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
4.78 stars (22 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. These waffles are so good that everyone loves them—picky kids, non-vegans, gluten eaters and my husband who recently discovered a gluten allergy. They also freeze beautifully. Since they’re fairly thick, I usually defrost them in the microwave for one minute and then toast them in the toaster oven. Fantastic.

    1. Hi Megan. I’m so glad everyone is loving the waffles! I certainly love having them as leftovers! Thank you for sharing your wonderful feedback!

    1. Not SUPER thick, but fairly thick. This will depend on the flour, as well as other factors in the environment. Add a bit of water to thin it out as needed.

  2. Hi Nora,

    why do you need to use 2 kinds of flour? is it okay if I sub the almond flour for the gluten free flour mix? or will others work too? like chickpea?

    1. Hi Sofia – this particular recipe works best with the almond flour mix because almond flour provides moisture, especially since there is no oil added. They will be quite dry and not so crisp without it.

  3. Can you make pancakes with these? I made the waffles and they were amazing, haven’t had a good vegan pancake in a while so just wondering! ?

  4. After literal years of trying gf/v waffle recipes this is the one.
    It isn’t gummy! It passed the Dad test (he isn’t vegan or gluten free haha), and I’m making it for my teenage friends this weekend for brunch. THANKYOU for this life-saving recipe !!!!!

    Notes just in case anyone finds it useful :)) : used bob’s red mill 1:1 gluten free flour in the blue bag and silk original soy milk. belgian waffle press for 4 minutes and they were perfectly crispy upon coming out

    1. Thank you so much for sharing your wonderful comments! I’m so glad that you loved the waffles, and that they passed the dad test! Happy cooking!

  5. These are GREAT. My husband was recently diagnosed with a gluten allergy, and I’ve been scrambling. I always love your recipes but had never paid attention to anything gluten free until now. Thank you so much for sharing it!!

    1. Hi Megan. I’m glad you guys love the waffles! Thank you for using my recipes, and for sharing your great review and comments!

  6. This is my go to waffle recipe, I make a batch twice  a month , eat 2 and freeze the rest and enjoy  them for later.  I use maple syrup and add fresh blueberries to the batter and blend rolled oats.

    The texture/ taste is spot on, so easy and ingredients are items I always have on hand.

    Thank you for making it way for me to replace traditional waffle recipe that allow me enjoy,  as a person who is trying to stay away from dairy and eggs.  After eating these I feel satisfied and I don’t feel like I am missing out. 

    1. Hi Sylvia. Thank you for sharing your review and comments! I am glad that you are loving the waffles, and thrilled they are your go to waffle recipe!

  7. These are great. My new favourites. They are easy to make and taste delicious. Just note that the number of servings is the number of waffles it will yield.

  8. I tried this recipe this morning, and it was amazing! My whole family loved these waffles – and the others in my family usually don’t like the gluten free options I eat. Thank you so much.

  9. … the new photos work! That looks delicious!!! Yummy!!!
    Will try it asap!!!
    Thank you very much for the recipe!!!!

  10. The taste of these waffles were so good! I subbed Monkfruit for the sugar and arrowroot powder for the cornstarch. I only had one problem, and that’s that my waffles were splitting apart in the waffle iron. May have something to do with the arrowroot? We just turned them into pancakes on the griddle instead and yum!

    1. I’m not sure why they were splitting apart, I’ve never heard of that happening! It may have something to do with the arrowroot, I don’t know for sure. Glad you enjoyed them anyhow!

  11. Just made these waffles, they r delish! I ground oats in flour and I omitted the salt and sweeteners and added mini choc chips. My whole picky family enjoyed. Thnx

  12. I want to try making these without the sugar/maple syrup, but I am wondering whether the structure of the waffle would be compromised without it. Have you tried the recipe without adding a sweetener?

    1. I haven’t tried it, but I don’t think it would affect the outcome of the waffles, other than they won’t be sweet of course.

  13. Could the corn starch be substituted for another starch, i.e. arrowroot or tapioca?

    Thanks, can’t wait to try these 🙂

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