During the holidays growing up, the one thing I always looked forward to the most was my grandmothers homemade pizzelle.
I was the child who would say they weren’t hungry for dinner but would then eat all the cookies afterwards…I was such a tiny little thing, I don’t even know how I fit it all in me!
Not much has changed.
Well, something has. Traditional Italian pizzelle cookies call for eggs and butter, so today we’re putting a vegan spin on this festive dessert!
I must say from what I can remember, the original ones are much fluffier, but that simply does not justify the amount of cruelty involved for a single treat. I do however promise that they taste just as good, if not better!
And I won’t judge you for eating 10…I’ve already lost count of how many i’ve had today 🙂 Tis the season to eat cookies fa la la la la–
Makes approx. 60 cookies
- 6 flax eggs (1 tbsp. ground flax to 3 tbsp. water= 1 flax egg)
- 3 1/2 cups white flour
- 1 1/2 cups organic sugar
- 1 cup vegan margarine
- 4 tsp. baking powder (aluminium-free)
- 2 tablespoons vanilla extract
- Optional: 1/2 cup cocoa powder
Let flax eggs sit in the fridge for about 15 minutes. Beat the eggs and add the sugar in gradually and beat until smooth. Add the melted margarine and vanilla. Sift flour (and cocoa powder if using) and baking powder and add to “egg” mixture. Heat your puzzle iron, dough should be sticky enough to drop by the spoon.
Flax eggs will make the pizzelle a little darker so alternatively you could use ener-g egg replacers, just make sure it equals to 6 eggs. Also, the vegan margarine cannot be substituted for oil or made fat-free. It’s the holidays, indulge!