eat
Jump To Recipe

Chocolate Peppermint Pizzelles with Quinoa

Author - Alyssa Rimmer

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!

Baking-with-Quinoa-by-Alyssa-Rimmer-the-Queen-of-Quinoa2-230x300.jpg
5 from 1 vote
Print

Chocolate Peppermint Pizzelles with Quinoa

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!

Course Dessert
Cuisine American
Keyword chocolate, peppermint
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 Servings
Calories 79 kcal
Author Queen of Quinoa

Ingredients

Instructions

  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 peppermint extract. 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.

Recipe Notes

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

Nutrition Facts
Chocolate Peppermint Pizzelles with Quinoa
Amount Per Serving
Calories 79 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 20mg7%
Sodium 9mg0%
Potassium 96mg3%
Carbohydrates 10g3%
Sugar 4g4%
Protein 1g2%
Vitamin A 30IU1%
Calcium 27mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 


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

share what you make

tag @simplyquinoa on Instagram with your creations!
we love sharing what you make with the community!

I can’t wait to see!

11 comments
LEAVE A COMMENT

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.

  2. 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!

  3. 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

Get our time saving hacks to help you stick to your healthy eating routine!

Download our FREE guide Master Meal Planning: The Basics

  • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.
  • This field is for validation purposes and should be left unchanged.

Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.