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Home › Recipes › By Type › Breakfasts
★★★★★105 Comments

Flourless Peanut Butter Waffles (Vegan Option)

girl with kitchenaid mixer

by Lindsay Cotter Updated: Jun 5, 2022

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These Flourless Peanut Butter Waffles turn out light, fluffy, and delicious. Made with simple and healthy ingredients, they’re a protein-rich, dairy-free, and allergy-friendly breakfast recipe you’ll love. Make them ahead of time to grab-and-go on busy mornings, or keep them in the freezer for easy meal prep! Vegan and egg-free options included.

Overhead image of peanut butter waffles on a plate.

Gluten Free Waffle Time!

One last gluten free kid friendly recipe for the month! And trust me, it’s a must make! Yep, waffles!

If I could live off one food it might be these peanut butter waffles. Seriously. I mean, there’s a reason why waffles are a staple in nearly every American household, right? They’re delicious and super easy to make. However, store bought versions can be full of additives and not-so-allergy-friendly ingredients. So, in an effort to bring this classic comfort food to everyone’s table, I created these flourless waffles. 

Made with oats, dairy-free milk, peanut butter, and more, they’re full of plant based protein for the perfect way to start your day! Even better, they can be prepped ahead of time, eaten hot or cold, and customized with fun toppings and add-ins. Basically what I’m saying is that I’m obsessed with waffles, and with recipes like these 3 Ingredient Paleo Waffles and my Easy Blender Banana Rice Gluten Free Waffles, can you blame me? That doesn’t mean I’m opposed to other breakfast foods like Breakfast Muffins or Berry Breakfast Cookies, either. I’ve got plenty of those as well! 

Several peanut butter gluten free waffle triangles on white serving platter with maple syrup being drizzle  over top.
Overhead image of gluten free waffles on white plate, maple syrup dripping off waffle.

Let’s not get ahead of ourselves, though. We’ve got waffles to make! Take a look to see how quickly they come together, and keep reading to find the best baking tips. 

How to Make Waffles without Flour & Vegan Options (VIDEO)

What I love most about these peanut butter waffles is how easy they are to make! I promise, once you take a bite, you’ll never go back to bland and chewy store bought versions again. With just 6 steps, you’ll be on your way to the breakfast of your dreams. 

To start, you’ll want to make oat flour by placing gluten-free oats in a blender or food processor. Blend (or pulse) until the oats become a soft, flour-like consistency. 

Then, add an egg, non-dairy milk, unsweetened applesauce, peanut butter, baking powder, salt, and cinnamon, and blend again until smooth. 

Overhead image of gluten free flourless peanut butter waffle ingredients in a blender.
Overhead view looking into blender cup with flourless peanut butter waffle batter.

Next, add in apple cider vinegar and vanilla, and blend until a thick batter is formed. Once combined, let it sit in the refrigerator for 15-20 minutes. 

When ready, grease a waffle iron using coconut spray or butter, pour half the batter, and cook for about 5 minutes or until the waffle is brown and fluffy. Remove the waffle, and repeat this step until all the batter has been used. 

Baking Tip: Letting the oats sit in the refrigerator helps them absorb the liquid allowing for thicker and fluffier waffles. This also means that they will cook quicker and have a more tender texture with lighter insides and crispy edges. 

To make this recipe vegan, substitute the egg with 1 Tablespoon of ground flaxseed and two Tablespoons of non-dairy milk. 

Instead of doubling this recipe to make more waffles, I suggest just making the recipe multiple times as making a large batch can cause the dough to thicken too much. 

HOW TO MAKE Flourless Peanut Butter Waffles (1 MIN):

Flourless Peanut Butter Waffles Recipe

The Secret to Crispy Flourless Waffles

Nobody likes a soggy waffle. Luckily, a big reason waffles turn out soft and soggy is due to the use of buttermilk which we aren’t using. By adding in non-dairy milk, the batter will be slightly thinner and crispier without any effort from you. However, I’ve got a few more tricks up my sleeve to help ensure that your flourless waffles turn out perfectly golden and crisp every single time. 

Overhead image of gluten free waffles.

First, make sure your waffle iron is hot. You want to let it warm for at least 5 minutes before use. To double check that your iron is hot enough, simply flick a bit of water onto it before cooking. If it sizzles and evaporates, you’re good to go. Otherwise, wait a minute or so, and try again. 

Once cooked, set them on a wire rack (not a plate or baking sheet) to cool! They will continue cooking a bit, and the edges will crisp up nicely. 

Fun Toppings & Add-Ins…That Aren’t More Peanut Butter

This peanut butter waffle recipe is super flavorful and nutrient dense all on it’s own. However, more is always better, right? So, if you want to add even more healthy ingredients or even just treat yourself, feel free to experiment!

Overhead view flourless peanut butter waffle on white plate topped with yogurt and maple syrup.
Several flourless peanut butter waffles on white plate with peanut butter on side and maple syrup on side.

Whether you’re adding ingredients to the batter, or using them as toppings you really can’t go wrong with options such as fresh fruit, chopped nuts, chocolate chips, pumpkin puree, additional spices, syrup, honey, and whipped cream! 

Can Homemade Waffles be Prepped Ahead of Time? 

Not only can these flourless waffles be prepared ahead of time, I would argue that they taste even better the next day! For the best results, let your waffles cool completely after cooking. Then, store them in an airtight container in the refrigerator for 2-3 days. Or, pop them in the freezer for up to 3 months. 

Then, to reheat them, simply pop them in the toaster or microwave for a minute or two, and you’re done! What you’re left with is an incredible, high protein, lightly sweetened meal. 

Good for You Waffle Ingredients! 

Is it possible that something this tasty can actually be good for you? Yes! In fact, the health benefits of peanut butter waffles are virtually endless. Okay, not really. BUT there are quite a few! 

Overhead image of peanut butter waffle ingredients.

Peanut Butter – Often thought to be a protein source, peanut butter actually contains more fats than protein. The good kind, of course. It is also rich in vitamins and minerals such as Manganese, Vitamin B3, Vitamin E, and resveratrol. 

FUN FACT! I had the privilege to attend a nutrition conference with the Peanut Institute of America. It was there I learned all about how peanuts (in the US) are grown and the real facts about peanut allergies. For you parents with kids with peanut allergies, you’ll definitely need to check this out! 

SIMPLE SUB with EQUAL HEALTH BENEFITS –  Don’t worry, if you can’t eat peanuts, feel free to use sunflower seed butter or any other nut butter.  

Gluten Free Rolled Oats – Considered to be one of the healthiest grains on the planet, gluten free oats are super rich in antioxidants and fiber. As a result, they can help improve blood sugar levels, lower cholesterol, relieve constipation, and more. 

Eggs – In my opinion, eggs should be classified as a superfood. At just under 80 calories per egg, they’re packed with healthy fats, protein, and tons of nutrients and include at least a little bit of nearly every nutrient your body needs to function properly. They’re a complete protein that can help reduce the risk of heart disease, improve eye health, and aid in weight loss. 

Organic Honey – Not just used to sweeten, honey is actually really good for you, too. It is a good source of antioxidants and is less harmful to diabetics than regular table sugar. Consuming honey can help lower blood pressure, reduce cholesterol, reduce the risk of heart disease, and quell coughing in children with colds or respiratory infections. 

Flaxseed (Vegan Option) – A common substitute for eggs in Vegan recipes, flaxseed is a nutrient powerhouse full of healthy Omega-3 fatty acids, lignans, fiber, and high-quality protein. Including flaxseeds in your diet may help fight cancer, lower cholesterol, improve blood sugar levels, improve digestion, and more. 

When combined, these ingredients taste out of this world and will keep you fueled, focused, and healthy! Not to mention, they’re a great portable breakfast option. 

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Flourless Peanut Butter Waffles


★★★★★

4.8 from 8 reviews

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 2 waffles 1x
  • Diet: Gluten Free
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Description

Flourless Peanut Butter Waffles {Gluten Free, Dairy Free, Vegan option}


Ingredients

Units Scale
  • 1 cup gluten free rolled oats
  • 1 large egg (see notes for substitutes)
  • ½ cup unsweetened almond or non-dairy milk
  • ¼ cup unsweetened applesauce
  • 3 Tablespoons to ¼ cup natural peanut butter
  • 1 teaspoon baking powder
  • pinch of salt
  • pinch of cinnamon
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • Honey or maple syrup for serving
  • Optional toppings: Berries, sliced banana, and/or dark chocolate chips

Instructions

  1. Place gluten free oats in a blender or food processor. Blend until the oats are a soft, flour-like consistency.
  2. Add the egg, non dairy milk, applesauce, peanut butter, baking powder, salt, cinnamon,  to the blender with  oat flour.  Blend until combined.
  3. Next, add the apple cider vinegar and vanilla. Blend until a thick batter smooth is formed, periodically stopping to scrape down the sides. Set batter aside to rest  for 15-20 minutes.en.
  4. While batter thickens, preheat waffle iron to medium-high and spray with non-stick cooking oil spray or brush with melted butter once preheated.
  5. Pour half the batter (depending on the size of the waffle iron) and heat for about 5 minutes or until the waffles are brown and fluffy. Remove the waffle and repeat. This should make two 6-inch waffles or 8 sections of waffles. See notes for making a bigger batch.
  6. Plate and serve with syrup and optional toppings
  7. Store waffles in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.

Notes

  1. Substitutes – For Vegan Option, substitute the egg with 1 Tablespoon ground flaxseed and an additional 2 Tablespoons non-dairy milk (½ cup + 2 Tablespoons non-dairy milk total in batter). Follow the same directions as above.
  2. Tips – If meal prepping, feel free to place cooled waffles in a plastic storage bag or tightly sealing container and freeze for later. When ready to eat, pop in the toaster oven to reheat. 
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: breakfast
  • Method: waffle iron
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 348
  • Sugar: 9.6 g
  • Sodium: 168.4 mg
  • Fat: 15.5 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 39.5 g
  • Fiber: 6.6 g
  • Protein: 16.1 g
  • Cholesterol: 104.2 mg

Keywords: flourless waffles, gluten free healthy breakfast ideas, gluten free waffles

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

I’d love to know, what’s your favorite on-the-go breakfast recipe? 

Cheers!

LC

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Categories: Blender, Breakfasts, Dairy-Free, Gluten-Free, Has Video, Nightshade-Free, Quick Meals, Vegan, Vegetarian Tags: breakfast, dairy free, kid friendly, peanut butter, vegan, vegetarian, waffles

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Tif

    08/03/2022 at 8:21 AM

    Delicious and super easy to make! I used Almond butter and boiled apples (bc I had no applesauce). I also added some brewer’s yeast to make these lactation waffles. They turned out to be the perfect amount of crunch on the outside and softness on the inside. I will be making a bunch of these and freezing them for an easy low-sugar morning meal.

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      08/03/2022 at 8:34 PM

      I’m so glad! Great idea for lactation waffles. Much better than the rice waffles haha!

      Reply
  2. Helen Pierce

    06/28/2022 at 7:11 AM

    This recipe sounds delicious but I don’t have a waffle maker. Could I just use the batter as if I were making pancakes?

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      06/28/2022 at 4:29 PM

      Sure! We also have a peanut butter pancake recipe. Have you see those?

      Reply
  3. Jess

    08/21/2021 at 5:32 AM

    Your nutritional information doesn’t show up on my phone on any of your recipes.

    ★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      08/21/2021 at 3:12 PM

      Just sent you an email. Did you get it? What browser are you using?

      Reply
  4. Toni

    06/02/2021 at 6:40 AM

    This was a really huge hit with my kids! They really loved it!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      06/03/2021 at 1:09 PM

      I’m so glad! Thanks for feedback

      Reply
  5. Sh

    06/01/2021 at 11:33 AM

    I could eat these for every meal of the day. And my kids love them too!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      06/01/2021 at 12:57 PM

      So could I! haha

      Reply
  6. Delia Lopez

    10/26/2020 at 6:35 AM

    mmmjust perfect, so delicious and easy to make. my favorite.

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      10/28/2020 at 8:41 AM

      Thanks, Delia! Glad you enjoyed them!

      Reply
  7. Wynne

    07/05/2020 at 5:38 PM

    is it possible to substitute apple sauce with something else?

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      07/06/2020 at 4:19 PM

      sure! pumpkin puree, banana mash, or yogurt should work. cooking times vary though. Keep me posted.

      Reply
  8. Jessica Flory

    02/19/2019 at 10:45 AM

    Lindsay these were so good! The texture was perfect and the peanut butter taste really shone through. I served these with butter and homemade raspberry syrup (just frozen raspberries thawed with a little pure maple syrup) for a pbj taste. Yummy! All three of my boys went nuts for them!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      02/19/2019 at 12:19 PM

      Oh I love that! Thank you for letting me know Jess! What a great topping too! 🙂

      Reply
  9. Kate

    12/28/2018 at 10:41 PM

    Could these be cooked as pancakes? I don’t have a waffle maker.

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      12/28/2018 at 11:22 PM

      sure! I think they would cook faster though.

      Reply
  10. Karen

    12/28/2018 at 1:23 AM

    This may sound crazy, but can you make these without the oats or would have to substitute either almond flour or another gf flour ?

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      12/28/2018 at 4:24 PM

      I haven’t tried it yet, but it might be doable! I think adding a little more starch and taking out oats might be best. Almond flour is too high fat to help stick. Ya know?

      Reply
  11. Claire

    09/06/2018 at 1:38 AM

    These are delicious! Made them this morning and you are saving my life – I’m having to go dairy and gluten free for a few months to heal my gut and clear up my autoimmune issues, and our once-a-week croissants as a family on a Thursday morning are no longer an option for me. But now I don’t have to totally miss out because I get these while my family are munching through pastry. 😉 Thank you! (PS: tried to give 5 stars but the rating system won’t let me!)

    ★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/06/2018 at 10:42 AM

      Oh and I am so glad Claire! Thank you for sharing and rating my recipe. It means a lot! <3

      Reply
  12. Laura Smith

    09/03/2018 at 9:57 AM

    Excellent recipe. I substituted a flax egg and also doubled the recipe. Turned out great!! Fluff, yet crisp on the outside. Thank you!!!

    ★★★★★

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      09/03/2018 at 11:28 AM

      Oh wonderful! Do you mind me sharing that in my recipes notes? Crediting you.

      Reply
  13. Stephanie Kornett

    08/10/2018 at 10:04 AM

    Could you substitute banana for the applesauce?

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      08/11/2018 at 11:40 AM

      I think so! It might be a little more crispy though. I would try pumpkin puree first

      Reply
  14. Debbie Gertner

    05/07/2018 at 5:48 AM

    These look delicious. Unfortunately, I don’t tolerate gluten free oats, coconut, or quinoa. Is there something else I could use in this recipe or your other recipes as a substitute?
    Thank you!!!

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      05/07/2018 at 11:08 AM

      Sure! You could try just using GF flour instead. Can you do Rice flour? Maybe bob’s redmill 1:1 flour

      Reply
      • Kyle

        06/27/2018 at 2:02 PM

        What about using peanut flour? Its basically just PB2 but without the added salt and sugar. Then you can take some of the peanut butter out and save some calories as well.

        Reply
        • girl with kitchenaid mixerLindsay Cotter

          06/27/2018 at 4:01 PM

          That could work! You mean make the peanut butter from PB2? I think it might be a little dry, but you could try it. It will probably cook faster too.

          Reply
  15. Kori

    03/01/2018 at 2:39 PM

    Brittany of Eating Bird Food shared your recipe on Fb, and I just printed it! I can’t wait to make it soon!

    Reply
    • Cotter Crunch

      03/01/2018 at 4:34 PM

      Awesome! I’m so glad! Let me know how it turns out or if you have any questions Kori

      Reply
  16. Rachel

    01/10/2018 at 4:04 PM

    I think I figured it out! I wasn’t thinking and I used sunflower butter. I can’t have peanut butter at either of my places of work so that’s why I have that. I’m going to try them again with actual peanut butter and see if that was the problem.

    Reply
    • girl with kitchenaid mixerLindsay Cotter

      01/11/2018 at 12:21 AM

      oh good! Let me know how it turns out the next time.

      Reply
  17. Ally

    01/10/2018 at 4:26 AM

    Made these for the first time this morning. Such a treat! So light and fluffy. And the smell coming from the waffle iron is heavenly! Thank-you!

    Reply
    • Cotter Crunch

      01/10/2018 at 12:35 PM

      Woohoo yes! So glad ally

      Reply
  18. Rachel

    11/29/2017 at 8:06 AM

    I was so excited to try these so I made them over the weekend and put them in the freezer for later in the week. After defrosting in the fridge for about 8 hours and toasting them, I sat down to eat and the insides are green (looks kind of like mold, but it doesn’t really make sense). Any idea??

    Reply
    • Cotter Crunch

      11/29/2017 at 11:22 AM

      Oh no, that’s strange! I have kept them in the freezer for weeks and nothing happened. WHat starch did you use? What brand of peanut butter. I wonder if the peanut butter had a bit of mold formulation beforehand. That can happen with peanut butter.

      Reply
      • Rachel

        01/10/2018 at 4:03 PM

        I think I figured it out! I wasn’t thinking and I used sunflower butter. I can’t have peanut butter at either of my places of work so that’s why I have that. I’m going to try them again with actual peanut butter and see if that was the problem.

        Reply
  19. Shelley

    10/22/2017 at 11:42 AM

    Hi, Lindsay! This looks like an incredible recipe. I have two questions for you: 1) Do you think that it would work using a flax egg or chia egg instead of the one egg called for in the recipe? 2) Do you think that I could substitute almond butter for the peanut butter? Much gratitude to you for the incredible recipes and all that you do to provide your followers/readers with much healthier alternatives and valuable information. With much gratitude and kind regards to you. Shelley Bennett Trifos, Sydney, Nova Scotia, Canada.

    Reply
    • Cotter Crunch

      10/22/2017 at 1:52 PM

      Hi Shelley! Yes, the almond butter will for sure work. Just make sure it’s creamy and no stir or less oily if possible. I have used flax egg before. It takes a little longer to make in the waffle maker. They are a little more crispy but still delicious! I hope that helps.

      Reply
  20. Les

    10/20/2017 at 9:27 PM

    Made these for supper tonight. Kids loved them! We used regular peanut butter and I added chia seeds and flaxseed to the mix. Turned out great.

    Reply
    • Cotter Crunch

      10/20/2017 at 10:01 PM

      Oh wonderful! I love the chia addition too!

      Reply
  21. Kristin Hildebrand

    09/17/2017 at 8:03 PM

    Do you think you could switch peanut butter for pumpkin or sweet potato? These would be perfect for my daughter lunch!

    Reply
    • Cotter Crunch

      09/17/2017 at 11:20 PM

      I haven’t tried it yet, but I bet pumpkin purée would work! Try adding an extra egg white just in case it doesn’t bind

      Reply
  22. Margaret

    09/13/2017 at 9:57 AM

    OMG I just made these for breakfast and they are the best gluten free recipe I have had yet!!! I am a bread hound and losing the gluten has been a new experience but so far with recipes like this not missed. I heated up butter and maple syrup in a small skillet and added banana for my topping!!!! I am in heaven!

    Reply
    • Cotter Crunch

      09/13/2017 at 11:46 AM

      wonderful! So glad Margaret. We love them too!

      Reply
  23. Tawny Westfall

    08/06/2017 at 4:48 AM

    Do you think this recipe could also work for pancakes? I don’t have a waffle maker 🙁

    Reply
    • Cotter Crunch

      08/06/2017 at 9:12 AM

      For sure! I’ve made them as pancake too. I added a little yogurt to the batter instead of applesauce for the pancakes. Keep me posted

      Reply
  24. Jo

    07/28/2017 at 7:32 PM

    How are they vegan if they require egg?

    Reply
    • Cotter Crunch

      07/28/2017 at 7:50 PM

      Hi jo! I don’t think I said that they were vegan, just dairy free. But the naturally more peanut butter with protein is vegan, and I did mention that . Maybe that was the mix up?

      Reply
  25. Cassie Autumn Tran

    07/26/2017 at 1:34 PM

    “If I could live with only one food, it would be waffles.” TRUTH GIRL. And peanut butter. Honestly, I could live off of peanut butter waffles!

    Reply
  26. Laura @ Sprint 2 the Table

    07/19/2017 at 12:55 PM

    I love, love, love these! I need to bust out my waffle maker again after this move. I was on a roll for a while… I should probably finally clean it from the turkey waffle experiment. LOL!

    Reply
    • Cotter Crunch

      07/19/2017 at 10:59 PM

      I had to bust out mine too! It was hiding from out move… like 6 months ago. oops

      Reply
  27. Heather Christo

    07/19/2017 at 11:52 AM

    These look fantastic! I love all of that peanut butter!

    Reply
  28. Megan @ Skinny Fitalicious

    07/19/2017 at 10:37 AM

    YUM! Can you come make me breakfast?

    Reply
  29. Lindsay | With Salt and Pepper

    07/18/2017 at 1:52 PM

    LOVE the peanut butter!! Sounds completely amazing!!

    Reply
  30. Charlotte

    07/18/2017 at 11:32 AM

    I love a good waffle breakfast! Especially when the waffles are actually not filled with bad things for me. Can’t wait to give these waffles a try!

    Reply
    • Cotter Crunch

      07/19/2017 at 8:36 AM

      Keep me posted Charlotte! I love them!

      Reply
  31. Traci | Vanilla And Bean

    07/18/2017 at 11:25 AM

    Oh my goodness! Waffles ARE comfort food! I’m in love with that ingredients list and that peanut butter! Who knew? Delicious work Cotter! xo

    Reply
    • Cotter Crunch

      07/18/2017 at 1:58 PM

      Thank you friend. I saved you some! <3 come over

      Reply
    • Cotter Crunch

      07/19/2017 at 8:36 AM

      ahh well thanks friend. Seriously, that peanut butter is so creamy and perfect for all types of baking! HOOKED!

      Reply
  32. Karly

    07/18/2017 at 7:41 AM

    Any morning that starts with waffles is a good morning– let alone waffles AND peanut butter! 🙂 These look delish!

    Reply
    • Cotter Crunch

      07/18/2017 at 5:07 PM

      right? I am so with you on that Karly!

      Reply
  33. Tieghan

    07/17/2017 at 11:18 PM

    Wow! These waffles look amazing! LOVE the peanut butter!

    Reply
  34. gerry speirs

    07/17/2017 at 4:12 PM

    You’re slaying it with these pics, I love looking at your posts 🙂

    Reply
    • Cotter Crunch

      07/17/2017 at 8:01 PM

      haha you slay me daily, call it even?

      Reply
  35. Erin

    07/17/2017 at 3:32 PM

    The peanut butter sounds SO GOOD.

    Reply
  36. Mary Ann | The Beach House Kitchen

    07/17/2017 at 3:20 PM

    Awesome post and recipe Lindsay! I have noticed the price and mediocre taste of some waffles at the market. I can’t wait to try these. Bet they’re way better!

    Reply
    • Cotter Crunch

      07/17/2017 at 10:49 PM

      It’s a shame. But these make up for it! haha, or so I like to think!

      Reply
  37. Jody - Fit at 59

    07/17/2017 at 2:33 PM

    OK, those look amazing!!! Mine would not look like that but I am about taste! 🙂

    Reply
    • Cotter Crunch

      07/17/2017 at 10:50 PM

      taste of look any day!! Agreed!

      Reply
  38. Natasha @ Salt & Lavender

    07/17/2017 at 1:36 PM

    These look wonderful!! What a great breakfast idea. Oh and I’m pretty sure I have the same plate. Quitokeeto? Picked mine up last year when I was in San Francisco.

    Reply
    • Cotter Crunch

      07/17/2017 at 10:54 PM

      oh fun! This is actually a plate from a local potter in Austin. Maybe he sold in SF? So cool!

      Reply
  39. Maria

    07/17/2017 at 1:02 PM

    I’m coming over for breakfast!

    Reply
    • Cotter Crunch

      07/17/2017 at 10:54 PM

      please do! or we need to at least have dinner/coffee soon!

      Reply
  40. Emily

    07/17/2017 at 11:29 AM

    I totally agree that making your gluten free waffles or gluten free pancakes is so much better than store bought and so much cheaper. I LOVE filling all those waffle cracks with peanut butter or syrup. or both. 🙂

    Reply
    • Cotter Crunch

      07/19/2017 at 8:38 AM

      agree! I love making my own now, phew!

      Reply
  41. Audrey | Pardon Your French

    07/17/2017 at 11:25 AM

    I just discovered your blog, and i love love love it ! Love your recipes and your photos. I have no gluten intolerance, but enjoy trying out gluten-free recipes once in a while. These waffles look so delicious, i will definitely try them out.

    Reply
    • Cotter Crunch

      07/19/2017 at 8:41 AM

      OH I am so happy to connect Audrey! Let me know if you try any recipes!

      Reply
  42. Jennifer @ Show Me the Yummy

    07/17/2017 at 11:17 AM

    LOVE pb with my waffles!!!

    Reply
  43. Matt

    07/17/2017 at 11:05 AM

    I saw healthy, protein and peanut butter. Oh, and waffles! And so these absolutely need to happen here, my boys would love them!

    Reply
    • Cotter Crunch

      07/17/2017 at 10:56 PM

      for sure! Kid approved. Especially Boys! 😉 Protein +PB + Waffle = MAGIC!

      Reply
  44. naomi

    07/17/2017 at 11:03 AM

    Bookmarked. Flourless – I’m all in!

    Reply
    • Cotter Crunch

      07/17/2017 at 10:56 PM

      woohoo yea!

      Reply
  45. Liz @ Floating Kitchen

    07/17/2017 at 10:08 AM

    These look insanely good. And I can’t believe how few ingredients they have. So awesome! I’m a sucker for all things peanut butter. Gotta eat it every day!

    Reply
  46. Alice @ Hip Foodie Mom

    07/17/2017 at 9:34 AM

    love these waffles!!! can’t wait to try!

    Reply
    • Cotter Crunch

      07/19/2017 at 8:46 AM

      Let me know if you do Alice!

      Reply
  47. Gina @ Running to the Kitchen

    07/17/2017 at 8:59 AM

    Love their nut butters and this is such a great way to use them! Something so deliciously addictive about waffles 🙂

    Reply
    • Cotter Crunch

      07/19/2017 at 8:52 AM

      yep, totally addicted!

      Reply
  48. Lexi @Lexi'scleankitchen

    07/17/2017 at 8:48 AM

    These look so delicious!! I bet the melted peanut butter topping is unreal!

    Reply
  49. Jenny

    07/17/2017 at 8:17 AM

    No way!!! Flourless waffles? I am so going to make those.

    Reply
    • Cotter Crunch

      07/19/2017 at 8:52 AM

      Let me know how you like them Jenny!

      Reply
  50. Katie

    07/17/2017 at 7:13 AM

    I need these ASAP! love love love PB! Thai dishes with pb sauce are my favorite. However, I could eat waffles & pancakes for the rest of my life & be happy 😉 #twins

    Reply
    • Cotter Crunch

      07/19/2017 at 8:51 AM

      yep, twinning! Always. Maybe the la crema sauce can go on this? LOL! kidding

      Reply
      • Katie

        07/19/2017 at 7:51 PM

        hahaha! Well that would be an interesting combo 😉

        Reply
  51. Bethany @ athletic avocado

    07/17/2017 at 6:48 AM

    It’s been a good YEAR since I made waffles and I miss them dearly! The store-bought ones don’t do me justice, but these? Oh yes! With only 6 ingredients and a massive PB flavor, I know I would LOVE them 🙂

    Reply
    • Cotter Crunch

      07/17/2017 at 4:24 PM

      i feel like store bought can be a bit dry, yes?

      Reply
  52. Susie @ Suzlyfe

    07/17/2017 at 6:46 AM

    OMG freezer waffles are so freaking expensive. It is literally criminal!

    Reply
    • Cotter Crunch

      07/17/2017 at 4:21 PM

      Right? I cringe at price.

      Reply
  53. Blair

    07/17/2017 at 6:17 AM

    They sound amazing! Who doesn’t love a waffle for breakfast? Especially when it’s full of peanut butter and protein! YUM!

    Reply
    • Cotter Crunch

      07/19/2017 at 8:46 AM

      totally! And great for kiddos!

      Reply

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Lindsay Cotter of Cotter Crunch

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