Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is a VEGAN recipe for the Norwegian cookie that is baked on a cookie iron. This recipe is suitable for a pizzelle iron, as well. One cookie is a Krumkake, two or more are Krumkaker. I devised this recipe using vegan ingredients after being unable to find a krumkake recipe suitable to a vegan diet. The taste of flax seed is not noticeable in this recipe. These are delightful holiday treats!

Directions

  1. In a blender, grind flax seed into meal.
  2. Add the 1/2 cup plus 1 Tablespoon water and blend until incorporated, then pour into a mixing bowl.
  3. Add the sugar, Crisco, soy milk (vanilla flavored works fine,) and vanilla extract and mix well with a wooden spoon.*.
  4. Add 1 1/2 cups flour and stir until incorporated. Add additional flour only to make a very soft dough, up to the remaining 1/2 cup, but not necessarily the full amount, The mixture should be thicker than a batter, but not a stiff dough. Less flour makes a lighter, crisper cookie. More flour makes a thicker cookie.
  5. Allow the dough to rest while heating the cookie iron.
  6. Spray krumkake iron with oil prior to placing dough for each cookie, or as needed to prevent sticking.
  7. When cookie iron is ready, spoon approximately one tablespoon of batter to make each five inch cookie. The cookie is done when steam stops escaping from the sides of the cookie iron and the cookies are very lightly browned.
  8. Remove cookies from iron by rolling over a wooden krumkake pin, wooden spoon handle, or with a non-metal spatula to make flat cookies.
  9. Place on cookie racks to cool before stacking.
  10. Repeat to use remaining dough.
  11. Cooking time is approximate and depends on how quickly or slowly the cook can roll a krumkake!
  12. Cookies are best stored in tins to retain their crispness.
  13. Fill with vegan frosting, fruit, or whatever pleases you. Dust with powdered sugar if you like. They are fine without, as well.
  14. *1/2 teaspoon cardamom or cinnamon, or any other spice may be added to the mix prior to the flour if you like.
Most Helpful

Growing up with a Norwegian mother, krumkaker were my favorite holiday cookie. My children have dairy and egg allergies, and I haven't made these in years because of the egg content. This recipe is the first I have found that makes sense without eggs, and we made them this morning. I had to play around a little to make sure they didn't over-bake and I had to get the right amount on the krumkake iron to make sure they weren't too thin or thick, but I managed to get it right, and they are great! My son is grateful for this recipe!

Britt K. December 25, 2013