Crispy Chocolate Chip Cookie Whole Wheat Waffles

Begin by combining the dry ingredients in a large bowl: whole wheat flour, baking powder, baking soda, and sea salt. Set aside.

In a smaller bowl, whisk almond milk, apple cider vinegar, egg, almond butter, maple syrup or honey, and vanilla extract. Pour into the dry ingredients and stir to combine. Fold in chocolate chips.

Heat a waffle iron and grease with oil or butter. Depending on the size of the waffle iron, pour about 1/4-1/3 cup of the batter onto the iron and close. Cook until golden brown and crisp on both sides. Remove and cool slightly.

Serve with more maple syrup and any additional toppings. Store leftovers in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.