Vegan Pizzelles are beautiful thin cookies that delight your mouth with their crispness. These are made without dairy or egg, unlike most traditional recipes.
I made mine with vanilla, but you can change out the extract to customize them or add a teaspoon of cinnamon, or even some cardamom.
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Why Are Most Pizzelles not Vegan?
Regular pizzelles use eggs and dairy. In my recipe, we replace these with flax seed eggs and coconut oil.
Most also use wheat flour and we are using teff flour so they are gluten-free too!
Why Use Teff Flour?
There’s something fun about these thin, crispy cookies that look as delightful as they taste.
What Teff Flour Do I Use?
If you can’t find their products in your local store you can order Maskal Teff™ products on Amazon.
How Should You Store Pizzelles?
Let them cool, then store them in an air-tight container for up to 5 or 6 days.
If they are a little soft when you go to eat them, crisp them up in your oven.
Can You Freeze Pizzelles?
Thin and crispy cookies like these do not freeze well. They will not be as crisp once you thaw them.
Can I Make Vegan Pizzelles Oil-Free?
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.
More Vegan Gluten-Free Recipes with TEFF FLOUR
- Gluten-Free Vegan Teff Brownies
- Gluten-Free Chai-Spiced Teff Waffles
- Teff Chocolate Chip Cookies with Pecans
- Vegan Teff Gingerbread
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Gluten-free Apple Teff Pancakes
- Vegan Gluten-free Teff Crepes
- Gluten-Free Vegan Teff Oat Rolls
Gluten-free Vegan Vanilla Pizzelles
- Pizzelle Maker
- 1/2 cup Maskal Ivory Teff Flour
- 1/2 cup powdered sugar
- 1 pinch salt
- 1/4 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.