Vanilla Pizzelle




10 cookies


10 cookies

Pizzelle are beautiful thin cookies that delight your mouth with their crispness. These are made without dairy or egg unlike most traditional recipes. I made these vanilla, but you can change out the extract to customize them or add a teaspoon of cinnamon, cardamom, or even a pinch of cloves.

You can read Kathy’s full post here.

Print Recipe


  1. Plug in your pizzella maker and lightly spray the inside with a mild spray oil.
  2. Mix the flour, powdered sugar, and salt together in a medium-sized mixing bowl. Then mix the wet ingredients, milk through vanilla extract, in a measuring cup.
  3. Add the wet to the dry and mix well. The batter will be a little thick.
  4. By now, your pizzella maker should be hot. Drop a tablespoon of batter in the center of each cookie indention in your maker. Mine makes 2 at a time, but some make 3.
  5. Cook for 30 seconds to 1 minute, or as your pizzella manual recommends, or until golden brown. (I found that just over 1 minute worked for my pizzella maker but will vary between makes and models.)
  6. Carefully remove the cookie from the maker with a silicone spatula. The cookies will be pliable while warm, so you should place them on a wire rack to cool them.
  7. Make the rest of the cookies by spraying oil, dropping tablespoons of batter, and repeat until all the batter is used.


  • ½ cup Maskal Teff Ivory Flour
  • ½ cup powdered sugar
  • pinch salt
  • ¼ cup unsweetened nondairy milk
  • 1 Tbsp ground flaxseed mixed with 2 tablespoons warm water
  • 1 Tbsp melted coconut oil (or other mild oil)
  • 1 tsp vanilla extract

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