There’s something fun about these thin, crispy cookies that look as delightful as they taste. When The Teff Company asked me to create a vegan gluten-free pizzelle, I ordered a pizzelle maker and never looked back.
I did try a batch of these without oil and they worked pretty well. You may need to use a little less batter to crisp them up or you may need to finish them up in the oven on a baking sheet for a few minutes. It will be important that they are neither overdone or too soft.
- ½ cup Maskal Ivory Teff Flour
- ½ cup powdered sugar
- pinch salt
- ¼ cup unsweetened nondairy milk
- 1 tablespoon ground flaxseed mixed with 2 tablespoons warm water
- 1 tablespoon melted coconut oil (or other mild oil)
- 1 teaspoon vanilla extract
- Plug in your pizzelle maker and lightly spray the inside with a mild spray oil.
- Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a measuring cup.
- Add the wet to the dry and mix well. The batter will be a little thick.
- By now, your pizzelle maker should be hot. Drop a tablespoon of batter in the center of each cookie indention in your maker. Mine makes 2 at a time, but some make 3.
- Cook for 30 seconds to 1 minute, or as your pizzelle manual recommends, or until golden brown. (I found that just over 1 minute worked for my pizzelle maker, but will vary between makes and models.)
- Carefully remove the cookie from the maker with a silicone spatula. The cookies will be pliable while warm, so you should place them on a wire rack to cool them.
- Make the rest of the cookies by spraying oil, dropping tablespoons of batter, and repeat until all the batter is used.