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4.92 from 12 votes

Chocolate Waffles (Paleo, gluten/grain/dairy-free)


  • 134 grams blanched almond flour about 3/4 cup plus 3 tablespoons
  • 68 grams tapioca starch about 1/2 cup
  • 28 grams cocoa powder about 1/4 cup plus 1 tablespoon
  • 2 teaspoons double-acting aluminum-free baking powder
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 88 grams coconut palm sugar about 1/2 cup plus 1 tablespoon
  • 100 grams milk dairy or nondairy (about a scant 1/2 cup)
  • 60 grams mild-flavored oil melted salted butter, or melted ghee (about 1/4 cup plus 1 tablespoon), plus more for the waffle iron
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice


  • Several fresh strawberries sliced
  • 1/2 cup chocolate chips melted (optional)


  • Preheat a waffle iron. If you have the option, preheat to the medium setting.
  • In a bowl, whisk the almond flour, tapioca starch, cocoa powder, baking powder, and salt until well blended. Add the rest of the ingredients for the waffles and stir to combine.
  • Lightly brush the heated waffle iron with oil. Following the manufacture's guidelines for suggested quantity, ladle the batter into the oiled waffle iron and spread it evenly across the surface, leaving a 1/2-inch boarder. Cook, following the manufacture's directions. When done, set the waffle aside on a baking sheet in a low oven to keep warm while you cook the remaining waffles.
  • Top the waffles with as many strawberries as you wish. If you want to take it a step further, drizzle melted chocolate over the top and add a dollop of coconut whipped topping!
  • Store leftover waffles in a sealed bag or container for up to 2 days, or freeze for later. They can be popped directly into the toaster oven from the freezer.

    Yield: 4 Belgium waffles or 8-10 regular waffles