Snack: Nutella Waffle Sandwich Cookies

A simple batter is cooked on a panini press to form waffle wafers sandwiched together with Nutella.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Nutella Waffle Sandwich Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup heavy cream
1 1/2 teaspoons vanilla extract
1 1/2 cups powdered sugar
1 1/2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
Nutella
Equipment: a panini press; a 2-inch circular cookie cutter

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the vanilla extract on medium-high speed until mousse-like, about 5 minutes.
Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.
Heat the panini press to medium-high heat (or 375 °F).
Place a heaping tablespoon of batter in the center of the panini press, close the lid and cook the waffle for about 90 seconds.
Quickly remove the waffle from the press and use a circular 2-inch cookie cutter to cut out rounds. Set the waffle cone cookies aside to cool.
Once the waffle cone cookies have cooled, spread one side of a cookie with Nutella and top with a second waffle cone cookie to form sandwiches.

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