I’m sharing another delicious eggless waffle recipe with you today that I know you’re going to love if you’re a huge chocolate fan. These chocolate chocolate chip egg free waffles are perfect if you have an egg allergy, are vegan, or have run out of eggs.

My eggless waffle recipe is made from simple ingredients that will leave you feeling satisfied. If you have kids, have them help you make these, and be sure they sample the chocolate chips. You know, because we have to be sure they’re good chocolate chips 🙂

Ingredients You’ll Need for This Chocolate Eggless Waffle Recipe

Dry Ingredients

• 100g Sorghum Flour, superfine OR Brown Rice Flour, superfine
• 85g Organic Buckwheat Flour
• 45g Organic Cacao Powder
• 40g Organic Maple Sugar
• 30g Arrowroot
• 3 tsp Baking Powder
• 1 tsp Sea Salt

Flour Detail: This recipe uses 215g of flour (sorghum, buckwheat, arrowroot). You can swap those three for 215g of something else.

Wet Ingredients

• 290mL Milk of Choice (9 ounces)
• 85mL Organic Extra Virgin Olive Oil (3 ounces)
• 2 tsp Organic Apple Cider Vinegar
• 2 tsp Organic Vanilla Extract

You’ll Also Need: 80g Mini Chocolate Chips of Choice

Ingredient Swaps & Substitutions

For those who don’t need gluten free waffles, use 215g of an all purpose flour in place of the sorghum/rice + buckwheat + arrowroot. An all purpose flour would be my go-to for this recipe as compared to a whole wheat flour (which can change the overall texture a bit). Be sure to not over-mix your waffles, as we’re not trying to develop a gluten network.

You can use any milk in this recipe including but not limited to oat milk, almond milk, and soy milk. I don’t suggest full fat coconut milk for this recipe, but boxed coconut milk (more watery) would work. Generally, I only work with unsweetened milks to better control the flavour and sugar content.

If you don’t have olive oil or can’t have it, you can use any other oil you enjoy. I wouldn’t use avocado oil or melted coconut oil in this recipe as the flavours may clash.

For those who don’t have maple sugar, other granulated sugars will work in its place (white cane sugar, caster sugar, light brown sugar, date sugar, coconut sugar, etc.).

Disclaimer: if you make swaps to the recipe, you will have a different outcome. Whilst I can’t vouch for the infinite number of possibilities, know that many swaps will still produce good waffles, they just won’t be the amazing waffles I’ve shared with you.

More Egg Free Waffle Recipes to Enjoy

• Cinnamon Raisin Waffles (remember cinnamon bread when we were kids? it’s like that in the form of a waffle)
• Creme Cookie Waffles (my kids insist these are the best waffles I’ve ever made, probably because they’re a dessert waffle with cookies in the middle)
• Apple Pie Waffles (refined sugar free)
• Savory Cheese Waffles (Gluten Free, Dairy Free, Egg Free, Vegan)

How to Cook Your Delicious Eggless Waffles

Before you mix your batter, plug in your waffle iron. Photoed, I used a mini 4 inch waffle maker. One of my favourite waffle makers is a large double Belgian waffle iron.

Measure out your milk (I use a kitchen scale for this) and add the apple cider vinegar. Now, place a large bowl for mixing on your digital scale and tare to zero. For this recipe I used a stand mixer with the wire attachment.

Add the dry ingredients one at a time, and tare between each one. Once all of the dry ingredients are in, lightly whisk to combine. You can do this by hand, or attach your bowl to the mixer.

Return the bowl to the scale (you can leave the attachment in the bowl) and tare to zero. Add the wet ingredients to the mixing bowl one at a time, and tare between ingredients.

Return the bowl to the stand and mix on medium speed until the ingredients are well combined, then mix on high speed for 20 seconds. That’s it! You should have a smooth batter, free from any lumps of unmixed flour (a few very tiny lumps are OK). Now cook your waffle batter in your waffle iron according to the manufacturer’s instructions.

My kids love when I make waffles in the large waffle maker since the settings are adjustable and we can get delicious golden brown waffles with a crisp texture. The smaller waffle maker I used (photoed) is a 4 inch waffle maker, without adjustable settings. For a more crisp waffle, cook the waffles longer until you’ve got perfect waffles you’ll love.

Is this your first time making waffles? You can watch the video on this egg free waffle recipe page to see these steps in action.

Storing Your Amazing Chocolate Waffles

Just like with regular waffles, you can freeze these eggless waffles as well! If you’re wanting to have a delicious breakfast without putting in too much effort, I can’t stress enough how awesome batch cooking and freezing is. In fact, it’s a way that allows you to feed the whole family without cooking all day everyday.

When storing, these free-from chocolate waffles, they perform best when frozen. To freeze, line a baking tray with parchment paper. Place your leftover waffles on the tray in a single layer. You can stack by using parchment in between the layers. Freeze the entire tray.

Once the waffles are frozen solid, transfer to a freezer baggie or airtight container. If you use a baggie like I do, be sure to press out as much air as possible before sealing and freezing. To thaw, place waffles on the counter top at room temp for about an hour. You can also reheat these in your toaster oven/oven until just warm, or a bit crispy if you prefer.

One of the best part about making the smaller 4 inch frozen waffles is that they can be reheated in a regular toaster (just like when you were a kid and got waffles from the freezer section). Simply grab a couple of frozen waffles, pop them in the toaster, and wait for goodness to pop back up.

Answering Your Egg-Free Waffles Recipe Questions

Do I need to cool this eggless waffles recipe on a wire rack?

If you want very crispy waffles, yes, you should cool them on a wire rack to prevent a steaming effect from happening. When cooked waffles are stacked, there’s no airflow, and steaming pockets develop since the waffles are hot. The steam softens the crispy exterior. When you use a wire rack for cooling, you allow for airflow, and you maintain the crispy texture.

Why are there so many gluten-free flours in this recipe?

Great question! A gluten free flour blend is critical for achieving the perfect texture of waffles (or anything requiring flour). Gluten-free flours don’t do well on their own, but like with Captain Planet, when their powers are combined, you get amazing results. If you’d like to read more about this topic, check out this Ask The Allergy Chef post, as well as this article on Gluten Free Flours.

If you have an all purpose gluten free flour blend you enjoy (such as Cup-4-Cup or the Bob’s Red Mill GF AP Flour), you can use that in place of the 215g of the flours I call for.

I’m only one person and want to make a couple of waffles. What can I do with the rest of the batter?

Did you know you can freeze eggless waffle batter? You can also freeze cooked waffles (my favorite way to use up extra batter). I actually like making huge batches of waffles and freezing the batter and cooked waffles. You can read this article to learn all about freezing, thawing, and using frozen waffle batter and frozen waffles.

Will baking soda work in this recipe in place of the baking powder?

No. Baking soda and baking powder do different things in recipes. As a general rule of thumb, think of the S in soda for spread, and the P in powder for puff. We need our waffles to puff to create a fluffy interior. If you were to remove the baking powder and use baking soda, it would not work out well. Additionally, more than about 1/2 teaspoon of baking soda in a recipe can result in a disaster (flavour wise).

Do I need to use cooking spray on the waffle plates?

When cooking this recipe, no, you don’t need a cooking spray. I’ve been cooking free-from waffles (gluten free, dairy free, egg free, etc.) for well over 15 years and only used the spray a few times. It was when I was new to making waffles and thought that was the way to go. Then I experimented and found that the waffles release just fine without the cooking spray.

Now, if you’re using different ingredients from me, especially wheat, I can’t predict how your waffles will behave. Try the batter without cooking spray and see how it goes. Also, your waffle iron needs hot (fully warmed) before using. This will help prevent the batter from sticking as well.

I’ll also add, the type of waffle maker can make a difference. I’ve used traditional non-stick waffle makers and one with ceramic plates. Removal tip: use tongs to easily pull the waffles out when they’re done.

What type of toppings would pair well with these vegan waffles?

Your delicious waffles will pair with a huge range of toppings. Essentially, anything that taste great with chocolate will work. Some suggestions include:

• Organic Maple Syrup
• Melted Butter (we use dairy free)
• Chocolate Sauce (for the ultimate chocolate lover’s trifecta)
• Fresh Berries
• Ice Cream (for dessert style waffles, and my kids will tell you this is their favorite topping)
• Fresh Fruits such as Banana and Cherries