I had to give this one a go with my WAFFLE CONE GRANOLA BUTTER and I was not disappointed! I’m not sure how only three ingredients can make a cookie like it does, but I’m here for it! If you want to make up some of my PALEO WAFFLE CONES so you have a few shards on hand to garnish these with, it’s a fun visual element! My Waffle Cone Granola Butter is made using my WAFFLE CONE GRANOLA in collaboration with Nana Joes Granola!
I have had the best time creating recipes using my WAFFLE CONE GRANOLA in so many tasty creations. I am hoping that you’ve enjoyed not just nibbling on the granola clusters, but in recipes. A couple of my favorites are my Key Lime Pie Mocktail or the Frozen Passion Fruit Mousse – truly so scrumptious.
In recent years, I’ve been sharing most of my recipes over on FoodSocial – a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance.
3-Ingredient Waffle Cone Granola Butter Cookies
Course: DessertDifficulty: Easy6
servings20
minutes10
minutesOne of the easiest cookie recipes you can stir together!
Ingredients
1/2 cup Granulated White Sugar, can sub maple sugar
1 whole Egg
1 cup Waffle Cone Granola Butter
optional garnish
2 – 3 tsp Granulated White
Directions
- Prepare two standard baking sheets by lining with parchment paper and set aside.
- In a medium sized mixing bowl, whisk the sugar and egg until well combined and lighter in color.
- Add about half of the waffle cone granola butter and whisk again to fully incorporate into the sugar/egg mixture.
- Add the other half of the waffle cone granola butter and stir with a spoon or spatula to fully combine. Scoop dough onto prepared baking sheets approximately 2” apart, you should get 10-12 cookies. See note below for the cookie scoop I used. Sprinkle the top of each dough ball with sugar and add waffle cone shards (if using) – then refrigerate for 20-30 minutes. While dough balls chill, preheat your oven to 400°.
- Remove trays from the refrigerator and bake in a preheated oven for 9-10 minutes or until the edges start to have a lovely golden brown color.
- Remove baking sheets from the oven and if you want to take a glass and carefully swirl the warm cookie into a perfectly round shape, now is your moment. Certainly not required, but this trick is great for uniformity. Allow the cookies to cool on the baking sheet completely.
- Once cool, remove to a cooling rack or serving platter. These do freeze well, so you can make ahead and take out when you’re ready to enjoy.
