Healthy Waffle Cone S’more Biscuits

Healthy Waffle Cone S’more Biscuits


Experimenting with healthy food is hands down my favorite past time; right after holding baby animals and well, actually eating the food I experiment with.

I’m fairly new at baking with yeast. I usually just slap some healthy flours together, add some protein powder, definitely some peanut butter, throw it in the oven and call it a cookie. I’m trying to expand my horizons a bit so I picked up some yeast and was set on making big, fluffy, baked protein donuts but I quickly learned that coconut flour doesn’t work with yeast as well as whole wheat pastry flour. That’s okay, because these sweet biscuits are utterly soft and delicious!






Healthy Waffle Cone S’more Biscuits

Yield: 8 biscuits

Serving Size: 1 biscuit

Calories per serving: 209

Fat per serving: 9g

Carbs per serving: 24g

Protein per serving: 7g

Healthy Waffle Cone S’more Biscuits


  • 3/4 c coconut flour (I used Better Body Foods)
  • 3/4 c brown rice flour
  • 1 package fast acting instant yeast
  • 1 scoop protein powder (I used Gourmet Vanilla PEScience get 30% off using code PBCHOCO)
  • 1 egg, whole
  • 2 tbsp. vegan butter spread (I used Earth Balance)
  • 1/2 c warm water
  • 1 tsp. vanilla extract (I used Better Body Foods)
  • 1 tsp. stevia
    Chocolate Frosting
  • 1/4 c dark chocolate chips (I used Lily's sugar free)
  • 1 tsp. coconut oil (I used Better Body Foods)
  • 1 tsp. vitafiber or sticky syrup (agave, honey, maple)
  • 8g mini marshmallows
  • 1/2 waffle cone crushed (can sub for crushed graham cracker)


  1. In a large mixing bowl stir together the yeast and warm water until completely dissolved and let sit for 10 minutes.
  2. In a separate bowl, mix together the flours, protein and stevia.
  3. Add the yeast to the flour mixture and stir together. Add the egg, vanilla and melted butter. Mix together until a dough forms.
  4. Kneed the dough for 1 minute and then let sit in a covered bowl for 1 hour.
  5. Pre-heat oven to 350f.
  6. Cut the dough into 8 equal sized pieces.
  7. Stuff the pieces with 2-3 mini marshmallows and then roll them into balls.
  8. Place the balls on a prepared baking sheet with parchment paper and bake for 9-10 minutes. Don't over cook or they will dry out.
  9. Once cooled, melt all chocolate frosting ingredients together and frost the biscuits.
  10. Top with remaining marshmallows and crushed waffle cone.



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