Vegan Gluten-free Chai Waffles on white plate

Vegan Gluten Free Chai Spiced Waffles

Vegan Gluten-free Chai Spiced Waffles are the most delicious and easy breakfast. These are dairy-free and made with a wonderful blend of chai spices, including cinnamon, ginger, cardamom, nutmeg and cloves. These waffles are healthy and wholesome made from oat flour, walnut butter and coconut milk.
Course Breakfast
Cuisine American
Keyword vegan chai waffles, vegan gluten-free chai waffles, oil-free vegan waffles
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 large 7 inch round waffles
Author Brandi Doming


This recipe will make 2-3 waffles using a 7 inch waffle maker so please double if you have more than 2 people!

  • 3/4 cup + 2 tablespoons (112g) fine oat flour (I use Bob's)
  • 2 tablespoons (16g) cornstarch
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 2 1/2 teaspoons Chai Spice Blend (Use store-bought or my blend below)
  • 3/4 cup (180g) canned "lite" coconut milk (Do not use full-fat. Cashew also works)
  • 3 1/2 tablespoons (70g) maple syrup
  • 3 tablespoons (48g) walnut butter (See NOTES at bottom)


  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • small pinch ground cloves
  • I use this scale.


  1. Add the oat flour, cornstarch, baking powder, salt, pepper and chai spices to a large bowl and whisk very well until thoroughly incorporated.
  2. In a medium separate bowl, add the milk, syrup and walnut butter and whisk until smooth. Pour the liquids over the dry and whisk just until mixed and smooth. Don't over-mix it, as oat flour can get too thick if overly mixed.
  3. Now let the batter sit while you heat up your waffle machine. The batter will thicken some as it sits, that is normal. I used a 7 inch round waffle maker and setting 4 for the perfect crispy waffles. I got 3 of the large round waffles. Obviously, this will vary if your machine is smaller. If using the same size as my machine, once your machine beeps that it is ready and hot, spray with nonstick spray on the top and bottom plates. If you don't spray, they will stick. Even though it says "nonstick surface", mine stuck without spray. May also be because I don't use oil in the recipe. You will add about 2/3 cup of batter and quickly spread out the top with a spoon being careful not to spread it too close to the edge to prevent overflowing. With my machine, I used the setting 4 and it beeps when they are done. I always let it go about 20 seconds after the beep and then remove. I get nice and crispy results. They seem soft right at first, but crisp up almost immediately once the air hits them. Yours may totally vary if you have a different machine.
  4. Waffles are obviously best eaten immediately, as they do soften if they are left out awhile. If I have leftovers, I just pop them into my toaster oven to bring back the yummy crispy texture! I love these with a drizzle of maple syrup.

Recipe Notes

I make my own walnut butter at home because it only takes a few minutes in the food processor. It gives SUCH a delicious buttery taste to these waffles and they are a good dose of Omega 3. To make the walnut butter, add 2 cups raw walnuts to a food processor and process for several minutes, scraping the sides and bottom as needed until it reaches a VERY smooth, RUNNY consistency. Do not stop at the thick stage, but it should be runny, like a buttercream frosting. You can sub roasted almond butter if you like, but make sure it is a runny/drippy texture and not super thick/stiff and know that the waffles will not have near the same buttery taste.