If you’ve never had the pleasure of biting into a freshly made paleo cassava pizzelle, let me set the scene for you—imagine the sweet, nutty aroma of coconut sugar mingling with the warm, toasty scent of golden pizzelles as they cool on your kitchen counter. The first time I took a batch off my pizzelle iron (fingers crossed, hoping for that signature delicate crisp!), I was instantly hooked. There’s something magical about seeing those intricate patterns imprinted on each cookie, and the sound they make when you break them in half for that first bite is pure joy.

Honestly, these crispy paleo cassava pizzelles are the kind of treat that makes you pause, take a deep breath, and just smile because you know you’re onto something truly special. I grew up in a household where pizzelles were reserved for holidays, made with wheat flour and dusted with powdered sugar. But years ago, when I started tinkering with grain-free flours (thanks to my quest for a happier tummy), I stumbled upon cassava flour—game changer! Suddenly, those childhood memories got a paleo makeover, and let’s face it, I wish I’d discovered it sooner.

My family couldn’t stop sneaking these off the cooling rack (and I can’t really blame them). Even my picky cousin, who normally turns up his nose at anything “healthy,” came back for seconds. Whether it’s a rainy weekend, a Pinterest-worthy brunch board, or a sweet treat for your kids after school, these crispy paleo cassava pizzelles with coconut sugar dusting fit the bill. They’re dangerously easy and provide pure, nostalgic comfort with every bite. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and now it’s a staple for family gatherings, gifting, and those moments when you just need a warm hug in cookie form. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s talk about why these crispy paleo cassava pizzelles with coconut sugar dusting deserve a spot in your baking rotation. After countless batches, tweaking flour ratios and playing with different sugars, I can say with confidence that these are unlike any other pizzelle you’ve tried.

• Quick & Easy: Whip up a batch in under 30 minutes—no fancy steps or long chilling times. Perfect for spontaneous cookie cravings or last-minute guests.
• Simple Ingredients: You don’t need a specialty grocery run. The core ingredients—cassava flour, eggs, coconut oil, and coconut sugar—are pantry staples for many paleo bakers.
• Perfect for Any Occasion: Whether you’re prepping for a potluck, brunch, or cozy winter morning, these pizzelles fit right in. They’re ideal for gifting, too (just stack them in a cute tin and watch the smiles).
• Crowd-Pleaser: Kids, adults, gluten-free friends—everyone loves these. Even my Italian neighbor gave them a thumbs up (and she’s picky about her pizzelles).
• Unbelievably Delicious: The texture is light and crispy, with a subtle coconut sweetness that feels like comfort food but won’t weigh you down.

What sets these apart? Using cassava flour brings a delicate crunch and neutral taste, allowing the coconut sugar to shine with its caramel-like notes. I blend a touch of vanilla and a hint of salt for depth, and the coconut oil keeps things dairy-free but rich. Other pizzelle recipes might feel heavy or too sweet, but this one is balanced—you get that classic pattern, but with a healthy twist that doesn’t sacrifice flavor.

This recipe isn’t just good—it’s the kind that makes you close your eyes and savor. It’s comfort food made lighter, faster, and honestly, more memorable. If you want to impress without stress, or just make a weekday feel like a holiday, these crispy paleo cassava pizzelles are your go-to. You know what? Sometimes the simple things really are the best.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. Most of these are pantry staples for paleo bakers, and you’ll find plenty of room for flexibility.

• Cassava Flour (1 cup / 120g) – The star of the show. I recommend Otto’s Naturals for the best texture. Cassava flour gives these pizzelles a light, crisp bite while keeping them gluten-free.
• Coconut Sugar (1/2 cup / 90g) – Adds a subtle caramel sweetness and a beautiful golden color. Choose organic coconut sugar for a richer flavor. If you can’t find coconut sugar, maple sugar works in a pinch.
• Baking Powder (1 tsp / 5g) – Helps with the lift and keeps the texture airy. If you’re strict paleo, look for grain-free baking powder brands.
• Sea Salt (1/4 tsp / 1g) – Balances the sweetness and brings out the pizzelle flavors. I use fine Himalayan salt.
• Eggs (2 large, room temperature) – The glue that holds it all together. Pastured eggs are my pick for richer flavor.
• Coconut Oil (1/4 cup / 60ml, melted and cooled) – Keeps things dairy-free and adds a hint of tropical aroma. You can swap in ghee or avocado oil if you prefer.
• Vanilla Extract (1 tsp / 5ml) – For warmth and classic cookie aroma. Real vanilla makes a difference!
• Coconut Flour (1 tbsp / 8g, optional) – If your batter feels too thin, a spoonful of coconut flour helps thicken without heaviness.
• Coconut Sugar (for dusting) (2 tbsp / 20g) – Optional but highly recommended for that finishing sparkle.

• Substitution Tips: Almond flour can be swapped for cassava in a pinch, but expect a slightly different texture. For egg-free, try a flaxseed egg (1 tbsp ground flax + 3 tbsp water, mixed and rested for 5 minutes)—though your pizzelles will be softer. Coconut oil can be replaced with melted butter if dairy isn’t a concern.

Seasonal swaps work, too. In summer, add grated lemon zest for brightness. For holidays, a dash of cinnamon or nutmeg gives them a festive vibe. If you want a lower-sugar version, cut the coconut sugar by a third—you’ll still get plenty of flavor.

Trust me, these ingredients work together like old friends. You’ll get that classic pizzelle snap, plus a lovely caramel hint from the coconut sugar. Don’t be afraid to experiment a bit—these cookies are forgiving!

Equipment Needed

Here’s what you’ll need to make crispy paleo cassava pizzelles with coconut sugar dusting. Honestly, you don’t need a fancy kitchen—just a few basics and one special tool.

• Pizzelle Iron: The essential tool for those beautiful patterns and crisp texture. Electric models are easiest for consistent results. I use a Palmer Classic pizzelle press (it’s lasted me years!).
• Mixing Bowls: At least two—one for wet ingredients, one for dry. Glass or stainless steel works best.
• Whisk: For blending eggs and coconut oil. You can use a fork in a pinch.
• Spatula: For folding the batter together and scraping the bowl. Silicone spatulas are easy to clean and gentle on bowls.
• Measuring Cups & Spoons: Precision matters, especially with paleo flours. I swear by my stainless steel set for durability.
• Cooling Rack: Crucial for crisping up the pizzelles after baking. If you don’t have one, a clean oven rack works.
• Small Sifter or Fine Mesh Strainer: For dusting coconut sugar over the finished cookies. A tea strainer does the job if your sifter is missing.

If you don’t have a pizzelle iron, you can try making small rounds in a waffle iron or even a flat nonstick skillet—but you’ll miss the classic look. Keep your pizzelle iron clean by wiping it with a damp cloth after each use (never dunk in water!). Budget-wise, you can find pizzelle irons secondhand for a steal. Maintenance tip: Lightly oil the iron before each batch for easy release and crisp edges.

Preparation Method

1. Prep Your Station
   Gather all ingredients and equipment. Plug in your pizzelle iron and allow it to heat according to manufacturer instructions (usually 5–10 minutes). Place a cooling rack nearby.
2. Combine Dry Ingredients
   In a medium bowl, whisk together 1 cup (120g) cassava flour, 1/2 cup (90g) coconut sugar, 1 tsp (5g) baking powder, and 1/4 tsp (1g) sea salt. Mix until well blended—look for no lumps.
3. Mix Wet Ingredients
   In a separate large bowl, whisk 2 large eggs until frothy (about 1 minute). Add 1/4 cup (60ml) melted coconut oil and 1 tsp (5ml) vanilla extract. Whisk again until smooth.
4. Combine Wet and Dry
   Gradually add the dry ingredients to the wet, mixing with a spatula until no flour streaks remain. If the batter seems runny, add 1 tbsp (8g) coconut flour, stir, and let sit for 2–3 minutes—it should thicken slightly.
5. Test the Batter
   The batter should be thick but scoopable, almost like a soft cookie dough. If it’s too dry, add a splash of water (1–2 tsp). If too wet, sprinkle in a bit more cassava flour.
6. Grease the Pizzelle Iron
   Lightly brush the hot pizzelle plates with coconut oil or nonstick spray. This step helps with release and crisping.
7. Cook the Pizzelles
   Scoop about 1 heaping tablespoon (approx. 20g) of batter onto the center of each pizzelle mold. Close the iron and cook for 60–90 seconds, or until steam slows and the pizzelles are golden brown. They should smell toasty and have a firm snap when touched.
8. Remove and Cool
   Use a fork or spatula to carefully lift the pizzelles onto a cooling rack. They’ll be soft at first, but crisp as they cool. If any stick, wait a few seconds—the steam will help loosen them.
9. Repeat and Stack
   Continue with the remaining batter, greasing the iron lightly between batches as needed. Stack cooled pizzelles on the rack; avoid stacking while warm, or they might steam and soften.
10. Coconut Sugar Dusting
    Once pizzelles are fully cool, use a small sifter to dust each with 2 tbsp (20g) coconut sugar. For extra sparkle, sift twice!

Efficiency Tip: Work in pairs—one person scoops, one person transfers to the rack. If you notice pizzelles getting too dark, reduce the cooking time by 10–15 seconds. Batter can be made ahead and stored in the fridge for up to 24 hours—just let it come to room temp before cooking.

Troubleshooting: If pizzelles are too soft, cook a few seconds longer. If they’re sticking, use a touch more oil. Trust your senses—the aroma and color will guide you. Some days, humidity makes them take a bit longer to crisp, but patience pays off!

Cooking Tips & Techniques

After many batches (and a few funny fails), I’ve picked up some tricks for getting perfectly crispy paleo cassava pizzelles every time.

• Preheat Thoroughly: Let your pizzelle iron get nice and hot before starting. If the iron isn’t hot enough, the cookies can come out pale and soft. I always wait until a drop of batter sizzles instantly.
• Consistent Scoops: Use a small cookie scoop or measuring spoon for even-sized pizzelles. Uneven amounts can lead to overcooked edges and undercooked centers.
• Timing is Everything: Don’t wander off! Cassava flour browns quickly. I set a timer and stay close. If you’re multitasking (like prepping coffee or washing dishes), keep a close ear for the sizzle and nose for that toasty aroma.
• Don’t Overmix: Cassava flour can get gummy if worked too much. Gently fold wet and dry ingredients together for the best texture.
• Let Them Cool: Pizzelles crisp up as they cool. It’s tempting to eat them warm, but for the signature snap, patience pays off.
• Humidity Matters: On rainy days, pizzelles may take longer to crisp. Pop them in a low oven (250°F / 120°C) for 5 minutes if needed.

I’ve burned a batch or two by getting distracted—so set your timer and trust your senses. If you see steam slowing down, that’s usually your cue. And if pizzelles come out too soft, don’t panic! A quick oven refresh brings back the crunch. Remember, even seasoned bakers have off days, but these cookies are forgiving (thank goodness!).

For extra flavor, don’t be shy about adding a pinch of spice or zest. It’s all about making them yours. Honestly, once you get the hang of it, you’ll be cranking out batches like a pro!

Variations & Adaptations

One of the best things about crispy paleo cassava pizzelles is how easily you can customize them for different diets and occasions. Here are a few tried-and-true tweaks:

• Nut-Free Version: Stick with cassava flour and skip any almond flour swaps. Pair with sunflower seed oil if coconut isn’t an option.
• Egg-Free Adaptation: Use flaxseed eggs (1 tbsp ground flax + 3 tbsp water per egg). Cookies will be a touch softer, but still tasty!
• Spiced Holiday Pizzelles: Add 1/2 tsp cinnamon and 1/4 tsp nutmeg to the dry ingredients for a festive twist. Perfect for winter gatherings.
• Lemon Zest Variation: Fold in 1 tbsp fresh grated lemon zest for a bright, summery flavor—makes them pop on a brunch board!
• Chocolate Lover’s Adaptation: Mix in 2 tbsp unsweetened cocoa powder and swap vanilla for almond extract. Dust with a blend of coconut sugar and cocoa.

For different cooking methods, try a waffle iron or a flat skillet for pizzelle-inspired cookies—just spoon and spread thin, then cook until golden.

Allergen swaps are simple: use avocado oil instead of coconut for coconut allergies, or swap cassava for rice flour if gluten isn’t a concern. Personally, I love adding a dash of orange zest and a sprinkle of chopped dried cranberries for holiday gifting. The possibilities are endless—let your creativity lead the way!

Serving & Storage Suggestions

You’ll want to serve these paleo cassava pizzelles at room temperature for maximum crunch. Stack them on a pretty plate or arrange in a cookie tin lined with parchment for gifting. Honestly, they look Pinterest-perfect with a dusting of coconut sugar and a sprig of mint.

Pair with coffee, tea, or a creamy oat milk latte for cozy mornings. For dessert, serve alongside fresh berries or a scoop of coconut ice cream. They hold up beautifully on a brunch board next to fruit and nuts.

Storage is easy—keep pizzelles in an airtight container at room temperature for up to 5 days. If you want to freeze them, layer between sheets of wax paper in a freezer-safe container. Thaw at room temp and, if needed, refresh in a low oven for 2–3 minutes to bring back the crisp.

Over time, the flavors deepen and the texture stays snappy if stored properly. Reheat gently; avoid microwaving, which can soften them. Honestly, they never last long enough to worry about storage at my house!

Nutritional Information & Benefits

Each crispy paleo cassava pizzelle (about 20g) has approximately:

• Calories: 60
• Fat: 2.5g
• Carbs: 9g
• Protein: 1g
• Sugar: 3g

Cassava flour is naturally gluten-free and easy to digest, making these pizzelles a good choice for sensitive stomachs. Coconut sugar offers a lower glycemic index than regular cane sugar, so you get sweetness without a big blood sugar spike.

The recipe is grain-free and dairy-free, with options for egg-free adaptation. Allergens to watch: eggs, coconut (for some). From a wellness perspective, these cookies offer a treat you can feel good about—simple ingredients, no fillers, and a satisfying crunch. I love knowing exactly what’s in my cookies (and you will too!).

Conclusion

If you’re on the hunt for a cookie that’s crisp, nostalgic, and paleo-friendly, you can’t go wrong with these crispy paleo cassava pizzelles with coconut sugar dusting. They’re easy, quick, and adaptable—perfect for any occasion or sweet craving.

Feel free to tweak the flavors, swap ingredients, and make them your own. Personally, these pizzelles remind me of family gatherings and cozy afternoons, but with a modern, healthy twist. Whether you’re new to paleo baking or a seasoned pro, you’ll love the results.

Ready to give them a try? Drop a comment below with your favorite pizzelle variation, or share your batch on Pinterest! I love seeing your creations and hearing your stories. Here’s to cookies that feel like a warm hug—happy baking!

FAQs

Can I make these paleo cassava pizzelles without a pizzelle iron?

Yes, you can use a waffle iron or a flat nonstick skillet. The texture and look will be slightly different, but they’ll still taste delicious.

Is cassava flour the same as tapioca flour?

No, cassava flour uses the whole root, while tapioca flour is just the extracted starch. For crispy pizzelles, stick with cassava flour for best results.

Can I freeze paleo cassava pizzelles?

Absolutely! Layer them between wax paper in a freezer container. Thaw at room temp, and refresh in a low oven for a few minutes for crispness.

Are these pizzelles suitable for nut allergies?

Yes, the recipe is nut-free as written. If you substitute almond flour, be mindful of nut allergies.

How do I stop my pizzelles from sticking to the iron?

Make sure your pizzelle iron is well preheated and lightly greased between batches. If sticking persists, add a touch more coconut oil to the batter.

Crispy Paleo Cassava Pizzelles – Easy Coconut Sugar Cookies

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• Author: David
• Total Time: 25 minutes
• Yield: 16 pizzelles 1x

Print Recipe

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Description

These crispy paleo cassava pizzelles are light, delicately sweet coconut sugar cookies made grain-free and dairy-free for a nostalgic treat with a healthy twist. Quick to prepare and perfect for gifting, brunch, or cozy afternoons.

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Ingredients

Scale 1x2x3x

• 1 cup cassava flour (120g)
• 1/2 cup coconut sugar (90g)
• 1 tsp baking powder (5g, grain-free if needed)
• 1/4 tsp sea salt (1g)
• 2 large eggs, room temperature
• 1/4 cup coconut oil, melted and cooled (60ml)
• 1 tsp vanilla extract (5ml)
• 1 tbsp coconut flour (8g, optional, for thickening)
• 2 tbsp coconut sugar (20g, for dusting, optional)

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Instructions

1. Gather all ingredients and equipment. Preheat your pizzelle iron according to manufacturer instructions (usually 5–10 minutes). Place a cooling rack nearby.
2. In a medium bowl, whisk together cassava flour, coconut sugar, baking powder, and sea salt until well blended.
3. In a separate large bowl, whisk eggs until frothy (about 1 minute). Add melted coconut oil and vanilla extract, whisk until smooth.
4. Gradually add dry ingredients to wet, mixing with a spatula until no flour streaks remain. If batter is runny, add coconut flour, stir, and let sit for 2–3 minutes to thicken.
5. Check batter consistency: it should be thick and scoopable. If too dry, add 1–2 tsp water; if too wet, sprinkle in more cassava flour.
6. Lightly grease pizzelle iron plates with coconut oil or nonstick spray.
7. Scoop about 1 heaping tablespoon of batter onto the center of each pizzelle mold. Close iron and cook for 60–90 seconds, until steam slows and pizzelles are golden brown.
8. Carefully lift pizzelles onto a cooling rack. They will crisp as they cool.
9. Repeat with remaining batter, greasing iron lightly between batches as needed. Stack cooled pizzelles; avoid stacking while warm.
10. Once fully cool, dust each pizzelle with coconut sugar using a small sifter. For extra sparkle, sift twice.

Notes

For extra crispness, let pizzelles cool completely before stacking. Batter can be made ahead and refrigerated for up to 24 hours; bring to room temperature before cooking. If pizzelles are too soft, bake in a low oven (250°F) for 5 minutes. Add lemon zest, cinnamon, or cocoa powder for flavor variations. Store in an airtight container for up to 5 days or freeze between wax paper layers.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: Italian (Paleo adaptation)

Nutrition

• Serving Size: 1 pizzelle (about 20
• Calories: 60
• Sugar: 3
• Sodium: 40
• Fat: 2.5
• Saturated Fat: 2
• Carbohydrates: 9
• Fiber: 1
• Protein: 1

Keywords: paleo pizzelle, cassava flour cookies, coconut sugar cookies, gluten-free pizzelle, dairy-free dessert, grain-free cookies, healthy Italian cookies, easy paleo baking