Regarding the importance of sustainability, as well as the emphasis that is put on consumer health, the aim of this research study was to formulate some non-allergenic waffles by using chickpea can liquid (aquafaba) and an oleogel formed with glycerol monostearate (5%) and sunflower oil, as well as gluten-free oat flour. Aquafaba was standardized at different concentrations, namely 7%, 14%, and 21%, respectively, followed by whipping it. It was observed that the whipping time decreases whilst the aquafaba concentration increases. The foams obtained previously were used to formulate the waffles, observing that as the aquafaba concentration increases, the textural properties of the waffles, which were analysed by using the CT3 Brookfield texturometer, are negatively affected. In the end, eight different samples were formulated using an experimental protocol like that of DesignExpert, by varying two different aquafaba concentrations—7% and 14%—the whipping time of 3 and 9 minutes, and the fat used—oil or oleogel, respectively. By determining the mineral content using the calcination method and the protein content using the Kjeldahl method, it was proven that their contents increase with aquafaba concentration. After the instrumental analysis of colour using the NR0 (3NH, Shenzhen, China) colorimeter and the analysis of the texture parameters (such as hardness and cohesiveness), it was observed that there are no significant differences between the samples regarding colour and cohesiveness, whilst the hardness of the waffles was influenced by the presence or the absence of the oleogel in the recipe. The increase of aquafaba concentration offers a better nutritional value for the product by increasing the amount of minerals and proteins; however, other characteristics, such as colour and cohesiveness, are not significantly influenced.