Italian Pizzelle Cookies
4 large eggs (use 3 if extra large)
2/3 cup coconut sugar
1/2 cup coconut oil (liquid)
1 teaspoon vanilla extract
1/4 teaspoon anise oil (or 1 teaspoon anise extra)
approximately 1 1/2 cup all purpose gluten-free flour
1 tsp baking powder
1/4 tsp sea salt
To make lemon flavored pizzelles add zest from one lemon and 1/2-1 tsp lemon oil and omit the vanilla. You can find lemon oil at Sur La Table.
Pre-heat pizzelle iron and brush with a little coconut oil.
In a medium to large size mixing bowl cream together the sugar and oil. Add the vanilla and anise (or lemon oil) and whisk until thick. Add the flour, baking powder and salt a little at a time. The texture of the batter should be similar to cookie dough so you may need to add a little more flour.
Drop by spoonful onto the center of the pre-heated iron. Close the lid and clip the handles together. Allow the dough to cook for about 30-45 seconds. Remove with a fork or small metal tongs.
Allow to cool on a wire rack or mold to your desired shape (these will make great waffle cones).
Store in air tight container.