Maple Syrup Waffle Cookies

By Jess

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These maple syrup waffle cookies are so easy to make and ridiculously good! Here's how to make them.

Waffle Cookies

Waffle Cookies

How to Make Maple Syrup Waffle Cookies

Combine the dry ingredients: Add the cassava flour and baking powder together and sift to mix well.

Waffle Cookies

Combine the wet ingredients: Add eggs and maple syrup together and beat until well combined. Add the vanilla and coconut oil and beat again. Add the cassava flour mixture to the coconut oil mix and beat until no dry powder is left.

Waffle Cookies

Cook: Preheat the waffle iron and coat it generously with coconut oil. Scoop one tablespoon of batter into the waffle iron per cookie. Cook for three to five minutes or until golden brown.

Waffle Cookies

Storing and Freezing Instructions:

To Store: You can store your waffle cookies in an airtight container at room temperature for up to two days. If you intend to keep them for more than two days, store them in the fridge to keep them fresh for up to a week. If you notice any mold growth on your cookies or a strange smell, throw them out and make a fresh batch instead.

To Freeze: Waffle cookies freeze really well. Simply put them in a freezer-safe bag and freeze them for up to two months. To defrost, leave them on the countertop or in the fridge overnight. If you want to reheat them, bake them in the oven for five minutes at 350 degrees Fahrenheit.

Waffle Cookies

More Good Waffle Recipes:


    • 1½ cups cassava flour
    • 2 tsp baking powder
    • 3 eggs, room temperature
    • ¾ cup maple syrup
    • 1/3 cup melted coconut oil plus extra for greasing
    • 1 tsp pure vanilla extract


  1. Combine the cassava flour and baking powder and set aside.
  2. Add the eggs and maple syrup and beat with an electric mixer until well combined.
  3. Add the coconut oil and pure vanilla extract and beat to combine.
  4. Add the flour mixture and mix to combine.
  5. Preheat the waffle iron and coat it generously with extra coconut oil.
  6. Pour one tablespoon of batter per cookie.
  7. Cook for 3-5 minute or until golden brown.


Serving Size





Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes


Consistency matters: Pay attention to the batter’s thickness. Adjust with extra cassava flour if it is too runny, or add a bit of almond milk or water if it is too thick. Only add one teaspoon of cassava flour at a time to prevent the batter from becoming too thick while adjusting the consistency. Do the same when adding almond milk or water.

Preheat and grease: Preheat the waffle iron to ensure proper cooking times, and generously coat it with extra coconut oil to prevent sticking.

Spoon measurement: Use a tablespoon to measure the batter for each cookie. This ensures a uniform size and even cooking.

Room temperature eggs: Keep your eggs at room temperature for at least a day before using them to improve how they blend with the other ingredients.

Storage tip: Store leftovers in an airtight container to maintain freshness. Briefly warm them in the oven for a delightful, just-baked taste.

Experiment with flours: Feel free to experiment with alternative flours for different textures and flavors. Flours to try include almond flour, coconut flour, tiger nut flour, and tapioca flour.

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Ask a Question 

  1. I made these today and they were excellent. My batter didn’t seem to be as wet as yours. Any idea where I may have messed up? Is there anything to sub for the coconut oil? Like applesauce or anything?

  2. Can you add cinnamon or any other ideas to this batter?

    I make this all the time. I was also thinking to swap the vanilla for almond extract?

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