Desserts

December 24, 2018

Plant-Based Pizzelles

Light and sweet with a slight crunch, these Plant-Based Pizzelles are a delicious and healthy version of the classic Italian cookie.

Plant-Based Pizzelles

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).

Plant-Based Pizzelles

Ingredient Notes

  • Oat Flour: I usually recommend making your oat flour (it's cheap and easy) but in this case store bought is best. Store bought flour is much finer and will result in a smooth cookie.
  • Date Sugar: date sugar is made from dates that have been dry and ground up. It is a great fruit sweetener that is high in fiber compared to other sugars. If you do choose to replace the date sugar with another sugar, note that date sugar absorbs a lot of moisture. So, you might need to add more flour.
  • Cornstarch: cornstarch is necessary to this recipe. Without it, the cookies will be soft and limp.
  • Salt
  • Date Syrup: date syrup is made from dates that have been blended into a paste. As with the oat flour, store bought syrup is best. You could sub maple syrup, but since maple syrup is thinner than date syrup, you'll need to add some more flour to get a thicker batter.
  • Milks: you CAN sub a different type of plant-based milk for the Almond Milk but you CANNOT sub a different type of milk for the full-fat coconut milk -- it is necessary for texture
  • Almond Butter: used to replace butter. You can sub with another neutral nut butter like cashew or mixed nut.
  • Flax Egg: make a flax egg by mixing ground flax and water. You can sub ground flax with ground chia seeds.

How to make Plant-Based Pizzelles

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!

Making Plant-Based Pizzelles

Cooking Time for Pizzeles

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.

Making Plant-Based Pizzelles

What if my cookies are soft?

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.

Plant-Based Pizzelles

Storage

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.

Recipe Prayer

God thank you for the gift of abundance. Let us enjoy your creation in abundance this holiday season. Amen.

Plant-Based Pizzelles

Tried this recipe?

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Plant-Based Pizzelles

Light and sweet with a slight crunch, these Plant-Based Pizzelles are a delicious and healthy version of the classic Italian cookie.

Author:

Elizabeth

Serves:

28

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 3 Cups Oat Flour, gluten free, if necessary
  • 1/2 Cup + 2 Tablespoons Date Sugar
  • 3 Tablespoons Cornstarch
  • 1 Teaspoon Salt
  • 1 Cup + 2 Tablespoons Date Syrup
  • 1 Cup Full Fat Coconut Milk
  • 1 Cup Almond Milk
  • 1/2 Cup Almond Butter
  • 1 Flax Egg (mix 1 Tablespoon ground flaxseeds and 2 1/2 Tablespoons water)
  • 2 Teaspoons Vanilla Extract

Instructions

  1. Heat your pizzelle iron.
  2. In a large bowl mix the oat flour, date sugar, cornstarch, and salt.
  3. Add the date syrup, coconut milk, almond milk, almond butter, flax egg, and vanilla extract. Stir until a batter forms.
  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!

Recipe Notes

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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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography