I am delighted to have created a Grain Free version of one of my favorite cookies…..Pizzelles!
Pizzelle Cookies Paleo Style!
The first time I had these was when I was a child, and I was not gluten free. We had a neighbor from Italy, and his mother came over from “the old country” for a visit and brought her pizzelle maker with her. I was wowed by the cookie! They are delicately crispy and have an intricate pattern. I had never had anything like them, and my own mother started making them every year for the holidays.
Every year at Christmas since having to give up grains, I have missed these cookies! Whether you are gluten and grain free or not, I think you will love them! You do need a special pizzelle maker that you can find here. But it is a great addition to you kitchen if you love cookies!
Paleo Pizzelle Cookies
Preheat your pizzelle maker by plugging it in while you mix up the cookies.
Ingredients:
1 1/2 Cups Super Fine Almond Flour
1/4 Cup Tapioca Starch
1/4 Cup Maple Sugar
2 Tablespoons Arrowroot Flour
2 Tablespoons of Organic Shortening
1/2 Teaspoon Ground Anise (Omit for a Vanilla Pizzelle)
2 Eggs
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Sea Salt
Directions: Mix the almond flour, tapioca starch, maple sugar, arrowroot, anise and sea salt together in a medium bowl with a whisk. In a seperate bowl whisk together the eggs, melted shortening and vanilla extract. With an hand held electric mixer, blend the wet ingredients into the dry until it holds together and is thoroughly blended.
With a tablespoon cookie scoop, scoop balls of dough onto the pizelle maker, like this:
Pizzelle Cookie Dough Ready to Press
Close the hot pizzelle maker, and press the dough firmly to spread it. Set a timer for two minutes, when the timer is done open the press gently, and remove the cookies with the tines of a fork to loosen them from the press carefully. If the press doesn’t easily open, wait a few more seconds. Cool on a wire rack, and repeat until all the cookies are made.
Pizzelle Cookie Ready to Remove from Press
Makes to 16 Pizzelle Cookies
Paleo Pizzelle Cookies
Plate of Pizzelle Cookies
Sam Eats Her Nutrients 
why do you use a combo of tapioca and arrowroot starch? I always thought they were equal exchange in a recipe. I have a wedding coming up and thought about including these on the western PA Cookie Table tradition
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Great question! While tapioca starch and arrowroot starch are often considered interchangeable, they do have subtle differences that can impact the texture of a recipe. Tapioca starch tends to add more chewiness and elasticity, while arrowroot starch contributes a lighter, crisper texture. In my pizzelle recipe, I tested different combinations to get the perfect balance—tapioca helps with structure, while arrowroot gives that delicate crispness that makes pizzelles so special.
How wonderful that you’re considering these for a Western PA Cookie Table! That’s such a beautiful tradition, and I think these pizzelles would make a great addition. Let me know how they turn out for you!
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Hello. I make The traditional pizzelle using my Nana’s recipe. I came Across these and would like to try. However, we have a severe nut allergy. What flour can i use instead of almond flour? How about cassava flour? Are there any adjustments I have to make if there is a substitution? Thank you!
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Hi Stephanie. It doesn’t sound like this is the pizzelle recipe for you if you have a nut allergy. I haven’t tested this recipe substituting cassava flour for the almond. I’m sorry. I bet your Nana’s recipe is very delicious.
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Thanks. I appreciate it. Nana’s is the best. Now that we are in quarantine, I will have to at least try a small batch.
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Can i use butter or coconut oil as a sub for the shortening
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Hi Ingrid! Yes, they may work fine as a substitute. The only issue it might have is sticking to the Pizzelle maker with coconut oil. I haven’t tested it with butter, but it took me awhile to get the recipe just right. I started out with coconut oil and switched to organic shortening for it’s crisping properties. If you are going to try a different fat, I would try butter.
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