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 could even make these into a cookie sandwich by spreading frosting in between two cookies. 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.
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 or vegan butter
1 ½ cup Gluten Free flour (or use a regular flour if gluten is not an issue for you )
1 tablespoon baking powder
2 tablespoons anisette
1 teaspoon anise seed
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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- Pizzelle Maker
- 3 eggs beaten (or equivalent egg substitute)
- 3/4 cup sugar
- 3/4 cup coconut oil or vegan butter
- 1 1/2 cup Gluten Free Flour
- 1 tablespoon baking powder
- 2 Tablespoons Ansiette
- 1 teaspoon anise seed
- Add ingredients in order listed, mixing well after each addition.
- Spoon batter into middle of each section in pizzelle maker and cook the allotted time per as pizzelle iron directions..
Makes 2 dozen.
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