Gluten-Free Vanilla Pizzelle




10 cookies


10 cookies

Pizzelle are beautiful thin cookies that delight your mouth with their crispness. These are gluten free and made without dairy or egg unlike most traditional recipes. I made these vanilla, but you can change out the extract to customize them or add a teaspoon of cinnamon, cardamom, or even a pinch of cloves.

You can read Kathy’s full post here.

Print Recipe


  1. Plug in your pizzella maker and lightly spray the inside with a mild spray oil.
  2. Mix the flour, powdered sugar, and salt together in a medium-sized mixing bowl. Then mix the wet ingredients, milk through vanilla extract, in a measuring cup.
  3. Add the wet to the dry and mix well. The batter will be a little thick.
  4. By now, your pizzella maker should be hot. Drop a tablespoon of batter in the center of each cookie indention in your maker. Mine makes 2 at a time, but some make 3.
  5. Cook for 30 seconds to 1 minute, or as your pizzella manual recommends, or until golden brown. (I found that just over 1 minute worked for my pizzella maker but will vary between makes and models.)
  6. Carefully remove the cookie from the maker with a silicone spatula. The cookies will be pliable while warm, so you should place them on a wire rack to cool them.
  7. Make the rest of the cookies by spraying oil, dropping tablespoons of batter, and repeat until all the batter is used.
Gluten-Free Vanilla Pizzelle with decorative designs on tray


  • ½ cup Maskal Teff Ivory Flour
  • ½ cup powdered sugar
  • pinch salt
  • ¼ cup unsweetened nondairy milk
  • 1 Tbsp ground flaxseed mixed with 2 tablespoons warm water
  • 1 Tbsp melted coconut oil (or other mild oil)
  • 1 tsp vanilla extract

More Recipes
to Try

Browse our recipe catalogue, containing more than 100 teff recipes!