Ingredients

The following ingredients have 20 Servings
  • 1 cup sorghum flour
  • 1/2 cup quinoa flour
  • 1/2 cup tapioca starch
  • 2 teaspoons baking powder
  • 3 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon anise extract

Instruction

  • 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.