Pizzelles were a childhood favorite that I thought I had to say good bye to. Now that I’m having success with gluten free baking I thought I would give these a try! I am so happy with the texture and sweetness of this recipe that I don’t even miss the powdered sugar on top! Included are a few healthier options for toppings.
1/2 cup oat flour (make sure bag says gluten free if you are celiac as some oat brands are contaminated, brown rice flour might work instead if you don’t have access to certified gluten free oat flour)
1/2 coconut flour
1/4 cup arrowroot powder
1/2 cup coconut sugar
2 teaspoons baking powder
1/2 cup plus 1 tablespoon coconut oil
1/8 cup coconut milk or other non dairy milk
1/2 teaspoon of each anise and vanilla or 1 teaspoon vanilla if you don’t have anise
In large bowl milk dry ingredients then add liquids. Let mixture sit 20-30 minutes for gluten free flours to absorb moisture for softer and better texture. Heat pizzelle cooker for at least 10 minutes prior to using. You may lightly brush a little oil on but I did not. Use slightly less than a tablespoon of dough each time, placing dough in the middle of each iron. Close cooker, and time for 28 seconds. Open and remove soft cookies with fork to gently lift edges. Repeat until all dough is used. I used my iPhone timer to keep resetting the timer. You can lay flat to harden or make rolls, half moons, ice cream cones, or other shapes before they harden. Sprinkle with any of these items alone or make a blend of any you choose: Cocoa, Monkfruit sweetener, cinnamon, non dairy coconut creamer powder, carob. Another option is to melt some chocolate and drizzle them or dip the tips. Or serve with maple, agave, jelly, or make a simple fruit compote by cooking down fresh fruit. This recipe made about 30 cookies. Store in airtight container.