Gluten Free Peanut Butter Waffles

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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.

a stack of 5 Gluten-Free Peanut Butter Waffles

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.

6 Gluten Free Peanut Butter Waffles with peanut butter on top

Peanut Butter Waffles: Ingredients & Substitutions

I went throughย many trials and errors to get this recipe perfect. Iย highly recommend following it exactly. But here are a few possible substitutions!

overhead photo of the labeled ingredients in this Gluten Free Peanut Butter Waffles recipe
  • Peanut Butter.ย Any nut or seed butter works well. For a paleo version try almond butter or cashew butter.
  • Coconut oil.ย Melted butter is a great substitute.
  • Honey. maple syrup is a great substitute.
  • There is no substitute for coconut flour!ย Please do not try to use a different kind of flour in this recipe.
5 Gluten Free Peanut Butter Waffles with peanut butter on top

How to Make Peanut Butter Waffles

Here are a couple notes about making this recipe.

1. Set your waffle maker to low heat.

ย 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 theย mostย important piece of method advice I can give you! I kept trying to make them with ยผ cup batter and failed miserably, but 2 Tablespoons is perfect!

6 Peanut Butter Waffle Cookies

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.

a stack of 5 Peanut Butter Waffle Cookies with a scoop of vanilla ice cream and melted chocolate

Gluten-Free Peanut Butter Waffles Recipe FAQs

Is there a substitute for coconut flour?

No, there is not a suitable substitute for coconut flour in this recipe.

Can I double this recipe?

Yes, you can easily scale this recipe to make as many waffles as you need.

overhead photo of 4 Gluten Free Peanut Butter Waffles, one with peanut butter on top

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Peanut Butter Waffles Recipe

Laura
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.
5 from 3 votes
Course Breakfast, Dessert
Cuisine American
Servings 16 waffles
Calories 123.9
Prep Time5 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients 
 

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

Ingredient Substitutions
  • Peanut Butter.ย Any nut or seed butter works well. For a paleo version try almond butter or cashew butter.
  • Coconut oil.ย Melted butter is a great substitute.
  • Honey. maple syrup is a great substitute.
  • There is no substitute for coconut flour!ย Please do not try to use a different kind of flour in this recipe.
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.

Nutrition

Serving: 1waffle | Calories: 123.9kcal | Carbohydrates: 6.9g | Protein: 4.4g | Fat: 9.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.3g | Cholesterol: 23.3mg | Sodium: 125mg | Potassium: 16.2mg | Fiber: 1.7g | Sugar: 4g | Vitamin A: 55IU | Calcium: 17mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 3 votes

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7 Comments

  1. 5 stars
    I love this recipe! What I really love is that you are cooking the in a waffle maker! They are so pretty!

  2. 5 stars
    These photos are STUNNING! And I cannot get over how amazing these cookies look. I really need to get myself a waffle iron fast!

  3. These are too much fun! I’ve wanted to try some new ideas in the waffle maker, but cookies are genius!

  4. These are exactly what I’ve been craving in the mornings! This looks SO delicious. Definitely want to make this!

  5. 5 stars
    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.