Plant-Based Pizzelles

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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 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!

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Ingredient Notes
How to make Plant-Based Pizzelles
Cooking Time for Pizzelles
FAQ & Expert Tips
Recipe Prayer
Tried this recipe?
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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).

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.
Vanilla Extract

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!

Cooking Time for Pizzelles

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.

FAQ & Expert Tips

How to fix soft pizzelles

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.

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.

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