♫ Listening to: King and Cross by Ásgeir ♫
- 1 c unbleached flour
- ¼ c coconut flour
- 2 T coconut sugar
- ½ c coconut flakes
- 1 ½ T baking powder
- ⅓ c coconut oil (or sub 1 T coconut oil plus coconut oil spray)
- 1 t vanilla extract (if using vanilla soymilk, this is optional)
- 1 ¾ c nondairy milk (I use milkadamia)
- ¼ c mini chocolate chips (I use Enjoy Life, but if you don’t have vegan minis on hand, you can just chop regular sized chocolate chips into small chunks.)
Melt the coconut oil in the oven or on the stove if it’s in a solid state.
Whisk the dry ingredients together (including the sugar), sifting any ingredients that are lumpy (don’t try to sift the coconut or you’ll be trying for a really long time).
Preheat the waffle iron.
Add the nondairy milk and vanilla to the dry ingredients, and whisk together.
Add the chocolate chips to the batter and whisk.
Add a tablespoon of the melted coconut oil to the batter and whisk.
Coat both sides of the waffle iron with melted coconut oil using a silicone brush (or use coconut oil spray).
Pour or spoon batter into waffle iron. Cook waffles as you normally would. I use this heart shaped waffle iron.
I created this recipe in 2015, when the photography skills at the vegan dollhouse left some things to be desired. Here is the old picture from 2015.