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Gluten-Free Pizzelle Cookies

Author - Alyssa Rimmer

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.

5 from 1 vote
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Gluten-Free Pizzelle Cookies

Healthy gluten-free pizzelle cookies with a little twist! These are the ultimate Christmas cookie and taste just like the "real thing"!

Course Dessert
Cuisine Italian
Keyword christmas cookies, gluten-free cookies, gluten-free pizzelle, healthy cookies, pizzelle, quinoa cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 95 kcal

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 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.

Recipe Notes

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

Nutrition Facts
Gluten-Free Pizzelle Cookies
Amount Per Serving
Calories 95 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 20mg 7%
Sodium 11mg 0%
Potassium 116mg 3%
Total Carbohydrates 13g 4%
Sugars 4g
Protein 1g 2%
Vitamin A 0.6%
Vitamin C 0.2%
Calcium 2.8%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

 


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18 comments
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  1. I’m trying to eat better; I guess I’m a late blooner. Can I just skip the stevia and use the maple syrup? I can’t wait to try this recipe. Thanks for a healthy alternative to my favorite cookies.

  2. I just made some with a sprouted brown rice flour, coconut oil, egg, vanilla extract and Splenda. They turned out great. I picked up some quinoa flour on sale, so I’m going to try mixing the brown rice and quinoa in another batch. Can you link to the chocolate peppermint recipe?

  3. 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.

    • 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 🙂

  4. 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.

    • 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!

    • 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

  5. 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!

    • 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.

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