During my freshman year of college, I lived in the dorms on campus, so I ate most of my dinners at the dining hall (or DC, as we called it, short for “Dining Commons”). Although I typically went at a normal hour, I occasionally had classes or extracurricular activities that ended after the DC finished serving dinner at 8 pm…
So on those evenings, my friends and I headed to “Late Night” when the DC reopened for limited service at 8:30 pm. Instead of the seven (or more!) different hot meal options at regular meals, the DC only staffed two stations for Late Night: the pizza station and one other that varied depending on the evening.
However, they still restocked the salad and sandwich bars, as well as the cereal and soft serve ice cream stations. They also brought out massive trays of freshly baked, soft and chewy, perfectly warm and gooey cookies—chocolate chip, oatmeal raisin, snickerdoodles, and even chocolate fudge cookies!
Between the pizza and cookies, we sometimes even intentionally skipped dinner and just waited for Late Night instead…
Especially when we learned that one particular DC also set out individual bottles of batter right next to the waffle irons! Those quickly became our favorite Late Night treat, and we sped straight towards that station as soon as we swiped our meal cards to get in.
The DC banned students from getting creative and adding other ingredients (like fruit or sprinkles!) to the waffle batter, claiming that it stuck to the waffle irons and took a long time to clean out, but that didn’t stop us from taking a trip to the soft serve ice cream station with our steaming, freshly cooked waffles. We showered them with juicy berries, crunchy granola, and a generous drizzle of maple syrup… and maybe even a dollop of whipped cream…
But my favorite topping was always the mini chocolate chips. They immediately started to melt as soon as they hit the hot waffle, which created the most rich and decadent waffle imaginable!
And now, far too many years later, I finally experimented with adding chocolate to the batter of my waffles (not just chocolate chips sprinkled on top!). The result?
These incredible, best ever Ultimate Healthy Chocolate Waffles! They’re unbelievably rich and chocolaty, still crispy on the outside and fluffy (with a hint of brownie fudginess!) on the inside… The perfect chocolate waffle texture!
And unlike the ones we made at the DC (which probably came from a boxed mix!), these healthy chocolate waffles contain no refined flour or sugar… And just 78 calories!
That sounds like breakfast—or Late Night—bliss to me!
HOW TO MAKE THE ULTIMATE HEALTHY CHOCOLATE WAFFLES
Let’s go over how to make these ultimate healthy chocolate waffles!
To make the batter, you’ll start with a combination of white whole wheat flour and unsweetened cocoa powder. Skip the Dutched or “special dark” cocoa powder! Those actually taste less rich and much more mild in this particular recipe. Plus… You’re actually adding almost as much cocoa powder as flour, so your ultimate healthy chocolate waffles will already taste really rich and decadent with plain ol’ unsweetened cocoa powder!
If you’ve browsed through my recipes before, then you probably know what white whole wheat flour is already! It’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture. That lets the rich chocolaty flavor of your ultimate healthy chocolate waffles really shine!
Tip: I also included my preferred gluten free options for these healthy chocolate waffles in the Notes section of the recipe!
But pretty, pretty please… Remember to measure the flour and cocoa powder correctly, using this method or a kitchen scale! ← That’s the one I own and love. Too much of either ingredient will make your waffles dry, and too much cocoa powder will make them taste bitter. It does take a few extra moments to measure these ingredients the right way, but your ultimate healthy chocolate waffles will have the perfect texture and taste so much better if you do!
Whereas many traditional waffle recipes call for ¼ to ½ cup of melted butter or oil (if not more!) to keep them tender on the inside and crispy on the outside, you just need 2 teaspoons in this recipe. That really helps keep your ultimate healthy chocolate waffles low fat and low calorie!
Then to make sure they’re just as fluffy and tender on the inside, you’ll mix lots of Greek yogurt into the batter. Greek yogurt is one of my favorite healthy baking ingredients! I’ve used it to make waffles, pancakes, muffins, scones, brownies, cupcakes… Even frosting!
In this particular healthy chocolate waffles recipe, the Greek yogurt adds the same moisture as extra butter or oil but for a fraction of the calories. It also adds a protein boost!
To sweeten your ultimate healthy chocolate waffles, you’ll skip the refined granulated sugar and use pure maple syrup instead. Make sure it’s the kind that comes directly from maple trees, not “pancake” syrup! The only ingredient on the label should be “pure maple syrup.” It’s generally sold in thin glass bottles or squat plastic jugs (like this!).
However… Because my family always adds an incredibly generous drizzle of pure maple syrup to their warm waffles (and pancakes!), I only used an itty bitty amount in the waffle batter. More than a couple of teaspoons seemed like overkill—and a sugar crash waiting to happen!
If you prefer sweeter tasting waffles, then check the Notes section of this healthy chocolate waffles recipe. I’ve included a few tweaks for you there!
Nerd Alert!
There’s a special ingredient in these ultimate healthy chocolate waffles… Plain white vinegar. I know, I know. It sounds a little strange and probably somewhat gross. But here’s why you need it!
You’re adding both baking powder and baking soda to your waffle batter. Plain white vinegar (an acid) reacts with the baking soda (a base). When they react, they create air bubbles. Those air bubbles help your healthy chocolate waffles rise, and they also give them a more tender texture.
By the time your waffles finish baking, all of the vinegar has reacted with the baking soda, so you can’t taste it at all. I promise! These ultimate healthy chocolate waffles just taste exceptionally rich and decadent.
I love nerdy and delicious baking science like that! ????
The one thing I typically hate about making waffles is baby-sitting the waffle iron. Does that bother you too? I can only cook one waffle at a time, which means I either need to (a) heat up the oven to keep all of the cooked waffles warm while I finish with the batter, (b) serve each person individually and nobody eats at the same time, or (c) skip both of those previous options and just eat cold waffles.
A little frustrating… Especially since none of those options are perfect. Do you feel the same way?
Well… That’s what I love about this best ever healthy chocolate waffles recipe! Everybody can eat at the same time because…
You bake the waffles in the oven instead! Just spread the batter into waffle pans (these are the ones I own!), pop them in the oven, and the entire batch of waffles finishes at the same time.
Normally I avoid buying “one use” pans, but these are definitely worth every penny. I’m so glad I took a chance and bought them—and they’re really inexpensive too!
However, there is one teensy tiny downside to baking your waffles…
The outsides are just as soft, tender, and fluffy as the insides. I love that texture for the inside of my waffles, but I prefer a crispy exterior.
As I mentioned earlier, traditional recipes achieve this by adding lots of melted butter or oil to the waffle batter… But I don’t have enough hours in my day to work out and burn off all of those unnecessary calories!
But I discovered a secret trick that’s a total healthy waffle game-changer!
Toast your healthy chocolate waffles! Just like the [not-so-healthy] frozen waffles I grew up eating, popping these healthy chocolate waffles in the toaster oven turns their outsides crispy, while their insides stay nice and fluffy. It’s the perfect waffle texture and makes these the best healthy chocolate waffles I’ve ever had!
Bonus: These ultimate healthy chocolate waffles are perfect for meal prepping and freezing! You can even toast the frozen ones, and they taste just as amazing with the same fluffy insides and crisp outsides.
Who else thinks this looks and tastes like waffle heaven?? ???? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ????) I’d love to see your ultimate healthy chocolate waffles!
| The Ultimate Healthy Chocolate Waffles | | Print |
- 1 ¼ cups (150g) white whole wheat flour or gluten free* flour (measured like this)
- 1 cup (80g) unsweetened cocoa powder (measured like this)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp coconut oil or unsalted butter, melted
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- 2 tsp pure maple syrup, room temperature (see Notes)
- ½ cup (120g) plain nonfat Greek yogurt
- ¼ cup (60mL) distilled white vinegar
- ¾ cup (180mL) nonfat milk
- 5 tbsp (75mL) water
- Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the coconut oil, egg whites, vanilla, and maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Divide the batter between the prepared waffle pans, and spread the batter out with a spatula. (It doesn’t spread much on its own!) Bake at 350°F for 10-13 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before transferring to a wire rack.
- FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s very important to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your waffles dry, and too much cocoa powder will make your waffles taste bitter.
IMPORTANT BAKING TIPS – READ BEFORE BEGINNING: These are the waffle pans that I use. They’re totally affordable and worth every penny! I baked waffles at least once a week for two months straight, and the pans still act like they’re as good as new!
Make sure to generously coat your waffle pans with cooking spray! The waffles tend to stick to the pans if you don’t spray them well.
IMPORTANT STEP 4 NOTE – READ BEFORE BEGINNING: I do NOT recommend skipping Step 4! It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator, too!
IMPORTANT FLAVOR NOTE – READ BEFORE BEGINNING: I prefer my waffles on the not-very-sweet side because I know how much syrup my family tends to drizzle on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup, honey, or agave for an equal amount of water.
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
COCOA POWDER NOTE: I do not recommend using Dutched or special dark cocoa powder. They have a different acidity level, which will affect the taste and texture of your waffles. Regular unsweetened cocoa powder (like this!) produces the best flavor.
BUTTER + COCONUT OIL ALTERNATIVES: Any oil will work in place of the butter or coconut oil.
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup.
VINEGAR NOTE: Do not omit or substitute for the vinegar! It’s absolutely required. It reacts with the baking soda to make your waffles rise better and end up with a more tender texture. The vinegar flavor completely disappears after baking—I promise!
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
OPTIONAL DRIZZLE: Stir together 2 tablespoons (10g) unsweetened cocoa powder, 2 teaspoons pure maple syrup, and 2 ¾ teaspoons of milk (any kind!) in a small bowl. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle over the waffles. (Double or triple this optional drizzle recipe to make more!)
TO MAKE IN A REGULAR WAFFLE IRON: This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 for crispy waffles—it makes a HUGE difference in the final waffle texture! Toasting your waffle iron waffles will make them much firmer, rather than limp and soggy!
TO MAKE PANCAKES: Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and briefly preheat over low heat. Using a scant 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape using a spatula or back of a spoon (if desired). Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the top turns a deeper shade of brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until cooked through. Re-coat the pan with nonstick cooking spray, and repeat with the remaining batter.
GLUTEN FREE OPTION: For the gluten free flour, use as follows: ¾ cup (90g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¼ teaspoon xanthan gum. Most store-bought gluten free flour blends (I like this one from Bob's Red Mill) will work as well, if measured like this.
DOWNSIZING THE RECIPE: This recipe is easily halved, if needed!
{gluten free, clean eating, low fat, low sugar}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Banana Waffles
♡ Healthy Blueberry Waffles
♡ Healthy Carrot Cake Waffles
♡ Healthy Gingerbread Waffles
♡ Healthy Pumpkin Waffles
♡ The Ultimate Healthy Buttermilk Waffles
I used my Belgian waffle maker, I sifted dry ingredients and weighed them not measured. They are absolutely perfect. 💯
There are not many successful waffle recipes out there, especially healthier and these ones are my absolute top recipe.
It was a much needed breakfast, thank you!
Oh my goodness, Chelsea!! It means the world to me that you’d call these absolutely perfect. That’s the BEST compliment there is! It sounds like you’ve tried your fair share of other waffle recipes too, so I’m even more honored that you’d say such kind things about this recipe. Thank you for taking the time to share! ♡
Madhava Naturally Sweet Organic Blue Agave Low-Glycemic Sweetener, Golden Light, 23.5 Ounce Is this the agave you are still recommending ? For some reason I seem to remember an agave that is vanilla avowed too? Thanks so much. I love your recipes!
Marcia
Yes, that sweetener will work in my recipes (or substitutions in the recipes’ Notes sections!) that call for agave. Including this one! 🙂 I’d love to hear what you think of these waffles if you try making them, Marcia!
I’d love to make these for tomorrow’s breakfast. Can I use normal yogurt instead of Greek yogurt? Or will it not work?
It means so much that you wanted to try my recipe, Caroline! I’m truly sorry I’m just now getting back to you; I had to take a lot more time off than I anticipated to take care of some family things.
If you ever consider making these waffles in the future, then yes! Regular (non-Greek) yogurt should work just fine in place of the Greek yogurt. 🙂
Again, my sincere apologies for my delayed reply!!
Hello , can I make these without white vinegar?
We really appreciate your interest in this recipe, Sabrina! We’ve actually covered the answer to this exact question in the Notes section (located directly underneath the Instructions!). I know it can be really easy to miss though! 😉 We’d love to hear what you think of these waffles if you try making this recipe!
Hi Amy, I am really excited to try you’re recipe but am freighttened by the amount of cocoa powder. Most recipes call for 2 Tbsp, the ratio of flour to cocoa is almost equal. Thank you for creating a healthy waffle recipe!
Dolores
I really appreciate your interest in my recipe, Dolores! I completely understand your concern. My recipe certainly isn’t what you’d call traditional! 😉
I love a really rich and strong chocolate flavor, so I tested a very similar ratio of flour and cocoa powder that I use in my favorite chocolate cupcakes recipe and brownies recipe. I personally loved the way these waffles turned out and tasted just like those, but I understand not everyone shares my preferences!
If you’re worried about too strong of a chocolate flavor, then you can replace the water with additional pure maple syrup (or replace the water and ¼ cup of milk with pure maple syrup!) for a sweeter taste. You can also substitute additional flour for an equal amount of cocoa powder (for example, use 1 ¾ cups of flour + ½ cup of cocoa powder).
I’d love to hear what you think of these waffles if you end up giving them a try!