Put the coconut oil in a small pan and set it to melt.

Gather all the ingredients and preheat your pizzelle maker.  These mix together pretty quickly and once the pizzelle maker is warm, you'll want to get started.

In a small bowl, sift the dry ingredients together - flours, spices, salt and soda.

Beat together the eggs, syrup and vanilla until light and fluffy.  Add coconut oil and mix well.

Slowly add in the dry ingredients and stir until just mixed.  The mixture will be a bit stiff.

Grease your pizzelle maker and follow the instructions for your particular maker.  With mine, I place a tablespoon of batter just behind the center mark on each side of my pizzelle maker.  The maker makes two at a time.

Place the Paleo pizzelles immediately onto cooling rack.  They'll stiffen and crisp as they cool.  If you like them a bit chewy, don't press the top of the pizzelle maker down all they way and be generous with how much batter you use.  After some experimentation, you'll figure out how you like the pizzelles the best.

With my sized maker, this recipe will yield between 15-18 pizzelles.