Gluten-Free Pizzelle Cookies

Gluten-Free Pizzelle Cookies via Queen of Quinoa (@alyssarimmer)

Pizzelle cookies are my absolute favorite kind Christmas cookie. They remind me of Sunday morning waffles, but in cookie form. They’re thin and crispy, and I think it would be entirely possible for me to sit down and eat an entire batch. They’re one of those things that you don’t realize how many you’ve eaten until they’re all gone. They’re that good.

For some reason, I thought Pizzelles were going to be hard to recreate gluten-free. They weren’t. They were easy-peasy and came out perfectly. These gluten-free pizzelle cookies even rival the ones my mom makes at home.  Just like hers, my gluten-free pizzelles are light and flavorful, but with an added crunch from the quinoa.

With my week-long celebration of Quinoa Christmas Cookies coming to an end, I have to say this is my favorite recipe yet. As I’m typing this I’m munching on my final two cookies (yes, I did ration them out to make sure they would last all week). So, what’s next for me? More gluten-free pizzelle cookies of course!

Happy Holidays!!

A Week of Quinoa Christmas Cookies:

There’s also only a few days left to snag your copy of Baking with Quinoa for only $4.29.

Gluten-Free Pizzelle Cookies

Cuisine: Dessert
Author: Queen of Quinoa
Prep time:
Cook time:
Total time:
Serves: 20 – 24
  • 1 cup sorghum flour
  • 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup cooked quinoa
  • 2 teaspoons baking powder
  • 1 teaspoon powdered stevia
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • 4 teaspoons vanilla extract
  • 2 teaspoon almond extract
  1. Preheat a pizzelle cookie iron and spray with non-stick cooking spray.
  2. Sift dry ingredients together in medium mixing bowl and set aside.
  3. Beat the eggs in a large mixing bowl until smooth and creamy. Gradually whisk in oil and flavoring. Add the syrup slowly as you continue to whisk until everything is incorporated.
  4. Beat in dry ingredients until a smooth batter forms.
  5. Spoon about a tablespoon of dough onto the hot pizzelle iron, close the lid and cook according to the instructions. Mine were about 1 minute per cookie. Repeat with the remaining batter.
  6. Let cookies cool completely on a wire rack. Store in a cool dry place.

gluten-free | dairy-free | refined sugar-free


Baking with Quinoa by Alyssa Rimmer | Queen of Quinoa

NOW AVAILABLE! Baking with Quinoa

Featuring 25 mouthwatering recipes – all free from gluten, dairy & refined sugar – Baking with Quinoa will show you just how easy it is to make healthy & nutritious baked goods.

Buy Now

  • Lisa

    These looks wonderful, thank you for sharing! I’ve been missing Pizzelles since going gluten free. Quick question – do you know if there are things I can substitute for powdered stevia if I don’t have that? Thank you!

    • Queen of Quinoa

      You could do liquid stevia if you have that… but i’m not sure about the number of drops – maybe 10? Other than that, there isn’t really a substitute for stevia. you could try omitting it and see what the sweetness level is. If it’s not sweet enough, add a little sugar. Hopefully that’s helpful! I’m going to make more of these cookies tonight :) They’re the perfect Christmas treat.

  • Ruthy @ omeletta

    These look soo good! Does the quinoa add an almost nuttiness to the pizelles? I haven’t had one in forever, such an addictive cookie. Thanks for posting!

    • Queen of Quinoa

      The quinoa actually added an amazing crunch. The nuttiness was very subtle, but the crunch was what sent them over the top for me :-) Last night I made some Chocolate Peppermint ones and they were delicious! Please let me know if you try them.

      Happy Holidays! xx Alyssa

  • Jennifer Horstman

    These look great!! Can you tell me if the quinoa is measured before or after cooking? Thanks!!

    • Queen of Quinoa

      Hi Jennifer! Sorry for the late reply on this. The quinoa is measured after cooking. As a rule of thumb for my recipes, if it says “cooked quinoa” that means measured after it’s cook and if it just says “quinoa” that means measured before it’s been cooked :-) Hope that helps and let me know how they turn out for you! I’ve already made them again!

  • Donna

    Chocolate? Did someone say chocolate? Please share how you made them chocolate! Thanks!

    • Queen of Quinoa

      Donna – I’ll be posting the recipe soon! They were Chocolate Peppermint and were a HUGE hit with my Italian side of the family.

  • Denise

    Does everything you make have quinoa in it? I’ve never used it. I’m getting very curious….I know it is quite healthy.

  • Dianne

    The addition of maple syrup does not make them soft? Before Christmas, I had not come upon your recipe and the one I used had liquid sweetener and it was rubbery in texture. I’m after the crunch and of course the flavour, but these are pizzelles and have to be crunchy for me to truly enjoy them. Thanks.

    • Queen of Quinoa

      They sure are crunchy or else I wouldn’t have enjoyed them either :) Just make sure that you cook them enough!

  • Cora

    I made these and LOVED them, too! They’re fabulous.

    I’m watching my sugar/calorie intake, so I reduced the maple syrup to 1/4 cup, and they still tasted divine. So glad I can use my pizzelle maker again. Thanks for a lovely recipe–looking forward to trying the chocolate peppermint version, too.

    • Queen of Quinoa

      Yay! So happy you liked them. I was actually just thinking about pizzelles the other week. They’re my favorite cookie by far! I’m definitely going to do some more experimenting with flavors soon. Thinking chocolate-orange might be good or a honey-lemon :)

  • Pingback: Top 7 Quinoa Cookie Recipes - Andes Mills()