Light and sweet with a slight crunch, these Plant-Based Pizzelles are a delicious and healthy version of the classic Italian cookie.
I love pizzelles so much! They are one of my favorite cookies. I knew I needed to create a delicious plant-based version. The 'traditional' cookie is filled with refined flour, eggs, sugar, and butter. No thanks!
As it turns out, refined flour, eggs, sugar, and butter are VERY hard to replace when they are the only ingredients in a cookie. Pizzelles have a unique texture that is difficult to replicate. Don't worry though, I love pizzelles so much that I was determined to create a recipe that works.
Fire up your pizzelle-iron because we're about to create some delicious cookies!
This recipe has a few more ingredients than the above-mentioned flour-eggs-sugar-butter cookies but it is worth is to keep the cookies 100% plant-based (and not use any vegan butters or refined sugar).
Step 1. Heat your pizzelle iron. You'll want it nice and hot so each cookie cooks evenly.
Step 2. In a large bowl mix the oat flour, date sugar, cornstarch, and salt.
Step 3. Add the date syrup, coconut milk, almond milk, almond butter, flax egg, and vanilla extract. Stir until a batter forms.
Step 4. Drop large spoonfuls of batter onto the pizzelle iron and heat for 60-70 seconds. Remove the cookie from the iron and cool on a wire rack for 3 minutes. Do not stack the cookies while they are cooling. Repeat with the remaining batter. Enjoy!
Each pizzelle iron is different, so I recommend doing a small test cookie.
Heat your iron fully before you do the test, to ensure the cook time you record is accurate.
Start by cooking your batter for 60 seconds. If the cookie is burnt after 60 seconds, decrease the time by 10 seconds and try again. If your test cookie does not harden after 3 minutes on the wire rack, cook the next cookie for 10 seconds longer.
If you cooked the pizzelle fully, took it off of the iron, and then discovered that it is still soft, there's still hope!
Heat your oven to 250°F and place the cookie on a baking sheet. Let it warm in the oven for 15-20 minutes. Then, remove the baking sheet from the oven and allow the cookie to cool completely. This should remove any excess moisture and create that classic crisp pizzelle texture.
These pizzelles are made from whole food plant-based ingredients, so they won't last forever on the counter. For best results, store in an airtight container for up to a week.
God thank you for the gift of abundance. Let us enjoy your creation in abundance this holiday season. Amen.
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Light and sweet with a slight crunch, these Plant-Based Pizzelles are a delicious and healthy version of the classic Italian cookie.
I recommend doing a test cookie because your pizzelle iron may cook differently than mine. If the cookie is burnt after 60 seconds, decrease the time by 10 seconds and try again. If your test cookie does not harden after 3 minutes on the wire rack, increase the time by 10 seconds and try again.
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