By DairyFreeGina

Dairy Free Vegan Gluten Free

I’ve modified my grandmother’s recipe for the traditional Italian cookie so that it’s dairy and gluten free. These are a must have cookie for my family at Christmas, although you could certainly eat these anytime of the year. They are great for dunking in coffee and even delicious with a dollop of almond butter on top. You will need a Pizzelle maker to create these cookies.

You can make the batter ahead of baking. Keep the batter refrigerated in an air tight container for up to 5 days before making.

INGREDIENTS:

3 eggs beaten (or equivalent egg substitute– I use the egg substitute from Bob’s Red Mill or Namaste. You could also use the flax seed sub — 1 Tablespoon flax seed plus 2 Tablespoons warm water whisked together)

¾ cup sugar

¾ cup coconut oil

1 ½ cup Flour (I use gluten free equivalent)

1 tablespoon baking powder

2 tablespoons anisette

1 teaspoon anise seed

DIRECTIONS:

Add ingredients in order listed, mixing well after each addition. Spoon batter into middle of each section in pizzelle maker and cook allotted time per pizzelle iron directions.. Makes 2 dozen.

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