Gluten Free Chocolate Dipped Pizzelle Cookies
Crisp, delicate, and beautifully patterned, these gluten free pizzelle cookies bring Italian tradition to your holiday dessert table.
Made with simple pantry ingredients, they’re light yet buttery, and perfect for dipping in coffee or gifting.
Whether you enjoy them plain with powdered sugar or chocolate‑dipped with dye‑free sprinkles and crushed hazelnuts, these pizzelles deliver festive flavor without gluten or compromise.
If you’ve been searching for easy gluten‑free holiday cookies, this recipe is your answer.
These Italian pizzelles are crisp, golden, and naturally gluten‑free thanks to a balanced flour blend.
Each cookie is pressed to perfection, dusted with powdered sugar, and optionally dipped in rich dark chocolate for a decadent finish.
They’re ideal for Christmas cookie exchanges, holiday dessert platters, or gluten‑free baking gifts.
Why You’ll Love These Gluten Free Chocolate Dipped Pizzelle Cookies
- • Gluten‑Free & Festive: Perfect for guests with dietary needs.
• Quick & Easy: Ready in minutes with a pizzelle press.
• Customizable: Dip in chocolate, sprinkle nuts, or keep classic.
• Beautiful Texture: Crisp edges and delicate floral design.
• Holiday‑Ready: Ideal for gifting or cookie trays.
Equipment Needed
These Do require a pizzelle maker. I had great success with this one!
Key Ingredients
- Eggs
- Organic Cane Sugar or Golden Monkfruit Sweetener
- Butter or Vegan Butter Stick (not a butter spread)
- Gluten Free 1:1 Flour – I like King Arthurs 1:1 Flour
- Baking Powder
- Sea Salt
- Vanilla Extract
- Anise extract for that classic pizzelle flavor
- Dark chocolate for dipping
How to Make Gluten Free Pizzelle Cookies
- Whisk your eggs and sugar together, 1-2 minutes, as you want that airy bubbly texture
- Add in your melted butter and extracts and whisk again until incorportated
- Add your flour, baking powder, and salt and mix together with a spatula
- Heat your pizzelle maker per instructions. You should hear a click when heated and the light should turn off for most models
- Dollop 2 tbsp batter onto your pizzelle maker, shut and press down slowly so the batter spreads evenly. In the model I used I found dolloping the batter toward the top of the mold helped it spread perfecty
- Cook 90-120 seconds. 90 seconds was perfect for me. They’ll be golden and still slightly soft
- Set on wire cooling rack where they will crisp up as the cool
- Once fully cooled melt your chocolate with coconut oil in 30 second intervals, stirring in between each interval, until smooth
- Dip your pizzelle in the melted chocolate, or use a spoon to drizzle the chocolate overtop
- Place on parchment paper and top with chopped hazelnuts, sprinkles, or topping of choice
- Allow to cool, or refrigerate for full chocolate firming
- Enjoy!
- Store in an airtight container at room temp
Flavor Variations
• Chocolate‑Hazelnut: Dip in dark chocolate and sprinkle crushed hazelnuts.
• Lemon‑Vanilla: Add lemon zest and pure vanilla extract for a bright twist.
• Almond Joy: Use almond extract and dip in chocolate with shredded coconut.
• Peppermint Crunch: Add peppermint extract and top with crushed candy canes.
FAQ
Can I make pizzelles ahead of time?
Yes! Store them in an airtight container for up to one week.
Do I need a pizzelle press?
Absolutely — it’s what creates that signature lace pattern and crisp texture.
Can I use monk fruit or allulose instead of sugar?
Yes, both work well for a lower‑glycemic option. Adjust slightly for sweetness.
Can I make them dairy‑free?
Swap butter for vegan butter stick (not a butter spread)
If you make these Gluten Free Chocolate Dipped Pizzelle Cookies I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Equipment
Ingredients
- 3 eggs
- 3/4 cup golden monkfruit sweetener or organic cane sugar
- 1/2 cup butter melted, or vegan butter stick
- 1 tsp vanilla extract
- 1/4 tsp anise extract
- 1 1/2 cup gluten free 1:1 flour
- 2 tsp baking powder
- 1/2 tsp sea salt
Instructions
- Whisk your eggs and sugar together, 1-2 minutes, as you want that airy bubbly texture
- Add in your melted butter and extracts and whisk again until incorportated
- Add your flour, baking powder, and salt and mix together with a spatula
- Heat your pizzelle maker per instructions. You should hear a click when heated and the light should turn off for most models
- Dollop 2 tbsp batter onto your pizzelle maker, shut and press down slowly so the batter spreads evenly. In the model I used I found dolloping the batter toward the top of the mold helped it spread perfecty
- Cook 90-120 seconds. 90 seconds was perfect for me. They’ll be golden and still slightly soft
- Set on wire cooling rack where they will crisp up as the cool
- Once fully cooled melt your chocolate with coconut oil in 30 second intervals, stirring in between each interval, until smooth
- Dip your pizzelle in the melted chocolate, or use a spoon to drizzle the chocolate overtop
- Place on parchment paper and top with chopped hazelnuts, sprinkles, or topping of choice
- Allow to cool, or refrigerate for full chocolate firming
- Enjoy!
- Store in an airtight container at room temp
