Gluten Free Italian Pizzelle Cookies for today! These cookies are one of my favorites! The taste like a delicious sugar ice cream cone! You can also omit the vanilla extract and use the traditional anise extract or even substitute almond or lemon extract in these. Make these cookies for Christmas or the holidays or for any celebration or ordinary day!
I thought I had already posted this recipe, but apparently, I didn’t yet, so here it is!
These cookies are perfect made gluten free
These cookies are perfect made gluten free. I have used cassava flour in place of the sorghum flour in the past and it also works in this recipe. The sorghum I think works even better giving a more “wheat” like taste to the cookie.
These taste just like a sugar cone when flavored with vanilla.
My vintage Pizzelle iron
This vintage Norpro Pizzelle with Wood Handles is the old-fashioned type that I inherited from my Mom, who no longer makes these. It works perfectly on the gas stove. These cook quickly at only about 24-30 seconds each with my gas burner set to medium. Of course, now there are much easier options for making Pizzelle cookies.
Don’t have a Pizzelle cookie maker?
Before you run out and buy a Pizzelle maker, check out this article: Best Reviews Guide
I didn’t see my old-fashioned one on the list! But I do love it and would rate it highly! It’s very vintage and looks well used and loved.
However, with the top rated, Pizzelle Maker- Non-stick Electric Pizzelle Baker Press Makes Two 5-Inch Cookies at Once, you could make a double batch of these in no time at all!
A new variation to the Pizzelle ~ rolled with chocolate ganache filling inside
For a fun version to accompany your ice cream or panna cotta, try rolling these cookies. Then fill them with chocolate ganache filling if you like (YUM!) or maybe some chocolate mousse. You should fill them close to the time they will be served because they won’t hold their crispness after filling.
Enjoy these Gluten Free Italian Pizzelle Cookies!
Gluten Free Italian Pizzelle Cookies
- 1 Pizzelle iron or maker
- ½ cup Namaste Perfect Gluten Free Flour Blend or other gluten free flour with xanthan gum
- ½ cup sorghum flour, gf
- ½ cup granulated sugar
- 1 teaspoon baking powder, gf
- 6 ½ tbsp salted butter, melted slightly cooled
- 2 eggs, whisked
- 2 teaspoons vanilla or vanilla paste, gf or 1-1 ½ teaspoons anise or almond extract, gf
- 2 tbsp water
- powdered sugar for dusting
- non-stick spray or vegetable oil in a sprayer
Dark Chocolate Ganache Filling
- 2 tbsp heavy cream
- ½ tbsp butter
- 5 oz. Guittard Extra Dark Baking Chips or other gluten free chocolate
- 3 tbsp powdered sugar
- Mix together in a medium bowl the flours, sugar, and baking powder. Add the melted butter, whisked eggs, vanilla or other extract, and water.
- Heat your iron. Spray each side with non-stick or vegetable oil. Add 1 heaping teaspoon of batter and close the lid. Cook as directed by the iron manufacturer recommends. (Mine cooks on our gas stove set to medium for 12-15 seconds per side).
- Remove each cookie to a plate or wire rack using a fork. If rolling, roll immediately around a spatula handle. Cool completely on a wire rack..
- Dust with powdered sugar. Enjoy immediately. Serve alongside a bowl of gelato, ice cream, or panna cotta.
- Or fill with Chocolate Ganache Filling if desired just prior to serving for a stand alone dessert.
- Store any remaining in an airtight container for 2-4 days (and up to 1 week) for best freshness. Sealing first in a freezer bag and then sealing in an airtight container will keep these crisp.
Chocolate Ganache Filling
- In a small saucepan over low heat** heat the cream, chocolate chips, and butter. Remove from the heat. Stir until chocolate has melted. Add the powdered sugar and stir until smooth. Cool in the refrigerator for 10-20 minutes. Spoon into a piping bag with a half inch tip and pipe into the cooled Pizzelle. **You can also heat the cream, chocolate chips, and butter for 25 seconds in a microwave. Remove from the microwave and stir until melted.