Chocolate Waffles

5 from 6 votes

These Chocolate Waffles are rich yet light and are a great quick and easy early morning recipe! The waffle batter mixes up in minutes with a whisk and spatula and it takes minutes to cook in a waffle maker! They are delicious as is, but you can of course top them with maple syrup, fresh fruit, strawberry syrup or nut free chocolate spread! As always, they're gluten free, eggless, nut free and can easily be made vegan! If you're a chocolate lover, this is the breakfast recipe for you!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Full Size Waffles

Calories: 352kcal

Author: Lee

Ingredients

1 cup multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
⅓ cup granulated sugar
⅓ cup cocoa powder
1.5 teaspoons baking powder
¼ teaspoon kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
1 ⅓ cups milk
4 tablespoons vegetable oil
¾ teaspoon pure vanilla extract

US Customary - Metric

Instructions

In a medium bowl, whisk together the 1 cup gluten free flour, ⅓ cup granulated sugar, ⅓ cup cocoa powder, 1.5 teaspoons baking powder and ¼ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons cornstarch (26 grams) and 3 tablespoons of water. It should look thin and watery; it will be thick and tacky at first.
Make a well in the center of the dry ingredients.
Add in the 1 ⅓ cups milk, the cornstarch water, 4 tablespoons vegetable oil and ¾ teaspoon pure vanilla extract.
Whisk until smooth and combined. When it thickens, switch to using a spatula.
Plug in your waffle iron. On mine the temperature goes from 1-5. I like to set it to a 2-3.
Once it’s ready (on mine the light turns green), use an ice cream scoop to add the batter. Plop about two scoops of batter into the center of the maker and spread it around. Don’t worry if it stays closer to the center, when you press the lid down, it will spread the batter out.
Cook following the directions in your instruction book. With mine, once the light turns green, it’s ready to take out.
Remove from maker and let cool on a cooling rack. Repeat this with the rest of the batter.
Serve immediately with whatever toppings you desire or let cool completely and freeze.
If freezing, break the waffles apart into the 4 quarters (otherwise they will be frozen together), wrap in foil, pop in a zip top bag and freeze.

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar and a non-dairy milk.

Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 cup packed AP flour (168 grams), ⅓ cup packed cocoa powder and 1 ¼ cups milk.

Freezing: Wrap cool waffles in foil (do not stack them...you can recreate the circle using 4 quarters and wrap the entire disk in foil) and put all the wrapped discs in a ziplock and freeze for up to 1 month.

Reheating: Microwave each quarter for about 22-28 seconds until soft. Be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition