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–+ servings
A stack of plant-based pizzelles.

Plant-Based Pizzelles

Print Recipe
Light and sweet with a slight crunch, these Plant-Based Pizzelles are a delicious and healthy version of the classic Italian cookie.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 28 cookies
Calories 149
Author Elizabeth

Equipment

  • Pizzelle Iron

Ingredients

  • 3 Cups Oat Flour gluten free, if necessary
  • ½ 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
  • ½ Cup Almond Butter
  • 1 Flax Egg mix 1 Tablespoon ground flaxseeds and 2 ½ Tablespoons water
  • 2 Teaspoons Vanilla Extract

Instructions

  • 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.
  • 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!

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.

Nutrition

Calories: 149kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 105mg | Potassium: 229mg | Fiber: 2g | Sugar: 11g | Vitamin A: 0.04IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg