Shortbread Cookie Waffles (Blind Spot Monthly Series)

Shortbread Cookie Waffles (Blind Spot Monthly Series)

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My family does not have many traditions, but when it comes to Christmas, we always conduct our morning the same way.

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We sleep in.  That’s right.  We don’t rush to the tree at three o’clock in the morning to open presents.

When we finally pull ourselves from our warm beds, we cook a delicious breakfast of bacon, potatoes, fresh fruit, and homemade waffles.

We eat together, do the dishes, and (finally) open presents one at a time.

I associate Christmas with homemade waffles, but a lot of people consider December the month of cookies.

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Friends exchange cookies as presents.  Because of family traditions, children decorate sugar cookies to look like Christmas trees and snowmen.  Families bake cookies for Santa on Christmas Eve.

In celebration of Christmas, I combined these two Christmas treats and created…

shortbreadwaffle

Ingredients

  • 1/4 cup whole wheat flour
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 1/4 banana, mashed
  • 1/4 tbs honey
  • 1/3 cup milk
  • 1/4 tbs coconut oil (melted)
  • 1 tbs Blind Spot Shortbread Cookie blended nut butter

Directions

  • Whisk dry ingredients (flour, baking powder, and salt) together in a small bowl
  • In a food processor, combine wet ingredients (banana, honey, milk, oil, and nut butter).
  • Stir wet ingredients into dry ingredients
  • Preheat waffle iron and coat with nonstick spay. Pour batter into prepared iron and cook 1.5 – 2 minutes.
  • Top with the Oatmeal Artist’s Chocolate Sauce and sprinkles.
  • Eat and enjoy (or leave out for Santa)

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2 thoughts on “Shortbread Cookie Waffles (Blind Spot Monthly Series)

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