Coconut Almond Pizzelles

Makes 30 Servings
Replacing half the all-purpose flour in a traditional pizzelle recipe with almond flour and decreasing the sugar results in a cookie with twice the fiber and protein and a third less sugar…but all the flavor!

3 large eggs

½ cup granulated sugar

½ cup coconut oil, melted and cooled

1½ teaspoons anise extract

1 teaspoon vanilla extract

1 cup almond flour

1 cup all-purpose flour

2 teaspoons baking powder

⅛ teaspoon ground cinnamon

  1. Lightly oil or coat the pizzelle iron with nonstick cooking spray and plug it in to preheat.
  2. Combine the eggs and sugar in a medium bowl and beat on medium speed until well blended, 2 minutes. Add the coconut oil, anise, and vanilla and beat until blended. Scrape down the sides of the bowl if necessary.
  3. In a separate bowl, whisk together the almond flour, flour, baking powder, and cinnamon.
  4. At slow speed, gradually beat the flour mixture into the liquid mixture until just combined.
  5. Place one heaping teaspoon at a time in the center of each of the grids of the pizzelle iron and clamp the handles together with the handle clamp.
  6. Cook for about 40 seconds, until the cookie is lightly browned. Remove with a spatula and transfer to a wire rack to cool.

Nutrition Information per Serving (1 cookie): 90 calories, 6g fat (3.5g saturated), 8mg sodium, 8g carbohydrate, 1g fiber, 2g protein