Ingredients
Equipment
Method
- Begin by preheating your mini waffle maker according to the manufacturer's instructions. Once heated, lightly grease the surfaces with butter or a cooking spray to prevent sticking.butter or cooking spray
- In a medium-sized mixing bowl, crack the large egg. Add the vanilla extract and if you're opting for a touch more sweetness, stir in the granulated sugar. Whisk these ingredients together until they are well combined and slightly frothy.1 large egg, 1/4 teaspoon vanilla extract, 1 teaspoon granulated sugar
- To the wet ingredients, add the shredded mozzarella cheese, almond flour, cocoa powder, baking powder, and crushed Oreo crumbs.1 cup shredded mozzarella cheese, 2 tablespoons almond flour, 1 tablespoon cocoa powder (unsweetened), 1/2 teaspoon baking powder, 2-3 Oreo cookies finely crushed
- Gently stir all the ingredients in the bowl together until a thick, homogenous batter forms. Be careful not to overmix; just ensure everything is incorporated.
- Spoon about 2 to 3 tablespoons of the batter onto the preheated and greased mini waffle maker. Spread the batter evenly to cover the surface, but avoid overfilling. Close the lid and cook for approximately 3-5 minutes, or until the chaffles are golden brown and cooked through.
- Carefully remove the cooked chaffle from the waffle maker. Place it on a wire rack to cool slightly. Repeat the spooning and cooking process with the remaining batter.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze for up to 1-2 months.