When was the last time you had a waffle cone? When you were able to eat gluten? Yeah, me too! These gluten free waffle cones are JUST like the ones we remember, crisp and buttery and perfect for a hot summer day :)
Melt butter and set aside. Beat eggs and sugar until light in color and slightly thickened. Add extracts. Mix until combined. Stir together flour and baking powder in a small bowl. Mix flour mixture into egg mixture until incorporated. Add melted and cooled butter and continue mixing until combined. Batter will thicken upon sitting.
Heat waffle cone maker or pizzelle maker as per manufacturer's instructions. Use a regular-sized cookie scoop (about ¼ cup of batter) to place batter slightly off center towards the back of the iron. Close the waffle cone maker and wait about 5-7 seconds and then gently squeeze the top onto the bottom to allow the batter spread. Depending on the waffle cone maker you have, if you don't do this, the batter may not spread and you'll be left with a very small circle for making a waffle cone.
Bake for 1-2 minutes, lifting the lid to check for browning. If necessary, lift the waffle up off the iron and turn it if certain areas are getting darker or are thicker than other areas. Remove with an angled spatula and quickly roll around the waffle cone shaper that came with your machine (or set into small bowl for waffle bowls or roll around cannoli form for cannoli shells). If using a pizzelle maker, you can leave them flat for pizzelles.
Repeat process with remaining batter. Allow cones to cool completely before storing in a glass container. If you live in a humid climate, they will soften if left out more than an hour or two. To re-crisp, place in a 325° oven for 5-6 minutes. Cones will last about a week to a week and a half in the glass container. If desired, dip in chocolate and sprinkles, etc.