3 egg substitutes (I use 3/4 cup plain soy yogurt thinned out with 1-2 tablespoons soymilk)
1/2 cup oil (I use canola)
1 3/4 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon anise extract
This is an old family recipe that I veganized.
Plug in pizzelle maker and let it heat up.
Beat egg substitute together with oil and sugar. Add flour, baking powder, and anise. Mix well. Dough should be stiff but not too sticky -- add a little more soymilk if needed.
Place 1 teaspoon of batter on pizzelle iron and tightly close the lid (you may use more batter for larger cookies, but be careful not to use more than a tablespoon or it'll start coming out the sides!) The pizzelles are done when the steam stops, they will be lightly browned.
Carefully remove cookie from the pizzelle maker and lay flat on a cooling rack to harden (this only takes about 30-60 seconds). Remove from rack and stack on a firm surface until finished. You can also form them into shapes when still warm.
Store in an airtight container. They keep well for weeks!