Gluten-Free Pizzelle Cookies

Queen of Quinoa

Ready in: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 20
Vegetarian
Gluten Free
Dairy Free

Ingredients

  • 2 teaspoon almond extract
    Baking
  • 2 teaspoons baking powder
    Baking
  • ¼ cup brown rice flour
    Gluten Free;Health Foods;Baking
  • ½ cup cooked quinoa
    Pasta and Rice;Health Foods
  • 3 large eggs
    Milk, Eggs, Other Dairy
  • ½ cup maple syrup
    Cereal
  • ½ cup potato starch
    Baking
  • 1 cup sorghum flour
    Gluten Free;Health Foods;Baking
  • 1 teaspoon powdered stevia
    Baking
  • 4 teaspoons vanilla extract
    Baking

Steps

  • Preheat a pizzelle cookie iron and spray with non-stick cooking spray.Sift dry ingredients together in medium mixing bowl and set aside.Beat the eggs in a large mixing bowl until smooth and creamy. Gradually whisk in oil and flavoring.
  • Add the syrup slowly as you continue to whisk until everything is incorporated.Beat in dry ingredients until a smooth batter forms.Spoon about a tablespoon of dough onto the hot pizzelle iron, close the lid and cook according to the instructions. Mine were about 1 minute per cookie. Repeat with the remaining batter.
  • Let cookies cool completely on a wire rack. Store in a cool dry place.

Nutrition

  • Calories: 86.4  cal  (4.32%)
  • Fat: 1.17  g  (1.79%)
  • Saturated Fat: 0.32  g  (2.0%)
  • Carbohydrates: 16.29  g  (5.43%)
  • Sugar: 5.32  g  (5.91%)
  • Cholesterol: 31.64  mg  (10.55%)
  • Sodium: 16.19  mg  (0.7%)
  • Alcohol: 0.41  g  (2.29%)
  • Protein: 2.16  g  (4.33%)
  • Manganese: 0.39  mg  (19.43%)
  • Vitamin B2: 0.15  mg  (9.07%)
  • Phosphorus: 82.07  mg  (8.21%)
  • Selenium: 3.52  µg  (5.02%)
  • Magnesium: 17.94  mg  (4.49%)
  • Vitamin B6: 0.09  mg  (4.32%)
  • Potassium: 144.39  mg  (4.13%)
  • Calcium: 35.32  mg  (3.53%)
  • Fiber: 0.86  g  (3.44%)
  • Vitamin B1: 0.05  mg  (3.22%)
  • Vitamin B3: 0.61  mg  (3.07%)
  • Iron: 0.53  mg  (2.97%)
  • Zinc: 0.38  mg  (2.51%)
  • Vitamin B5: 0.24  mg  (2.37%)
  • Folate: 8.76  µg  (2.19%)
  • Copper: 0.04  mg  (2.08%)
  • Vitamin B12: 0.08  µg  (1.26%)
  • Vitamin E: 0.18  mg  (1.21%)
  • Vitamin D: 0.17  µg  (1.13%)

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