Chocolate Peanut Butter and Jelly Protein Waffle Sandwiches

Recipe Key - DairyFree60Recipe Key - Egg-Free60Recipe Key - Gluten-Free60Recipe Key - Vegan60Recipe Key - Protein60

Happy Waffle Wednesday again!! These peanut butter and jelly waffle sandwiches weren’t supposed to be chocolate. But I’m sure glad they were. I actually forgot I wanted to make them and started making a chocolate waffle instead of vanilla, which would be the more obvious choice for peanut butter and jelly – but you can’t go wrong with chocolate in my world!

Chocolate Peanut Butter and Jelly Protein Waffle Sandwich

First of all, let’s talk about my obsession with bringing peanut butter and jelly back in to my life. I grew up on it. It was my favorite lunch to bring to school, all the way through high school. It was actually a huge treat to make a sandwich for lunch on a saturday or sunday (because I didn’t know how to cook anything then) and eat it before it was completely squished by my school books. Mmmm…nothing like that fresh un-squished peanut butter and jelly sandwich.

The problem now? Well I don’t eat grape Smucker’s jelly because it’s basically just sugar. I also don’t eat white bread…or any bread for that matter. And my peanut butter is the natural drippy kind. So I do things like THIS instead.

What did I use that makes it healthy?

Protein Waffles instead of bread. Packed with protein and healthy fats from flaxseed and almond flour. These are a great low-carb option to your standard bread. (and tastier)

All Natural Peanut Butter instead of JIF creamy. No sugar or added oils. Peanuts and salt are the only ingredients.

Homemade Jam instead of storebought jelly – I hate added sugars in my diet. I use fresh berries, mash them together in a saucepan over medium heat, let them boil a little, and then mix in 2 tbsp of chia seeds to thicken. There you have some fresh jelly – not nearly as sweet as the Smucker’s grape jelly…but way better for you. I have added some liquid stevia before too to boost the sweetness in it and it does the trick for nuts like me.

OH and the other reason these waffles are a go-to recipe for me: They are gluten-free and vegan. No eggs, milk, or grains in them. The flax egg replaces actual eggs, the almond milk is dairy-free, and almond flour and protein powder replace the need for wheat or oat flour. So you can’t really go wrong with these in nearly ANY diet.

PBJ Protein Waffle Sandwiches-redo-feat

Chocolate Peanut Butter and Jelly Protein Waffle Sandwiches

Chocolate waffles sandwiched with natural peanut butter and healthy homemade strawberry chia jam - it mimicks a childhood favorite but might be even BETTER than the original sandwich.

Course Breakfast
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 1



  • 1 serving of chocolate protein powder
  • 2 tbsp cocoa powder
  • 2 tbsp almond flour
  • 1 flax egg 1 tbsp flax, 3 tbsp hot water
  • 1 tsp vanilla extract
  • 4-5 tbsp almond milk
  • 1 tbsp date syrup maple syrup, or honey
  • 1/4 tsp baking powder


  • 2 cups berries of choice fresh or frozen
  • 2 tbsp chia seeds
  • 2 tbsp coconut sugar*


Peanut Butter and Jelly Waffle Sandwiches

  1. Mix your flax egg in a small bowl and set aside
  2. Combine all dry ingredients in a medium-large bowl
  3. Stir together the almond milk, date syrup, and vanilla, starting with just 1/4 cup of almond milk
  4. Add the liquid ingredients to the dry and mix in your flax egg. Stir to combine
  5. Batter should be pretty thick but if it is too dry add 1 tbsp of milk at a time until it's the right consistency.
  6. Pour batter into the center of the heated waffle iron. close lid and flip to cook. Cooking time should be about 5-8 minutes.
  7. When waffle is done, cut into quarters, spread with peanut butter and jam and make into a sandwich! Best eaten with a fork still.


  1. Heat a small skillet over medium heat.
  2. Add berries and begin mashing them as they are heated through. This gets easier the warmer they get.
  3. As berries continue to cook, continue to mash until jam is smooth and chunk-free
  4. Let berries purree simmer for about 10 minutes, stir frequently.
  5. Mix in 2 tbsp of chia seeds to thicken the mixture
  6. Pour into a mason jar, allow to cool, then place the lid on and store in the fridge. I find this can stay good for up to 2 weeks.

Recipe Notes

*I find the jam definitely needs to be sweetened with something. You can adjust to your taste preference and also choose what sweetener you'd like to use. I recommend coconut sugar or maple syrup. You could also experiment with half sugar half Stevia.

Leave a Reply

Your email address will not be published. Required fields are marked *