Pizzelles are traditional Italian cookies, made in an iron similar to a waffle iron. These crisp, light cookies can be flavored with any number of extracts or liqueurs – we have chosen vanilla for this version – but are traditionally made with anise or orange oils. Leave them flat, as is traditional, or quickly shape them into bowls (for desserts) or cylinders (for a quick, lighter cannoli substitute).
You’ll note that the amount of flour in the recipe varies. You’ll want to adjust the amount of flour for texture. Your batter should resemble a pancake batter.

3 eggs
3/4 cup white sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
3/4 – 1 3/4 cups (3 – 7 oz or 70- 183g) Better Batter Gluten Free Flour
2 tsp baking powder

In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth. Start with less flour, adding more if needed.

Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.