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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.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Breakfast Goodies
Servings: 1 giant waffle

Equipment

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 choice
  • 1 tablespoon of nut or seed butter of choice I use tahini
  • 40 g of oat flour should be about a scant 1/2 cup
  • 40 g 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
  • 1/2 tablespoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 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

  1. 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. 
  2. I like Hershey's Special Dark, or dutch-process cocoa---they have much better flavor than the baseline baking cocoa powder from the store.
  3. 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).
  4. You could leave out the nut or seed butter if you can't have it or don't have any on-hand.