Ingredients
- FOR WAFFLES ———————————
- 1 cup plain, vanilla, or chocolate soymilk
- 1⁄3 cup sugar
- 1/4 cup non dairy butter, melted
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 1/2 tablespoons cornstarch
- nonstick cooking spray
- FOR FROSTING ———————————
- 2 tablespoons vegan shortening
- 2 tablespoons non dairy butter
- 1 1/2 cups powdered sugar, sifted
- 1 tablespoon non dairy milk
- 1/2 teaspoon pure vanilla extract
- For serving
- Vegan chocolate syrup (optional)
Instructions
- To make the waffles: Combine the milk, sugar, melted butter, salt, and vanilla in a large bowl. Combine the flour, cocoa, baking powder, and cornstarch in another bowl. Add on top of the wet ingredients and whisk to combine and eliminate lumps, being careful not to overmix. Cook the waffles according to the waffle iron instructions using nonstick cooking spray. The waffles are ready when they look dry on the surface, which should take approximately 6 minutes. You should get 1 1/2 Belgian-size waffles, or 2 to 3 standard size waffles. To get the crispness that Oreo cookies are known for, you will need to toast the waffles in a toaster oven before serving. Be sure to let them cool on a wire rack for about 20 minutes before adding the frosting.
- To make the frosting: Cream the shortening and butter with an electric mixer until smooth. Slowly add the sugar. Mix on low speed, then beat until combined. Add the milk and vanilla and beat on low speed until combined, then beat on medium speed for 2 minutes until fluffy, occasionally stopping to scrape the sides of the bowl with a rubber spatula.
- To assemble the wafflewiches: Break the waffles into quarters. Divide the frosting equally between half of the quarters, or adjust the amount to your personal taste. Top with the remaining waffle quarters. Drizzle the chocolate syrup on top before serving.