Gluten Free Chocolate Waffle Cones

If you love homemade ice cream cones, these Gluten Free Chocolate Waffle Cones are a must-make. They have all the crisp, buttery texture of a classic waffle cone, but with a rich chocolate flavor that takes them to the next level.

Recipe Ingredient Notes

Gluten Free Flour: Since I have done extensive testing with my original Gluten Free Waffle Cone Recipe, I knew my flour of choice for Gluten Free Waffle Chocolate Waffle Cones will be my Cup4Cup Copycat Recipe. Its higher starch content allows the cones to bake up thin, crisp, and golden brown. Plus the cones have that signature snap once cooled.

Dutch Processed Cocoa Powder: I recommend using dutch-processed cocoa, which produces a rich flavor in the chocolate waffle cones.

Instant Espresso Powder: I love adding just a little bit of instant espresso powder to the waffle cone batter. It helps boost the chocolate flavor. This product can be found at any grocery store in the same aisle as coffee. I use Instant Espresso Powder from DeLallo. You can also use Instant coffee.

Egg Whites: Make sure to only use egg whites in this recipe. They are the key to achieving a light, thin, and crispy texture. Egg whites are rich in protein and contain no fat. This allows the batter to set quickly and bake into crisp waffle cones with that signature snap. Unlike whole eggs, egg yolks add fat and richness, making waffle cones softer, thicker, and slightly chewy rather than crisp.

Tools needed to make Gluten Free Chocolate Waffle Cones

You will need a Waffle Cone Maker to make waffle cones. Unlike traditional waffle irons, a waffle cone iron has much thinner, shallower plates. This spreads the batter into a very thin layer, which is exactly what you need for cones that can be rolled while warm and still turn out crisp and sturdy once cooled.

Make sure you purchase one that includes a cone shaper and a bowl shaper. The cone shaper helps you roll them into a classic ice cream cone, while the bowl shaper gives you an easy way to create waffle bowls for sundaes or desserts. Without them, it’s much harder to get consistent shapes before the waffle sets and crisps up.

Recipe Testing Notes

Since this recipe is an adaptation of my Gluten Free Waffle Cone Recipe, I assumed turning it into a chocolate version would be a simple one-and-done test. Dutch processed cocoa powder, however, absorbs more moisture than flour, so for my first test I added a little extra milk to compensate. Unfortunately, that extra liquid prevented the waffle cones from crisping up as they cooled.

So instead of adding extra liquid, I chose to slightly increase the melted butter. Which did the trick. The waffle batter is a bit thicker than the original one but bakes up beautifully and the waffles hold their shape and are crisp.

Gluten Free Chocolate Waffle Cone Batter

The batter for gluten free chocolate waffle cones can be made with just a mixing bowl and a whisk, with a stand mixer, or an electric hand mixer.

1. Step 1: In a microwave-safe bowl, melt the unsalted butter and set it aside to cool. The butter should be fully melted but not hot when added to the batter.

2. Step 2: In a small bowl, combine the gluten free flour, dutch processed cocoa powder, instant espresso powder (if using) and kosher salt. IF your cocoa powder is lumpy, make sure to sift it. Set the dry ingredients aside.

3. Step 3: In a medium mixing bowl, whisk together the egg whites, granulated sugar, light brown sugar and vanilla extract until the mixture is light and frothy.

4. Step 4: Add HALF of the dry ingredients to the wet ingredients and mix until combined.

5. Step 5: Pour the cooled, melted butter into the batter and stir into the mixture.
6. Step 6: Add the remaining dry ingredients and mix until the batter is smooth and no dry streaks remain.

7. Step 7: The chocolate waffle cone batter will be thick and glossy, similar to a chocolate cupcake batter. Let the batter rest at room temperature for 10 minutes while you preheat the waffle cone maker.

How to make Gluten Free Waffle Cones

Make sure to properly preheat your waffle cone maker. I like to set the dial of my Waffle Coner Maker halfway between Min and Max. Making waffles from scratch is a learning process. So the first 1-2 waffles may break and this happens to the best of us.

1. Step 1: Step 1: Make sure your waffle cone maker is fully preheated. Lightly grease the surface with non-stick spray or brush it with a little oil.

2. Step 2: Use a large cookie scoop to portion the batter and drop it into the center of the hot iron. The batter will be thick and a bit sticky, so lightly greasing the scoop can help it release more easily.
3. Step 3: Close the lid of the waffle cone maker gently and press down just slightly so the chocolate waffle cone batter spreads into an even circle.

4. Step 4: Cook for about 90 seconds to 2 minutes, checking at the 90-second mark. Chocolate waffle cones won’t look “golden brown,” so go by texture instead: the waffle should look set with a slightly dry surface (not shiny or wet), release easily from the iron, and smell like toasted cocoa and caramelized sugar. If it still looks glossy or sticks when you lift it, give it another 15–30 seconds. The goal is a fully set waffle that’s flexible enough to roll, but dry enough to crisp as it cools.

5. Step 5: Once the waffle is ready, carefully transfer it to a clean kitchen counter, then use the cone-shaping tool to shape it into a waffle cone.
6. Step 6: Lay the cone shaper along one edge of the waffle, slightly angled so the tip will form a tight point.

7. Step 7: Quickly roll the waffle around the cone, keeping it snug. Overlap the edges slightly so the cone holds together.
8. Step 8: Use your fingers to pinch the bottom tip closed gently. This keeps ice cream from dripping out later.
   
   

9. Step 9: Hold the cone in place for 30 - 45 seconds or until it sets, then carefully slide out the mold. Place the finished cone on a cooling rack to cool completely.
10. Step 10: Repeat the process until all the waffle cone batter is used up. Make sure to allow the waffle cone maker to reheat and always close the machine to make sure it stays hot.

Video - How to shape a Waffle Cone

How to serve Gluten Free Chocolate Waffle Cones

Chocolate waffle cones are best served fully cooled and crisp, filled just before eating so they stay crunchy. Once shaped, let them cool completely on a rack so they firm up properly, that’s what gives you that classic snap when you bite into them.

From there, keep it simple. Serve them with your favorite ice cream flavor and maybe top with some with some homemade hot fudge sauce and some gluten free sprinkles.

Another fun option is to fill them with sweetened whipped cream and fresh berries for a lighter, fruit-forward twist.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.