Crispy Chocolate Chip Cookie Whole-Wheat Waffles – a delicious recipe with flour, baking powder, baking soda, almond milk, apple cider vinegar, egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Begin by combining the dry ingredients in a large bowl - whole-wheat flour, baking powder, baking soda, and sea salt. Set aside.
2
In a smaller bowl, whisk together the almond milk, apple cider vinegar, egg, almond butter, maple syrup/honey, and vanilla extract. Pour into the dry ingredients and stir to combine. Fold in the chocolate chips.
3
Heat a waffle iron and grease with oil or butter. Depending on the size of the waffle iron, pour about 1/4-1/3 cup of the batter onto the iron and close. Cook until golden brown and crisp on both sides. Remove and cool slightly.
4
Serve with more maple syrup and any additional toppings. Store leftovers in an airtight container in the fridge for up to two weeks or in the freezer for up to two months.
5
Enjoy!
577
kcal
Calories
36
g
Fat
50
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup whole-wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2/3 cup almond milk, and more.
Yes, Crispy Chocolate Chip Cookie Whole-Wheat Waffles falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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