Last week we were watching Bon Appétit cooking videos (I know I’ve shared my love for Gourmet Makes before), and I came across one demonstrating how to make gluten-free chocolate buckwheat waffles. I instantly got a strong craving for chocolate waffles. But since the original recipe wasn’t vegan, and I didn’t have any buckwheat, I had to do some adaptation. After a bit of experimentation, I ended up with the most decadent vegan chocolate waffles, that might even be slightly secretly healthy. (Ok probably not, but we can pretend.)

The health claim comes from the fact that these waffles are made with 100% whole wheat flour, extra virgin olive oil, flaxseeds, and chia seeds. All good for you, so you can keep that in mind when you’re eating these waffles and thinking that they taste like chocolate cake.

Add fresh fruit for even more health! Strawberries or raspberries are always a good choice .

Have you ever eaten regular waffles with peanut butter? If not, you should fix that right away. Even though no chocolate is involved, it somehow tastes like eating a chocolate peanut butter cup. So chocolate waffles with peanut butter and maple syrup is like that, but with even more chocolate flavor.

Vegan Chocolate Waffles

1 1/2 cups whole wheat flour
1/2 cup Dutch-process/alkalized unsweetened cocoa powder
1/4 cup flaxseed meal/ground flaxseeds
1 1/4 tsp sea salt
1 tsp baking powder
1 tsp baking soda
2 Tbsp whole chia seeds
6 Tbsp hot water
2 cups almond milk or other non-dairy milk
2 Tbsp apple cider vinegar
1/2 cup extra-virgin olive oil
1/4 cup (packed) dark brown sugar
2 tsp vanilla extract
2 ounces (1/3 cup) semi-sweet or bittersweet chocolate chips, or chopped chocolate
Nonstick vegetable oil spray

Pure maple syrup (for serving)

Heat a waffle iron on medium heat. Combine chia seeds with hot water, stir, and refrigerate to thicken and cool. Add apple cider vinegar to non-dairy milk, stir, and set aside for 10-15 minutes to sour.

Whisk flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk thickened chia seeds, soured non-dairy milk, olive oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth. Mix in chocolate chips.

Lightly coat the waffle iron with nonstick spray. Scoop batter onto the waffle iron so that it covers the entire surface, and cook waffles until the edges are slightly darkened and you can smell the chocolate. Remove carefully from waffle iron, and top with maple syrup.

Note: If you do want to make these gluten-free, the original recipe called for 1 cup of buckwheat flour in place of the whole wheat flour.

P.S. If you’re looking for waffles you can make the night before, you might want to try these vegan yeasted overnight waffles.