Crispy Vegan Pizzelle Recipe

This Vegan Pizzelle recipe is crispy, light, and entirely plant-based. It’s a delightful twist on a classic Italian cookie.

Pizzelle, traditional Italian waffle cookies, are popular for their crisp texture and intricate designs.

If you had an Italian upbringing like I did, I’m guessing your Italian traditions hold a special place in your heart. For me, they evoke memories of family gatherings and holiday traditions. 

But what if I told you that you could enjoy this classic Italian cookie recipe without using any animal products?

That’s right. I’m talking about a vegan pizzelle recipe that maintains the cookie’s iconic light and airy qualities while being completely plant-based.

Through experimentation with my family’s pizzelle recipe, I found that replacing the eggs with flaxseed yields a batter with perfect consistency. It creates a wonderfully crisp texture without using any vegan butter or vegan eggs! 

The intricate patterns, a signature element of pizzelles, come out beautifully in a vegan version thanks to the nonstick properties of a well-heated pizzelle press.

These vegan pizzelles preserve the essence of Italian dessert culture while aligning with plant-based diets.

Let’s get started! 

Jump to:

• Equipment
• Ingredients
• Instructions 
• FAQ
• Traditional Italian cookies
• Recipe origins
• Recipe

Equipment

When preparing these plant-based Pizzelle, having the right equipment ensures your cookies turn out just right. While basic kitchen tools like bowls and spoons are commonly found in every kitchen, here are the specialized items you’ll need:

• Pizzelle maker: Essential for perfectly cooking the pizzelle, this appliance features molds that imprint the cookies with intricate designs. This specialized equipment often comes as an electric press or an iron you can use on the stove.
• Wire rack: This is used to cool the pizzelle after removing them from the maker, allowing air to circulate around them ensuring a crispy cookie texture.

Ingredients

• Flax seed: Eggs are a no-go in vegan baking, so I create a “flax egg” by mixing ground flax seed with water. It’s a fantastic binding agent and doesn’t interfere with the pizzelle’s delicate flavor.
• Sugar: You can use granulated sugar, but verify that it is not processed with bone char. You can also use organic cane sugar to ensure it’s vegan—no need to alter the quantities.
• Vegetable oil: Provides moisture and richness to the batter, contributing to the pizzelle’s tender texture.
• Flour: For the base of my pizzelles, I usually opt for regular all-purpose flour.
• Baking powder: This is usually vegan, but double-checking labels is always a good idea. It gives my vegan pizzelles their characteristic lightness.
• Vanilla and anise extract: Adds that classic sweet aroma and flavor.
• Salt: Just a pinch to enhance all the flavors and bring out the sweetness.

Instructions 

• Whisk 3 tablespoons of ground flaxseed and 9 tablespoons of water in a small bowl. Let it sit for 5-10 minutes to thicken. This slurry mixture creates “flax eggs.”
• In a large mixing bowl, whisk together the 1¼ cups of all-purpose flour, ¾ teaspoons of baking powder, and a pinch of salt. Set aside for now.
• Add ½ cup of sugar, 5 tablespoons of vegetable oil, 1½ teaspoons of pure vanilla extract, and anise extract (if using) to the bowl with the “flax eggs.” Whisk well.
• Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter. Let it sit for 5-10 minutes.
• Preheat your Pizzelle maker according to the manufacturer’s instructions.
• Spoon about 1 tablespoon of batter onto the center of each section of your pizzelle press. You can also use a small cookie scooper.
• Close the lid and cook for 30-40 seconds or until the pizzelles are golden brown.
• Use a wooden dowel to carefully remove the pizzelle from the maker and transfer them to a wire rack to cool completely.
• Repeat the process with the remaining batter.

FAQ

Traditional Italian cookies

Recipe origins

The inspiration behind this cookie recipe stems from a heartfelt desire to cater to my daughter’s vegan diet.

As she embarked on her plant-based journey, I felt compelled to adapt our cherished family recipe for pizzelle, ensuring she could still enjoy this beloved treat.

It was heartwarming to witness her joy and satisfaction upon tasting these vegan cookies for the first time. Tradition and dietary preferences make this recipe a delicious fusion of flavors and values.

★★★★★ If you have made these eggless pizzelle, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe