Toppings
- Chocolate chips
- Greek Yogurt
- Graham cracker crumbs
Instructions
- Combine dry waffle ingredients. In a separate bowl whisk together wet ingredients. Pour wet into dry and mix until well combined. Dispense batter into waffle maker according to its directions. Mine takes about a 1/4 cup of batter for each ring.
- While waffles are cooking, prepare cookie butter glaze. Melt cookie butter for a few seconds in the microwave. Then mix in greek yogurt. Add in almond milk, 1 Tbsp at a time. You don’t want it to be runny, but not too thick either. It should have the consistency of a glaze.
- Once waffles are ready, layer with desired toppings (highly recommend chocolate chips and greek yogurt) and pour cookie butter glaze over. Enjoy!