Made from oat flour, a bit of this, and a bit of that, cookieandkate.com has figured out how to make some seriously delicious gluten free waffles. It was my first time trying waffles gluten free, and from experience I know what a bad gluten free investment tastes like. This was NOT one of those times, luckily. There is nothing more frustrating than driving to the store, buying (expensive) gluten free ingredients, spending the time to bake/cook something – only to find that your expensive, gluten free, time investment tastes like cardboard! I hate that feeling. And I always slightly resent the person who posted the recipe because.. have they tried their own cooking? How can you suggest this to your followers and readers knowing that it tastes like crap!?
The struggles of gluten and dairy free life are real. Hopefully, you will use my blog as a source of truth. I wholeheartedly support these waffles from cookie and kate – I mean, how could I not with an awesome name like that? (For those of you who didn’t quite get that reference, my name is also Kate.. bad joke, I know).
Anyway, I threw on some almond butter, maple syrup, blueberries, and a sliver of dairy free butter and it was the perfect icing on the cake.
The key is to have a great waffle maker. The one I used is by Hamilton Beach and it has a flickering light that signals when the waffles are ready. I’m a fan.
- 1½ cups oat flour*
- 2 teaspoons baking powder
- ½ teaspoon salt
- Pinch of cinnamon, optional
- ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk)
- ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
- Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now.
- Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
- Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!
*A NOTE ON GLUTEN FREE OATS: Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free.
MAKE EGGLESS WAFFLES: I hear that chia eggs work great as egg replacements in this recipe!
FREEZE IT: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
Hold the Cheese Please 
Great recipe and beautiful photography.
This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is ALLERGY FRIENDLY RECIPES which includes gluten/dairy/nut free recipes.
More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/
LikeLiked by 1 person
Oh that is wonderful! I just posted my link – thank you so much for reaching out about the opportunity!
LikeLike
Oh these wild make a fab breakfast treat. I like they face they freeze well and can just be placed in the toaster. Perfect. Thanks for sharing, Chloe.
https://pinkiebag.com/
LikeLike
Every time I see waffles floating around the blog world, I think, “Dang it. I need a waffle maker.” Not that I have space for one in my tiny graduate student apartment kitchen, but still! I love the idea of waffles made with all oat flour!
LikeLike