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
4.77 stars (21 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.

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  1. 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.

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

  3. 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.

  4. 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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