Vegan Peanut Butter Cup Waffles made with Oat Flour

January 4, 2017

Vegan Peanut Butter Cup Waffles made with Oat Flour for a deliciously easy breakfast!Vegan Peanut Butter Cup Waffles made with Oat Flour

I don’t know what I am more excited for right now. The fact that I finally made successful waffles that were vegan (after 4 different attempts) or the fact that Jord was obsessed with these.

These waffles are so fluffy but cake-y and taste like you are eating a peanut butter cup and an oatmeal cookie at once. Talk about a double whammy. And did I mention they are crispy on the outside?

Plus these Vegan Peanut Butter Cup Waffles are made with oat flour for extra fiber and they are low in sugar. The whole recipe is only 2 tablespoons of coconut sugar, which you could even omit if you preferred (but I like a little sweetness). The dark chocolate chips are my favorite part of the recipe though.

I use Lily’s Sweets dark chocolate chips. You read about my love affair with Lily’s in the Dark Chocolate Peanut Butter Cup Bark and Flourless Chocolate Chip Banana Bread Donuts, but basically Lily’s products are amazing.  They make stevia-sweetens chocolate that have less sugar in them (and calories but I don’t focus on that..) than your average chocolate chip. Plus they use all non-GMO ingredients, fair trade certified cocoa and they are certified gluten-free.

Lily’s baking bar and chips also melt SO easily. They are my favorite for making a chocolate drizzle or dark chocolate pumpkin cups and Superfood Cups because melting the chocolate is so much easier! You barely need any coconut oil to melt it.

Lily’s baking chips are the perfect addition to these Vegan Peanut Butter Cup Waffles. They help the waffles stay low in sugar and still give us that sweet chocolatey flavor. Since the first batch, Jord has requested these a few times already. We bought a waffle iron when we moved in August and I am pretty much obsessed with it. We use the Cuisinart one and it is super cheap and works amazingly well.

I didn’t even eat maple syrup with these because of how flavorful they are. I added a little coconut milk yogurt to them, but feel free to enjoy them however you prefer.

If you try these crispy, fluffy, cake-y waffles, share with me on social! I love seeing you babes making some of the goods from the blog!

Vegan Peanut Butter Cup Waffles made with Oat FlourVegan Peanut Butter Cup Waffles made with Oat FlourVegan Peanut Butter Cup Waffles made with Oat Flour

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Vegan Peanut Butter Cup Waffles made with Oat Flour

Vegan Peanut Butter Cup Waffles made with Oat Flour
  • Author: rachel mansfield
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: About 10 waffles 1x
  • Category: vegan, gluten free
  • Cuisine: breakfast, waffles
Scale

Ingredients

  • 2 cups oat flour (I have not tested other flours)
  • 1 tablespoon baking powder
  • 1.5 cups unsweetened almond milk
  • 1 tablespoons ACV (apple cider vinegar)
  • 2 tablespoons ground chia + 5 tablespoons water (or 2 eggs)
  • 3 tablespoons coconut oil, melted and cooled
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 2 tablespoons coconut sugar
  • 1/4 cup Lily’s Sweets Chocolate Chips

Instructions

  1. Heat waffle iron according to instructions
  2. Make chia egg by combining ground chia and water and set aside
  3. In a small bowl, combine all waffle ingredients except chocolate chips and mix until a thick batter is formed
  4. Fold in dark chocolate chips
  5. Spoon about 2-3 spoonfuls of batter into the heated waffle maker (more or less depending on size of waffle maker)
  6. Cook according to your waffle irons instructions, mine was until light turned green
  7. Enjoy immediately with syrup, peanut butter or your favorite toppings
  8. *Store in airtight container in fridge for 3 days or freeze for 2 months!

xx, Rach

Vegan Peanut Butter Cup Waffles made with Oat Flour

Thank you Lily’s Sweets for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

26 Responses

    1. i’m not sure ! probably 2 or so but i haven’t tested.. please see my FAQ for all sub questions 😉 hope you love! if you make with eggs, let me know!!

      xx

  1. I’m in love with your blog.
    Well I’m french so it’s hard for me to convert your recipe (from tablespoon to grammes), but I really like looking at your beautiful pictures.
    I went in NY last summer and I feel so nostalgic when I see you in your instagram story (especially when you’re in WholeFood ahaha) ! You are a great ambassador of this amazing city ! Continues comme ça ;)))

  2. This looks delicious. What is ACV in the ingredient list? Also, I made your golden baked oatmeal yesterday. Another keeper. My husband sensed something tasted stale. Does turmeric create this sense if it’s not the best quality? Or is it that I used peanut butter instead of almond butter? I will keep following your creations. Thanks for your feedback.

    1. apple cider vinegar! haven’t heard that about the oatmeal bake, it is on the sweeter side. check and make sure the ingredients you used aren’t stale! xx

  3. I just made these as pancakes with a few subs (like almond butter in lieu of peanut butter), no sugar, and frozen blueberries in lieu of chocolate chips) and they were divine! I also mixed the oat flour with hot water to make oatmeal before adding the rest of the ingredients which made for very soft and fluffy pancakes!

  4. This looks amazing! Three quick questions: 1) “ACV” is vinegar? If I’m allergic, would something like seltzer (I usually sub for leavening) work, or just omit? 2) If using eggs, how many would I use, and are there any other adjustments if so? 3) Would this work with raw peanut butter? Can’t wait to try!

  5. Made these beauties this morning with my lil sis (who’s not vegan)… They were devoured in a record amount of time! Success!!

  6. These were ok……I omitted the chocolate chips. Also it is important to only use 2-3 spoonful’s of batter per waffle otherwise the waffle still remains pretty gooey on the inside.

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