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Gluten-Free Chocolate Chip Cookie Waffles


"A great way to change up breakfast and even make it healthier without them knowing! Getting anyone in this house to eat yogurt or milk that doesn't come from cows is sometimes a challenge. This is my way of sneaking in better options. Store leftovers in a freezer-safe bag and reheat in the oven or in a toaster. Will keep in the freezer for up to 1 month."
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23 m servings 493 cals
Original recipe yields 5 servings (5 waffles)

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  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle iron according to manufacturer's instructions.
  2. Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
  3. Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
  4. Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.


  • Cook's Note:
  • To make your own oat flour, place oats in a food processor and blend into a fine powder.

Nutrition Facts

Per Serving: 493 calories; 23.1 g fat; 71.4 g carbohydrates; 8.5 g protein; 26 mg cholesterol; 401 mg sodium. Full nutrition

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These were crispy and delicious! The only change I made was to add blueberries at my husband’s request. Next time I will back off a little on the cashew milk to account for the additional moistu...