Introduction

This fluffy donut chaffle snack is a delightful guilt-free treat that combines the light texture of a waffle with the sweet, comforting flavors of cinnamon and maple. Perfect for a quick breakfast or an indulgent snack, these chaffle donuts are easy to make and irresistible.

The image shows four round waffles arranged close together on a wooden board. Each waffle has a golden-brown color with a slightly crispy texture. They are drizzled with dark chocolate sauce forming diagonal lines across their surface. A light dusting of powdered sugar covers the waffles unevenly, and small, colorful sprinkles are scattered in the middle of each waffle. The wooden board they sit on has a smooth finish, contrasting with the textured waffles and toppings. The background is blurred but has warm tones suggesting a cozy indoor setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup almond flour
1/2 cup shredded mozzarella cheese
2 large eggs, lightly beaten
1 tablespoon melted coconut oil
1/2 teaspoon baking powder
3 tablespoons pure maple syrup (or sugar‑free substitute)
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted
1/4 teaspoon sea salt
1 tablespoon finely chopped fresh rosemary (optional)

Instructions

Step 1: In a medium bowl, whisk together the almond flour, baking powder, and sea salt.
Step 2: In a separate bowl, combine the beaten eggs, melted coconut oil, and shredded mozzarella cheese.
Step 3: Pour the wet mixture into the dry ingredients and stir until a thick, slightly sticky batter forms.
Step 4: Let the batter rest for 3–4 minutes to allow the almond flour to absorb moisture, resulting in a lighter, fluffier texture.
Step 5: Preheat a non-stick waffle iron to medium-high heat (about 375°F). Lightly brush the plates with coconut oil or spray with cooking spray.
Step 6: Spoon 2–3 tablespoons of batter onto the center of each waffle section, close the lid, and cook for 4–5 minutes until edges are crisp and the top is golden brown.
Step 7: Transfer the cooked chaffles to a wire rack and let them cool for 1–2 minutes to prevent sogginess and preserve the airy interior.
Step 8: While still warm, whisk together the maple syrup, melted butter, and ground cinnamon in a shallow bowl until smooth to create the glaze.
Step 9: Dip each warm chaffle donut into the cinnamon glaze, turning to coat all sides evenly. For extra shine, drizzle a second thin layer after the first coat sets.
Step 10: Arrange the glazed chaffle donuts on a serving platter. Optionally, sprinkle a pinch of sea salt or extra cinnamon crystals and serve warm.

Tips & Variations

For a savory twist, omit the maple syrup and cinnamon, and add finely chopped rosemary to the batter.
Use a sugar-free syrup substitute if you want to reduce sugar intake.
Make sure the waffle iron is well-heated before cooking for crisp edges.
Serve with fresh fruit or a dollop of yogurt for extra flavor and texture.

Storage

Store leftover chaffle donuts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in a toaster oven or air fryer to restore crispness before serving.

How to Serve

Four round waffles are stacked in pairs on a wooden board, each waffle showing a golden-brown color with visible crisp edges and deep grid patterns. Between each waffle pair is a creamy, light beige filling that slightly oozes out at the sides, suggesting a smooth texture. On top of the waffles, a drizzle of dark chocolate syrup zigzags across the surface, and colorful rainbow sprinkles are scattered in the middle of each waffle. There is a light dusting of white powdered sugar covering the waffles, adding a soft contrast to the rich toppings. The board sits on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of almond flour?

Almond flour is key for the texture and flavor of these chaffles, but you can try coconut flour with adjustments—use less flour and more eggs to maintain moisture.

Can I make the glaze ahead of time?

Yes, you can prepare the glaze a few hours in advance and refrigerate. Stir well before dipping the chaffles to ensure smooth consistency.