Turn on your waffle maker and allow it to fully preheat according to the manufacturer’s instructions. A properly heated waffle maker is key to getting those crisp edges and preventing sticking. Most waffle makers have an indicator light—wait until it signals it’s ready before adding the batter.

In a medium mixing bowl, add the peanut butter, eggs, sweetener, vanilla extract, chia seeds, and cinnamon. Using a spoon or spatula, mix everything together until you get a thick, smooth, and well-combined batter. Make sure there are no streaks of egg or dry spots. The consistency should be thick but scoopable—not runny.

Lightly grease both the top and bottom plates of the waffle maker using a small amount of coconut oil. You can use a brush or a paper towel to spread it evenly. Even if your waffle maker is non-stick, this step helps ensure easy removal and better browning.

Scoop a small portion of the batter and place it in the center of the waffle maker. Avoid spreading it too much, as the pressure from closing the lid will naturally distribute the batter. Be careful not to overfill, or it may spill out from the sides.

Close the waffle maker gently and let the cookie cook for about 3–5 minutes. The exact time will depend on your waffle maker, so keep an eye on it after the first few minutes. You’re looking for a golden-brown color and slightly crisp edges. Avoid opening too early, as this can cause the cookie to break.

Once cooked, carefully open the waffle maker and use a spatula to remove the waffle cookie. It will be soft at first, so handle it gently. Let it rest on a plate or rack for a minute or two—it will firm up slightly as it cools.

Repeat the process with the remaining batter, greasing the waffle plates lightly between batches if needed. Serve the waffle cookies warm, or allow them to cool completely if you prefer a firmer texture.