Chocolate Chip Almond Waffles

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Can you believe I’ve never posted a recipe for waffles on my site!? What is the world coming to! Clearly that’s changing today with these Chocolate Chip Almond Waffles!

Chocolate Chip Almonds Waffles from Easter is quickly approaching and it’s my all time favorite day to brunch!! Which means waffles are 100% mandatory. I’m also kicking off my new partnership with Almond Breeze today! I can’t even begin to describe my love affair with almond milk. Up until my discovery of it, I hadn’t had a bowl of cereal in years – clearly that’s all changed! I use it in EVERYTHING! It’s a perfect milk substitute for every recipe on this site and it’s majorly delicious. And while I’m partial to the Vanilla flavored Almond Breeze, any of their flavors would work in this recipe!!

Chocolate Chip Waffles from

Chocolate Chip Almond Waffles

5 from 4 votes
The almond milk adds loads of great flavor and a bit of protein to these waffles.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 8 servings


  • 2 cups all purpose flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 2 tablespoons white sugar
  • 2 large eggs
  • 1 1/2 cups Unsweetened Vanilla Almond Breeze Almond milk
  • 1/3 cup butter melted
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips


  • In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron.
  • In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Sprinkle in a handful of mini chocolate chips
  • Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
  • Serve with butter, extra chocolate chips, syrup or strawberries


Waffles are perfect for making ahead and freezing so you always have fast breakfast on hand.

Nutrition Information

Calories: 331kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 511mg | Potassium: 52mg | Fiber: 2g | Sugar: 17g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 213mg | Iron: 2mg

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

** This post is brought to you by Almond Breeze. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**


    1. I have the same. Do you oil or butter the iron or just pour the batter straight in?

  1. OK, I didn’t think I could be tempted to drag out my lonely waffle maker ever again (I hate cleaning the dang thing) but these look SO good – it’s like a Hershey bar with almonds INSIDE A WAFFLE! Yum.

  2. How many waffles does this make? My waffle iron is a standard one that makes 4 squares of waffles. It would be good to have an idea of whether or not I would need to double the recipe if I make it for Easter brunch.

  3. 5 stars
    These were delicious! The batter makes the perfect fluffy pancakes! I subbed coconut sugar for the white sugar and it worked well. I’ll definitely be using this recipe for waffles again!

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