Vegan Lemon Pizzelles

This easy Vegan Lemon Pizzelle Recipe is a plant-based take on a classic Italian cookie.

Pizzelle, also known as waffle cookies, are a traditional Italian cookie commonly found at celebrations and Christmas time. The word pizzelle comes from the Italian word “pizze” which means round and flat (pizza, anyone?) and “elle” which means little.

So while they may resemble “little pizzas” pizzelle are sweet instead of savory. They come in many traditional flavors like anise or vanilla, but lemon has always been my favorite. 

For more Italian-inspired vegan dishes, try this Vegan Lasagna, Vegan Cacio e Pepe, or Vegan Italian Wedding Soup.

For more lemon desserts, try these Easy Vegan Lemon Cookies or Vegan Lemon Bars. 

Why You’ll Love This Recipe

• Easy & delicious – This simple pizzelle recipe is made with just 6 simple ingredients and less than 15 minutes of prep time. These cookies have the perfect crisp texture and are bursting with lemon flavor.
• Perfect for a crowd – You can easily double the amount of batter for this recipe and make enough to serve a large crowd. Plus, they’re vegan, nut-free, and easy to make gluten-free by swapping for a 1:1 gluten-free flour – making them a great option for those with allergies.
• Customizable – Just like classic pizzelles, you can change up the flavors of this recipe very easily by changing which extract you use. 

Ingredients

Dry Ingredients

• All-purpose flour – I use all-purpose flour in most of my baking, but you can swap for 1:1 gluten-free baking flour to make this recipe gluten-free.
• Baking powder – Just a bit helps these cookies bind and achieve the perfect crisp.
• Sugar* – I use cane sugar in most of my baking, but you can swap for white granulated sugar, just make sure to choose a vegan variety (see notes).

Wet Ingredients

• Avocado Oil – Any neutral-flavored oil like canola or vegetable oil will work. You can also use melted vegan butter for a little extra flavor or melted coconut oil, though the coconut oil will add a touch of flavor to this recipe. I would not use olive oil for this recipe as the flavor can be overpowering.
• Flaxseed meal – This used to make flax eggs that replace the eggs used in traditional Italian waffle cookie recipes. 1 flax egg = 1 1/2 Tbsp ground flaxseed + 3 Tbsp warm water, set aside for 5 minutes. 
• Lemon extract – Again, you can get creative with your flavors and use almond extract, anise extract, or pure vanilla extract.
• Optional: 2 tsp lemon juice or lemon zest for added lemon flavor. 

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Pizzelle maker – I use an electric pizzelle iron which is just a special iron similar to a waffle iron, but with the traditional intricate designs and unique shape of pizzelles.
• Wire cooling rack
• Large bowl

How to Make Pizzelle

This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Prepare your pizzelle maker per it’s manual. Every pizzelle maker can be different, so make sure to read about yours before using. 

First, make the flax eggs. Mix the ground flaxseed with warm water and set it aside for at least 5 minutes. 

While the flax eggs set, mix the dry ingredients in a large bowl. 

Add the remaining wet ingredients to the flax egg mixture and stir. Once all of the wet ingredients are mixed, add the wet mixture to the dry mixture and stir until smooth.

Let the batter sit for 10 minutes. Preheat your pizzelle maker.

Once the pizzelle maker is ready, place dollops of batter in the middle of each plate. Depending on the size of your pizzelle maker, it should give suggestions as to how much batter to use. For mine, I find a 2 tablespoon scoop to be the perfect amount.

Close the pizzelle maker and let the waffles cook for 2 – 2.5 minutes. Again, every pizzelle iron will be different. Do a little trial and error the first time you use yours. 

The cookies should be golden brown when they are done. If you open your pizzelle maker and they aren’t golden brown yet, close it and keep cooking for another 25-30 seconds. 

Once each cookie is done, place the hot pizzelle on a wire cooling rack. Let the cookies cool until at least room temperature. This is when they will become crispy.

Repeat until you are out of batter.

That’s it! Serve with vegan ice cream and fresh fruit, or a light dusting of powdered sugar.  Enjoy!

Variations

There are so many different flavors that you can make your pizzelles. 

Add orange extract or orange zest for a different citrus flavor. 

Add 2 tbsp cocoa powder for chocolate pizzelles. 

Instead of flax eggs, try using a liquid egg substitute like JUST Egg.

The options are endless for these crispy cookies!

How to Store Vegan Pizzelles

• Room temperature – Store pizzelles in an airtight container after they are completely cooled to room temperature. They will last 5-7 days.
• Freezer – Store pizzelles in a freezer-safe container up to 3 months for best flavor.

More Tips

• Oil-free? Swap the oil for 5 tbsp water mixed with 1 tbsp cornstarch to make a slurry.
• Not Vegan? Replace the flax eggs with regular eggs or use melted butter instead of oil.
• Gluten-free? Replace the all-purpose flour with a 1:1 gluten-free baking flour and you’re all set!

FAQ