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Eggnog Gluten Free Vegan Waffles

These FLUFFY vegan waffles are studded with chocolate chips and covered with eggnog "cream" sauce! A delicious, make-ahead holiday breakfast!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 Waffles
Calories 465kcal
Author Taylor


  • 2 Tbsp 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 Cup Applesauce, divided
  • 6 Tbsp Coconut oil, melted
  • 8 tsp Baking powder
  • 2 1/2 tsp Ground nutmeg, divided
  • 2 tsp Cinnamon
  • 1 tsp Salt
  • 1/4 Cup Enjoy Life Foods Mini Chocolate Chips + Additional for topping
  • 3 Cups Almond milk eggnog
  • 1/2 Cup Raw organic cane saugar


  • Place the 2 Tbsp of apple cider vinegar into a large measuring cup and fill with the coconut milk until it reaches 2 cups. Whisk and set aside for 10 minute. 
  • Once it's sat, add the mixture into a blender. Add in the almond meal, tapioca starch, 1 cup of applesauce (reserving the rest for later,) the coconut oil, baking powder, 2 tsp of the nutmeg (reserving the rest for later) the cinnamon and salt. Blend until smooth and creamy, stopping to scrape the sides down as necessary. Remove 1/2 cup of the batter and set it aside. Pulse in the chocolate chips. Let the remaining batter rest while you begin the sauce.
  • Mix the remaining 1/2 cup of coconut milk with the almond milk egg nog in a large clear microwave safe bowl.  Clear is important, as you'll need to see when the sauce boils. Remove 1/2 cup of the liquid and set it aside.
  • Microwave the mixture until it just begins to boil, about 7-8 minutes depending on the strength of your microwave
  • While the liquid boils, whisk together the reserved batter and milk mixture that you have set aside. Then, add in the sugar, remaining 1/2 cup of applesauce,  and 1/2 tsp of nutmeg. Whisk until well mixed.
  • Once the milk has started to boil, remove it from the microwave and immediately pour in the batter mixture, whisking until well combined. This is where it gets a bit tricky**. You need to microwave it until it begins to boil, then microwave it for 1 more minute once boiling. My batter boiled at 5 minutes, so I cooked it 6 minutes. Then, stop and stir.
  • Repeat this process 4 more times, watching the sauce to see when it boils and then cooking 1 more minute. My sauce took 1.5 minutes to boil each round, so I cooked it for 2.5 minutes. It looked like this: cook 6 mins. Stir. Cook 2.5 minutes, stir. Cook 2.5 minutes, stir. Cook 2.5 minutes, stir. Cook 2.5 minutes.
  • Remove the sauce from the microwave and let it stand for 10 minutes to thicken, stirring every so often so that it doesn't develop a skin over top. 
  • I usually begin cooking the waffles when the sauce is microwaving, and then keep them in the oven to stay warm (they will lose some crispness this way though, just to be warned.) Spray your waffle iron with coconut oil spray and heat it on the highest setting (note that I have a classic waffle maker, not Belgium!) Ladle in a 1/2 cup of the batter. Cook until your waffle maker stops steaming. Check it and, if you want them more crispy, cook them a few more rounds. I did ours another 2-3 rounds (or a total of about 3 minutes) until nice and crisp.
  • Douse the waffles with sauce and additional chocolate chips and DEVOUR!


*As with all GF baking, please weigh your flour to ensure results.
**It may take some time for you to master the cooking time here. But, once you get it, it's totally worth it!
You can make the batter and sauce the night before (you can choose to cook the sauce ahead of time or not) and then just cook the waffles in the morning.


Calories: 465kcal | Carbohydrates: 45.8g | Protein: 6.4g | Fat: 31.5g | Saturated Fat: 16.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 299mg | Potassium: 27.2mg | Fiber: 3.4g | Sugar: 12.5g | Vitamin A: 10IU | Vitamin C: 0.6mg | Calcium: 210mg | Iron: 1.6mg