These Gluten-Free Flourless Peanut Butter Waffles are easy to prepare and turn out light, fluffy, and delicious. A protein-rich, dairy-free, and allergy-friendly breakfast the whole family will love. Make them ahead of time for a to-go breakfast, or keep them in the freezer for easy meal prep! Vegan and egg-free options included.
Gluten-Free Waffle Time!
Made with simple, budget-friendly ingredients like oats, dairy-free milk, and peanut butter, they’re full of protein, nutrients, and healthy fats for the perfect way to start your day! Even better, they can be prepped ahead of time, eaten hot or cold, and customized with fun toppings and add-ins.
Good for You Ingredients!
It is possible that something this tasty can actually be good for you!
- Peanut Butter – Often thought to be a protein source, peanut butter actually contains more fats than protein. The good kind, of course. In addition, peanut butter is rich in vitamins and minerals such as manganese, vitamin B3, vitamin E, and resveratrol.
Fun Fact! We learned all about how peanuts (in the U.S.) are grown and the real facts about peanut allergies when we were lucky enough to attend the Peanut Institute of America. It’s definitely worth checking out for all your peanut allergy needs!
Ingredient Swap: If you can’t have peanuts, feel free to use sunflower seed butter, cashew butter, or any other seed or nut butter you like best.
- Gluten-Free Rolled Oats – Considered to be one of the healthiest grains on the planet, gluten-free oats are super rich in antioxidants and fiber. As a result, oats can help improve blood sugar levels, lower cholesterol, relieve constipation, and more.
- Large Eggs – In our opinion, eggs should be classified as a superfood! At just under 80 calories each, eggs are packed with healthy fats, protein, and tons of nutrients. In fact, they contain a little bit of everything our bodies need to function properly. Plus, they’re a complete protein that can help reduce the risk of heart disease, improve eye health, and aid in weight loss all while working to help the waffles hold their shape.
Ingredient Swap: For a vegan option, replace the eggs with flaxseed instead! A common egg substitute, flaxseeds are a nutrient powerhouse full of healthy omega-3 fatty acids, lignans, fiber, and high-quality protein. Including flaxseeds in your diet may help fight cancer, lower cholesterol, improve blood sugar levels, and aid with digestion.
- Organic Honey or Maple Syrup – Not just used to sweeten these peanut butter waffles, honey is actually really good for you, too. It is a good source of antioxidants and is less harmful to diabetics than regular table sugar. Consuming honey can help lower blood pressure, reduce cholesterol, reduce the risk of heart disease, and quell coughing in children with colds or respiratory infections.
The Secret to Crispy Waffles
Nobody likes a soggy waffle. Luckily, a big reason waffles turn out soft and soggy is due to the use of buttermilk, which we aren’t using!
By adding in non-dairy milk, the batter will be slightly thinner and crispier than your standard waffle batter without any effort from you. However, I’ve got a few more tricks up my sleeve to help ensure that your flourless waffles turn out perfectly golden and crisp every single time.
- Use a Hot Waffle Iron. You want to let it warm for at least 5 minutes before use. To double-check that your iron is hot enough, simply flick a bit of water onto it before cooking. If it sizzles and evaporates, you’re good to go. Otherwise, wait another minute or so, and try again.
- Cool. Once cooked, transfer your waffles to a wire rack (not a plate or baking sheet) to cool. They will continue to cook a bit, and the edges will crisp up nicely.
How to Make Flourless Peanut Butter Waffles
What we love most about these pb waffles is that they require minimal prep time and are so easy to make! You won’t even need a hand mixer, separate bowl, or whisk. Once you take a bite, you’ll never go back to bland and chewy store-bought versions again.
- Blend. Add the gluten-free oats to a high-speed blender or food processor. Pulse until a soft, flour-like consistency is achieved.
Pro-Tip: Save time and skip this step by using store-bought or homemade oat flour instead!
- Add the Wet Ingredients. Add the egg, non-dairy milk, applesauce, peanut butter, baking powder, salt, and cinnamon to the blender with the oat flour. Pulse again to combine. Then, add the apple cider vinegar and vanilla, and continue to blend until a thick batter is formed.
Prep Tip: Stop and scrape down the edges of the blender as needed to ensure all the wet and dry ingredients are incorporated into the waffle batter.
- Rest. Set the batter aside to thicken. Do not skip this step! Otherwise, your waffles won’t turn out fluffy and crisp.
- Cook Your Waffles. Heat a waffle maker to medium-high, and spray it with non-stick cooking spray, or brush the griddle with melted unsalted butter. Ladle part of the batter onto the hot waffle iron, and cook until it is brown and fluffy. Repeat this step until all the batter has been used.
Fun Toppings & Add-Ins
So, if you want to add even more healthy ingredients or even just treat yourself, feel free to experiment! Whether you’re adding ingredients to the batter, or using them as toppings you really can’t go wrong with options such as:
- Fresh Fruit
- Jam or Jelly
- Chopped Nuts
- Chocolate Chips
- Pumpkin Puree
- Additional Spices
- Maple Syrup or Honey
- Whipped Cream Or try out Dairy Free Coconut Whipped Cream!
Meal Prep Tips
Not only can these waffles be prepared ahead of time, but we would argue that they taste even better the next day! For the best results, let your waffles cool completely after cooking.
- To Store: Transfer them to an airtight container, and transfer them to the fridge for 2-3 days.
- To Freeze: Transfer the waffles to the freezer for up to 3 months. To prevent them from clumping together, place a piece of parchment paper between each waffle.
- To Reheat: Place your waffles (thawed or frozen) in a toaster for a minute or two or reheat in the microwave for 30 seconds.
Pro-Tip: Reheating your waffles in an air fryer for 2-3 minutes is the best way to help them crisp up again and taste good as new!
More of Our Favorite
Gluten-Free Waffle Recipes
Common Questions
Contrary to popular belief, pancake mix and waffles are not the same things. They share basic ingredients like milk, eggs, and flour, but waffles contain more fat and sugar in order to achieve the crisp exterior we love.
Eggs are responsible for creating the crisp exterior and helping waffles hold their shape, but we do not recommend adding any more to this recipe!
We might be biased, but we think it’s great! Not only is it tasty, but peanut butter is an excellent way to incorporate extra fats into your meal, keeping you satiated until lunch.
Flourless Peanut Butter Waffles Recipe
- Total Time: 30 minutes
- Yield: Two 7 inch waffles 1x
- Diet: Gluten Free
Description
Make the best gluten-free flourless peanut butter waffles with a handful of ingredients and just 30 minutes! Vegan option, too.
Ingredients
- ¾ to 1 cup gluten free rolled oats (95 grams)
- 1 large egg (see notes for substitutes)
- ½ cup unsweetened almond or non-dairy milk
- ¼ cup unsweetened applesauce
- 3 Tablespoons to ¼ cup natural peanut butter
- 1 teaspoon baking powder
- pinch kosher salt
- pinch cinnamon
- 2 teaspoons apple cider vinegar
- 1 teaspoon pure vanilla extract
- Optional Toppings: honey, maple syrup, berries, sliced banana, and/or dark chocolate chips
Instructions
- Place gluten free oats in a blender or food processor. Blend until the oats are a flour-like consistency.
- Add the egg, non-dairy milk, applesauce, peanut butter, baking powder, salt, and cinnamon to the blender with the oat flour. Blend until combined.
- Next, add the apple cider vinegar and vanilla. Blend until a thick batter smooth is formed, periodically stopping to scrape down the sides. Set batter aside to rest for 15 to 20 minutes.
- While the batter thickens, preheat waffle iron to medium-high. Once preheated, spray with non-stick cooking oil spray or brush with melted butter.
- Pour half the batter (depending on the size of the waffle iron) and heat for about 5 minutes or until the waffles are brown and fluffy. Remove the waffle and repeat. This recipe should make two 7-inch waffles or 8 sections of waffles. See notes for making a bigger batch.
- Plate and serve with optional toppings.
- Store waffles in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.
Notes
Substitutes Tips – For a vegan option, substitute the egg with 1 Tablespoon ground flaxseed and an additional 2 Tablespoons non-dairy milk (½ cup + 2 Tablespoons non-dairy milk total in batter). Follow the same directions as above.
Meal Prep Tips – Place cooled waffles in a plastic storage bag or tightly sealing container and freeze for up to 3 months. When ready to eat, pop in the toaster oven to reheat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: waffle iron
- Cuisine: American
Nutrition
- Serving Size: one 7 inch waffle
- Calories: 371
- Sugar: 6.2 g
- Sodium: 187.2 mg
- Fat: 18.1 g
- Saturated Fat: 3.7 g
- Carbohydrates: 40.5 g
- Fiber: 6.4 g
- Protein: 14.3 g
- Cholesterol: 93 mg
Hi, this waffles look delicious, was wondering if I could add some cocoa powder to make them,would i replace some oat flour?Thanks.
Hi Tania! I think it depends on how much cocoa powder you use. Adding 1 tbsp should be fine but any more and you might need to reduce oat flour. Does that make sense?
Hi…excited to try these! To substitute the egg with flax…do you have to make a “flax egg…1 tbsp flax/3tbsp water” or just add the flax and extra milk? Hope that makes sense! Thank you!
Hi Shelly! Great question, no need to make a “flax egg”. Just add the flax meal and additional milk to the blender with the rest of the ingredients. Keep us posted! Enjoy!
Delicious and super easy to make! I used Almond butter and boiled apples (bc I had no applesauce). I also added some brewer’s yeast to make these lactation waffles. They turned out to be the perfect amount of crunch on the outside and softness on the inside. I will be making a bunch of these and freezing them for an easy low-sugar morning meal.
I’m so glad! Great idea for lactation waffles. Much better than the rice waffles haha!
This recipe sounds delicious but I don’t have a waffle maker. Could I just use the batter as if I were making pancakes?
Sure! We also have a peanut butter pancake recipe. Have you see those?
Your nutritional information doesn’t show up on my phone on any of your recipes.
Just sent you an email. Did you get it? What browser are you using?
This was a really huge hit with my kids! They really loved it!
I’m so glad! Thanks for feedback
I could eat these for every meal of the day. And my kids love them too!
So could I! haha
mmmjust perfect, so delicious and easy to make. my favorite.
Thanks, Delia! Glad you enjoyed them!
is it possible to substitute apple sauce with something else?
sure! pumpkin puree, banana mash, or yogurt should work. cooking times vary though. Keep me posted.
Lindsay these were so good! The texture was perfect and the peanut butter taste really shone through. I served these with butter and homemade raspberry syrup (just frozen raspberries thawed with a little pure maple syrup) for a pbj taste. Yummy! All three of my boys went nuts for them!
Oh I love that! Thank you for letting me know Jess! What a great topping too! 🙂
Could these be cooked as pancakes? I don’t have a waffle maker.
sure! I think they would cook faster though.
This may sound crazy, but can you make these without the oats or would have to substitute either almond flour or another gf flour ?
I haven’t tried it yet, but it might be doable! I think adding a little more starch and taking out oats might be best. Almond flour is too high fat to help stick. Ya know?
These are delicious! Made them this morning and you are saving my life – I’m having to go dairy and gluten free for a few months to heal my gut and clear up my autoimmune issues, and our once-a-week croissants as a family on a Thursday morning are no longer an option for me. But now I don’t have to totally miss out because I get these while my family are munching through pastry. 😉 Thank you! (PS: tried to give 5 stars but the rating system won’t let me!)
Oh and I am so glad Claire! Thank you for sharing and rating my recipe. It means a lot! <3
Excellent recipe. I substituted a flax egg and also doubled the recipe. Turned out great!! Fluff, yet crisp on the outside. Thank you!!!
Oh wonderful! Do you mind me sharing that in my recipes notes? Crediting you.
Could you substitute banana for the applesauce?
I think so! It might be a little more crispy though. I would try pumpkin puree first
These look delicious. Unfortunately, I don’t tolerate gluten free oats, coconut, or quinoa. Is there something else I could use in this recipe or your other recipes as a substitute?
Thank you!!!
Sure! You could try just using GF flour instead. Can you do Rice flour? Maybe bob’s redmill 1:1 flour
What about using peanut flour? Its basically just PB2 but without the added salt and sugar. Then you can take some of the peanut butter out and save some calories as well.
That could work! You mean make the peanut butter from PB2? I think it might be a little dry, but you could try it. It will probably cook faster too.
Brittany of Eating Bird Food shared your recipe on Fb, and I just printed it! I can’t wait to make it soon!
Awesome! I’m so glad! Let me know how it turns out or if you have any questions Kori
I think I figured it out! I wasn’t thinking and I used sunflower butter. I can’t have peanut butter at either of my places of work so that’s why I have that. I’m going to try them again with actual peanut butter and see if that was the problem.
oh good! Let me know how it turns out the next time.
Made these for the first time this morning. Such a treat! So light and fluffy. And the smell coming from the waffle iron is heavenly! Thank-you!
Woohoo yes! So glad ally
I was so excited to try these so I made them over the weekend and put them in the freezer for later in the week. After defrosting in the fridge for about 8 hours and toasting them, I sat down to eat and the insides are green (looks kind of like mold, but it doesn’t really make sense). Any idea??
Oh no, that’s strange! I have kept them in the freezer for weeks and nothing happened. WHat starch did you use? What brand of peanut butter. I wonder if the peanut butter had a bit of mold formulation beforehand. That can happen with peanut butter.
I think I figured it out! I wasn’t thinking and I used sunflower butter. I can’t have peanut butter at either of my places of work so that’s why I have that. I’m going to try them again with actual peanut butter and see if that was the problem.
Hi, Lindsay! This looks like an incredible recipe. I have two questions for you: 1) Do you think that it would work using a flax egg or chia egg instead of the one egg called for in the recipe? 2) Do you think that I could substitute almond butter for the peanut butter? Much gratitude to you for the incredible recipes and all that you do to provide your followers/readers with much healthier alternatives and valuable information. With much gratitude and kind regards to you. Shelley Bennett Trifos, Sydney, Nova Scotia, Canada.
Hi Shelley! Yes, the almond butter will for sure work. Just make sure it’s creamy and no stir or less oily if possible. I have used flax egg before. It takes a little longer to make in the waffle maker. They are a little more crispy but still delicious! I hope that helps.
Made these for supper tonight. Kids loved them! We used regular peanut butter and I added chia seeds and flaxseed to the mix. Turned out great.
Oh wonderful! I love the chia addition too!
Do you think you could switch peanut butter for pumpkin or sweet potato? These would be perfect for my daughter lunch!
I haven’t tried it yet, but I bet pumpkin purée would work! Try adding an extra egg white just in case it doesn’t bind
OMG I just made these for breakfast and they are the best gluten free recipe I have had yet!!! I am a bread hound and losing the gluten has been a new experience but so far with recipes like this not missed. I heated up butter and maple syrup in a small skillet and added banana for my topping!!!! I am in heaven!
wonderful! So glad Margaret. We love them too!
Do you think this recipe could also work for pancakes? I don’t have a waffle maker 🙁
For sure! I’ve made them as pancake too. I added a little yogurt to the batter instead of applesauce for the pancakes. Keep me posted
How are they vegan if they require egg?
Hi jo! I don’t think I said that they were vegan, just dairy free. But the naturally more peanut butter with protein is vegan, and I did mention that . Maybe that was the mix up?
“If I could live with only one food, it would be waffles.” TRUTH GIRL. And peanut butter. Honestly, I could live off of peanut butter waffles!
I love, love, love these! I need to bust out my waffle maker again after this move. I was on a roll for a while… I should probably finally clean it from the turkey waffle experiment. LOL!
I had to bust out mine too! It was hiding from out move… like 6 months ago. oops
These look fantastic! I love all of that peanut butter!
YUM! Can you come make me breakfast?
LOVE the peanut butter!! Sounds completely amazing!!
I love a good waffle breakfast! Especially when the waffles are actually not filled with bad things for me. Can’t wait to give these waffles a try!
Keep me posted Charlotte! I love them!
Oh my goodness! Waffles ARE comfort food! I’m in love with that ingredients list and that peanut butter! Who knew? Delicious work Cotter! xo
Thank you friend. I saved you some! <3 come over
ahh well thanks friend. Seriously, that peanut butter is so creamy and perfect for all types of baking! HOOKED!
Any morning that starts with waffles is a good morning– let alone waffles AND peanut butter! 🙂 These look delish!
right? I am so with you on that Karly!
Wow! These waffles look amazing! LOVE the peanut butter!
You’re slaying it with these pics, I love looking at your posts 🙂
haha you slay me daily, call it even?
The peanut butter sounds SO GOOD.
Awesome post and recipe Lindsay! I have noticed the price and mediocre taste of some waffles at the market. I can’t wait to try these. Bet they’re way better!
It’s a shame. But these make up for it! haha, or so I like to think!
OK, those look amazing!!! Mine would not look like that but I am about taste! 🙂
taste of look any day!! Agreed!
These look wonderful!! What a great breakfast idea. Oh and I’m pretty sure I have the same plate. Quitokeeto? Picked mine up last year when I was in San Francisco.
oh fun! This is actually a plate from a local potter in Austin. Maybe he sold in SF? So cool!
I’m coming over for breakfast!
please do! or we need to at least have dinner/coffee soon!
I totally agree that making your gluten free waffles or gluten free pancakes is so much better than store bought and so much cheaper. I LOVE filling all those waffle cracks with peanut butter or syrup. or both. 🙂
agree! I love making my own now, phew!
I just discovered your blog, and i love love love it ! Love your recipes and your photos. I have no gluten intolerance, but enjoy trying out gluten-free recipes once in a while. These waffles look so delicious, i will definitely try them out.
OH I am so happy to connect Audrey! Let me know if you try any recipes!
LOVE pb with my waffles!!!
I saw healthy, protein and peanut butter. Oh, and waffles! And so these absolutely need to happen here, my boys would love them!
for sure! Kid approved. Especially Boys! 😉 Protein +PB + Waffle = MAGIC!
Bookmarked. Flourless – I’m all in!
woohoo yea!
These look insanely good. And I can’t believe how few ingredients they have. So awesome! I’m a sucker for all things peanut butter. Gotta eat it every day!
love these waffles!!! can’t wait to try!
Let me know if you do Alice!
Love their nut butters and this is such a great way to use them! Something so deliciously addictive about waffles 🙂
yep, totally addicted!
These look so delicious!! I bet the melted peanut butter topping is unreal!
No way!!! Flourless waffles? I am so going to make those.
Let me know how you like them Jenny!
I need these ASAP! love love love PB! Thai dishes with pb sauce are my favorite. However, I could eat waffles & pancakes for the rest of my life & be happy 😉 #twins
yep, twinning! Always. Maybe the la crema sauce can go on this? LOL! kidding
hahaha! Well that would be an interesting combo 😉
It’s been a good YEAR since I made waffles and I miss them dearly! The store-bought ones don’t do me justice, but these? Oh yes! With only 6 ingredients and a massive PB flavor, I know I would LOVE them 🙂
i feel like store bought can be a bit dry, yes?
OMG freezer waffles are so freaking expensive. It is literally criminal!
Right? I cringe at price.
They sound amazing! Who doesn’t love a waffle for breakfast? Especially when it’s full of peanut butter and protein! YUM!
totally! And great for kiddos!