Chocolate Waffles Recipe (Gluten-Free)

Heather Dessinger

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Stack of chocolate waffles with a strawberry on top

I’m more likely to serve up skillet veggies and homemade sausage than chocolate waffles for breakfast, but when my family wakes up to thunderstorms on a morning we had planned a glorious kayaking trip, waffles it is.

At least, waffles it was when this exact situation happened last week. As my kids watched me pull out the cocoa powder and vanilla, disappointed expressions melted away. They knew what what I was up to – breakfast brownies!

Yep, these waffles really do taste like brownies – moist, chocolatey and sweet, but not TOO sweet. Add some melted butter and a drizzle of maple syrup and they’re perfect, or create a decadent dessert by topping them with your choice of:

Overhead view of chocolate waffles on a plate with strawberries

One Quick Note

Unlike my crispy waffles that firm up in the waffle maker, these chocolate waffles are pretty soft when they’re ready. They firm up a little when you remove them from heat, so the biggest challenge is just lifting them out of the waffle maker while they’re soft. I tried many other variations of this recipe that firmed up more while cooking, but my family voted for this version over and over.

So, to recap: They’re a little more challenging to lift out of the waffle maker but totally worth it. Pinky swear and everything. 🙂

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5 from 1 vote

Gluten-Free Chocolate Waffles Recipe

These chocolate waffles taste like brownies – moist, chocolatey and sweet, but not TOO sweet. Add some melted butter and a drizzle of maple syrup and they’re perfect, or create a decadent dessert by topping them with ice cream.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 waffles
Calories 444kcal
Author Heather Dessinger


  • Waffle Maker


Dry Ingredients

Wet Ingredients


  • Preheat your waffle iron.
  • Combine dry ingredients (almond flour, arrowroot flour, coconut sugar, cocoa powder, baking soda and salt) in a large bowl.
  • In a separate bowl, whisk together the wet ingredients – egg, butter/oil, milk, vanilla, and lemon juice/apple cider vinegar.
  • Add the wet ingredients to the dry ingredients and whisk together until well-combined.
  • Cook waffles in the preheated waffle iron according to the manufacturer's instructions. The batter will fluff up a bit while cooking, so don’t overfill the waffle iron. As I mentioned above, they’ll still be soft when they’re ready to come out of the waffle maker and will firm up a little after they’re removed. It may take a waffle or two to get a “feel” for the level of doneness you prefer, but after that it’s pretty straightforward.
  • If needed, reheat leftover waffles in a toaster.


Serving: 0.25waffle | Calories: 444kcal | Carbohydrates: 43g | Protein: 10g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 584mg | Potassium: 175mg | Fiber: 6g | Sugar: 17g | Vitamin A: 488IU | Vitamin C: 0.5mg | Calcium: 138mg | Iron: 2mg

Breakfast Recipes To Try

Gluten-Free Zucchini Fritters – Crispy on the outside and full of flavor, these fritters are so delicious.

Blueberry Waffles – Bursting with blueberry goodness, these waffles are perfect for a relaxed brunch, and they can also be frozen and then popped in a toaster oven for a quick weekday breakfast.

Easy Egg Muffins With Cheese – These healthy breakfast egg muffins only take 10 minutes of hands-on prep time, and they’re perfect for a sit-down meal or an on-the-go snack.

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.