These vegan gluten free waffles are just as delicious as a regular waffle, but with no eggs, milk or gluten! They are perfectly crispy on the outside and soft on the inside. Plus they are so simple to make any day of the week!

looking down on a plate of waffles with syrup and butter

You only need 8 ingredients and 1 bowl to make these crispy waffles. No one will miss the gluten, dairy or eggs! I had some picky kids and adults taste test these waffles and they all loved them. They were completely surprised to learn they were gluten free!

Thanks to the addition of almond flour, there is no need for oil in this recipe. The almond flour helps them have a better texture and makes them crisp and flavorful. Plus it gives the waffles added nutrition to help you stay full for hours!

Ingredients Needed (with substitutions)

  • Gluten Free Flour – Use a high quality gluten free flour mix. I am loving King Arthur Flour, but Bob’s Red Mill 1:1 Flour works great as well.
  • Almond Flour – Unfortunately, there is no substitute for this, as it adds needed fat since there is no oil, as well as helping the waffles be fluffy and crispy. If you need nut free, gluten free and vegan waffles, replace regular flour for gluten free all purpose in my Best Ever Vegan Waffles Recipe.
  • Baking Powder
  • Cornstarch – May substitute arrowroot or tapioca starch.
  • Granulated Sugar – Coconut sugar or pure maple syrup works as well.
  • Salt
  • Almond Milk – Or use your favorite plant based milk, such as soy, hemp or oat milk.
  • Pure Vanilla Extract

close up of vegan gluten free waffles with blue towel and butter

How to make them

It’s as easy as mixing the dry ingredients in a large bowl, adding the wet ingredients and mixing until combined. Cook in a waffle iron until crispy and golden brown.

Serve with vegan butter, pure maple syrup, and fresh fruit! Vegan whipped cream, coconut whipped cream or even vegan chocolate ganache would also be a good addition.

How to store leftover waffles

Store leftover waffles in the refrigerator for 3-4 days. I usually wrap them individually or store in a covered container. Reheat in the toaster or oven to crisp them back up. Or freeze them for longer! You can then toast a waffle straight from the freezer.

side shot of stack of waffles with syrup and butter

Want more gluten free vegan breakfast recipes?

square image of waffles on a plate with butter
4.76 stars (25 ratings)

Vegan Gluten Free Waffles

These vegan gluten free waffles are just as delicious as a regular waffle, but with no eggs, milk or gluten! They are perfectly crispy on the outside and soft on the inside. Plus they are so simple to make any day of the week!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 10 servings



  • In a large bowl, mix together all of the dry ingredients. Now add the almond milk and vanilla to the bowl and mix until just combined.
  • Heat waffle iron according to instructions. Once the waffle iron is ready, cook the waffles according to the manufacturer instructions. Spray your waffle iron well with oil to prevent sticking, and allow the waffle to cook fully before opening the waffle maker. If you try to remove it too soon, it may stick.
  • Serve with fresh fruit, vegan butter and maple syrup as desired.
  • To freeze: Allow the waffles to cool completely. Place in a large freezer bag or container in stacks and freeze. When ready to serve, place waffle either in the toaster or oven until warmed through. 


  1. Make sure to use a quality gluten free flour mix. Oat flour also works quite well, but make sure it is certified gluten free.
  2. The almond flour is necessary to provide the fat and crisp texture of this recipe. It just won't work the same without it, unfortunately. For nut free and gluten free vegan waffles, try replacing the flour with GF flour in my Vegan Waffles recipe.
  3. Store leftover waffles in the refrigerator for 3-4 days and reheat in the oven or toaster oven. They also freeze well.


Serving: 1serving | Calories: 244kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 121mg | Fiber: 5g | Sugar: 7g | Calcium: 205mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

*This recipe was first published in August 2017 and has been reposted with new photos and an improved recipe.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

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  1. I saw the comments about waiting til the waffle iron no longer stuck, but that wasn’t happening despite the waffle turning completely dark by the time my husband could pry it open haha. I did try one more round but had the same result. Still tasty, but I was digging it out of the waffle iron (yes I greased it up well with olive oil!) Therefore, I decided to make these into pancakes, and that worked! I made them kind of thin because people mentioned the inside was a little undercooked, and that helped. The outsides got nice and crispy and inside was soft and yummy. Great taste! We loved these!

  2. I read the comments and cut the recipe in half just in case it turned out horrible. Well, I regret that now. The waffles came out perfect and now I have a new favorite recipe. Thank you bunches!

  3. I have made these waffles every week for the past year. I will never use another recipe. Thank you for creating a recipe that is gluten and dairy free that my whole family enjoys!

    1. Hi Lori. How wonderful you and your family are loving the waffles! Thanks for sharing your awesome review! Wishing you lots of happy cooking!

  4. These are amazing ! Thank you. At first I had to resist the urge to peak in the waffle maker even though you warned us not to. And I admit midway through I did pull up on the handle a bit and felt a strong tug of resistance like they were seriously sticking. So I stopped right away, pretended like I never did that , and set the cooking time to longer and waited for the ready light. I was skeptical. But they didn’t stick, it was waffle perfection!They were a tad crunchy and the texture was awesome. Regretfully, I only made 1/2 the recipe because I had my doubts (sorry). But next time I will make the full recipe. Great job for creating a delicious waffle recipe without eggs and even oil. You are a baking genius.

    1. Hi Clair. I enjoyed your waffle experience story! Thanks for sharing it, as well as your awesome feedback! We love these waffles , and I’m thrilled you loved them as well! I appreciate you and your encouraging feedback!

  5. I made this recipe today. The texture was fantastic. I know taste is subjective but these were certainly tasty.
    Thank you so much for all you do for the vegan community. Baking by far, has been a painful challenge.

  6. Thank you for this recipe! I added 1/2 tsp cinnamon and some Enjoy Life semi-sweet mini chips and they were delicious!

  7. I haven’t had many mishaps from this blog but wow this one was a bust for me. It stuck like crazy both to my waffle iron and cast iron skillet and didn’t cook all the way through.

    I don’t think it was operator error just a funky recipe. I should have cut the recipe in half as to not waste so much of two costly ingredients and recommend to others to try a smaller test batch first as well.

    I’ll continue looking for my old go to gluten free waffle recipe.

  8. Wonderful GF waffles! I used oat milk and ‘better batter’ brand of flour (that you recommended on one of your other recipes) and they were perfection! They freeze perfect too.

    1. I love freezing these for a quick waffle! I’m so glad that you loved them! Thank you for your wonderful feedback!

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