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Pizzelles are an Italian Christmas tradition. In fact, they are considered the original type of cookie, dating back to the 8th century in Abruzzo, Italy. With such a history and tradition, we think they should be a part of our holidays, too. And so they are- with this pizzelle cookie vegan recipe, our family enjoys them, too!
Pizzelle Cookie Vegan Version Recipe
Rich in Flavor, Light and Crispy
Our pizzelle cookie vegan recipe helps you create the perfect traditional cookie in a plant-based version. Maybe you have tried these at a coffee shop. Sometimes two are merged, filled with a sweet creamy filling between them. Yum!
Consider trying the filled version at home, too. Or, maybe add a flavor extract to the batter. We love these with a hint of lemon, and sometimes make them a lemon-lime combination.
Although usually dusted with confectioner’s sugar, you can leave them plain or even decorate with some colored sugar.
Want to Jazz them up a bit more?
We’ve seen these cookies decorated with icing, sprinkles, and even chopped nuts.
Take it even further- roll them up into a cannoli shape and add cannoli filling!
Or, shape them into a bowl and add a scoop of vegan ice cream!
- The name Pizzelle comes from the Italian word pizze which means flat and round.
- Pizza also comes from the same Italian word.
- Pizzelle cookies are thought to be the original cookie, dating back to the 8th century.
- The press used to make these cookies was traditionally a manual unit used on the stove. Most people today use a modern electric model.
- Press plates come in a variety of designs.
Pizzelle Cookies, Vegan Version
- 9 tablespoons liquid egg substitute see notes below
- 3/4 cup sugar
- 1/2 cup vegan butter melted, or coconut oil
- 1 tablespoon vanilla extract
- 1 3/4 cup flour
- 2 teaspoons baking powder
- Pinch of salt
- powdered sugar for dusting (optional but nice!)
- In a medium mixing bowl, beat together the liquid egg substitute and sugar with a hand mixer or whisk.
- Add in the melted vegan butter and vanilla, Continue to mix.
- Ise a sifter or mesh strainer to sift your dry ingredients into the wet mixture.
- Using the hand mixer, mix until a thick batter forms.
- Turn on your pizzelle maker and allow it to heat up. I usually use setting 3, but it may vary depending on the pizzelle maker being used.
- Scoop one tablespoon of the batter into the center of each pizzelle mold and close the press. Allow them to cook for 30-60 seconds, depending on how crispy you want them.
- Remove them from the press gently and place them on a cooling rack to cool completely.
- Repeat until all the batter is used.
- When the cookies are fully cooled, dust each with powdered sugar if desired.