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A stack of chocolate pizzelle cookies.

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
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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

Equipment

  • Mixing bowls
  • Whisk

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • 2 teaspoons baking powder
  • dash salt
  • ¾ cup sugar
  • ½ cup butter melted
  • 3 eggs large
  • 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

Instructions
 

  • 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.

Notes

  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 up to 4 days in an air-tight 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.

SPECIAL NOTE

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.

Nutrition

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.