Coconut Almond Pizzelles

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 cup Almond flour
  • 1 1/2 tsp Anise extract
  • 2 tsp Baking powder
  • 1/8 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

Found on mealmakeovermoms.com

Description

Ingredients

• 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

Directions

• Lightly oil or coat the pizzelle iron with nonstick cooking spray and plug it in to preheat.
• 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.
• In a separate bowl, whisk together the almond flour, flour, baking powder, and cinnamon.
• At slow speed, gradually beat the flour mixture into the liquid mixture until just combined.
• 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.
• Cook for about 40 seconds, until the cookie is lightly browned. Remove with a spatula and transfer to a wire rack to cool.

Nutrition