You may have guessed that my kitchen is rather small based on my photos and crafty use of angles. That means I am a strong advocate against kitchen appliances that are single use. I can justify a Vitamix Blender because I use it all the time – for soups, for chopping nuts, for baking, etc. However, I do not own a toaster because all it does is toast, and I can do that on my 2-Burner Reversible Griddle. (Side note, at first I was deeply opposed to getting a griddle, but I have to say, we use it all the time. I love it! It makes sautéing veggies a breeze, and is perfect for grilling sandwiches, too).
Well, all that didn’t stop me from finally cracking and purchasing my very own pizzelle iron, specifically the Cuisinart WM-PZ2 Pizzelle Press (which I highly recommend! It’s non-stick, works well, and is cost effective!).
I come from an Italian family so when I think about cookies that are a staple at every wedding, holiday event, graduation party, etc., I think of the pizzelle. I can still smell the anise oil cooking out of the pizzelles at my grandma’s house.
For those of you who didn’t grow up in an Italian household, pizzelles are a thin, usually anise flavored, slightly crispy cookie. I recently learned that the pizzelle actually originated in the Abruzzo region which is where my family is from. No wonder these cookies were such a must have in my household!
I started doing some research on pizzelle recipes to find one that I could easily veganize. Unfortunately, these cookies are heavily reliant on eggs. It didn’t seem like Ener-G Egg Replacer or other common baking substitutions would do the trick. Fortunately, I stumbled across a recipe from The Sexy Vegan which called for a Follow Your Heart brand VeganEgg and decided to give it a try.
The result was a tasty, crispy pizzelle reminiscent of those from my childhood! Just look at the photos!
The next best part was how easy they are to make! Overall, the prep takes about 10 minutes, that’s it. Depending on how brown you want the cookies, it will take anywhere from 30-60 seconds per press. I made about 18 cookies in under 20 minutes. This is quickly going to become one of my go to cookie recipes!