Make delicious flourless waffles in no time with this simple recipe using almond butter. Perfect for either a weekend brunch or weekday breakfast!
Time to dig out that waffle maker you’ve got tucked away and put it to good use for a change.
I’d venture to say that most of us probably don’t use our waffle makers with much regularity, maybe on the weekends or for a special brunch or holiday breakfast. I’m an impatient cook and waffles just seem like more trouble than they’re worth to really be part of the regular routine. That’s why I’m particularly smitten with these flourless waffles I’ve been making lately; they’re effortless and only require a few minutes of stirring.
There’s no yeast, no whipping of egg whites and not even any flour involved, which makes them both gluten-free and paleo-friendly, yet they are unbelievably light and crispy at the edges, with a soft, fluffy interior.
The inside of the waffles are speckled with tiny pockets of gooey and melty miniature chocolate chips, but it’s the chocolate sauce that takes these over the top, because it’s always a good idea to fill up those toasty pockets with a little sauce or syrup. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Almond Butter – Choose a creamy unsweetened almond butter.
- Cashew Butter – Choose a creamy unsweetened cashew butter.
- Coconut Sugar – Coconut sugar has a delicious caramel-like note that works well here.
- Lemon Juice – Use fresh squeezed lemon juice.
- Coconut Milk – Use regular canned coconut milk.
- Coconut Oil – Use either refined or un-refined coconut oil.
- Baking Soda – Baking soda keeps the waffles nice and light.
- Vanilla – A little vanilla rounds out all the flavors.
- Egg – You’ll need one large egg.
- Chocolate - Use miniature chocolate chips.
- Chocolate Sauce (Optional) – You’ll just need water, cocoa powder, coconut sugar and chocolate chips for the chocolate sauce.
How to Make Flourless Waffles:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by placing all the ingredients for the chocolate sauce in a heat proof bowl over a sauce pan of simmering water and whisking everything together until melted and smooth. (You can make the sauce ahead of time and store it in fridge until needed.)
- Next you’ll make the waffles by whisking together the almond butter, cashew butter, coconut sugar, lemon juice, coconut milk, coconut oil, baking soda and vanilla until well combined. The you’ll add the egg and stir in miniature chocolate chips.
- Now pour the prepared batter into your waffle maker, close and cook, until brown and crisp and you no longer see steam rising. Place the waffles on a wire rack to crisp and repeat with the remaining batter.
- Serve warm, with chocolate sauce.
Waffle Making Tips:
- Pre-heat your waffle maker before you make the batter, you want it very hot for the crispiest waffles and let it come back up to temperature between each waffle.
- Generously grease your waffle maker with oil even if it’s non-stick, the oil helps crisp the outside of the waffles.
Notes:
Now I like to have my waffles as dessert so I’ve added a generous amount of chocolate but, if you’re making these for a weekday breakfast feel free to skip the chocolate chips and replace the chocolate sauce with a drizzle of almond butter and some fresh fruit instead for a more virtuous rendition.
I make the chocolate sauce ahead of time and keep a jar in the fridge (which also makes an excellent ice cream topping by the way, if you happen to have any on hand) and then it’s just a matter of minutes to mix up the waffle batter when I’m ready to make them.
Happy waffle making!
More Paleo Breakfast Recipes:
Flourless Waffles with Chocolate Sauce
These light and airy flourless almond butter waffles with chocolate sauce come together in no time at all.
Ingredients
For the chocolate sauce:
- 4oz/ 120ml filtered water
- ½ cup/40g cocoa powder
- ¼ cup/48g coconut sugar
- Pinch of sea salt
- ¼ cup/ 60g miniature chocolate chips
For the waffles:
- ¼ cup/60g almond butter
- ¼ cup/60 cashew butter
- 2 Tablespoons/24g coconut sugar
- 2 teaspoons/10ml fresh lemon juice
- ¼ cup/60ml coconut milk
- 1 Tablespoon + 1 teaspoon/20ml coconut oil, melted (plus more for greasing waffle maker)
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 large egg
- 2 Tablespoons/30g miniature chocolate chips
Instructions
Make the chocolate sauce:
- Place all the ingredients in a heat proof bowl over a sauce pan of simmering water. Whisk together until melted and smooth. Remove bowl from heat and cool for a few minutes, then cover and store in fridge until needed.
Make the waffles:
- Preheat waffle iron to medium-high heat according to manufacturer's instructions. In a large bowl, whisk together the almond butter, cashew butter, coconut sugar, lemon juice, coconut milk, coconut oil, baking soda and vanilla until well combined. Add egg and beat until smooth, stir in miniature chocolate chips.
- Following manufacturer's instructions, pour batter into center, close and cook waffles, flipping once, until brown and crisp and you no longer see steam rising (about 3 minutes.) Place on wire rack to crisp and repeat with remaining batter.
- Serve warm, with chocolate sauce.
Notes
Tips:
- Pre-heat your waffle maker before you make the batter, you want it very hot for the crispiest waffles and let it come back up to temperature between each waffle.
- Generously grease your waffle maker with oil even if non-stick, the oil helps crisp the outside of the waffles.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Dairy-Free, Paleo
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 223mgCarbohydrates: 33gFiber: 3gSugar: 27gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Mary P says
I tried these for lunch today. They are so delicious. I didn't have cashew butter, so I just used half a cup of almond butter. So easy, never made waffles with almond butter. My 22 year old son really liked it too.
Stephanie says
Do you think these would work with a flax/chia egg or other egg substitute?
Anya says
These waffles are so gorgeously chocolatey delicious! I could probably eat an entire batch in one sitting.
Emily @ Recipes to Nourish says
These look so good!!! That beautiful chocolate sauce on them!!! My family would love these.
linda spiker says
Holy moly these look decadent! Pinned!
The Food Hunter says
thanks for the tips! I love waffles
Michelle says
I need to make these! Look so good!
Raia Todd says
These look absolutely amazing. Like dessert for breakfast! Definitely pinning for later...