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.
When The Teff Company asked me to create vegan pizzelle that were gluten-free too. I ordered a pizzelle maker and never looked back.
What Teff Flour Do I Use?
Please note that this post is sponsored by The Teff Company, the makers of Maskal Teff™ products
. Which is the flour I used to make these vegan pizzelles.
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
Equipment
- Pizzelle Maker
Ingredients
Dry Ingredients:
- 1/2 cup Maskal Ivory Teff Flour
- 1/2 cup powdered sugar
- 1 pinch salt
Wet Ingredients:
- 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
Instructions
- 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.
GiGi Eats says
I want and NEED to make something like this ASAP! Looks delicious!!!
Kathy Parker says
I used granulated white sugar and cut it by half. Light spray of oil, and cooked for 75 – 90 seconds to get crispier cookie. I liked crispy rather than chewy. Very good!
Rochelle says
Looks awesome Grew up Italian and really miss these cookies!
2 questions: Do you think I could sub melted Earth Balance for coconut oil? And can I sub Anise for the vanilla?
Margaret Clegg says
One of my friends was just looking for a gluten free pizzelle recipe. Thanks for this post!
Barbie says
Can these be made with unsweetened applesauce in place of the oil? I don’t use oil in cooking, and have really missed pizzelles in my life!
Kathy Hester says
You can try it, but they may not be as crisp. Maybe try doubling the flax mixture instead.
Jen says
Can any other flours be subbed for the Teff flour? Wheat, almond, rice, etc.?
Kathy Hester says
I’m sure wheat would work but almond or rice would need to be combined to make it work and I’ve not tested that. A gluten-free baking blend should work though.
Rosa says
Can you use regular plain flour? I’m not gluten free, just want a vegan receipe
Kathy Hester says
Wheat flour should work.
Heidi says
I made these today for my kids, we are on an elimination diet and I needed something fun for them. I doubled the recipe, and instead of 1 cup of sugar I blended up 1/3 cup of dates in with the water and flax. I also added cinnamon and a heaping TBS of raw carob powder. And had to add an extra 1/2 cup of water to make it a right consistency. The kids loved them. I turned a few into cone shapes and we put cut up fruit into them for desert. It was cute! We ate some right away at 3:30pm, and some after dinner (6:30) and by then they were starting to not be as crispy anymore. Sadly. So wish these cookies could last longer!
Kathy Hester says
You can always crisp them up in the oven before serving.
Mel says
Do you ever have issues with the pizzelles sticking to the maker? I do and it is so frustrating! Any tips other than always spraying it with oil? Or is that what we need to do? Thx!
Kathy Hester says
You need to spray with oil if they are sticking. Another issue is that the maker needs to be hot before you add batter.
MomSabo says
I substituted the teff flour for quinoa flour and although the batter tasted good they kept sticking to the griddle. Any thoughts what might’ve caused this? I then made regular pizzelles and they did not stick at all.
Kathy Hester says
Gluten-free flours are tricky and don’t substitute 1 for 1 with the same results. I’ve never used only quinoa flour, so I can’t tell you what happened. They work great with teff flour.
Kelly Woodyard says
I didn’t have teff flour, so I did some experimenting.
–teff sub experiment= ½ cassava and ½ sweet white sorghum, chia egg, oat milk-YYUUMM
— “ =1/2 cassava and ½ tigernut, chia egg, oat milk-YYUUMM
— “=1/2 cassava and ½ buckwheat, chia egg, oat milk- NOT SO MUCH
–“= ½ cassava and ½ sweet white sorghum, chia egg, oat milk, Cointreau instead of vanilla-YYUUMM
–“=Bob’s Red Mill One to One, chia egg, water, coconut extract-YYUMM
Thank you so much for this recipe. I’m hosting a birthday party for a friend tonight and some of her family are vegans. So happy to be able to offer a sweet treat that everyone can enjoy,
Kelly Woodyard says
Clarification on my experiments- each type included the powdered sugar, salt, and melted coconut oil.