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vegan, breakfast, gluten-free, easy, paleo, oil-free · August 17, 2018

Coconut Flour Waffles

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Finally crispy Coconut Flour Waffles without eggs! Quick and easy with an AMAZING grain-free texture. Vegan and paleo breakfast dreams do come true!

Coconut Flour Waffles

Vegan. Paleo. Coconut Flour Waffles.

That means no eggs. That means no grains. That means no half a bag of pricey almond flour spent on one brunch. Yes friends, the code has been cracked.

Vegan Paleo Coconut Flour Waffles

For a long time I wasn’t sure it was possible. Pretty sure I’ve even answered a comment or two regarding this breakfast matter with the words “I don’t think that’s possible”. But I was wrong, my apologies to those I lied to. Apologies in the form of amazingly delicious waffles.

The outsides are toasty. The edges are crispy. The insides are the opposite of mushy – light and spongey and just delightful.

If even one of those things was not true we wouldn’t be here. But it’s all true, so here we are.

Oh happy day!

I don’t know how much time you have personally spent searching for a vegan and paleo waffle recipe, but I’ve clocked quite a few googling minutes and lemme just tell you there ain’t much. After three maybe-worth-a-try results, Google is pretty sure you meant gluten free instead of grain free. But you didn’t, so leave us alone oat flour.

Or more upsetting still is when you buy the funky flour, try the recipe, and then open the waffle iron when the buzzer goes off tearing your fragile attempt at a waffle in half to reveal mushy uncooked insides. Yes that happened…twice. Yes I did scrape off and eat some of the crispy edge scraps. Don’t judge me.

But I don’t want you to have to go through that same breakfast trauma.

So I made you easy, yummy, reliable (tested four times!), actually GOOD vegan and paleo Coconut Flour Waffles. They will not betray you. They will make your mornings better. They may even make you love coconut flour…but let’s not get carried away just yet.

Vegan Paleo Coconut Flour Waffles

What is it that makes up these nearly-magic waffles? I’m so glad you asked…

  • The flours. Coconut flour obviously, but it’s gonna need to collab with tapioca starch/flour to pull this off. Or you could use arrowroot starch too.
  • The wet ingredients. Applesauce, almond milk, lemon juice to help with egg-free leavening, maple syrup if you want them sweeter, and your favorite nut or seed butter to bind and give them that cake-y texture.
  • The extras. Vanilla, cinnamon, and salt. All are optional, but all make them taste extra good so why would you not?

And of course you could add your favorite mix-ins like chocolate chips or berries too.

Vegan Paleo Coconut Flour Waffles

The world has gifted us a breakfast MIRACLE. We should probably stuff our hungry morning faces with them every weekend from now on. To show our gratitude, of course.

Vegan Paleo Coconut Flour Waffles

Coconut Flour Waffles Step-by-Step

1
Whisk applesauce, almond butter, milk, lemon juice, sweetener, and vanilla
2
Add coconut flour, tapioca starch, baking soda, salt, and cinnamon
3
Cook until golden and crispy
4
Add toppings
5
And maple syrup of course. Dig in!
Check out my other content @feastingonfruit on Jumprope.

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Vegan Paleo Coconut Flour Waffles

★★★★★ 4.8 from 13 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 waffles 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: american
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Description

Finally crispy Coconut Flour Waffles without eggs! Quick and easy with an AMAZING grain-free texture. Vegan and paleo breakfast dreams do come true!


Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/2 cup (125g) nut or seed butter
  • 1/4 cup non-dairy milk
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup (optional)
  • 1/4 cup (25g) coconut flour
  • 1/4 cup (30g) tapioca starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon

Instructions

  1. In a mixing bowl, whisk together the applesauce, nut/seed butter, milk, lemon juice, maple syrup (if using), and vanilla extract.
  2. Add the coconut flour, tapioca starch, baking soda, salt, and cinnamon. Stir to combine.
  3. Preheat the waffle iron to medium-high heat. Spray with coconut oil or non-stick spray.
  4. Scoop in about 1/4 cup of batter per waffle. Close and cook according to manufacturers instructions. Repeat until all the batter is gone. In my waffle iron I got 4-5 medium sized waffles.
  5. Top with yogurt, fruit, a drizzle of almond butter, maple syrup, etc. Enjoy!


Nutrition

  • Serving Size: 1 waffle
  • Calories: 224
  • Sugar: 7g
  • Fat: 14g
  • Saturated Fat: 1g
  • Carbohydrates: 19g
  • Fiber: 5g
  • Protein: 7g

Keywords: vegan, paleo, grain-free, breakfast, easy, gluten-free

Did you make this recipe?

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In: vegan, breakfast, gluten-free, easy, paleo, oil-free · Tagged: almond butter, cinnamon, video, applesauce, dairy-free, egg-free, coconut flour, paleo, brunch

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Comments

  1. Ashley says

    August 17, 2018 at 9:42 pm

    Just pinned to allll my boards and shared in my FB group, because this is EPIC! And so are your pictures! My waffle iron is one of my favorite appliances, yet I only have only trusty recipe I love, and it’s pretty grain heavy. I knew coconut flour would redeem itself one of these days – it just needed your assistance 😉

    ★★★★★

    Reply
    • Natalie says

      August 18, 2018 at 11:27 am

      Okay you are actually the best❤️❤️ Thanks for all the sharing love, Ashley! I’ve been waffle iron-less for months now, but I bought one just for this recipe and SO glad I did. I’m sorry pancakes, but you can’t compete with those crispy edges😜 Haha coconut flour is slowly but surely proving itself not worthless😂 Happy weekend and hope you try them soon!

      Reply
  2. marci says

    August 17, 2018 at 9:58 pm

    omg…i made these tonight &i cannot get over how good they were. and light & fluffy. my family loved them too. thank you thank you thank you!! finding a good paleo waffle without egg is a dream come true.

    ★★★★★

    Reply
    • Natalie says

      August 18, 2018 at 11:24 am

      YAY!! I am so happy everyone liked them🤗🤗 I honestly am still amazed that coconut flour can pull it off egg-free too, but very happy to have discovered it. Enjoy and thanks for the feedback❤️

      Reply
  3. Brittany Audra @ Audra's Appetite says

    August 18, 2018 at 10:13 pm

    These look and sound delicious! I was surprised to see no cocoa powder in the ingredients…the color looks dark/chocolate to me?

    Reply
    • Natalie says

      August 19, 2018 at 9:11 am

      Nope, not chocolate. I think it’s the almond butter that causes them to turn quite dark as they cook, idk…science😜😆

      Reply
  4. Stacy says

    August 19, 2018 at 3:22 pm

    They look so tasty.. I wonder if I can sub nut/seed butter for smth else?

    ★★★★★

    Reply
    • Natalie says

      August 19, 2018 at 7:00 pm

      I haven’t found anything else that works, it’s pretty essential for the texture to come out right without grains. Sorry!

      Reply
    • Tiffany says

      October 14, 2018 at 2:13 pm

      You can try chia seed POWDER. Add a heaping teaspoon to your coffee grinder then add that to the mix with a tablespoon of oil. Not sure they will be as good, but it is worth a shot. Also, let the batter rest at least 10 minutes before using. You may want to add baking powder also. Half a teaspoon, maybe?

      ★★★★★

      Reply
  5. The Vegan 8 says

    August 20, 2018 at 12:11 am

    All bow down to the coconut flour code-cracker, hahaha! These look so amazing Natalie! And they totally reminded me of your amazing coconut donuts. I can’t believe you figured out how to make coconut flour stuff without the usual almond flour + coconut flour combo and no eggs AND it still looks fluffy. You know my experience has been dismal, but the fact that these look so fluffy and I have 2 bags of coconut flour still sitting in my flour stash, I just must try these soon! I love that you added cinnamon to them too because as I was looking at the pics I was thinking….oooh I bet pumpkin spices would be delicious in these! The color reminded me of all, or perhaps it’s just the pumpkin already in my brain, lol. Either way you obviously were thinking the same thing since you got yummy cinnamon in there! I need to get out that bag of flour and try these soon!

    Reply
    • Natalie says

      August 20, 2018 at 10:11 am

      Haha sounds like your fall baking brain is coming in STRONG already😜 I am soooooo not ready to switch into pumpkin mode, but I still loved dumping loads of cinnamon into these. Honestly I don’t totally understand why the color came out so dark (I think it’s a combo of the AB and spices, but could be the flours too), but who cares. When coconut flour is turning out NOT terrible you don’t question it😂 Happy monday Brandi!

      Reply
  6. Jess @choosingchia says

    August 21, 2018 at 7:38 am

    These look amazing Nat! Most coconut flour recipes I see are loaded with eggs to absorb the liquid its so nice to FINALLY see something with coconut flour that isn’t! Can’t wait to try this with my coco flour:)

    Reply
    • Natalie says

      August 21, 2018 at 1:10 pm

      Yep, eggs do seem to always be essential with this funky flour, but I think the textural magic of nut butter is what makes this work without😊 Either way, happy to have found a non no-bake use for my coconut flour too!

      Reply
  7. Isabelle says

    August 29, 2018 at 3:16 am

    Don’t know what I did wrong but they stick to my iron and totally collapse…

    Reply
    • Natalie says

      August 29, 2018 at 10:24 am

      Oh no! First, did you spray the waffle iron? Even if it says “nonstick” always spray it in my experience. And you didn’t tweak any of the ingredients?

      Reply
      • Isabelle Van der Poorten says

        August 29, 2018 at 12:18 pm

        Used coconut oil for the iron and followed the recipe… amways struggle with waffles 😁

        Reply
        • Amanda says

          October 14, 2019 at 4:08 pm

          Anytime I use coconut oil to grease when I baked with coconut flour it will stick. I use Olive oil or avocado instead

          Reply
          • Natalie says

            October 14, 2019 at 9:08 pm

            Good to know, I appreciate you sharing that!

  8. Ruth says

    September 9, 2018 at 9:37 am

    This recipe turned out great!!
    I did have to sub potato starch for the arrowroot, as it was all I had. I was a bit worried they wouldn’t work, but they were awesome. I ate them straight up, no toppings too, and still loved them.
    Thanks for the recipe; it’s a keeper

    ★★★★★

    Reply
    • Natalie says

      September 9, 2018 at 3:05 pm

      I am so happy you liked them, and great to know the potato starch worked too! Not even maple syrup? Well that is a very good sign😊 Thanks for the feedback, Ruth!

      Reply
    • Shirley says

      September 11, 2018 at 11:17 am

      I am allergic to apples. What can I use as substitute for Apple sauce?

      Reply
      • Natalie says

        September 11, 2018 at 11:22 am

        Canned pumpkin puree would work! Or you could try mashed banana 🙂

        Reply
  9. Kellie says

    September 24, 2018 at 10:02 pm

    I was just curious if you could use coconut butter in place of the nut butters? I noticed you tried other ways in the comments but liked the nut butters best.

    Reply
    • Natalie says

      September 25, 2018 at 9:46 am

      I really recommend a nut or seed butter here, it’s necessary for the texture when working with coconut flour and no eggs!

      Reply
    • Tiffany says

      October 14, 2018 at 2:19 pm

      Oh wow, that would be way to oily and dense. Please do not waste your very expensive coconut butter.
      Maybe adding a tablespoon with some chia powder, but half a cup! I am fairly certain that would be a disaster.

      ★★★★★

      Reply
  10. Cristal says

    December 2, 2018 at 4:23 pm

    This recipe did not come out at all. I’m not a make it up as a go person. We are egg free and paleo for our little girl and I know from many tries that it’s VERY hard to make a waffle without the egg. This was another one. Total fail. Stuck to waffle maker and fries as time went on. Need to learn my lesson.

    Reply
    • Natalie says

      December 3, 2018 at 10:30 am

      Hmm did you spray the waffle iron? Even with non-stick ones I always spray it anyway. Bummer they didn’t turn out for you😕

      Reply
    • Erin says

      January 19, 2019 at 6:36 am

      It worked perfectly for me! I followed the recipe (I went by weight) and used coconut oil and a brush to oil the waffle maker. These are the best waffles I’ve ever had (including non-vegan and non-GF versions!).

      ★★★★★

      Reply
      • Natalie says

        January 19, 2019 at 10:56 am

        Thanks for the input Erin😊

        Reply
  11. Erin @ Texanerin Baking says

    January 19, 2019 at 6:41 am

    So I immediately ordered the waffle maker after you sent me this recipe and I made your oat flour waffles first since I was trying to go a few days without coconut (I have so many intolerances that I try to rotate what I can eat a little bit). They were really good but I was missing some fat in them. I really like fat in baking and sweets. 😉 These are soooo good! Thank you for the recipe! I had 2 in the morning and didn’t have a carb coma afterwards and just put one in the toaster and it was as good as fresh. Even my husband was really impressed and he doesn’t really care for waffles! I’m going to make a huge batch next time and freeze them. I used sunflower seed butter, water instead of milk and the vinegar option.

    This is my favorite recipe of yours! Thanks again.

    ★★★★★

    Reply
    • Erin @ Texanerin Baking says

      January 19, 2019 at 7:13 am

      Any chance that this 1/2 tapioca and 1/2 coconut flour mix is a magical sub for some other flour? 😀 I would love to use it in some other recipes! My son shouldn’t really have grains or nuts so this is perfect for us. There are so many coconut flour recipes out there but they usually use eggs, which is also a no. Thank you and sorry for the (probably) annoying question!

      Reply
      • Natalie says

        January 19, 2019 at 11:00 am

        Hmm so I do find this combo to be working pretty well, although I think the nut/seed butter in the recipe too is important. Just as a lot of recipes make flourless stuff with a lot of almond butter I think it does something for the texture/crumb that is important with tapioca/coconut combo. Also both flours are pretty dry and low fat otherwise. But I will have to test it further to say for sure, and never annoying!

        Reply
    • Natalie says

      January 19, 2019 at 10:57 am

      Aw yay, I’m glad you went for it on the waffle maker and gave them a shot! I agree, on the fat in baking which I realize lots of my older recipes don’t have, and personally I prefer these to the oat flour ones too. Ha did they turn out green then with the sunbutter? Regardless that sounds delicious, I love that stuff😋 And I am so happy they got the husband approval too. Thanks for the feedback!

      Reply
  12. Renee says

    February 19, 2019 at 7:09 pm

    Usually waffles get hard and dry after you store them in the fridge but these held their moisture and were perfect leftovers for the next day!
    Thank you for another delicious gluten-free and vegan recipe! They were husband approved too! 🙂

    ★★★★★

    Reply
    • Natalie says

      February 20, 2019 at 10:19 am

      I am so happy to hear you both liked these, thank you for the lovely feedback Renee!

      Reply
  13. Lauren says

    February 20, 2019 at 10:24 am

    Excellent waffle! It does not have that harsh coconut flour texture (really grainy and dry), but is fluffy and layered with flavor. I am amazed that there are zero eggs in this and it turned out so well. I used sun butter and it worked great. Thank you so much! Passing this on to others!

    ★★★★★

    Reply
    • Natalie says

      February 20, 2019 at 10:27 am

      Woohoo! I am so happy you liked them too Lauren, this is one of the few ways I’ve found to use coconut flour without eggs that works and I really love. Enjoy and thanks for sharing 🙂

      Reply
  14. Kristin says

    April 24, 2019 at 1:16 pm

    Excellent! Made these this morning. Added choc chips for my daughter and banana slices for my son. This is a delicious recipe! It is now my go-to grain free recipe. Thank you!!

    ★★★★★

    Reply
    • Natalie says

      April 24, 2019 at 7:06 pm

      Whoa that is amazing feedback! I am so happy everyone liked them, thanks for letting me know Kristin 🙂

      Reply
  15. Lena says

    April 28, 2019 at 9:09 am

    My feast has failed.. I followed the recipe and when I opened the waffle maker, these waffles got torn apart, with the surface very dry and brown and the inside raw… The dough looked too liquid for it to work. Not sure to try again. The taste was great however

    ★★★

    Reply
    • Natalie says

      April 28, 2019 at 2:51 pm

      Aw bummer! Is your waffle iron nonstick? And did you spray it beforehand?

      Reply
      • Lena says

        April 28, 2019 at 2:58 pm

        yes its non stick and I did apply coconut oil..

        Reply
  16. Deepa says

    July 8, 2019 at 1:34 pm

    Just made this and topped with fresh peaches!!! OH my gosh. I’m in heaven! Haven’t had a waffle in ages!! I’d post a picture if I could, but too busy eating 😂

    ★★★★★

    Reply
    • Natalie says

      July 8, 2019 at 3:17 pm

      Mmmm that sounds AMAZING!! And so deliciously seasonal too, I am so happy they were a success🤗

      Reply
  17. Tori Bacall says

    April 13, 2020 at 2:24 pm

    Would it work to sub arrowroot starch for the tapioca starch? These look awesome!

    Reply
    • Natalie says

      April 13, 2020 at 2:29 pm

      Yes absolutely! Hope you enjoy 🙂

      Reply

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https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

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