Italian Pizzelle waffle cookies are some of the most iconic holiday cookies around – my gluten free pizzelle recipe brings them back to everyone who thought they’d never be able to enjoy them again.
Dusted with powdered sugar or topped with hazelnut spread, these fancy cookies are much easier than they look to make. All you need is a pizzelle iron, and you’ll be in the fancy cookie business in no time!
The origin of these Italian wafers is not exactly known, but they’ve been around long enough to have earned a place in the cookie history books. In fact, they’re generally referred to as the world’s oldest cookie!
The name comes from the Italian word “pizze”, meaning round and flat (reminds me of something else delicious that’s Italian, round and flat with “pizze” in the name!).
My easy gluten free pizzelle batter may also be used for Norwegian Krumkake, and when a warm pizzelle is wrapped around a small dowel or cone, it also makes wonderful Russian Trubochki (cream horns).
Instead of the familiar ricotta cheese-based cannoli filling, I’ve made a slightly sweet cream filling that will please every palate, but certainly feel free to fill these with your favorite cream recipe, if you’d prefer.
I’ve provided dairy-free and vegan ingredient options for those who need it. I will say that everything I bake is dairy-free, and the vegan butters and cream cheeses listed are fantastic, so don’t hesitate to use those. There’s no reason to miss any of the yumminess the holidays have to offer, just because you’re gluten free or have other dietary restrictions.
Embrace them and make your favorite recipes anyway! With my gfJules Gluten Free Flour, anything is possible — even light and delicate cookies like these! Thanks to companies making more and more dairy-free and vegan ingredients, nearly anything can be made just as deliciously free of dairy or eggs, too!
By the way, if you don’t already have a pizzelle iron, you’re going to need one for this recipe. Here is the one I have that I love* (I chose the polished surface, not non-stick, because it doesn’t seem to need it at all, by the way).
They’re not very expensive, and in the summer when you may not be making as many gluten free pizzelles (or maybe you will be!), you can use it to make homemade gluten free waffle cones! Check out my recipe for homemade gluten free waffle cones using these gluten free pizzelles as the base.
(Add to your Santa list with these other great gluten free gift ideas!)
Gluten Free Pizzelle Recipe
Gluten free Pizzelles are delightful, light and crispy wafer cookies hailing from Italy.
Ingredients
Pizzelle
- 10 Tbs. butter or vegan alternative, melted and cooled (e.g. Earth Balance® Buttery Sticks)
- 3 eggs, beaten (OR for vegan: 2 Tbs. flaxseed meal mixed with 6 Tbs. hot applesauce PLUS 2 Tbs. arrowroot powder + 2-3 Tbs. water)
- ¾ cup granulated sugar
- 1 Tbs. pure vanilla extract
- 1/2 tsp. almond extract (or anise or lemon)
- 2 cups gfJules™ Gluten Free All Purpose Flour
- 2 tsp. baking powder
- Confectioner’s sugar for dusting
Cream Filling (optional)
- ½ cup butter or non-dairy alternative, softened (e.g. Earth Balance® Buttery Sticks)
- 4 oz. cream cheese (vegan options: Kite Hill®; Follow Your Heart®)
4 oz. cream cheese (vegan options:
- ½ cup confectioner’s sugar, sifted
- ½ tsp. vanilla paste (I like Nielsen-Massey) or ½ vanilla bean, split and scraped
Instructions
To make gluten free pizzelle,
Melt butter and set aside to cool. In a mixing bowl, whisk eggs (or substitute listed) and sugar until light, approximately 3 minutes. Stir in cooled butter and extracts.
Whisk together the gluten-free flour and baking powder in a small bowl, then stir into the larger bowl with egg mixture. The batter will be tacky and wet, but stiff.
If directed with your Pizzelle Iron instructions, brush the pizzelle plates with a small amount of cooking oil, then preheat the Pizzelle Iron. Once hot, spoon 1 -1 ½ teaspoons of batter into the middle of each plate. Depending on the size of your Pizzelle Iron, you may need slightly more or less batter.
Close the lid and the batter should spread across the entire pattern. Follow manufacturer’s directions for how long to cook each pizzelle; with my iron, it takes approximately 3 minutes for each set of two pizzelles. Transfer cooked pizzelles to a wire rack to cool or immediately wrap around a dowel or cone to form tubes for cream-filled pizzelles or press into ramekins to form cups. Repeat with remaining batter, re-oiling pizzelle plates if necessary.
Allow pizzelles to cool completely before serving or storing. If they become soft after storing or freezing, arrange in a single layer on a cookie sheet and bake in a 300° F oven for 3-5 minutes to restore crispness.
Makes approximately 40 4-inch pizzelles.
To make the cream filling, using a whisk attachment on an electric mixer, cream the butter and cream cheese. Once smooth, add the sugar and vanilla paste. Whip until light and smooth.
Fill a piping bag or plastic bag with a small corner cut out. Pipe into cooled and formed pizzelles by piping in one side and then the other.
Nutrition Information
Serving Size 1 pizzelle w/o fillingAmount Per Serving Calories 72Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 0gCholesterol 23mgSodium 24mgCarbohydrates 10gFiber 0gSugar 4gProtein 1g
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instead of flaxseed meal would chia seeds work? And would it work without the arrowroot powder?
Hi Clary, if you can’t use egg, I’d choose a different egg substitute from the many I offer in this post on vegan egg substitutes here.
~jules
Hi
If you wanted a stinger anise flavor would you recommend replacing the vanilla extract with the same amount anise and maybe 1/2 tsp vanilla? Also, how long will they’ll last stored in airtight container on counter. Also I’d like to freeze some to enjoy later. What’s the best way to freeze them and will they remain crispy. Thank you so much for this yummy recipe.
Anise is very strong, so I wouldn’t replace with the same amount of anise — perhaps start with 1/4 tsp. I would definitely add some vanilla as well. With my gfJules Flour they will stay fresh in an airtight container on the counter for several days. To crisp them back up if necessary, just pop them in a toaster oven or even back in the press. Enjoy!
~jules
Absolutely delicious & a hit with everyone!! I replaced the almond extract with coconut extract. Delicious!!
So beautiful, Janet! I love that you changed the flavor by using coconut extract instead!!
~jules
Do you think palm coconut sugar would work as a substitute for the granulated white sugar? I know it will make my pizzelles dark(er) but hope to avoid refined sugar if possible.
Hi Stacy, if you could try to pulverize the unrefined coconut palm in a blender or food processor to make it as fine as possible, that would definitely help! I generally find that it works as a pretty great sugar sub in most recipes, but with these delicate pizzelles, I would recommend getting the crystals as fine as possible before adding.
Let us all know how it works out!
~jules
Delicious. I used organic sunflower oil instead of Earth Balance. And used the egg substitute option of applesauce, ground flax seed, arrowroot/water. added equal amounts of vanilla extract and anise extract. The result was the best ever.
So happy to hear it, Carol! Thanks very much for sharing your results with using the sunflower oil and vegan egg substitutes in this gluten free pizzelle recipe. Always happy to hear what works for folks! Happy Baking!
~jules
Just made these today.. So easy to make.. This as my first time making them but My family loves them
Fantastic! Isn’t it amazing to make something so light and delicate as gluten free pizzelles for the first time and realize they’ve been easy to make all along? Now you know — you have the right gluten free flour and the right recipe and you can make these anytime you like!!! Happy baking, Dustin!
~jules
Hi, do you think the Swerve (erythritol) be used in place of white granulated sugar?
Hi Debbie, I’ve had great success with baking Swerve in every recipe I’ve tried with it. That being said, I haven’t tried it in this recipe yet, and the variable is the pizzelle iron, so … I’d say give it a go with that caveat! My fingers are crossed for you! Let me know how it goes!!!
~jules
Would coconut oil work as alternative, do you know?
Hi Ivi, you could use coconut oil but you may have to add more liquid to compensate if the dough is too dry, ad butter or vegan butter is 80% moisture, while coconut oil has very little moisture. You may find that the pizzelles are a bit more fragile, as well, but you’ll have to just see how that goes. I hope that helps!
~jules
Sounds wonderful! I’ve missed these…had them often as a child but not with stomach issues
How do you form your ice cream cone idea? Thank you!!
Hi Lynn, the link to my gluten free waffle cone recipe is in the post but here it is again, they are SO fun! I hope you get to try these gluten free pizzelles both ways, I know you’ll love them!!!
~jules
Julie, new to the gluten free world in my 60 and reading your site greedily. I have made Pizzelles since I was a child and always used anise seed. Have you tried this in your GF recipe? Anxious to try new recipe. I have a family of Pizzelle critics! Thanks. Sharon
Hi Sharon, I’m so happy that you found my site! There are so many recipes and articles here for the taking! Make sure you go to the top of the page and hover over the tab called “Popular Articles.” I’ve put articles there that are accessed most often, like articles on being new to gluten free, what is celiac disease, how to shop safely, how to eat out, gluten free bread baking help, etc. Also, the recipes tab has over 450 searchable recipes and I have a blog with loads of other articles! The shop tab has my award winning products and loads of reviews there too.
As for pizzelles, absolutely feel free to add anise seed! I’ve heard from other readers that they’ve used the seed and the extract, as well. I don’t prefer the taste, so I haven’t made them that way myself, but the extract is exchangeable with any other flavor (vanilla, lemon, orange, etc). Enjoy the recipe!!!
~jules
Best Pizzelle recipe ever!
So crispy And light! BETTER than the old wheat recipe.
This celiac girl had a craving for pizzelles! I Made a GF version with the original recipe from m 45 year old Pizzelle iron, they were Horrible. (and before I discovered your fabulous GF flour, 💗 ) I almost threw out my Pizzelle iron, it was sad. I followed your recipe exactly as written. perfect.
Oh Sally that makes me SO happy to hear! Thank goodness you didn’t give up and you didn’t throw away your classic pizzelle iron!!! I’m thrilled that you have awesome pizzelles back in your life!!! Here’s to more yummy gluten free baking ahead!
~jules
I do have a question for you but it’s not about the actual recipe. It’s about your pizzelle maker. Is yours non-stick and does it have different temperature settings? I’m asking because I’m returning the one I just got for Christmas and wanted some feedback for getting another. I’m returning mine because after only two uses the non-stick material is coming off and I wasn’t sure if it was just a bad product or if maybe it shouldn’t be non-stick. Since I’m buying another I thought I’d also ask whether yours has different temperature controls. This one didn’t so I didn’t even know there were ones that did but I did just see that there are differences. I’m not asking you to name a brand since I’m guessing you wouldn’t be comfortable doing that but the answers to my questions would help me in picking out a new one. Thanks Jules!
No problem at all, Carol! Happy to help! I had a non-stick Cuisinart which worked well for several years but then this year just died in the middle of a recipe! So I scrambled to get a new one (put the batter in the fridge!). I did some research and it didn’t seem like the non-stick was needed, so I went with this pizzelle iron from Cucina. I really like it and it’s not non-stick, although nothing has ever stuck! It’s great! If you get it, I hope you love it too!
~jules
Thanks for the information Jules. Actually the non-stick one I had was by Cucina and I was going to order the regular one you just linked for me but decided to check with you first. Now I can go and buy it. Thanks again!!
I have no complaints so far! Enjoy!!!
~jules
So I got my new pizzelle maker and had to try it out to make sure it worked okay. It worked great and I now have even more pizzelles to bring to a party tonight!! They look beautiful!! Thanks Jules for this wonderful recipe and all the help you always give everyone here!#
So happy to hear it, Carol! Glad you went with the one without the coating – it’s not necessary! Happy Pizzelle-ing!
~jules