Graham Cracker Waffle Cones

  • 5 egg whites
  • ½ cup heavy cream
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons molasses
  • 1 stick (8 tablespoons) unsalted butter, melted and brought to room temperature
  • ¾ cup graham flour
  • ¼ cup all-purpose flour
  • 2 tablespoons arrowroot powder
  • ½ teaspoon cinnamon
  1. In a medium bowl, whisk together the egg whites and the cream. Add in the sugars, molasses, and melted butter.
  2. In a separate bowl, combine the flours, arrowroot powder, and the cinnamon. Slowly whisk in the dry ingredients until smooth.
  3. Preheat waffle cone iron. Add about 3½ tablespoons of batter to the iron (amount may vary depending on waffle cone iron size). Cook according to manufacturer's directions. (I found that once the iron was hot and the first cone had come off, I needed about 5-10 extra seconds for my desired doneness. Remember, the dark brown sugar and molasses make these a darker cone).
  4. Remove from the iron and shape into a cone using the cone mold. Press firmly on the seam to help seal. Place in tall, narrow glasses until cool. This will help them cool in the appropriate shape.
Author: Shaina Olmanson
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Recipe by Food for My Family at