Gluten-Free Chocolate Chip Waffles
Our easy gluten-free chocolate chip waffles make any morning better! They're crispy on the outside, fluffy on the inside, and have the perfect amount of chocolate chips in every bite!
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Servings: 6 -8 Waffles (Depending on the size of your waffle maker!)
Equipment
Ingredients
- 2 cups Gluten-Free Flour* (240 grams)
- 1/4 cup Cornstarch or Arrowroot (32 grams)
- 1 Tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt (use less if using fine table salt)
- 2 cups Milk or Dairy-Free Milk*
- 6 Tablespoons Oil (canola, vegetable or avocado)
- 2 Large Eggs, Separated
- 3-4 Tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2/3 cup Mini Chocolate Chips (or more, to taste)
Instructions
- Preheat & Prep. To start, lightly grease your waffle iron and start preheating it. (I recommend the medium setting if yours is heat adjustable.) Separate Eggs. Carefully separate the egg yolks and egg whites, taking care the NO egg yolk gets into the egg whites. (If it does, the egg whites won't whip!) You will place the egg yolks in a medium bowl, and the egg whites in a large mixing bowl.
- Combine Dry Ingredients. In a small bowl, combine gluten-free flour, cornstarch, baking powder, sand salt. Whisk until evenly blended.
- Combine Wet Ingredients. In the medium bowl, combine milk, oil, egg yolks, sugar, and vanilla. Whisk to combine.
- Whip Egg Whites. In the large bowl, whip the egg whites with a hand mixer on medium-high speed 3-5 minutes, or until you reach stiff peaks. The egg whites will go from translucent and gloopy, to frothy, to white foam. Once you can see the path of the beaters and the egg whites hold their shape when you lift the beaters out of the bowl, you'll know you've got stiff peaks!
- Add Dry Ingredients To Wet Ingredients. Stir the dry ingredients into the wet ingredients (not the egg whites!), and mix until evenly combined.
- Gently Fold In Egg Whites. Use a spatula to carefully fold 1/3 of the whipped egg white mixture into the waffle batter at a time. Use a folding motion, not a stirring motion so you don't deflate the egg whites. It's ok if the batter looks a bit lumpy at first. You don't need to get the waffle batter perfectly smooth--a few small lumps are ok!
- Add Chocolate Chips. Sprinkle in the chocolate chips and gently fold them in.
- Cook Waffles. Next, pour batter into the hot waffle iron and cook the waffles according to your manufacturer's instructions until golden brown. (The exact amount of batter per waffle will vary based on the size of your waffle iron!)
- Serve & Store. Enjoy warm with your favorite toppings. Store leftover waffles in an airtight container in the fridge 2-3 days or freeze up to 2 months. If freezing, freeze waffles in a single layer or separate layers with parchment paper so they don't stick together!
Notes
Keep Your Cooked Waffles Warm! My favorite way to keep waffles warm is on an oven-safe wire rack placed over a sheet pan/baking sheet. Keep them in the oven at 200-250 degrees F. (This is also a great way to reheat waffles!)
Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another 1:1 brand, make sure it contains xanthan gum. Do not use almond flour, oat flour, or coconut flour in this recipe.
Dairy-Free Notes. Use dairy-free milk and dairy-free mini chocolate chips (like Enjoy Life). Keep in mind that waffles made with dairy-free milk sometimes bake lighter in color than when using regular milk.
Tips For Whipping Egg Whites
- Use a glass or metal bowl for whipping the egg whites and make sure it's VERY clean. IF there's any oil, grease, or residue, the egg whites won't whip properly. Similarly, make sure your mixer beaters are very clean!
- Keep The Egg Yolks Out Of The Whites. If even a drop of egg yolk gets into the whites, they won't whip properly. You'll need to start again. (Use the failed ones to make scrambled eggs!)
- Soft Peaks vs Stiff Peaks. Soft peaks will be looser and floppier, while stiff peaks will hold their shape on the edge of your mixer beaters or a spoon/fork.
- Fold, Don't Stir. Lastly, keep the fluffiness of the whipped egg whites intact by folding them into the batter, not whisking or stirring.
Video
Nutrition facts are an estimate only and will vary based on brands and amounts used.