How to make maple syrup waffle cookies
Combine the dry ingredients: Add the cassava flour and baking powder together and sift to mix well.
Combine the wet ingredients: Add the 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 mixture and beat until no dry powder remains.
Cooked: Preheat the waffle iron and coat it generously with coconut oil. Pour a spoonful of biscuit dough into the waffle iron. Cook for three to five minutes or until golden brown.
Storage and freezing instructions:
To store: You can store your waffle biscuits in an airtight container at room temperature for up to two days. If you plan to store them for more than two days, refrigerate them to keep them fresh for up to a week. If you notice mold growing on the cookies or a strange smell, throw them away and make another one.
To freeze: Waffle biscuits freeze really well. Simply place them in a freezer-safe bag and freeze for up to two months. To defrost them, leave them on the countertop or in the refrigerator overnight. If you want to reheat them, bake them in the oven for five minutes at 350 degrees Fahrenheit.
