Preheat a non-stick waffle iron to a medium or medium-high setting.
In a medium bowl, combine the almond flour, oregano, garlic powder, salt, 1/2 cup (480 ml) mozzarella, and the egg.
Mix with a whisk until the batter is fully incorporated.
Pour half of the batter onto the preheated waffle iron. Close the lid and cook for 5-7 minutes, or until the chaffle is golden brown, crispy, and steam is no longer visibly escaping.
Carefully remove the first chaffle with a silicone spatula and set it on a wire rack to cool.
Repeat the process with the remaining batter.
While the chaffles cook, prepare the topping.
In a small bowl, stir together the softened coconut butter and 1/2 teaspoon (10 ml / 0.3 fl oz) of garlic powder until smooth.
Arrange the cooled, crispy chaffles on a heatproof tray or baking sheet.
Spread the garlic butter mixture evenly over the top of each one.
Sprinkle the remaining 1/4 cup (960 ml) of mozzarella cheese over the garlic butter.
Place the tray under a preheated broiler (grill) on medium-high for 2-3 minutes, or just until the cheese is melted and bubbly.
Serve immediately.
Don't overfill your waffle iron. A little batter goes a long way, and overfilling will cause the cheesy batter to spill out and make a mess.
