Peanut Butter Waffles (Gluten-Free)
Posted Aug 24, 2017, Updated Sep 18, 2020
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These Peanut Butter Waffles are gluten-free, grain-free and ready in 10 minutes! An easy, healthy breakfast recipe that tastes JUST like a flourless peanut butter cookie but no oven required!
Hello & happy National Waffle Day! I’m not totally into these foodie holidays…it seems like there are so many of them…and they’re usually over before I’ve realized they have begun. However, I did not miss the memo today…because waffles are definitely worth celebrating! 😉
However these aren’t just any old waffles {gasp!}…they are Peanut Butter Waffles that taste like flourless peanut butter cookies! Yes you heard me, they might look like waffles but they’re really a healthy, delicious peanut-buttery treat in disguise!
These Peanut Butter Waffles are completely gluten, grain, dairy & refined sugar free yet they taste just like everyone’s favorite flourless peanut butter cookies! AND you don’t have to turn on your oven to enjoy them! Simply mix up the batter, fire up your waffle iron and you’re good to go!
They’re SO healthy, in fact, that they make a great breakfast! I seriously couldn’t get enough of them! And Gabe, who prefers pancakes over waffles 10 times out of 10, thoroughly enjoyed eating these peanut butter waffles!
How to make Peanut Butter Waffles
Here are a couple notes about making these Waffle Maker Peanut Butter Cookies!
1. Set your waffle maker to low heat.
I set mine {which I love by the way} between 1 and 2. If you overcook these waffle cookies they will get crumbly and will not be fun to remove from the maker!
2. Let the batter sit.
Don’t turn on the waffle maker until you’ve mixed up the batter. Letting it sit while your waffle maker heats up will ensure that the coconut flour soaks up the liquid causing the batter to thicken…which is exactly what needs to happen to make these tasty treats!
3. Only use 2 TBS of batter per cookie.
This is the most important piece of method advice I can give you! True story: when I was testing out recipes for this post I had many, many failures! So I put out a call for help on my Instagram Stories {<- pop in and say Hi}! and my friend Beth from Budget Bytes {<- Check her out} sent me a recipe that gave this piece of advice. I had be using a 1/4 of a cup of batter for each cookie…NO. BUENO! The 2 TBS trick along with some ingredient tweaks resulted in Waffle Maker Peanut Butter Cookie perfection!
Peanut Butter Waffles: Ingredients & Substitutions
I went through many trials and errors to get this recipe perfect. I highly recommend following it exactly. But here are a few possible substitutions!
- Peanut Butter. Any nut or seed butter should work well. I used a natural variety with no additives, so be sure to choose the same quality of product for your waffle cookies!
- Coconut oil. The only acceptable substitution for coconut oil is melted butter!
- Honey/Maple Syrup. These are the two sweeteners I had great success with, and did not try any others. I’m guessing that any liquid sweetener would work well in equal amounts, but I cannot vouch for any others!
- There is NO substitute for coconut flour! Please do NOT try to use a different kind of flour in this recipe. Coconut flour is very affordable and is a wonderful flour to have on hand for all your gluten-free baking needs {I mean really, you can make these or this or these with it}!
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Peanut Butter Waffles Recipe
Ingredients
- ¾ cup Creamy Peanut Butter
- 3 TBS Coconut Oil
- 3 TBS Honey or Maple Syrup
- 2 large eggs lightly beaten
- ½ cup Unsweetened Vanilla Almond Milk
- 1 tsp Pure Vanilla Extract
- ¼ tsp sea salt
- 1 tsp baking soda
- 3 TBS Coconut Flour
- ¼ - ½ cup mini chocolate chips
- extra coconut oil or cooking spray to grease the waffle iron
Instructions
- In a small bowl, mix together the sea salt, baking soda and coconut flour. Set aside.
- Add the peanut butter, coconut oil and honey (or maple syrup) to a large, microwave safe bowl and warm in the microwave on high for 30-60 seconds and stir until the mixture is smooth.
- Add the eggs to the wet mixture and whisk until combined.
- Add almond milk and vanilla extract and whisk until smooth.
- Add the dry ingredients to the wet mixture and whisk until completely combined and there are no lumps.
- Fold in the chocolate chips.
- Let the batter sit at room temperature while you heat up your waffle iron to the lowest setting.
- When the waffle maker is ready, spray it with non-stick spray or grease it with butter or coconut oil.
- Scoop 2 TBS of dough into the middle of each waffle mold. Cook for 2 minutes or until the waffles are golden brown and are easily removed from the waffle iron with a fork.
- Repeat until all the batter has been used. Eat warm and enjoy!
- Store any extra waffles in the refrigerator or freeze for later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Go ahead…eat a giant pile of Waffle Maker Peanut Butter Cookies topped with dairy-free vanilla ice cream and extra chocolate sauce. I fully approve of that life choice. Like one million percent.
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Such a cute and creative idea for a cookie! They look delicious!
I love this recipe! What I really love is that you are cooking the in a waffle maker! They are so pretty!
These photos are STUNNING! And I cannot get over how amazing these cookies look. I really need to get myself a waffle iron fast!
These are too much fun! I’ve wanted to try some new ideas in the waffle maker, but cookies are genius!
You are such a genius with this one! Such a fun way to make cookies!
These are exactly what I’ve been craving in the mornings! This looks SO delicious. Definitely want to make this!
I could not get over how creative these are! They are sooo cute, and I wouldn’t have guessed they were cookies until you told us they were.