Vegan Pizzelle Recipe

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

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 45kcal

Author Maria Vannelli (retired RD)

Equipment

Pizzelle Maker

Ingredients

3 tablespoons flax seed ground
9 tablespoons water room temperature
1¼ cups all-purpose flour 177 grams
¾ teaspoon baking powder
pinch salt
½ cup sugar 100 grams
5 tablespoons vegetable oil
1½ teaspoons vanilla extract
1½ teaspoons anise extract optional

Instructions

Whisk the ground flaxseed and water in a small bowl. Let it sit for 5-10 minutes to thicken.
Whisk together the all-purpose flour, baking powder, and a pinch of salt in a large bowl. Set aside for now.
Add the sugar, vegetable oil, 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.
Drop 1 tablespoon of batter on hot 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.

Video

Notes

Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

Special Equipment needed to make this recipe is a pizzelle iron.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition