Noni’s Pizzelles (gluten & dairy free)

This pizzelle recipe comes from Italy form my husband’s grandmother with a few variations.  I took out the gluten and dairy so I can enjoy their sweet anise taste again! They are just as good as the original version. You can bend them right off the griddle and make cannolies or ice cream cones!

I made a half batch of this recipe simply half all a the ingredients.

6 eggs beaten
1/2 cup vegetable oil
3 tsp vanilla or anise extract
3 cups Bobs Red Mill 1 to 1 baking flour
2 tsp baking powder
1 1/2 cups of sugar
a few tblsps almond milk

Mix together the oil egg sugar and extract.
In another bowl sift together the flour and baking powder.
Now add the wet mix and stir until the flour combines well.
Add a tiny bit of almond milk to make a sticky but not runny dough.

Make sure your pizzelle maker is pre-heated. Spray with vegetable spray. Place a tablespoon of dough in the center of each cookie shape on your maker. Close the lid and wait about 3 minutes, pull out your  cookie and shape into a cannoli or ice cream cone or leave flat to crisp up. The cookie will harden almost as soon as it cools.

Sprinkle with powdered sugar or fill with dairy free pudding or ice cream.

Enjoy!