Chocolate Chip Sheet Pan Waffles

Recipe Tips

Don’t overmix the batter, or it can get dense—stir until just combined

Line your pan with parchment or use a little oil so the waffles release easily

Let them cool fully before slicing to avoid crumbly edges

Use mini chocolate chips for better distribution in every bite

These reheat best in a toaster oven or dry skillet to keep the edges crisp

Ingredient Swaps: No almond flour? Use oat flour instead, but start with ¾ cup and add more as needed. No Greek yogurt? Blended cottage cheese works great, or use dairy-free yogurt if needed. No maple syrup? Swap in honey, date syrup, or a little coconut sugar. No chocolate chips? Use blueberries, chopped strawberries, or leave them out for a plain base. Want more protein? Add a scoop of vanilla protein powder and reduce the almond flour slightly to balance.

Meal Prep Tips: This recipe is made for meal prep. Once cooled, slice and store in a glass container with parchment between layers so they don’t stick. You can reheat in the toaster oven, microwave, or even in a dry skillet if you want crispy edges. They’re also great straight from the fridge with a smear of nut butter or a few banana slices on top.

Storage Tips: Store in an airtight container in the fridge for up to 5 days. Freeze in a single layer, then transfer to a bag or container and keep frozen up to 1 month. Reheat as needed.