Pizzelles are classic Italian cookies that are especially popular at Christmas and Easter.
My sister-in-law found the perfect storage container for pizzelles, and it sits in a cabinet waiting for me to whip up a batch.
- 4 eggs
- 1 cup maple syrup
- 2/3 cup melted coconut oil or butter
- 1 tbs vanilla extract
- 3 cups gluten-free flour (or white whole wheat flour)
- 2 tsp baking powder
- Preheat the pizzelle maker according to the manufacturer’s instructions.
- In the bowl of a stand mixer, beat the eggs, maple syrup, cooled coconut oil, and vanilla extract until well-combined.
- In a small bowl, mix together the flour and baking powder. Add to the wet ingredients and mix until all the flour is incorporated. The batter should be sticky and fairly thick. If it’s quite runny, add just a little more flour.
- Bake the pizzelles according to your machine’s instructions. For my machine, I place 1 1/2 tablespoons of dough on each mold, close the machine, and bake for about 30 seconds (or until it stops steaming).
- Let the pizzelles cool completely on a wire rack. Store in an airtight container.