Boot Tracks

Boot Tracks

26 Reviews
From: EatingWell Magazine, November/December 2007

Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup salted butter
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat pastry flour
  • 6 tablespoons cocoa powder
  • 2 tablespoons canola oil
  • ½ teaspoon espresso powder, (optional)
  • Confectioners' sugar, for dusting


  • Active

  • Ready In

  1. Preheat a nonstick (not Belgian) waffle iron.
  2. Cream butter and sugar in a medium bowl. Beat in eggs and vanilla. Add flour, cocoa powder, oil and espresso powder (if using). Beat until thoroughly combined.
  3. Drop the batter by rounded teaspoonfuls about 1 inch apart onto the preheated ungreased waffle iron. (To avoid burnt fingers, use two spoons, one to scoop and one to scrape dough onto the waffle iron.) Close and cook until the cookies are puffed and cooked through, 1 to 1½ minutes. Waffle irons vary, so watch closely and don't let the cookies get too dark. Transfer to a wire rack to cool until just warm. Dust the cookies with confectioners' sugar while still slightly warm (see Variations).
  4. Variations: Instead of confectioners' sugar, drizzle cooled cookies with melted bittersweet and/or white chocolate. Or make a peppermint drizzle: Mix 1 cup confectioners' sugar, 4 teaspoons water and ¼ teaspoon peppermint extract; add natural green food coloring, if desired.
  • Make Ahead Tip: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving.
  • Decorate on parchment: When adding finishing touches to your cookies or cakes, place them on a large sheet of parchment paper before you decorate. The paper catches the excess, making cleanup a breeze.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 63 calories; 4 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 2 mcg folate; 17 mg cholesterol; 4 g sugars; 4 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 24 mg sodium; 18 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, ½ fat

Reviews 26

September 12, 2016
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By: Jay ONeil
Can you adjust the servicing size number above the ingredients part please? Right now it says 1. How many is this supposed to make?
December 10, 2014
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By: EatingWell User
Midnight Snack Hit My 4 year old daughter and I whipped up this recipe to have a treat to watch Christmas movies with. She and the rest of the family loved them! Very fun and simple and are pretty much completed instantly. We ate them over the next couple of days with no quality issues (ours were plain with no sugar dusting). Pros: Quick, Easy
December 11, 2013
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By: EatingWell User
Silky Texture I made these for a cookie exchange, so I made two recipe's worth. They were delicious. I eliminated the espresso and used white flour instead of whole wheat (I know it destroys some of the nutritionals, but I thought the wheat taste would be too strong). The raw batter tasted like chocolate mousse and the baked cookies had a silky texture, consistent throughout. I found that 75 seconds on low/lights was right for my waffle iron. I did not have a nonstick waffle iron, but lightly brushed the plates with canola oil every other time. I have had the leftovers now for almost a week and they are not stale not sure why recipe says you can only store for one day. Pros: Easy to make, ingredients you have on hand, quick
December 06, 2012
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By: EatingWell User
Very bland I made these for a school project in which I had to find healthier versions of classic Christmas cookies. I used this recipe as a healthier version of a pixie or fudge crinkle cookie. I surveyed about 50 people... and only 1/5 of them even liked them! Everyone else thought they were terrible. Some of my comments literally told me to never make them again. I didn't use espresso powder because I had to make these last minute and wasn't sure where to find it, so that may have been part of the problem, however, I cannot imagine that it would improve them very much! All-in-all, these were definitely not a hit Pros: easy to make Cons: lack flavor
December 05, 2012
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By: EatingWell User
learned y not to use belgium waffle maker I didnt have a regular waffle maker so I tried my belgium waffle maker I know I know the recipe said not to. well I learned my lesson. so I baked in oven at 350 for 10 mins. Wonderful edges are crunchy but center is gooey
September 13, 2012
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By: EatingWell User
Does anyone know why you can only keep these 1 day? I don't see any point in making 3 dozen cookies if I can't eat them for a few days. What's the point?
January 06, 2012
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By: EatingWell User
What a cool recipe! It makes me want to go out and buy a waffle iron right now! These can only be stored for one day? Why is that?
December 19, 2011
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By: EatingWell User
Very Well Recieved! I was dubious about this recipe at first - It isn't the most appealing cookie to look at ;]] But, I have a fried who recently suffered from a heart attack and I wanted to send him something that was still Christmas'y' but not terribly horrible for his new heart healthy diet. At first I thought that the cookies were a little bland, but the flavor sticks with you - expecially if you use the espresso powder - and they are great with a tall glass of milk. My dad and co-workers ADORE them! And, next time (but not for my heart healthy friend ;] ) I am going to try adding some chocolate chips...Great recipe, overall! Pros: Quick, Easy, and Delicious Cons: None, really.
December 13, 2011
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By: EatingWell User
these are really cool they are so simple and delious i made them for a camping trip,..HIT
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