Christmas isn’t the same without Italian pizzelle and drop cookies; I grew up eating these by the dozen. I remember sitting at the kitchen table watching my Mom make pizzelle around Christmas time. As soon as she’d take the pizzelle off, I’d let it cool for maybe five seconds, then enjoy the warm, soft cookie. And when she wasn’t looking, I’d take another…..then maybe another. A pizzelle maker is a great gift for your favorite baker. WINK WINK!
I made a few changes to the original recipe via the recipe sheet that comes in the Quattro Pizzelle Baker box. I used brown rice and coconut flour instead of all-purpose flour, and coconut oil instead of vegetable oil or butter.
Grandma, this recipe is in memory of you. While you might not be here in person, you are certainly in spirit.
Gluten Free Italian Pizzelle Recipe – yields about 30 cookies
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil
- 2 teaspoon baking powder
- 1 cup brown rice flour
- 3/4 cup coconut flour (might need an extra tablespoon depending on consistency)
ONE BOWL WONDER: mix together in this order the eggs, sugar, vanilla extract, coconut oil (melted and room temperature), baking powder, brown rice flour and coconut flour.
Turn your pizzelle maker on and let it heat up. Heat your maker according to the box – every one is different.
Spray the bottom and top plates with non-tick cooking spray (do this every time). Use a teaspoon to place the batter right in the middle. Close the lid and hold for 30 seconds.
Open the top and use a spatula to remove the cookies to a cooling rack.