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Chocolate Dipped Vanilla + Chocolate Waffle Cookies


Scale

Ingredients

  • For the sugar cookie dough:
  • Cashew cream:
  • 1 cup cashews (soaked in 4 cups water for at least 4 hours)
  • 1 teaspoon vanilla extract
  • 12 tablespoons maple syrup or agave nectar
  • 1 cup water (add more if needed)
  • For the sugar cookies:
  • 1 cup granulated or cane sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 1/2 cups all purpose flour (I used White Whole Wheat Flour from Hodgson Mill)
  • 1/4 cup cocoa powder
  • For the toppings:
  • 1 cup melted semisweet or dark chocolate (I used a combination of both, melted with about 1/4 cup almond milk)
  • 2 cups various nuts (I used pistachios, almonds, and pecans, chopped)

Instructions

  1. Prepare the cashew cream for each batch of dough by blending all ingredients together until smooth. Scrape from bowl of food processor, place in small bowl and set aside.
  2. For each set of dough:
  3. Combine all ingredients except for the cocoa powder for both types of dough in a large bowl of a stand mixer. Add in cashew cream mixing thoroughly. After dough comes together, remove half of the dough from bowl and set aside. With the remaining dough in the bowl, add in cocoa powder and mix until combined. Place both sets of dough (the vanilla and the chocolate) into separate bowls and refrigerate for at least 2 hours.
  4. To bake the cookies:
  5. Heat waffle iron to medium/medium high, thoroughly spraying with non-stick spray. For each waffle cookie, press together 1/3 cup vanilla cookie dough and 1/3 cup chocolate cookie dough. Press down waffle iron and cook the cookies until crispy on outside, about 3 minutes. Check cookies to ensure that they are not burning or sticking. As cookies are baked, set aside to cool on cooling rack.
  6. When cookies are cool, dip in melted chocolate and sprinkle with nuts. Set aside for at least an hour to allow chocolate to solidify. Store at room temperature for up to a week.