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If you have any food restrictions, it can often feel like you can’t ever have anything special. Look no further, though, if you’re having to avoid dairy. These chocolate waffles feel decadent (especially if you add a dairy free whipped cream!) and are good on their own or alongside other breakfast foods. They’d be perfect for a Christmas brunch! They also freeze extremely well, so you can make a double batch and have dairy free chocolate waffles whenever you want.
Dairy Free Chocolate Waffles
These waffles are so simple and use coconut oil and almond milk instead of more traditional dairy-based ingredients. You could also use a dairy free butter, if you have that on hand.
First you’ll want to get your coconut oil melted, because it’s solid at room temperature. In the South it’s still pretty warm, but not warm enough to keep the oil melted, so I zapped it in the microwave for a few seconds.
Then add your almond milk and eggs and whisk to combine.
Add the dry ingredients and stir until just mixed.
Now you’re ready to make your waffles! If you hadn’t already heated up your waffle iron, do so now.
Spray it really well with cooking spray and then put about 3/4 cup of batter into the waffle iron.
Close it up and let it cook, and your waffle is done!
Top with dairy free whipped cream, syrup, or my favorite — peanut butter!
- 1.5 cups all-purpose flour
- 0.5 cups white sugar
- 3 tbsp. unsweetened cocoa powder
- 1 tbsp. baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 2 eggs
- 1/4 cup coconut oil, melted
- cooking spray
- Preheat your waffle iron.
- Melt the coconut oil and mix with the eggs and the almond milk. Whisk to combine.
- Add the dry ingredients and use a spatula to stir until just mixed.
- Once the waffle iron is heated, spray it with cooking spray.
- Put about 3/4 cup batter in the waffle iron (depending on the size).
- Cook until the waffle iron is ready, then carefully remove it!