Yes, what you're seeing is correct. Christmas cookies in the middle of January. I could very well chalk this recipe for Chocolate Peppermint Pizzelles up to severe Christmas withdrawals, but I think I'll just say it's my love of cookies and chocolate that brings you this creation today. That makes me seem less crazy, right?
If you saw my Week of Quinoa Christmas Cookies last month, then you already know about my slight obsession with pizzelles. They're one of the best cookies on earth. I love their crunch, their kiss of sweetness and powerful flavoring. Plus, they're totally gorgeous and remind me of waffles (which I'm also mildly obsessed with) in cookie form.
This was my first year creating gluten-free pizzelles, so the first few times I made them I played it safe. But once I got the proportions right, I decided to play around with the flavors. Chocolate and peppermint are two flavors that go hand-in-hand, and that are also perfect for Christmastime. An easy (and logical) experiment.
And these cookies did not disappoint. They were chocolatey, minty and everything I hoped they would be. My family (a very traditional Italian bunch who love their anise pizzelles), also gobbled them up. They didn't even know they were gluten-free.
I would say these Chocolate Peppermint Pizzelles were definitely a win. Don't worry that the holidays have come and gone. These pizzelles are not only gluten-free, but they're dairy-free, refined sugar-free and loaded with quinoa!
Chocolate Peppermint Pizzelles with Quinoa
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup tapioca starch
- 1/4 cup cooked quinoa
- 2 teaspoons baking powder
- 1 teaspoon stevia powder
- 3 large eggs
- 1/3 cup coconut oil melted
- 1 1/2 teaspoon peppermint extract
- 1/2 cup maple syrup
Instructions
- Preheat a pizzelle cookie iron and spray with non-stick cooking spray.
- Sift dry ingredients together in medium mixing bowl and set aside.
- Beat the eggs in a large mixing bowl until smooth and creamy. Gradually whisk in oil and peppermint extract. Add the syrup slowly as you continue to whisk until everything is incorporated.
- Beat in dry ingredients until a smooth batter forms.
- 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.
- Let cookies cool completely on a wire rack. Store in a cool dry place.
Notes
Nutrition
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Please clarify. If you add cooked quinoa to dry ingredients isn’t it hard to incorporate as wet stays with wet and dry with dry until the two are mixed? I ask as I am a proficient baker and really want to make this recipe and enjoy the results. If it should be uncooked quinoa or quinoa flour I would like to know.
Thank you so much. I enjoy reading your recipes.
It’s cooked quinoa! And it really doesn’t matter when you add it 🙂 It’s almost like you’re stirring in chocolate chips!
Happy Tasty Tuesday! We love this recipe and it is featured on our Delicious Quinoa recipe round-up this week! Thanks for sharing!
http://4virtu.com/2013/01/tasty-tuesday-delicious-quinoa-recipes/
Woo hoo! Thanks for including this recipe 🙂
This really tempts me to buy a pizzelle maker! They look so good. 🙂
I haven’t made pizzelles before but I LOVE eating them! They are so great-I had a few at the holidays. I will have to save this recipe for the future!
I don’t think I’ve ever really felt like I needed a pizelle iron till now. Chocolate and peppermint will do that to me!
Agree. Chocolate + peppermint are divine!
I am flax challenged as well…what about chia?
Hi,
I too am obsessed with pizzelle’s. I”m excited to try this recipe. I wish I could figure out how to make an egg-less version since I cannot tolerate too much egg.
Maybe I’m overlooking it but where in the recipe to your incorporate the cooked quinoa and maple syrup?
Oh! You might have spurred my next pizzelle challenge 🙂 I wonder if it would work with flax eggs. Might just have to give it a whirl. I’ll report back if it works!
And for the quinoa and syrup, you add the quinoa to the dry ingredients and then add the syrup after you’ve beaten the eggs and oil together. Add it slowly, beating at a medium speed. Then add your dry to the wet.
Let me know if you try these ones (or come up with an egg-free version!) xx