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:
- Chocolate chips
- Whipped cream
- A scoop of vanilla ice cream
- Chocolate or caramel sauce
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. 🙂
Gluten-Free Chocolate Waffles Recipe
Equipment
- Waffle Maker
Ingredients
Dry Ingredients
- 1 cup blanched almond flour
- ½ cup arrowroot powder (tapioca starch will also work)
- ½ cup coconut sugar
- ¼ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp sea salt
Wet Ingredients
- 1 large egg
- ¼ cup melted butter (substitute melted coconut oil or avocado oil if dairy-free )
- ¾ cup milk (coconut milk, almond milk and water will also work)
- 2 tsp vanilla extract (how to make vanilla extract)
- 1 tsp lemon juice or apple cider vinegar
Instructions
- 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.
Nutrition
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.
