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Paleo Pizzelle Recipe l Paleo Snacks for Kids l Homestead Lady.com

Paleo Pizzelle Recipe

Here's a gorgeous, Paelo-friendly (no-grain) pizelle recipe with pumpkin spice.  You will need a pizelle maker for this recipe, FYI.  

Course Breakfast, Dessert
Cuisine Italian
Keyword breakfast cookie, Cookie press, Paleo cookie, Paleo snacks
Prep Time 10 minutes
Resting time 10 minutes
Total Time-ish 12 minutes


  • 3 eggs room temperature
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut oil melted and cooled a bit
  • 1 1/2 cup almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoons baking soda


  1. Put the coconut oil in a small pan and set it to melt.
  2. 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.
  3. In a small bowl, sift the dry ingredients together - flours, spices, salt and soda.
  4. Beat together the eggs, syrup and vanilla until light and fluffy.  Add coconut oil and mix well.
  5. Slowly add in the dry ingredients and stir until just mixed.  The mixture will be a bit stiff.
  6. 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.
  7. 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.
  8. With my sized maker, this recipe will yield between 15-18 pizzelles.