This Chocolate Waffle Recipe is delicious, and it is gluten free, dairy free and refined sugar free! A great option for brunch or breakfast for kids! Easy to make ahead of time and freeze. Top with maple syrup or your favorite toppings!
I am a fan of chocolate, and I realized I had never had chocolate waffles before! I wanted to create a recipe that was on the healthier side, and I would feel comfortable giving my kids for breakfast. That is why I chose to use gluten free flour, coconut cream & avocado oil, and coconut sugar. And they still taste really good!
For the gluten free flour, you can use any all-purpose GF flour. However, for my recipe I used 1 1/3 cup brown rice flour, 1/3 cup potato starch, and 1/3 cup tapioca starch. It is in the notes in the recipe if you want to use the same mixture. I prefer to mix my own because I avoid xanthan gum, but store bought is fine too. Just make sure it is all-purpose, which means it has some type of starch or xanthan gum in it. They help bind the gluten free flour together since there is no gluten and will help prevent baked goods from being dry. If you don’t add that those in there, the recipe will be slightly different.
When you make the waffles, use any waffle make you would like. I found a cute spider webbed waffle maker for Halloween and used black cocoa powder to make them extra dark. The recipe will work great in a traditional waffle maker as well. If you choose to use a cute mini waffle maker, I will suggest that you buy two of them. Otherwise, it will take a very long time to make all of the waffles! (Speaking from experience here…)
Serve the waffles with maple syrup or any topping you would like. Whipped cream and fresh fruit would be a delicious option! Or just eat them plain! And they would be easy to freeze so you can take out a few at a time. Putting some parchment paper in between them would prevent them from sticking together.
The Chocolate Waffle Recipe is below! The high-altitude recipe is first, and the sea level recipe is at the bottom. I hope you enjoy! Be sure to leave a comment if you try it out or have any questions!
High Altitude Chocolate Waffle Recipe - GF, DF, RSF
Equipment
- waffle maker
- Whisk
- Small Saucepan (optional)
Ingredients
- 2 cups all-purpose GF flour plus 2 tbsp
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup coconut sugar
- 1/2 cup avocado oil
- 2 cans coconut cream (5.4 oz. each)
- 2 tsp vanilla extract
Instructions
- Turn on your waffle maker so it can preheat.
- In a small mixing bowl add the all-purpose GF flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl add the eggs and whisk together.
- If you would like to, heat up the coconut cream in a small saucepan over medium heat. Stir occasionally until the liquid and the cream are combined. Let it cool for a minute before adding. If you are in a rush, you can add it to the wet ingredients and break up the cream with the whisk.
- To the large mixing bowl add the coconut sugar, avocado oil, coconut cream and vanilla extract. Whisk together until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until incorporated.
- Add the batter to your waffle maker and cook until it is done.
- Serve with maple syrup or your topping of choice.
- Store any leftovers in an airtight container. They will last about 3-4 days in the refrigerator and up to 3 months in the freezer.
Notes
Chocolate Waffle Recipe - GF, DF, RSF
Equipment
- waffle maker
- Whisk
- Small Saucepan (optional)
Ingredients
- 2 cups all-purpose
- 1/2 cup cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup coconut sugar
- 1/2 cup avocado oil
- 2 cans coconut cream (5.4 oz. each)
- 2 tsp vanilla extract
Instructions
- Turn on your waffle maker so it can preheat.
- In a small mixing bowl add the all-purpose GF flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl add the eggs and whisk together.
- If you would like to, heat up the coconut cream in a small saucepan over medium heat. Stir occasionally until the liquid and the cream are combined. Let it cool for a minute before adding. If you are in a rush, you can add it to the wet ingredients and break up the cream with the whisk.
- To the large mixing bowl add the coconut sugar, avocado oil, coconut cream and vanilla extract. Whisk together until incorporated.
- Add the dry ingredients to the wet ingredients and whisk until incorporated.
- Add the batter to your waffle maker and cook until it is done.
- Serve with maple syrup or your topping of choice.
- Store any leftovers in an airtight container. They will last about 3-4 days in the refrigerator and up to 3 months in the freezer.
Hi! My name is Laura. I am a self taught baker living at high altitude (8,600ft) in Colorado. I created this blog so I could share my favorite recipes and baking tips that I have learned over the years. I am so glad you have stopped by my site and hope you are inspired to bake!
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