Feb 5, 2022

Stroopwafels

Stroopwafels are the much loved Dutch street food you can easily make at home.

One of the yummy street foods found when roaming the towns and cities in Holland are stroopwafels, a waffle-cone-like cookie sandwiched with a sweet filling. Though most popularly known as stroopwafel, which is sandwiched with syrup, other varieties are also available. They are known as honingwafels when using honey, and stroopkoeken when using caramel filling.

These delicious cookies were first made in the Dutch city of Gouda (yes, home of Gouda cheese!), but are now available internationally. My version can be made gluten-free, dairy-free, and sugar-free, making them perfect for ovo-lacto vegetarians. If none of these are a concern, alternate ingredients are listed below.

A special iron is needed to make stroopwafels (pictured above). The same iron used to make waffle cones. The plate is a simple, shallow grid, not the same as Belgian waffles.

Rather than using syrup when serving, my preference is a light drizzle of honey, or my vegan salted caramel sauce!

Ingredients

(Makes 8 servings | Serving size = 2 waffles)

1 cup cassava flour (or 1, 1/4 cup all-purpose flour and omit the tapioca flour)
1/4 cup tapioca flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup monk fruit sweetener (or granulated sugar)
1/3 cup plant-based butter, melted and cooled
2 teaspoons pure vanilla extract
1/2 teaspoon lemon juice
vegan salted caramel, honey, or syrup (optional)

Directions

As the stroopwafel iron heats up to high, prepare the batter.

In a medium mixing bowl, sift together the cassava flour, tapioca flour, baking powder, and salt.

In a large mixing bowl, add the eggs and beat lightly. Add the sugar a bit at a time as you continue to whisk. Add the melted butter, pure vanilla extract, and lemon juice, then whisk to combine.

Slowly add the dry ingredients into the egg mixture and stir until well combined.

Scoop or use a pastry bag to squeeze out about a 1/4 cup of the batter onto the stroopwafel iron. Close and lock the lid and let cook about 90 seconds to 2 minutes or until the stroopwafel is golden brown. Move to a cooling rack and continue with the remainder of the batter.

Spread with a little of my vegan salted caramel, honey, or syrup (optional) and sandwich 2 stroopwafels together. Enjoy!