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.

Merry Christmas Eve!! I hope you have a Jesus-filled holiday. Here is one more cookie recipe for you because everyone needs some more plants in their lives.

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).

How to make Plant-Based Pizzelles

Start by mixing the dry ingredients: oat flour, date sugar, salt, and the secret ingredient -- cornstarch. I tried several versions of these pizzelles without cornstarch and every cookie came out soft and limp. After some research on making crispy cookies, I added cornstarch to the batter and solved (most of) my problems!

Then add in the wet ingredients: full-fat coconut milk, a flax egg, vanilla extract, almond milk, almond butter, and date syrup.

A couple explanations:

  • Flax Egg: used to replace eggs -- simply made with ground flaxseeds and water
  • Almond Butter: used to replace butter. You can probably sub with another nut butter but the taste and texture may change
  • Date Syrup: using date sugar alone results in not-so-sweet cookies AND we need something to thin out the 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

Mix the dry and wet ingredients to form the batter and get cooking!

Drop large spoonfuls of batter onto the iron and heat the Plant-Based Pizzelles for 60-70 seconds. Then remove from the iron and set on a wire rack to cool and harden.

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, cook the next cookie for 10 seconds longer. Once you get the time down, it's all smooth sailing. Just continue to cook your pizzelles until you run out of batter.

Let all your delicious Plant-Based Pizzelles cool on a wire rack for at least 3 minutes. Don't stack the pizzelles on top of each other while they are cooling. Store in an airtight container for a week (or devour immediately). Enjoy! And Merry Christmas!

Recipe Prayer

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

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

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
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