Gluten-Free Pizzelles
Gluten-Free pizzelles are crisp, thin Italian waffle cookies with a light crunch and a delicate anise and vanilla flavor.
Ingredients
- 3 eggs
- ⅔ cup maple syrup
- ½ cup butter, melted
- 1 tablespoon anise extract
- 1 teaspoon vanilla extract
- 2 ½ cups oat flour
- 1 teaspoon baking powder
Instructions
- Preheat the pizzelle iron according to the manufacturer instructions.
- In a large bowl, whisk together the eggs and maple syrup until smooth.
- Whisk in the melted butter, anise extract, and vanilla extract.
- Stir in the oat flour and baking powder until a smooth batter forms.
- Spoon a small amount of batter onto the preheated pizzelle iron and close the lid. Cook until the pizzelles are light golden and set.
- Transfer the pizzelles to a wire rack to cool completely so they crisp up. Repeat with the remaining batter.
Nutrition
Notes
- Use certified gluten-free oat flour: This helps keep the pizzelles truly gluten-free since oats can be cross-contaminated.
- Do not skip the cooling rack: Pizzelles crisp as they cool, and a wire rack keeps steam from softening them.
- Adjust cook time for crispness: Cook a little longer for a deeper golden color and a crunchier cookie.
- Work quickly: Pizzelles set fast, so remove them as soon as they release easily from the iron.
- Store only when fully cooled: Any warmth will trap moisture and soften the cookies.
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