Vegan pizzelles

For the uninitiated, a pizzelle is an Italian waffle cookie, most commonly flavored with anise, orange, lemon, or coco. I grew up eating them at every family event and holiday.

I got very excited when the Follow Your Heart Vegan Egg became available, because I had been having trouble getting the right texture, using the egg replacers on the market. So, a couple years ago, I was able to use the vegan egg to perfect my vegan pizzelle recipe. I made a video with the great Vince Lia on his youtube channel. So here is the video and full recipe.

Chef’s Notes:

You need a pizzelle maker, so go get one or borrow your nana’s.
Letting them rest on a wire rack for at least 10 minutes, but ideally an hour is essential for letting them get a crisp texture. Don’t skip that step.
You can find the Follow Your Heart Vegan Egg online if your local market does not have it.

Makes 12-14 cookies

1 prepared Follow Your Heart Vegan Egg
⅓ cup granulated sugar
¼ cup melted vegan butter
¼ teaspoon anise oil or extract
¾ cup + 2 tablespoons all purpose flour
¼ teaspoon vanilla
¼ teaspoon baking powder
pinch salt
powdered sugar for dusting

Heat your pizzelle maker according to directions.

In a medium mixing bowl add the egg and sugar, and whisk vigorously for about 1 minute, until the sugar is incorporated. It doesn’t have to be fully dissolved.

Whisk in the melted butter, vanilla, and anise.

In a medium mixing bowl, sift together the flour, baking powder, and salt.

Fold the flour mixture into the egg mixture until combined into a smooth dough.

To make larger pizzelles, use a rounded tablespoon of the dough, and to make the smaller ones, use a leveled off tablespoon. Place the desired amount of the dough in the center of each round iron on your pizzelle maker, then close and lock it. Cook for 25-30 seconds, until there is slight browning all around. Remove and let cool on a wire rack. Dust with powdered sugar when cool.