Gluten-Free Espresso Chocolate Chip Waffles
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 large waffle squares
These gluten-free waffles are light and nutty, with a hint of espresso and semi-sweet chocolate morsels.
  • 1½ c. oat flour*
  • 2 tsp. baking powder
  • 1 tsp. instant espresso powder
  • ½ tsp. salt
  • ¾ c. room temperature milk of choice (I use almond or cashew milk)
  • ¼ c. melted coconut oil
  • 2 large eggs
  • 1 Tbsp. maple syrup
  • 1 tsp. vanilla extract
  • ⅓ c. mini chocolate chips
  1. In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt, and espresso powder.
  2. In a separate bowl, whisk together the wet ingredients: milk, melted coconut oil, eggs, maple syrup, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined, then fold in chocolate chips.
  4. Let the batter rest for 10 minutes. Plug in the waffle iron to preheat and grease with coconut oil.
  5. Pour batter onto the heated waffle iron - square by square - and close the lid.
  6. Once the waffle is deeply golden and crisp, transfer it to a cooling rack (or plate if serving immediately).
  7. Repeat with remaining batter. Serve waffles with maple syrup and fresh raspberries, or any other desired toppings.
*I grind rolled oats in a food processor, approx. 1½ cups

This recipe is adapted from Cookie & Kate's Easy Gluten Free Oat Waffles.
Recipe by Nutrition Nut on the Run at