Grain Free Pizzelle Cookies

by Kate on December 13, 2012

Grain Free Pizzelles

Pizzelles were a Christmas tradition around our house.  They were one of my favorite cookies; light, crispy, not to sweet, but full of flavor.  I was up to the challenge of creating a grain free version and am very excited to share this recipe with you!!

According to Wikipedia:  Pizzelles are traditional Italian waffle cookies made from flour, eggs, sugar and butter and flavoring (often vanilla, anise or lemon zest) Pizzelles can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.

Pizzelles were originally made in the Abruzzo region of south-central Italy. The name comes from the Italian word for “round” and “flat” (pizze); this is also the meaning of the word pizza.

The cookie dough or batter is put into a Pizzelle Iron, which resembles a waffle iron.  Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. There are also several brands of ready-made pizzelle available in stores.

I obviously used a Pizzelle Iron, but these cookies could be baked in the oven as well.  The iron makes them nice and crispy, but I think the butter in this dough will make them spread and become thin as they bake.   The iron also leaves a perfect imprint for the holiday season, so if you love these cookies, it’s worth buying a Pizzelle Iron!


Recipe: Grain Free Pizzelle Cookies



  1. Beat the eggs and sugar together. Add the butter and anise and mix well
  2. In another mixing bowl, combine the flour, arrowroot and soda
  3. Combine the two bowls until smooth
  4. Once the iron is hot, spoon a tablespoon of batter into center of each pattern on the iron. Press down for about 8-10 seconds until golden
  5. Use a metal spatula to remove each cookie and place them on a cooling rack. Let them cool in a single layer so they can harden and become crisp.
  6. To make these in the oven, I would spoon out batter on a parchment lined cookie sheet and bake at 350 until golden brown.


These can also be made with vanilla extract. Start with a teaspoon and increase to desired flavor.

I tried to make these last season with no luck.  I realized this time around, that they needed some starch for the crunch and to help hold this fragile cookie together.  I was thrilled that these turned out this year…and got crisp once they cooled!!!!

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{ 19 comments… read them below or add one }

Monica Ricci December 10, 2013 at 3:08 pm

Hi Katy!
We went grain and sugar free in August and are loving it. LOVE your blog too! Thank you! Quick question… how do I know when I can and CANNOT sub one flour for another? For example, I know there are tons of “alternate” grain-free flours such as garbanzo, quinoa, almond, coconut, and others. I’m not clear how to interchange them. Ideas? Thanks!


Kate December 10, 2013 at 8:58 pm

Thank you!! I am strictly grain on my site and also do not use bean flours. With that said, I do not use quinoa (grain regardless of being called a seed like grain. not a fan) or garbanzo bean flours. Nut flours and coconut flour act completely different and are no inter-changable! You can sub almond flour with any nut or sed flour, but make sure it is finely ground if I specify that I am using Honeyville or almond flour. Coconut flour is so weird, it absorbs so much moisture once a recipe is baked. I wouldn’t try substituting anything with that! I also use arrowroot flour/powder/starch in a few recipe. That can be subbed with potato starch (nightshade and should be avoided if you have joint issues) or tapioca flour/starch. Potato starch acts a tiny bit differently, but these are all a 1:1 sub. I also use chestnut flour and it can not be interchanged. It is a starcher flour than almond or other nut flours. It has a gingery sort of spice taste and works well in fall recipes. Hopefully that helps!!!!


Monica Ricci December 12, 2013 at 3:14 pm

Oh my gosh thank you for such a thorough reply! You rock sister!


Eve December 17, 2013 at 7:47 pm

I am beyond excited to have found this recipe!
I became paleo in April (and am loving it) but with the holidays creeping ever so quickly, I started thinking about pizzelles. I was raised in a partially Italian family and having this cookie around during Christmas was a requirement! It’s such a favorite tradition that I searched for my very own pizzelle iron last year… but just this week I started fretting – can I do this paleo?!
You my dear have made this my Christmas miracle!
I can’t wait to try this recipe and enjoy these delicious memories guilt free!!
Thank you! Merry Christmas!


Kate December 17, 2013 at 9:17 pm

YAY!!! I grew up making these as a kid, so it was a must to recreate it to be grain free! Let me know what you think of them!


Tara December 22, 2013 at 10:54 pm

Mine came out limp. :(


Kate December 23, 2013 at 1:29 am

Did you let them cool completely?


kerry August 20, 2014 at 2:04 pm

Used coconut sugar (1/2 c) as my sweetener
1/2 cup of coconut oil (instead of butter)

They were excellent, crunchy, tasty, perfect texture. My kids loved them.
Best right after immediate cool off. Get soft after a while…


Kate August 20, 2014 at 2:45 pm

Yay!!! Butter makes things crispier…this may be why they got soft. Glad you all liked them!!


Peggy August 25, 2015 at 10:16 pm

From your last comment about butter making things crispier, I assume your pizzelles did stay crispy. I want to confirm that before I try this recipe because I don’t want
soft pizzelles but I would like to make them grain free.
I usually dust powdered sugar on my pizzelles but I once tried drizzling a little colored
icing on them and it made them soft. I put them in the oven on cooling racks at 200
degrees for about 15 minutes and after they cooled they were crisp again and stayed
that way. It did not melt the icing which was just powdered sugar mixed with water and food coloring.


Kate September 15, 2015 at 4:43 pm

It’s really hard to keep almond flour goodies crisp. The “reheating” is a great idea!! I may try these at the holidays with a bit more starch and cut back a tad on the almond flour.


Kathy September 13, 2015 at 4:15 pm

tried your recipe today, almond flour,arrowroot flour and coconut sugar, they taste good ,but the dough was very runny. why do you have to add baking soda instead of baking powder? What should I have done differently to make it a stiffer dough?


Kate September 15, 2015 at 4:40 pm

I have made these numerous times and haven’t had a runny issue. Soda and powder act differently!!


Gayle November 1, 2015 at 8:12 pm

Hi Kate….Chridtmas will it be the same if I cannot make pizzelles for my family!! Thank you for experimenting! I some questions for you…Does it have tone Honeyville flour,?can sweet leaf granulated sweetener can be used? Arrowroot is a starch? Could coconut sugar be used instead of a sweetener and if so could that have made the batter runny? Some of these questions are in reference to the comments below your recipe.
Thank you for your help!


Kate November 13, 2015 at 7:47 am

It has to be Honeyville…Bob’s Red Mill is not finely ground and will not absorb moisture!! If the recipe is followed exactly, they will turn out.


Arlene December 19, 2015 at 2:12 pm

Mine worked with bobs red mill almond flour I just whizzed it up in the food processor first.


Kate February 8, 2016 at 3:44 pm

Great! Thanks for letting us know!!


Susan pace November 5, 2015 at 11:18 am

Do you know the calorie count for this recipe?


Kate November 13, 2015 at 7:46 am

No, sorry I don’t count calories.


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