Pizzelle Cookie {Gluten Free}

Pizzelle Cookies are gluten-free and oh so yummy!!  They are made with free range eggs, healthy oil, and Namaste Organic Gluten-Free Flour Blend.

I grew up eating Pizzelles. They were always one of my favorite cookies; so light and crunchy. I don’t remember my mom making them, but the folks had some close friends from Italy who made and shared these Pizzelle Cookies often with our family. When they visited they usually brought an Anise Hard Liquor of a beautiful, light pink tone, which my mom displayed in a crystal decanter I admired. Fond memories.

I found my pizzelle iron while shopping at a downtown thrift store, and purchased it for $5.00 dollars.  It was in the original box and looked brand new. I had no idea how to make a Pizzelle Cookie but was determined to learn how.  Although the older kids were young at that time, they quickly caught on about how when the iron came out of the closet the festivities of cookie baking would soon begin. I started making the traditional anise-flavored cookies and everyone loved them.  My husband, Fred, loves lemon everything. So, I began making lemon pizzelles and that too is now part of our tradition. I have also made them with cocoa powder and carob powder, but we like the anise and lemon best.  If I don’t have the flavoring extract I need on hand, I substitute with an Essential Oil (EO) in its place.  In these cookies, I added 5 drops of Anise EO per batch.

Going gluten and egg free put a real damper on this traditional cookie. After many years of healing my oldest son’s leaky gut issues, we could finally have fully cooked eggs on occasion. I tried many combinations of gluten-free flours to make this cookie, but to no avail! Rashele is the one who introduced me to the Namaste Organic Flour Blend and I love it! My homemade bread actually rises now; the homemade tortillas hold together so well that even my husband will cook up a batch to go with his burrito or taco dinner. After years of troublesome gluten-free baking & grinding my own flours I am truly grateful for the Namaste Gluten Free blend and the safety measures they have in place to ensure there is no arsenic in their flour. For years I heard, “Mom, it’s okay if it doesn’t look good…it tastes good.” My family was very encouraging as they piled pecan butter and honey on a slice of bread that had only risen 1/2 inch; I am glad to have moved past those times and have Namaste in my pantry!

I made these Pizelle Cookies this summer when all my kids were home. We feasted on them while enjoying each other’s company. I had mixed a double batch up to send treats along with Rashele and her family for their long drive home, but didn’t realize the men had plans for an evening campfire. With that in mind, I carried everything out to the patio table, grabbed an extension cord, and got to be involved with the outdoor activities while I finished “baking” the cookies on the iron. The granddaughters, guests, and family all came by for a sampling; some returned for seconds and thirds. That in itself was my reward: a happy, healthy family.

These would go great with dinners like: Sausage Quiche with a Yam Crust or Tuna Salad

♥Shelly

Don’t forget to pin these Pizzelle Cookies {Gluten-free} to your favorite Pinterest board for later!

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Pizzelle Cookie -Gluten Free

Gluten free and oh so yummy!!  They are made with free range eggs, healthy oil, and Namaste Organic Gluten-Free Flour Blend.

Course Dessert, Kid Food, Snacks

Cuisine Italian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 40 approximate

Author Shelly Bartels

Ingredients

• 6 medium eggs free range
• 1 1/2 cups organic cane sugar
• 1 cup coconut oil melted
• 2 Tbsp Anise flavoring substitute lemon, vanilla, or try a new flavor
• 4 cups Namaste Organic Gluten Free Flour Blend
• 4 tsp baking powder

Instructions

1. Beat 6 eggs in mixer

2. Gradually add sugar while mixing. Add oil.  Add flavoring.

   
3. Combine gluten free flour and baking powder and then add to ingredients in mixer.
   
4. Heat Iron and by Small Scoop add batter to each pizzella space.
   
5. Time for 30 seconds, open and slip spatula under cooked bater. Sometimes they may stick to the top of the iron and you will need to slip spatula above pizzelle.
   
6. Cool on wire rack. Store in airtight container.

Recipe Notes

*Can use 5 drops of an essential oil in place of flavoring.

*Carob - in addition to the above ingredients add: 1/2 cup roasted carob powder.

*Chocolate - in addition to the above ingredients add: 1/2 cup cocoa powder, 1/2 cup sugar, 1/2 tsp. baking powder

♥Shelly

Tools used to make this recipe (click on photo to learn more):

Additional tools and appliances you may wish to purchase:

1. KitchenAid Blender: always worth it!
2. CucinaPro Non-Stick Pizzelle maker: It’s a must-have for pizzelles.