Pizzelle Cookies (Grain Free)

When making these cookies, you would typically use a Pizzelle Iron, but these cookies could be baked in the oven, as well. The iron makes them nice and crispy, but the butter in this dough should make them spread and become thin as they bake.

Photo by Kristyn P.

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/4

    cups Honeyville almond flour

  • 1/2

    cup arrowroot flour

  • 3/4

    cups granulated sweetener (I used Swerve for sugar free option)

  • 1/2

    cup grass-fed butter, melted

  • 3

    eggs

  • 1/2

    tsp baking soda

  • 1

    tbsp or more anise extract*

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

Directions

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 baking 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. 5. Press down for about 8-10 seconds until golden 6. 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. 7. To make these in the oven, I would spoon out batter on a parchment lined cookie sheet and bake at 350 until golden brown.

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