Gingerbread Cookie Protein Waffle

Recipe Key - Vegan60 Recipe Key - Protein60 Recipe Key - Gluten-Free60 Recipe Key - Egg-Free60

Another delicious waffle recipe. By now you’ve probably caught on to what my base recipe is if you’ve seen all my other waffle posts. This one has a gingerbread cookie spin on it thanks to Flavor God’s awesome spices (I’m not an affiliate for them by the way – I just love them). I asked for the gingerbread cookie seasoning for Christmas last year and haven’t used much since by then the gingerbread season was kind of over. But THIS year I’ve been using it a lot – in protein shakes, cookies, waffles, coffee, and then some.

Gingerbread Cookie Protein Waffle

My base recipe ensures the waffles remain vegan and gluten free. I use vegan protein powder, almond flour, a flax egg, and some sort of liquid/pasty sweetener (not honey). My go-to is a tablespoon of date syrup but these gingerbread ones require molasses! Little tweaks like that allow me so much creativity with flavors. The next one is going to be eggnog flavored where I’ll just sub out the milk for dairy free eggnog! (and of course add some spices/extract to jazz up the flavor).

Gingerbread Cookie Protein Waffle

Before I get to that though, check out the gingerbread cookie waffle recipe – and DEFINITELY try this cashew butter spread and toasted hazelnut combo for the topping. It all went so well together. I used a toasted coconut-cashew butter that I made recently but plain cashew butter would be fine too. I also toasted my hazelnuts in advance because I did a batch for my truffles I brought to Thanksgiving but had leftovers.

Gingerbread Cookie Protein Waffle

Gingerbread Cookie Protein Waffle

This vegan protein waffle tastes just like a Gingerbread cookie and gets even more delicious flavor from the cashew butter topping and crunchy toasted hazelnuts. It's a perfect Christmastime breakfast!

Course Breakfast
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1 belgian waffle


  • 1 tbsp flax seed
  • 3 tbsp warm water
  • 1 serving vegan vanilla protein powder
  • 2 tbsp almond flour
  • 1/4 tsp baking powder
  • 1 tsp gingerbread cookie seasoning*
  • 2 tbsp unsulfered molasses
  • 5-7 tbsp dairy free milk

For the Cashew Butter Maple Syrup

  • 1 tbsp cashew butter
  • 1 tbsp maple syrup
  • 1 tbsp dairy free milk


  1. Mix flax seed and water in a small bowl and set aside.

  2. Preheat your waffle iron to low heat

  3. Mix all ingredients in a bowl except the milk. Add the flax egg and stir - as the batter thickens start adding the milk - 1/4 cup at first and then 1tbsp at a time until the batter is well mixed. It will be thick if you are using plant based protein.

  4. Spread the batter onto the center of the waffle iron - it doesn't have to be prefect, because when you close it the batter will spread out as it cooks.

  5. Make the cashew butter sauce by combining everything and whisking with a fork or mini whisk.

  6. Remove waffle when its ready - mine cooks for about 8 minutes. Top with sauce and toasted hazelnuts and enjoy!

Recipe Notes

*I use Flavor God's gingerbread seasoning (and no I'm not an affiliate for them), but if you don't have it or want to buy them (highly recommend their stuff though) you can make a blend of cinnamon, nutmeg, ginger, cloves and salt. AT LEAST do the cinnamon, nutmeg and salt.

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