In a large bowl, beat the eggs well with a whisk.

Add dairy-free milk and oil and whisk until combined.

Add gluten-free flour blend, xanthan gum (if needed), sugar, baking powder, and salt. Whisk about 2 minutes until well mixed. Batter will still have small lumps.

Use a spatula to stir in the 1/3 cup semi-sweet mini chocolate chips. If you'd like more, feel free to add more!

Set batter aside to rest.

Spray surfaces of waffle iron with cooking spray and allow to heat up. Once ready, scoop out 2 Tbsp. batter per 4" waffle. This might vary depending on the size of your waffle iron. For my heart shaped waffles, this was the correct amount. For square waffles on my larger iron, this was also the correct amount for each 4" square.

Once waffle iron indicates they are done cooking, remove carefully to your serving tray and serve.

Enjoy with fresh fruit like bananas, raspberries, blueberries, or strawberries. Add dairy-free whipped topping and dairy-free chocolate syrup if desired.