Yield: 24

3/4 cup    nondairy milk  

1/3 cup    Earth Balance, melted  

1/2 Tbs    pure vanilla extract  

1 1/2 cups    organic powdered sugar  

3/4 cup    whole wheat pastry flour (I used white whole wheat pastry flour)

3/4 cup    unbleached white flour  

1 Tbs    oat flour (grind dry oatmeal in a dry, clean electric coffee grinder or blender)  


For Pizzelle or Cialde:

1/2 teaspoon    ground anise seed

For Gaufrettes:

1/4 tsp    cinnamon  

1 pinch    nutmeg  


Combine the ingredients in a food processor until smooth.

Heat an electric pizzelle iron according to directions (it takes 7 to 8 minutes and usually there is a light that tells you when it’s hot). When it's hot, add a scoop of exactly 4 teaspoons batter to the middle of each cookie section.

Close the iron and secure the handle. Set a timer for 30 to 40 seconds.

When the timer goes, open the iron and carefully loosen each cookie. Place on paper towels on top of cooling racks. Continue until you have used up all of the batter.

The cookies get crisp very fast. Sift powdered sugar over the decorative side of each cookie. Serve with tea , coffee or wine.

Nutrition Facts

Nutrition (per cookie): 69.5 calories; 38% calories from fat; 3.0g total fat; 0.0mg cholesterol; 31.2mg sodium; 44.8mg potassium; 8.9g carbohydrates; 0.9g fiber; 0.4g sugar; 8.0g net carbs; 1.7g protein; 1.5 points.

 Cooking Tips

1.) My pizzelle iron is non-stick, and the instruction booklet (which I found online) said there was no need to grease the cooking surfaces, but I found that I had to lightly and quickly grease the top and bottoms with a wadded paper towel coated with unhydrogenated shortening before baking each batch, or they stuck. (And the surface is in excellent condition.)

2.) My iron's instructions said to using one heaping teaspoon of batter for each cookie, but this yielded a small cookie-- which may be what you want. But for a cookie which filled each "depression" in the iron, I had to use 4 teaspoons of batter exactly.