I'm not much of a cookie aficionado. In fact, cookies are a ways down the list of my favorite sweet treats.

But whether or not your cookie affections match mine, we likely share a common enthusiasm for raw chocolate chip cookie dough. On the rare occasion that I make a batch of chocolate chip cookies, I find it quite difficult to fight the temptation to take just a spoonful of raw dough.

Thankfully, it's easy enough to be able to consume raw chip cookie dough by following one of the myriad recipes online such as this excellent one from Chelsea’s Messy Apron.

Since eating uncooked flour may risk bacterial infection, recipes call for either toasting the flour in the oven or cooking it in the microwave. Even though this step is not required for this recipe since the cookie dough will not be eaten raw but baked inside the waffle, it's wise to cook the flour anyway in the likely case that you yield to the temptation to eat just a little bit of the dough raw.

To make the dough fit perfectly into the center of the waffle, I packed ¾ cup of it into this handy 4-inch cake mold with removable bottom.

Now this is a stuffed waffle recipe, after all, so we're going to take this chocolate chip cookie theme to the extreme and use Vicky Cakes Chocolate Chip Pancake and Waffle Mix for the batter.

Besides its deliciousness, one great thing about this recipe is that it's super easy to make vegan. For the cookie dough, just replace the butter with coconut oil (I prefer it to be refined so as to avoid the strong coconut flavor), use vegan chocolate chips, and follow the vegan instructions on the Vicky Cakes waffle mix package (copied below).

I made one small omission to the package instructions. I left off the 3 tablespoon of water the waffle mix calls for in order to make the batter just a bit thicker.

Please refer to the video below to see it all in action. Enjoy!