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Waffle Stompers

Cinnamon nutmeg in Waffle Stompers

This cookie recipe for Waffle Stompers turns out a nice, sweet crunchy cookie with cinnamon and nutmeg spices. Sweetened with honey.


2 cups whole wheat pastry flour
2 cups old fashioned oats
2 cups crispy rice cereal
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup honey
3/4 cup frozen apple juice concentrate, thawed
1 teaspoon vanilla

1-1/2 cups chopped pitted dates
1/2 cup raisins
3/4 cup boiling water


Heat oven to 350 degrees. Line a 13 x 9 baking pan with parchment. Set aside.

In a large bowl, combine the flour, oats, crispy rice cereal, salt, baking soda, cream of tartar and spices.

In a pan, combine the honey and apple juice and heat to blend thoroughly. Cool slightly, then stir in vanilla. Using an electric mixer on low speed, beat the honey mixture into the flour mixture. Batter will appear soupy Pour half the batter in the prepared pan.

To prepare the filling, combine the dates, raisins, and boiling water in a food processor or blender. Blend for 1 minute or until the fruit is pureed. Spoon filing over the batter, spreading evenly.

Pour remaining batter over filling, spreading evenly. Bake 30 to 35 minutes or until golden and firm to touch when pressed lightly. Allow to cool completely on a rack before cutting. Remove from pan. Peel off parchment and cut into 32 (2-inch) pieces.

The flavor is best if you can allow the cookies to rest 24 hours before eating.

Nutrition Information

Recipe makes 32 servings (2-inch pieces).

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