Ingredients

• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Gluten-free cooking spray, for greasing
• 1 1/2 cups milk
• 2 large eggs, at room temperature
• 1/3 cup canola oil
• 2 teaspoons pure vanilla extract
• 1/4 cup white chocolate chips
• 1/3 cup finely crushed gluten-free sandwich-style cookies, such as Glutino, plus larger pieces for scattering and topping
• Whipped cream, for topping
• Chocolate syrup, for topping

Instructions

1. Special equipment: A Belgian waffle iron
2. For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
3. For the waffles: In another large bowl, whisk together 1 1/2 cups of the gluten-free flour blend, sugar, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
4. Preheat a Belgian waffle iron to medium-high and grease with gluten-free cooking spray. In a small bowl, whisk together the milk, eggs, oil and vanilla; stir into the flour mixture until combined. Stir in the chocolate chips, then lightly fold in the cookie crumbs.
5. Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; scatter over some of the larger cookie pieces. Close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and top with whipped cream, chocolate syrup and more cookie pieces.