Gluten Free Peanut Butter Waffles
Posted Aug 24, 2017, Updated Jun 29, 2024
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These gluten free peanut butter waffles are easy to make in 10 minutes. These simple, nutritious, grain-free peanut butter waffle cookies are a delicious healthy breakfast or dessert.
If you’re looking for a simple, nutritious breakfast or a healthy dessert, this recipe is for you.
These peanut butter waffles are gluten, grain, dairy & refined sugar free yet they taste just like everyone’s favorite flourless peanut butter cookies – so sometimes we call them peanut butter waffle cookies and serve them for dessert!
They are delicious with mini chocolate chips mixed in, or served with maple syrup, honey butter, whipped cream or even a scoop of vanilla ice cream and chocolate sauce if you’re serving them as a treat.
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 works well. For a paleo version try almond butter or cashew butter.
- Coconut oil. Melted butter is a great substitute.
- Honey. maple syrup is a great substitute.
- There is no substitute for coconut flour! Please do not try to use a different kind of flour in this recipe.
How to Make Peanut Butter Waffles
Here are a couple notes about making this recipe.
1. Set your waffle maker to low heat.
I set mine between 1 and 2. If you overcook these waffle cookies they will get crumbly and difficult to remove from the waffle maker.
2. Let the batter sit.
Don’t preheat the waffle maker until the batter is ready. The coconut flour absorbs liquid and the batter thickens as it rests.
3. Only use 2 Tablespoons of Batter
This is the most important piece of method advice I can give you! I kept trying to make them with ¼ cup batter and failed miserably, but 2 Tablespoons is perfect!
Serve
Serve these as peanut butter waffles with maple syrup, cinnamon honey butter, or extra peanut butter on top.
Or, serve them as peanut butter waffle cookies – a delicious dessert with chocolate sauce and whipped cream!
Store/Freeze
Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in the toaster.
Gluten-Free Peanut Butter Waffles Recipe FAQs
No, there is not a suitable substitute for coconut flour in this recipe.
Yes, you can easily scale this recipe to make as many waffles as you need.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Peanut Butter Waffles Recipe
Ingredients
- ¾ cup creamy peanut butter
- 3 Tablespoons coconut oil
- 3 Tablespoons honey (or maple syrup)
- 2 large eggs
- ½ cup almond milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- 3 Tablespoons coconut flour
- ¼ cup mini chocolate chips
- coconut oil/cooking spray (for greasing the waffle maker)
Instructions
- In a small bowl, mix together the sea salt, baking soda and coconut flour. Set aside.
- Melt the peanut butter, coconut oil and honey together either in a microwave-safe bowl or over low heat on the stovetop. Whisk until smooth.
- Whisk in the egg, almond milk and vanilla until smooth.
- Add the dry ingredients to the wet mixture and whisk until combined and there are no lumps.
- Fold in the chocolate chips.
- Let the batter rest at room temperature for 5 minutes.
- While the batter is resting, preheat your waffle maker to the lowest setting.
- When the waffle maker is preheated, grease it with coconut oil or spray with cooking spray.
- Scoop 2 Tablespoons of waffle batter 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.
Notes
- Peanut Butter. Any nut or seed butter works well. For a paleo version try almond butter or cashew butter.
- Coconut oil. Melted butter is a great substitute.
- Honey. maple syrup is a great substitute.
- There is no substitute for coconut flour! Please do not try to use a different kind of flour in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.