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!

4.8 from 4 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 a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step 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 is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. 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.

  • […] Pizelles – Autoimmune Wellness […]

  • Jan says

    Just made them, they are perfect! Kinda reminds me of a Peek Frean. Really appreciate you sharing this recipe. 🙂

  • Sooki says

    Hi, does this recipe work with coconut flour? Thanks in advance!

    • Angie Alt says

      No Sooki, it doesn’t. Coconut flour does not give it the right consistency.

  • Rose says

    If I leave out the Ginger (allergic) what else might I slip in instead?

    • Angie Alt says

      Rose, you know I’m not sure what would be the best sub there??? I might just skip it & see how they come out w/ the allergy issue.

  • Rose says

    Suggestions on what to try in place of the Ginger (allergic).
    Would that be vanilla, cinnamon, other flavor extracts like maybe anise extract and seeds?

  • Kat says


    I can’t have cinnamon due to suffering with interstitial cystitis. Do you think these would taste ok without it?

    • Angie Alt says

      You could try another spice, like ginger.

  • Tiffany says

    Can you use tapioca flour in place of cassava flour or is it still not the right consistency?

    I made this exact recipe but instead of vanilla, cinnamon and ginger I used garlic, basil, thyme and rosemary to make a garlic and herb Pizzelle and they were divine!

    • Mickey Trescott says

      Hi Tiffany! I haven’t tried this recipe yet, but I know from other experiments that tapioca flour and cassava flour are not interchangeable. I wouldn’t risk it!

  • Megan Townsend says

    Could I use tigernut flour instead of cassava?

    • Angie Alt says

      Hi Megan-
      I’ve never experimented w/ tigernut flour here, but you could always try.

  • Kat Robbins says

    I am so grateful for this recipe! I made them savory like the commenter above and they are so good! I’ve tried so many cracker recipes and they are never that good. These were easy, crispy and will really satisfy my salty crunchy cravings. Thank you!

  • Joyelle says

    I grew up eating pizzelles that were mostly just a vanilla flavor and I have really missed them since going AIP. I don’t think our recipe ever called for cinnamon and definitely not ginger. Any thoughts on what I can do to just get a general vanilla flavor? Maybe just add more cassava instead of the spices? Thanks for your help…so excited that this is even a possibility!

    • Angie Alt says

      Joyelle, you could try using some vanilla powder. More cassava may result in a batter that doesn’t work.

      • Why do you use cinnamon and ginger? Is it necessary to put these in? I have only used vanilla in my original recipes. I am now on AIP so I am anxious to find a recipe that is similar. Does eliminating them take that much away from the mixture?

        • Angie Alt says

          Michelle, the cinnamon & ginger give these pizzelles a little unique taste. If you’d like to eliminate & experiment w/ vanilla instead, I think that is fine.

  • Stacey LEE says



    • Angie Alt says

      I’ve never tried them in a cast iron skillet, so you’ll have to experiment a little. I’d probably go w/ coconut oil.

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