Cocomocha Nut Waffles

At the coffee shop I work at we have a flavored coffee called “Cocomocha Nut.” I don’t drink coffee but I love the smell of the beans as we grind ‘em (I actually really like the taste of coffee, just can’t handle all that caffeine). This one smells especially nice (bonus: it’s got a fun name), and I woke up this morning with the idea to make the flavor into a waffle. The results were delicious with a subtle hint of coconut and “mocha” (really just chocolate) and made my kitchen smell even better than that heavenly aroma of ground coffee. I’m not a coffee drinker (unless it’s decaf, but the mockery I receive for drinking it isn’t really worth it), but these would be absolutely perfect paired with a cup of black coffee. And a ton of maple syrup, of course.

Cocomocha Nut Waffles

  • 3 tbsp. ground flaxseed
  • ½ cup water
  • 6 tbsp. coconut oil, melted
  • 1 ½ cups nondairy milk (I used sunflower seed)
  • 2 tbsp. maple syrup (or agave nectar)
  • ½ tsp. vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 tbsp. baking powder
  • ½ tsp. salt
  1. Preheat waffle iron (no need to oil).
  2. Whip ground flaxseed and water in a blender or food processor. Add coconut oil, nondairy milk, maple syrup (or agave nectar) and vanilla.
  3. Combine flour, cocoa powder, baking powder and salt in a medium-size bowl. Add wet ingredients and mix until just-combined.
  4. Pour ½ cup of batter onto preheated waffle iron and cook according to your waffle iron’s directions. Serve with maple syrup and a cup of (decaf) coffee.

Yield: 4 waffles


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