Light Italian Pizzelles

READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the coconut oil and set aside to cool. Heat the pizzelle maker.
  • In a large bowl, beat the eggs and sugar.
  • Add the cooled melted coconut oil, vanilla extract, coconut extract and water.
  • Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water.
  • Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles.
  • Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy.
  • NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water.
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