Gluten-free Vegan Vanilla Pizzelles

Serves 10 cookies     adjust servings

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 these vanilla, but you can change out the extract to customize them or add a teaspoon of cinnamon, cardamom, or even a pinch of cloves.


    Dry Ingredients

    • 1/2 cup Maskal Ivory Teff Flour
    • 1/2 cup powdered sugar
    • 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


    1. Plug in your pizzelle maker and lightly spray the inside with a mild spray oil.
    2. Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a measuring cup.
    3. Add the wet to the dry and mix well. The batter will be a little thick.
    4. 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.
    5. 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.)
    6. 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.
    7. Make the rest of the cookies by spraying oil, dropping tablespoons of batter, and repeat until all the batter is used.


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