3-Ingredient Waffle Cone Granola Butter Cookies (Edit recipe)

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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 garnish! My Waffle Cone Granola Butter is made using my WAFFLE CONE GRANOLA in collaboration with Nana Joes Granola!

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PREP TIME

10 minutes to 20 minutes

COOK TIME

9 minutes to 11 minutes

INGREDIENTS

6

Serves: 6-8

Ingredients

.5 cup Granulated White Sugar, can sub maple sugar
1 whole Egg
1 cup Waffle Cone Butter (click for recipe)

optional garnish

2 - 3 tsp Granulated White Sugar, can sub maple sugar
Paleo Waffle Cones (click for recipe), shards from a few cones

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

I use a #40 (18/8) size cookie scoop for these cookies, the perfect sized cookie over here!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	69
Fat:	0 g
Carbohydrates:	17 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated for total recipe.