The holiday frenzy is officially here, and I kind of love it. There’s something invigorating about a schedule full of events (like parties and Liv’s holiday show), sneakily wrapping gifts during naptime, and baking. Oh, the baking. I look forward to it every year. I think I’ll always remember our first year in Valdosta, when I was stoked to use our new pizzelle maker. I made dozens and dozens of pizzelles to send out to family, and of course, some to enjoy at home.
I woke up the next morning, so excited to crunch into one and.. no crunch. They were soggy, already! Who knows their sad state when they arrived to Tucson. Womp wooommmmppp. Pizzelles are one of my favorite holiday cookies, in addition to the little peanut butter blossoms with the chocolate kiss in the center.
I decided to play with the recipe a bit, taking out the refined sugar (ok, except for the quintessential kiss on top!) and making a gluten-free version. These have a surprise dose of fiber, protein and healthy fats!
It worked out pretty well.
These cookies are light, fluffy, and actually hold up the next day. If they last that long…
These would be awesome to make for your gluten-free friends (or yourself!), or as an awesome slightly healthier addition to the holiday cookie tray.
Let me know if you give them a try!
Here’s the recipe:
- 1 cup gluten-free all purpose flour (such as Bob's Red Mill or Trader Joe's)
- 1 cup almond meal
- 1/2 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- Pinch of sea salt
- 1 1/2 tablespoons unsalted butter, melted
- 1/2 cup pure maple syrup
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chocolate chips
- 10 chocolate candies of choice
- Preheat the oven to 350 and spray a standard cookie sheet with nonstick spray or olive oil.
- In a large bowl, combine the flour, almond meal, baking powder, salt, coconut and cocoa powder. Stir in the chocolate chips.
- In a separate bowl, whisk together the butter, syrup, egg and vanilla.
- Add the wet ingredients to the dry ingredients and stir well to combine.
- Using a spoon, make 10 large cookie shapes onto your cookie sheet. The mixture will be wet, so don't worry about it being perfect.
- Bake for 9-10 minutes until set.
- Allow to cool on the cookie sheet for 1 minute before removing to cool on cookie sheets. After about 5 minutes, gently press your chocolate candy (like a kiss, small peanut butter cup, piece of peppermint bark, or half a chocolate truffle) on top of the cookie. Allow to finish cooling completely to set.