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 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.
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 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
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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Nana’s Pizzelle
Equipment
- Pizzelle Maker
Ingredients
- 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
Instructions
- 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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