10-Minute Gluten-Free Dark Chocolate Waffles (GF, Dairy-Free, Egg-Free, Almond-Free)
Most days, I’m a “healthy smoothie” or “greek yogurt, fruit, and granola” kind of breakfast person. But every so often I get a hankerin’ for a true brunch splurge, and that’s when I turn to waffles or pancakes. But with all my dietary restrictions the past year, I had to get creative.
These amazing gluten-free dark chocolate waffles tick all my boxes. Fast and easy? Check. Free from dairy, gluten, and almonds? Check. Still delicious?? CHECK.
Y’all know I’m obsessed with my double dark chocolate waffles (including my single-serve version) which are a true brunch splurge—but totally worth it. These are their healthier cousin.
They’re not quite as indulgent and obsession-worthy, but are still an absolutely delicious option for those with dietary restrictions. And what I love about them is that you don’t feel like you’re having to give up or majorly compromise in taste or texture.
They *are* a little less structurally sound and will fall apart easier (due to the lack of both gluten and egg), but other than that they’re perfection.
The one thing about the recipe that I haven’t quite figured out but have decided I don’t really care about is that it makes *just* a bit too much batter for one waffle (in my fave waffle iron at least).
I usually just cram it in and have it spill over a bit because I forget. Every time. But if I were thinking ahead, I’d maybe make two smaller waffles.
Get your waffle iron heating up. Stir together the flaxseed and water in a medium bowl, and let it sit for a couple minutes while you assemble the ingredients.
Stir in all the remaining wet ingredients EXCEPT the lemon juice, then add the dry ingredients (minus the chocolate chips) and stir until there are no more big lumps or streaks.
Add the lemon juice and stir quickly (the baking powder and soda will start activating, so you’re on the clock now). Then stir in the chocolate chips.
Pour the batter into your waffle iron, spreading to make sure it evenly covers the griddle.
Cook until done and fluffy (on my waffle iron that’s about 3 minutes total, but each is different).
Remove from the waffle iron and top with whatever you feel like…fresh berries, sliced banana, a slightly sweet vanilla yogurt, drizzle with nut butter and a little maple syrup, or anything else!
When I can have them, I love to melt peanut butter and butter together and drizzle them, followed by maple syrup.
If you’re looking for a fairly healthy but indulgent brunch recipe OR you have to work around a lot of dietary restrictions, these
Other brunch recipes for dietary restrictions that you’ll love:
- Spiced Orange Apricot Scones (regular & GF versions)
- Healthy Seedy Quinoa Breakfast Cookies (GF, Vegan, Nut-Free)
- Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)
- Healthy Banana Almond Butter Donuts with Chocolate Glaze (GF, dairy-free, no refined sugar)
- 5-Minute Vanilla Spice Cassava Flour Waffles (GF, DF)
- Easy Almond Flour Pancakes (Naturally Gluten-Free, Keto, Low Carb)
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10-Minute Gluten-Free Dark Chocolate Waffles (GF, Dairy-Free, Egg-Free, Nut-Free)
If you have dietary restrictions but want an indulgent brunch, these gluten-free dark chocolate waffles are also vegan & nut-free...fast, easy, & delicious! An easy vegan chocolate waffle recipe that only takes a few minutes to make.
Ingredients
- 1 flax egg (1 tablespoon of ground flaxseed & 3 tablespoons of water; can sub regular egg)
- Scant 1/4 cup of olive oil or melted coconut oil (or melted butter if your diet allows, for flavor)
- 1/3 cup of non-dairy milk of choiceÂ
- 1 tablespoon of nut or seed butter of choice (I use tahini)Â
- 40g of oat flour (should be about a scant 1/2 cup)
- 40g of 1:1 gluten-free baking mix (like Bob's Red Mill); see notes on subs
- 2 tablespoons of good dark cocoa powder (see notes)Â
- 1/2 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of saltÂ
- 1/4 teaspoon of cinnamon
- 1 teaspoon of organic non-GMO sugar
- 1 teaspoon of lemon juice (add just before cooking)
- 1/8 cup of dark chocolate chips
Instructions
- Get your waffle iron heating up. Stir together the flaxseed and water in a medium bowl, and let it sit for a couple minutes while you assemble the ingredients.
- Stir in all the remaining wet ingredients EXCEPT the lemon juice, then add the dry ingredients (minus the chocolate chips) and stir until there are no more big lumps or streaks.
- Add the lemon juice and stir quickly (the baking powder and soda will start activating, so you're on the clock now). Then stir in the chocolate chips.
- Pour the batter into your waffle iron, spreading to make sure it evenly covers the griddle. Cook until done and fluffy (on my waffle iron that's about 3 minutes total, but each is different).
- Remove from the waffle iron and top with whatever you feel like...fresh berries, sliced banana, drizzle with nut butter and a little maple syrup, or anything else! When I can have them, I love to melt peanut butter and butter together and drizzle them, followed by maple syrup.
Notes
- I have tried this with 100% oat flour as well, and it's delicious and less dense, but just know that it falls apart really easily.Â
- I like Hershey's Special Dark, or dutch-process cocoa---they have much better flavor than the baseline baking cocoa powder from the store.
- You can sub 1 scoop of Equilife Chocolate DNS or other chocolate protein powder for a roughly equal amount of flour...doesn't have to be exact, eyeballing is fine. If you do this, I recommend leaving out the optional sugar since most of these powders are slightly sweetened (mine has monkfruit).
- You could leave out the nut or seed butter if you can't have it or don't have any on-hand.
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