LIGHT ITALIAN PIZZELLES

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Light Italian Pizzelles image

Make and share this Light Italian Pizzelles recipe from Food.com.

Provided by Chef Gorete

Categories     Dessert

Time 35m

Yield 25-30 cookies

Number Of Ingredients 8

3 large eggs, room temperature
3/4 cup granulated calorie free artificial sweetener (see note at the bottom)
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup coconut oil, melted and cooled
1/2 cup water
1 3/4 cups all-purpose flour
2 teaspoons baking powder

Steps:

  • Melt the coconut oil and set aside to cool. Heat the pizzelle maker.
  • In a large bowl, beat the eggs and sugar.
  • Add the cooled melted coconut oil, vanilla extract, coconut extract and water.
  • Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water.
  • Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles.
  • Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy.
  • NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water.

Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 4, Cholesterol 22.3, Sodium 37.9, Carbohydrate 6.8, Fiber 0.2, Sugar 0.1, Protein 1.7

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