Enjoy these fluffy, vegan chocolate chip waffles drizzled with a homemade eggnog “cream” sauce!
I love the holidays. Once fall hits, I’m in the cooking zone—Halloween, Thanksgiving, Christmas, New Year’s—I can’t even tell you how many festive recipes I make between October and January 1st. And while I’m far from a professional baker, I love my Thanksgiving pies and Christmas cookies as much as the next guy. But my forever favorite sweet treats don’t fall under the dessert category, even though they probably should. I’m talking about waffles, my fellow breakfast fans. You see, I’m the type of person who can eat pancakes or French toast for dinner, so there’s never a wrong time for me to indulge in something like an eggnog waffle with chocolate chips.
This particular recipe centers around ingredients tailored for my gluten-free and vegan friends. Contrary to common belief, they like to splurge just as much as we omnivores! You’d be surprised at how decadently delicious a waffle can taste, even without dairy or wheat. So, if you’re craving a festive twist on a classic breakfast, these eggnog and chocolate chip waffles are just the ticket. It’s a caloric splurge that doesn’t sacrifice flavor and a perfect option for those with dietary restrictions.
With crispy edges, fluffy centers, and pockets of melted chocolate chips, these waffles taste like Christmas to me, especially with the homemade eggnog sauce! But I won’t be offended if you drizzle the waffles with maple syrup instead—both are delicious. Either way, serve them as the centerpiece for a Christmas brunch or a cozy weekend breakfast!
Are Eggnog Gluten-Free Vegan Waffles with Chocolate Chips Healthy?
Well, the almond flour provides a source of healthy fats and protein. Plus, the applesauce keeps the waffles moist without needing eggs. Coconut oil is used instead of butter, making these waffles suitable for a vegan diet. That said, the coconut oil and coconut milk introduce a significant amount of saturated fat to this recipe. This is not a low-calorie treat, so enjoy it in moderation!
Coconut Richness
Coconut oil and coconut milk make excellent dairy-free substitutes thanks to their rich, creamy texture and natural fats, which mimic the qualities of butter, cream, and milk in recipes. Coconut oil provides a consistency similar to butter in baking, while coconut milk brings creaminess and body to sauces, desserts, and, yes, even waffles!
Both are high in fat. Coconut oil, for example, is about 90% saturated fat. Although coconut milk is less fatty than coconut oil, it’s still rich. So, while they add fat, these ingredients also give the waffles a creamy, satisfying taste and texture that’s hard to beat!
How to Make Ahead and store
Feel free to prepare the batter ahead of time. You can refrigerate it for up to 24 hours. Cooked waffles can be stored in an airtight container in the fridge for up to 3 days or frozen (with a sheet of parchment paper between them) for up to 3 months. To reheat, pop them in the toaster or toaster oven.
Serving Suggestions
The most important thing that you need to serve with these waffles is a generous drizzle of eggnog sauce, along with a sprinkle of chocolate chips—perhaps a dusting of powdered sugar, too? I’m a sugarholic, so maybe you shouldn’t listen to me. Speaking of sugar, when I make waffles for my kids, I always have a pot of this Vegan Hot Chocolate ready. For a complete holiday brunch spread, consider adding Vegan Corn Pudding, Coconut Milk Quinoa Fruit Salad, Vegan Protein Muffins With Chai And Vanilla, and Hash Browns.
Ingredients
- 2 tablespoons apple cider vinegar
- 2 1/2 cups light canned coconut milk divided
- 2 1/2 cups almond flour (240g)
- 1 1/2 cups tapioca starch (180g)
- 1 1/2 cups applesauce divided
- 6 tablespoons coconut oil melted
- 8 teaspoons baking powder
- 2 1/2 teaspoons ground nutmeg divided
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/4 cup mini chocolate chips plus additional for topping
- 3 cups almond milk eggnog
- 1/2 cup raw organic cane sugar
Instructions
Waffle Batter
- Prepare the coconut milk mixture: Place 2 tablespoons of apple cider vinegar in a large measuring cup. Add coconut milk until the mixture reaches 2 cups. Whisk and let sit for 10 minutes.
- Blend Ingredients: In a blender, combine the vinegar-milk mixture, almond flour, tapioca starch, 1 cup of applesauce (reserve the rest for sauce), coconut oil, baking powder, 2 teaspoons of nutmeg (reserve 1/2 teaspoon for sauce), cinnamon, and salt. Blend until smooth, stopping to scrape down the sides as needed.
- Reserve batter and add chocolate chips: Remove 1/2 cup of the batter and set it aside. Add the chocolate chips to the remaining batter and pulse until just mixed. Let the batter rest while you prepare the sauce.
Eggnog Sauce
- Mix milk and eggnog: In a large, clear microwave-safe bowl, mix the remaining 1/2 cup of coconut milk with the almond milk eggnog. Use a clear bowl so you can monitor boiling.
- Reserve some liquid: Remove 1/2 cup of this mixture and set it aside.
- Heat the eggnog mixture: Microwave the remaining mixture until it just starts to boil, about 7-8 minutes, depending on your microwave’s strength.
- Combine reserved batter with milk mixture: While the eggnog mixture heats, whisk together the reserved batter and milk mixture. Then, add the sugar, remaining 1/2 cup of applesauce, and 1/2 teaspoon of nutmeg. Whisk until smooth.
- Thicken the sauce: Once the eggnog mixture has started to boil, carefully pour in the batter mixture, whisking until combined. Microwave until it begins to boil again, then cook for 1 more minute. Stir after each interval. Repeat this process 4 more times, allowing it to boil and cook for 1 additional minute. This process helps thicken the sauce without overcooking.
Cooking the Waffles
- Cook the waffles: While the sauce is cooking, begin cooking the waffles. Spray your waffle iron with coconut oil spray and heat it to the highest setting. Ladle in 1/2 cup of batter per waffle.
- Crisp the waffles: Cook until steaming stops, then check for desired crispness. For extra crispy waffles, cook for an additional 2-3 minutes.
- Keep waffles warm: If desired, keep the waffles warm in a low oven. This may reduce their crispiness slightly.
- Serve: Drizzle the waffles with the eggnog sauce, sprinkle with additional chocolate chips, and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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