Some days you just need ice cream—on an ice cream cone. I recently asked my Facebook friends what their favorite ice cream flavor is and got a great response—thank you for sharing with me! For the record, my favorite flavor is Chocolate Peanut Butter…
When I first developed a gluten-free waffle cone recipe for my first book, Cooking for Isaiah, letters poured in from parents around the country whose kids hadn’t enjoyed ice cream on a cone for years.
These days, you can find gluten-free ice cream cones in your supermarket, but there’s nothing like the smell of a cone hot off the waffle iron. In this recipe, I’ve sprinkled some chia seeds into the batter. Beyond its superfood status, the chia seeds add a nice crunch and help bind the batter.
Want to make chocolate waffle cones? Just substitute ¼ cup cocoa powder for ¼ cup flour in the recipe. Need to re-crisp the cones? Bake them in a 400º oven for about 3 minutes, then let cool on a wire rack.
Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!
For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
2 teaspoons baking powder
½ teaspoon cinnamon
1 tablespoon chia seeds
3 large eggs, at room temperature
¾ cup sugar
½ cup canola oil
1 teaspoon pure vanilla extract
- In a small bowl, whisk together the flour, baking powder, cinnamon and chia seeds. In a medium bowl, whisk together the eggs and sugar until pale yellow and frothy. Stir in the oil, vanilla and ¼ cup water. Fold in the flour mixture until just combined.
- Preheat a waffle cone machine to 4 darkness level. Spoon 2 tablespoons batter into the center and close; bake until golden, about 1 minute. Working quickly, roll the waffle around a cone form, sealing the tip and holding it in place for a few seconds to set; let cool on a wire rack.
Make extra ice cream cones and store them in a resealable bag or container for later.