- Macros For Waffles with Toppings and All the Icing
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Calories:
480 -
Carbs:
29g -
Fat:
16g -
Protein:
57g
Ingredients
Ingredients for Waffles:
64g Golden Cookie Sandwich Protein Cookie Butter Powder
5g Baking Powder
1 Whole Large Egg
50g Egg Whites
Ingredients for Cookie Butter Icing:
24g Golden Cookie Sandwich Protein Cookie Butter Powder
30-40ml Cold Water
Other Toppings:
8g Mini Chocolate Chips
8g Crushed Peanuts
*If you don’t have Protein Cookie Butter Powder, no worries! Just substitute with the classic chocolate chip cookie butter!
Directions
For Protein Cookie Butter Waffles:
1.) Add your powdered cookie butter and baking powder into a bowl and mix (this will prevent clumping when we add the wet ingredients into this bowl)
2.) Add the whole egg and egg whites to a separate bowl and mix. Add these wet ingredient to your dry ingredients and mix in the best you can. Let sit for 10-15 minutes to help the batter set.
3.) Preheat your mini waffle makers (I use the Dash Mini Waffle Maker) and make up your waffles! I actually have two of them because each one is only $9.99 on amazon!
4.) Now it’s time to cook up all your waffles! So when cooking these, they will cook super fast! 60-90 seconds per waffle is my recommendation. Anything longer, you’ll run the risk of a super dry waffle. Once done, add them to the cooling rack to make sure they don’t get soggy before you eat them!
For Protein Cookie Butter Icing:
1.) Take your Powdered Protein Cookie Butter and add to a bowl and mix to avoid clumping. Then add in 10ml of cold water and mix. Repeat the addition of water and mixing process 3-4 times till you have a nice icing like consistency. Add to freezer for 10 minutes to help it thicken up a bit more.
Pro-tip with Icing: Add icing to ziplock bag, cut off the tip and that’s how you can add this on top like an icing!