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+ servings
Two gluten free choco tacos ready to eat.

Gluten Free Choco Tacos

Sandi Gaertner
Easy gluten free choco tacos are the best dessert tacos! Fill them with ice cream, or fresh fruit.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 shells
Calories 178 kcal


  • 1 ¼ cups gluten free flour blend * see note
  • 2 teaspoons baking powder Use aluminum-free.
  • dash salt
  • cups sugar
  • ½ cup coconut oil You can also use unsalted butter.
  • 3 large eggs
  • 2 teaspoons pure vanilla extract


  • Preheat your pizzelle maker according to manufacturer directions.
  • In a large bowl, add the dry ingredients and whisk to blend them together.
  • In a small bowl, microwave the coconut oil if it is solid. Melt it until it is just melted and not too hot. Add the vanilla extract and eggs. Whisk to blend the wet ingredients.
  • Pour the wet ingredients into the dry ingredients and mix them into a cookie dough.
  • Spray non-stick coconut oil on the pizzelle maker plates if your maker is not non-stick.
  • Add 1-2 tablespoons of cookie dough onto the pizzelle maker. Place the dough a little off center towards the top so that when you close the lid, the dough doesn't go past the bottom plate.
  • Cook the pizzelles for 2-3 minutes, depending on the manufacturer's directions.
  • Quickly remove a pizzelle and gently bend it into a taco shape "U shape". Place it between two coffee mugs to set the shape.
  • After a few minutes, place the dessert taco shell onto a wire rack to further cool.
  • Fill the cookie taco shells with ice cream and chocolate, or fresh fruit and whipped cream.


  1. I made this recipe with King Arthur Measure for Measure gluten free flour blend. I am sure others will work, but keep an eye on the moisture level of the pizzelle batter. Some blends are starchier than others so if your dough is dry, add more butter or coconut oil.
  2. You can flavor your pizzelles to be chocolate or even orange. For chocolate, add 3 tablespoon cocoa powder, an additional 3 tablespoon sugar, and 2 tablespoon additional butter or coconut oil. For orange add ½ teaspoon orange extract and 1 tablespoon orange zest.
  3. These dessert taco shells are best the day you make them. You can store them in an air-tight container for up to 2 days, but moisture may make them soft.


Serving: 12shellsCalories: 178kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 16mgPotassium: 84mgFiber: 1gSugar: 12gVitamin A: 59IUCalcium: 44mgIron: 1mg
Keyword gluten free choco tacos, gluten free dessert tacos
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