Gluten Free & Low FODMAP Pizzelle Cookies

Holy yum! Pizzelle cookies are so delicious, pretty and remind me of the holiday season!My mom used to make these when I was in high school. She worked in my high school, working with individuals with developmental disabilities. She was perfect at this job. My mom had 9 children herself…and was a very chill and patient person. She borrowed the pizzelle maker from the gym teacher at the school and I remember making these cookies with her. A special memory!  It is nice to reflect back to the days gone by….which is very common during the holidays, don’t you think?

Of course, my husband Russ’ Italian family always served these delightful cookies at the holidays too. PIZZELLE is pronounced “pit-sel”.  And it is a round and flat cookie. We flavor our pizzelles with vanilla….but other popular recipes include anise seeds or oil. Chocolate pizzelles are a thing too—if you are a chocolate cookie fan. We like the simple vanilla pizzelle topped with a sprinkling of confectioner’s sugar.

I made these cookies for my yearly holiday tag making party with my girlfriends.  I have 3 modified low FODMAPers in the group. The cookies were a hit. 🙂

Here is the recipe I used. You do need a pizzelle maker, obviously…but thought I should mention that just in case. 🙂

Happy, Happy Friday!

Gluten Free Pizzelle Cookies

Category: Low FODMAP Desserts & Other

Gluten Free Pizzelle Cookies


  • Makes about 18-20 cookies; serving size 1-2 cookies
  • 3 eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
  • 1 1/2 cup gluten free flour blend ( I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
  • 2 teaspoons baking powder (use gluten free, if following gluten free diet)
  • 1/2 teaspoon salt
  • Confectioner sugar for dusting, if desired.


  1. Preheat and prepare Pizzelle maker with a light coat of oil.
  2. In large bowl, add eggs, sugar, vanilla and melted butter and beat with electric beaters until well blended.
  3. Slowly beat in gluten free flour blend, baking powder and salt in egg mixture, until mixture is a thick batter consistency.
  4. Drop batter into pizzelle maker about 1 heaping tablespoon per cookie.
  5. Cook for about 2 minutes or as desired (until light brown) OR as directed by pizzelle maker.
  6. Dust cookies with confectioner's sugar, if desired.

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