One of our favorite cookies is pizzelles. They are an Italian cookie that is almost waffle-like. They have the perfect balance of sweet and crispy! Enjoy this delicious gluten free pizzelle cookie recipe in about 10 minutes! I share lots of easy flavors so you can make a tasty variety!

A stack of chocolate pizzelle cookies.

Get ready for cookie bliss with my homemade gluten free pizzelles cookie recipe. This recipe can be made chocolate, or use one of my fun swaps to make many different flavors.

These cookies look like little waffles, and they are often called Italian waffle cookies. They are great anytime, but they make beautiful holiday cookies for a cookie exchange party or gift-giving!

  1. This simple pizzelle cookie recipe is considered easy to make as a beginner-level recipe.
  2. You can bend them while they are warm to make taco shells and edible cookie bowls.
  3. You can make them in lots of different flavors! Check out all of my flavor options.
  4. This recipe is quick and easy; you can make these cookies in under 10 minutes!

Wonderful recipe, I made half of the recipe for my first try, added some ube flavoring and jam, used a mini pizelle maker, and am learning about sizing and timing. Great tip about positioning the dough back a bit. Much gratitude!”

kris, blog comment

Allergen Information:

This recipe is gluten-free, soy-free, and nut-free. See the Substitutions section below for gum-free and dairy-free options. Different flour blends have different grains and starches. If you are corn-free, use a cornstarch-free flour blend. The same if you can’t have nightshades (potato.)

For this recipe, I made chocolate-flavored pizzelle cookies. If you love chocolate as much as we do, check out my easy Gluten Free Chocolate Dessert recipes!

Photos of the pizzelle ingredients on the counter.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work; I have not tested other flours. Please note that every gluten free flour blend performs differently because they have a different grain-to-starch ratio. This means it is normal to have to adjust your moisture levels depending on the flour blend you use.
  • Baking Powder – Use aluminum-free baking powder.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like Xanthan Gum or Guar Gum, please add 1 teaspoon. See the Substitutions section below for a gum-free option.
  • Butter – Use unsalted butter. See the Substitutions section below for a dairy-free option.
  • Eggs – Use size large.


  • Many of my readers can’t have xanthan or guar gum. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
  • To make this recipe dairy-free, use plant-based butter.

Step-By-Step Photos and Directions:

Pizzelle cookies photos of steps 1 and 2.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend.

Step 2: Add your wet ingredients to a smaller bowl and whisk.

Photos of the pizzelle cookies steps 3 and 4.

Step 3: Pour the wet ingredients into the dry ingredients.

Step 4: Mix the ingredients until they form a soft batter. If your dough is crumbly, add more liquid. If your dough is too wet, add more flour. It will ultimately depend on the blend you use.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Pizzelle photos of steps 5 and 6.

Step 5: Heat your pizzelle maker according to brand instructions. I used the CucinaPro Pizzelle Maker brand. It is easy to use and it cleans very easily. Add a little batter to each side.

🔑 Sandi says: Add the batter slightly off-center and closer to the clamps. That way, when you close the lid, the batter moves towards the handle to fill in the whole area.

Pro Tip: Very lightly spray a light oil over the hot pizzelle maker and wipe it off with a paper towel. You only need to do this once, but it helps keep the cookies from sticking.

Step 6: Cook in the pizzelle maker for 1 minute and lift the lid. If you are going to bend the pizzelle cookie, you have a very short time to do this, so move quickly while the pizzelle is still hot.

If you want to make a taco shell or bowl shape with your pizzelles, it is easy to do. Quickly remove the pizzelle from the iron and bend it over a knife to make a dessert taco shell, or press the hot pizzelle around the glass base to make a bowl.

Plain vanilla pizzelle cookies on a wooden platter.

Pizzelle Flavor Options:

The sky is the limit to flavoring pizzelle cookies! Here are some of my favorite flavors:

  • To make plain gluten free vanilla pizzelle cookies pictured above, omit the cocoa powder in the recipe below.
  • For peppermint, add 1 teaspoon of peppermint extract.
  • To make citrus pizzelles, add 1 tablespoon of orange zest. You can also do this with lemon zest.
Sugared pizzelle cookies on a rack.

If you love making holiday cookies, try my buttery Gluten Free Spritz Cookies, too!

Frequently Asked Questions:

What does Pizzelle mean in Italian?

Pizzelle means round and flat, which perfectly describes these cookies.

How do you store these pizzelle cookies?

Pizzelles tend to absorb moisture and lose their crispiness. Store the pizzelle cookies wrapped in foil and store in a paper bag to keep moisture out.

What can you top your pizzelles with?

You can either dust them in powdered sugar or drizzle with melted chocolate.

How long will these cookies keep fresh?

These cookies will last up to 4 days in an airtight container or up to 4 months in the freezer.

Pizzelle cookies on a napkin.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A stack of five chocolate pizzelle cookies.

Crispy Gluten Free Pizzelles Cookies

Sandi Gaertner
Crisp, waffle like gluten free pizzelles cookies. Learn how to make lots of flavors of these delicious Italian wafer cookies.
5 from 19 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine Italian
Servings 12 cookies
Calories 189 kcal


  • Mixing bowls
  • Whisk


  • 1 ½ cups gluten free flour blend * see note
  • 2 teaspoons baking powder aluminum-free
  • dash salt
  • ¾ cup cane sugar
  • ½ cup unsalted butter melted
  • 3 large eggs
  • 2 teaspoons pure vanilla extract

To Make Chocolate Flavor:

  • 3 tablespoons cocoa powder
  • 3 tablespoons additional sugar

To Make Citrus Flavor:

  • 1 tablespoon orange zest

To Make Almond Flavor:

  • 1 teaspoon almond extract

Topping Ideas

  • Dust with powdered sugar
  • Dip in or drizzle with chococlate


  • Spray your pizzelle maker very lightly with spray oil. I used coconut oil. Wipe it off with a paper towel.
  • Plug in your Pizzelle maker so it can preheat. Choose what flavor of pizzelle cookies you want to make.
  • In a large bowl, add 1 1/2 cups gluten free flour, 3/4 cups sugar, 2 teaspoons baking powder, and dash of salt. Whisk to blend.
  • In a smaller bowl, add the wet ingredients, including the 1/2 cup of butter, 3 eggs, and flavoring. Whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix.
  • Put about 1 1/2 to 2 tablespoons batter on each pizzelle cookie section of the pizzelle cooker. Tip: try to put the batter a little off-center towards the brackets. This way, when you close the lid, it pushes the batter toward the handle and fills the shaped area better.
  • Cook for one minute then open the lid and remove the pizzelles.
  • If you plan to shape them, you need to be quick while they are hot. You can bend them around a knife to make "taco shells" or press around a glass to make a bowl shape.
  • Dust with powdered sugar or drizzle/dip in melted chocolate.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer. Wrap the cookies in foil and store them in a paper bag to keep them crispier.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1cookieCalories: 189kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 61mgSodium: 84mgPotassium: 102mgFiber: 2gSugar: 13gVitamin A: 296IUVitamin C: 1mgCalcium: 49mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

5 from 19 votes (11 ratings without comment)

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Recipe Rating


  1. 5 stars
    These pizzelles came out better than I could have imagined! I made the chocolate as well as the vanilla ones. I have been making these for years, as they are an old family tradition. But I was diagnosed with Celiac Disease last year in Oct/Nov and I was so stunned that I didn’t have it in me to try any of these recipes (gluten free). Well, I’m doing much better now and I am ecstatic to have my family tradition back! This recipe is crispier and lighter than a previous one I had and I am so happy. Thank you so much for making this SUPER EASY and delicious recipe available!

  2. 5 stars
    Wonderful recipe, I made half of the recipe for my first try, added some ube flavoring and jam, used a mini pizelle maker, and am learning about sizing and timing. Great tip about positioning the dough back a bit. Much gratitude!

  3. 5 stars
    These are fantastic!! I was worried that I’d not get to enjoy pizzelles this year as a new Gluten Free person, but i found your recipe and they are so good even my family declared them better than the regular (non GF) versions. We then decided to make the chocolate ones and whoa, game changer – even better!! This just made my holiday – you have no idea!! Thank you so much for sharing this recipe! Now onto your spritz recipe!

  4. My family’s flavor of choice is Anise (with anise seeds in the pizzelle, too) Have you made this traditional flavor? How much extract and seeds did you use, please?

    1. Hi Joy, I have not made this flavor yet. I would say it is a personal preference how much extract to use. Some like a strong flavor while others like more mild flavor. Sub 1/2 to 1 teaspoon.

  5. Batter was too thick so I added an extra egg and an egg yolk with a little coconut milk to the recipe. I prefer them thin and crispy. They are soo good! Thank you for the hint of where to place the batter.

  6. 5 stars
    Thank you so much for this gluten-free version of pizzelles. This is a delicious recipe, and I adore the citrus version.

  7. My MIL used to make anise flavored pizelles. Since I’m not an Anise Fan, I didn’t like her pizelles. But this chocolate version I can definitely get behind! Yum!

    1. 5 stars
      I followed the recipe for chocolate pizzelles and used Bobs Red Mill 1 to 1 flour. They came out great. I guess the salton pizzelle maker I found at goodwill is smaller. It only needed a scant tablespoon per cookie and 40 seconds to cook. Love it. Next I will have to make them with anise flavor in memory of my grandma!