Makes about a dozenIngredients:
1 flax egg ( 1 tbs flax seed meal to 2.5 tbs water)
½ cup melted butter (butter substitute, I used nuttalex )
¼ cup cacao or coco powder
½ cup brown sugar
1 cup hemp protein powder or hemp flour
½ cup plain flour
½ tsp baking powder
1 tsp peppermint essence
Sugar for dusting dough (optional)
Chocolate fudge sauce
½ cup melted coconut oil
½ cup smooth peanut butter
1 tbs maple syrup (or sticky sweetener of choice)
2 tbs cacao or coco powder
Pinch of salt
A dash of vanilla essence
Heat waffle iron ahead of time. Mix flax egg up and let sit for about 5 minutes. Then mix in melted butter and peppermint essence and sugar.
In a separate bowl combine the remaining dry ingredients. Then gradually mix the dry into the wet mixture. When it’s combined fully it should be a very soft dough.
Make sure your waffle iron has had a brush of oil of some sort so they don’t stick.
Drop a heaping tablespoon of batter onto waffle iron. I fit about 4 cookies in at a time. But that will probably depend on the size of your iron, so see how many you can fit.
I sprinkled a little extra sugar on the top before cooking, so the cookies would caramelise in the iron a bit more. But that step is totally optional.
Close the waffle iron and cook for 1-2 minutes or until golden brown. Remove and transfer waffle cookies to wire rack.
While they cool you can make to chocolate fudge sauce. Just mix all the ingredients together and done. Make sure your cookies cool completely before dipping into the fudge sauce.
They are delicious without the sauce too but I think the extra chocolate is that much more delish.
Eat immediately or store in the fridge. The fudge sauce will harden up nicely in the fridge.
They will keep OK for about a week. But I will be surprised if they last that long.