Easy To Make Stroopwafel Recipe - How to Make Stroopwafel Dutch Cookie

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

syrup

🥗Healthier: honey

💰Cheaper: maple syrup

Honey is a natural sweetener with a distinct flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal provides a vegan binding alternative.

Sieve all the dry ingredients: all-purpose flour, cinnamon powder, sugar, and instant yeast.

Add milk and egg to the dry ingredients and knead the mixture.

Melt butter and add it to the dough, kneading again.

Let the dough rest for about one hour.

While the dough is resting, make the caramel filling: heat sugar in a saucepan until it reaches an amber color.

Add warm cream to the caramel while stirring.

Add some butter and a pinch of salt to the caramel mixture.

Pour the caramel into a piping bag and set aside.

Divide the dough into 20 balls, each weighing 20 grams.

Preheat the waffle cone maker to medium-high heat.

Place a ball of dough inside the waffle cone maker and press until it's thin.

Cook the dough for about 20 to 25 seconds or until golden brown, while still pressing.

Remove the cookie from the waffle cone maker while it's still warm and cut it with a 7 centimeter round cutter.

Pipe some caramel on top of one cookie and place another cookie on top, pressing lightly.

If caramel leaks out from the sides, scrape it with a spoon or spatula.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens