We finally got some snow here in the Midwest, pretty much our first real snow and it’s mid-January! The kids also had their first snow day, which is always fun. The delicate snow-covered trees got me thinking about pizzelles, which are light little Italian cookies that look a lot like snowflakes and go perfect with hot cocoa after playing in the snow.
This is one of those recipes that requires a new little gadget, a pizzelle press (ok, twist my arm). My mom passed along a vintage krumkake maker, a seriously troublesome device that presses batter and is held over a hot burner to bake. After burning the heck out of my fingers and cookies, saying too many bad words cursing the hearty and stoic Norwegians, I broke down and bought an electric machine. It works like a charm, and my cookies are beautiful.
This batter is easiest to make in a food processor, but can be mixed by hand. Regular flour works as well as cake flour, but the cookies are far lighter with cake flour. Now I’ve opened up a whole new world of fun cookies to explore: next up cannelloni, stroopwafel, krumkake…
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Perfect Egg-Free Pizzelles
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 30 1x
Description
These pizzelle cookies are egg-free and dairy-free. They also happen to be vegan. Both the chocolate and vanilla cookie batters use the same method!
Ingredients
Vanilla
- 1 1/2 cups cake flour (I use Swan’s Down Cake Flour)
- 1 1/2 cups powdered sugar
- 1/8 teaspoon salt
- 1/2 cup melted dairy-free margarine
- 3/4 cup dairy-free milk substitute (I used Silk Pure Coconut, but soy or rice would work)
- 1 teaspoon vanilla
Chocolate
- 1 1/4 cups cake flour
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1/2 cup melted dairy-free margarine
- 3/4 cup dairy-free milk substitute (I used Silk Pure Coconut, but soy or rice would work)
- 1 teaspoon vanilla
Instructions
- Same method for both type of batter!
- In a food processor, mix the dry ingredients together: flour, powdered sugar, salt and cocoa (if making chocolate).
- Add the wet ingredients: melted margarine, coconut milk, vanilla. Pulse until smooth.
- Heat up the pizzelle press and bake according to the manufacturers instructions. I sprayed the press with cooking oil first, then used a generous tablespoon of batter and baked for about a minute.
Notes
I used Fleischmann’s Unsalted Margarine and Silk Coconut Milk as my margarine and dairy-free milk today. See my post on dairy-free butter alternatives and dairy-free milk alternatives if you need ideas.
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Keywords: egg free pizzelle recipe, vegan pizzelle recipe, dairy free pizzelle recipe
It’s impossible not to grin with all this snow!
The neighborhood crew inside warming up and drying off!
Your blog always makes me so hungry! Awesome photos!
Jennifer at dairyfreediner.wordpress.com
These look amazing! I have a waffle maker, but it makes veeeery thin, almost wafer-like waffles. I’m tempted to try these on there. Roughly how many does the recipe make? Bet they’d be lovely for ice-cream sarnies too.
Thank you for posting this recipe! My mom made pizzelle’s evey year for Christmas & I was recently lamenting that my DD who was diagnosed with multiple food allergies will never get to eat one. Can’t wait to try these this winter!
I can’t wait to try these. Do you recommend greasing the pizzelle iron first? How long did you cook each cookie? Thanks.
Hi Tracy! I sprayed the iron with some baking spray first. They cooked quite fast, like under 60 seconds or so depending on how hot your iron gets. I usually let them cook until the steam coming off the iron starts to slow down, then I take a peek to see if they’re done!
Thanks so much for responding. Sorry I missed the cooking spray bit in the recipe. I made them and they turned out great – crispy and delicious! They stuck a little to the iron even with greasing it in between cookies. They pryed off a bit easier if they were thicker and I ended up cooking them for about 11/2 – 2 minutes. Thanks so much for the great recipes and blog!
I am so excited for this pizzelle recipe! I usually make 12 dozen but haven’t since my kids are allergic to egg. I can sub everything else but didn’t know how to take a dozen eggs out of my recipe. We use anise oil so I will sub that for the vanilla. Can’t wait for Christmas!
Anise oil sounds like a great idea Katie! Have fun!
Can’t wait to try this recipe, I’ve made most of my cookie recipes vegan except pizzelles….so excited!! Wished I had cake flour so I could make them right now. I always add anise seeds to mine, family loves them!!
Not bad. Compared to my egg recipe pizzelle, they are okay. Not comparing them to the recipe I think this cookie for being vegan and egg free is really good. I used anise instead of vanilla and increased it from 1tsp to 1 tablespoon.
These are outstanding! We’ve been making them for 3 years now, and they are our family’s favorite cookie by far. The only downside (I say this with a grin) is that you need the pizzelle iron, but this recipe alone makes the purchase worthwhile. Thank you for sharing this, and all your other delicious recipes.
Sounds delicious! How many pizzelles does this recipe make?
About 30
I used my Blendtec & coconut oil …. made vanilla, chocolate and almond pizzelles
YUMMIE!!!!!!
Recipe is a good idea but needs a LOT of modification for health sake!!! OMG! You are a pediatrition and seem to know nothing about nutrition!!! Dangerous! Please study up for your own sake and that of your children and patients. Dr Hyman would be a start.
Thanks for reading Beth. Do you have a specific suggestion on how to modify this?
there is no ingredient to replace the egg. mine fell apart in the pizelle maker. turned out to be a crumbly mess. disappointed.
Is it okay to use Lactaid milk? Thanks!
I made the vanilla version of these yesterday with my dear mother who is used to doing a batter with eggs and they turend out great! I always sub out half of the vanilla in baking recipes for half almond extract. Great flavor and texture. Mom said they were “perfect.” Thank you for this recipe 🙂
★★★★★
I’m so pleased with this recipe! My granddaughter is very allergic both dairy and eggs so THANK YOU! We made both versions and they are equally delicious.
★★★★★