AIP Pizzelles

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I have a delicious and accidental recipe for you guys today!! Recently, my sister and I were experimenting with AIP crackers of various kinds and we kept trying our hands at a graham cracker. Somehow in that process, we ended up with these pizzelles! Frankly, I don’t even care about the graham crackers anymore!

For those that aren’t familiar, a pizzelle is an Italian waffle-style cookie. They can be hard and crispy or soft and chewy, eaten plain or sandwich-style with some kind of cream or spread between two of them. They can also be rolled when they are still warm to make cannoli shells or ice cream cones. I’ve been eating mine with fresh fruit, ’cause summer!

5.0 from 1 reviews
AIP Pizzelles
Prep time
Cook time
Total time
Serves: 6-8
  1. Mix all the ingredients, except the water.
  2. Add the water three tablespoons at a time until the dough can be formed into small balls that easily keep their shape without crumbling.
  3. Take two tablespoons of dough and form into small ball, flatten slightly and place in pizzelle maker following the pizzelle maker's directions until all the dough is cooked - or -
  4. Flatten the small balls between parchment paper and roll out until pizzelle thin. Use a spatula to carefully transfer to a cast-iron skillet. Cook over medium-high heat for 1 minute per side.
  5. Use a spatula to move pizzelles to a cooling rack and enjoy!



About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.


  • Nicole says

    Probably best to specify what “pizzelle thin” means in step four (e.g. specify how thick in cm or inches).

    • Angie Alt says

      Nicole, I didn’t specify anything exact, because according to the research I did online a pizzelle can be soft & chewy (typically that means a bit thicker, not as fluffy as a waffle, but enough to create softness & chew) or thin & crisp. Additionally, the cassava flour makes for a slightly chewier feel after sitting for a bit regardless of how thin. I wanted to leave room for folks to get the pizzelle effect, but produce the mouth feel they want.

  • Sabine Ruppel says

    They are really amazing.

  • Sabine Ruppel says

    Do you use the non stick version of the pizelle maker or the polished aluminium one?

    They stayed a little bit softer in the skillet and got crispy in the waffle iron.

    • Angie Alt says

      If you click on the pizzelle maker word in the recipe you’ll be taken to the exact machine I use. Hope that helps!

  • nicole says

    hi can i use honey unstead of maple syrup ? ta

    • Angie Alt says

      Nicole, you can try, but the two are slightly different & you may get a different consistency or color.

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