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Chocolate-Dipped Waffle Cones

Servings 15


  • cups Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon optional
  • 3 large eggs
  • ¾ cup sugar
  • ½ cup plus 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1 pound 500 grams chocolate, coarsely chopped
  • Rainbow sprinkles for decorating


  1. In a small bowl, whisk together the flour, baking powder and cinnamon. In a medium bowl, whisk together the eggs and sugar until pale yellow and frothy. Stir in ½ cup oil and the vanilla, then fold in the flour mixture until just combined.
  2. Preheat a waffle cone machine to darkness level 4. Grease with nonstick cooking spray. 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 in place for a few seconds to set. Let cool on a wire rack. Repeat with the remaining batter.
  3. In a small bowl, microwave the chocolate and the remaining
2 tablespoons oil at high power, stirring every 30 seconds, until smooth, 1 to 2 minutes. Place a wire rack over a sheet
of waxed paper. Working one at a time and using a brush, spread a thin coat of the melted chocolate mixture on the inside of the cone. Dip the cone into the melted chocolate mixture, forming a band around the top, and decorate with sprinkles. Fill the inside tip with about 1 inch (2.5 cm) of melted chocolate mixture and set on the wire rack. Repeat with the remaining waffle cones.