Vegan Chocolate Chip Waffles (Easy 1-Bowl Recipe)
These Vegan Chocolate Chip Waffles are quick, easy and made in one bowl! Crisp on the outside, fluffy on the inside, they’re a delicious treat for breakfast, brunch, or a freezer-friendly snack.
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Serves: 4 small or 2 large waffles
Calories: 562kcal
Ingredients
- 275 g plain flour
- 1 tbsp baking powder
- ⅛ tsp salt
- 75 g maple syrup (or 60g coconut nectar / granulated sugar)
- 1 tsp vanilla extract
- 200 g dairy free milk (at room temperature)
- 75 g chocolate chips (vegan / dairy free)
- 75 g coconut oil (melted and at room temperature)
Equipment
- Waffle Maker
Instructions
- Preheat your waffle maker on medium/high and carefully grease the surface of the heat plates with a little spray oil or melted coconut oil.
- In a medium/large mixing bowl, stir together the flour, baking powder and salt.275 g plain flour, 1 tbsp baking powder, 1/8 tsp salt
- Add the melted coconut oil, vanilla extract, maple syrup and room temperature milk to the mixing bowl. Whisk gently until JUST combined into a batter that is relatively thick. Stir in the chocolate chips.75 g maple syrup, 1 tsp vanilla extract, 200 g dairy free milk, 75 g coconut oil, 75 g chocolate chips
- If your waffle maker makes 1 large round waffle (20cm/8”) at a time, add 1/2 of the batter into the centre of the plate.If your waffle maker makes 2 smaller square waffles (10cm/4” each), add 1/4 of the batter into the centre of each square.
- Close the lid gently so that the batter spreads out a little (it doesn’t need to come right to the edge). Be careful not to press the lid down too firmly, otherwise some of the batter could spill out of the sides.
- Cook until the waffle maker has stopped letting off steam. If there is steam, the waffles are still cooking so don’t open the lid! This should take between 5-7 minutes for 1 large waffle, or slightly less for the smaller square waffles.The waffles should be cooked when they have a light golden colour and you can lift them easily from the surface of the waffle maker, without them sticking.Note: Baked goods that use coconut oil will not go as golden as those that use melted butter. Be careful not to overcook the waffles as this can dry them out.
- Carefully remove the waffles from the waffle maker using a silicone kitchen utensil. Keep the cooked waffles warm in a toaster oven/warm oven whilst you cook the remaining batter, or if you like extra crispy edges, let them cool slightly on a wire rack.
- Serve with toppings of your choice - sliced banana, chocolate sauce, whipped dairy free cream, fresh berries and icing sugar are all delicious additions!
Video
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: London, UK
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
Nutritional information is an estimate and excludes any optional extras. It is based on a serving of 1/2 large waffle or 1 small waffle per person, using almond milk in the batter.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Please note: This recipe was originally posted in March 2018 and was re-tested and updated in January 2025. The recipe video is based upon the original recipe.
Nutrition
Calories: 562kcal | Carbohydrates: 78g | Protein: 7g | Fat: 25g | Saturated Fat: 19g | Sodium: 464mg | Fiber: 2g | Sugar: 22g | Net Carbohydrates: 76g
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