vegan vanilla wafers

Vegan vanilla wafers are wonderful on their own or in a banana pudding! They are easy to make and ready to eat in 30 minutes or less.

Vegan Vanilla Wafers

All Purpose Flour ((188 grams))

Baking Powder

Salt

Vegan Butter ((112 grams))

Powdered Sugar ((60 grams))

White Granulated Sugar ((50 grams))

Tablespoon Vanilla Extract

Soy Milk ((60 milliliters)

Sift the all purpose flour into a mixing bowl and add the baking powder and salt. Mix together.

Add vegan butter, powdered sugar and white granulated sugar to the bowl of your stand mixer and cream them together for 2 minutes. Scrape down the sides as needed.

Add vanilla extract and soy milk and mix in. Don&#39;t worry if it doesn&#39;t actually &#39;mix&#39; properly, this will depend on the vegan butter you use, but whatever happens here, is fine.

Add the dry ingredients to the wet and mix in by hand (with a spoon or spatula, just don&#39;t use the electric mixer for this part).

Use a small cookie scoop (1 1/2 teaspoons per cookie) to scoop dollops of batter (about 2 inches apart from each other) onto parchment lined baking sheets lined with parchment paper. You will likely need 2-3 large cookie sheets.

Flatten the cookies by placing a piece of parchment paper on top of each cookie and then pressing down gently with the base of a glass.

Bake one cookie sheet at a time at 350°F for 10-12 minutes. Cookies will be very lightly golden on top and lightly browned underneath.

Let them cool and firm up directly on the tray.

These easy-to-make, 9-ingredient vegan vanilla wafers are the perfect crispy cookie that goes perfectly with any hot drink, and works well in a number of desserts. With minimal prep time and just a handful of ingredients, these vanilla wafers are one of the easiest cookies you can make at home.

coconut oil (room temperature (not melted))

sugar

vanilla extract

flax egg ((1 tablespoon flax meal + 2 ½ tablespoons water))

plant-based milk (I used almond milk)

sea salt

almond flour

cornstarch

all-purpose flour

Line a large baking sheet with parchment paper. Set aside.

In a medium mixing bowl, whisk coconut oil with sugar and vanilla until light and fluffy.

Add flax egg whisk vigorously for 30 seconds. Then add almond milk and mix once more.

Add salt, almond flour and cornstarch and whisk to combine. Lastly, mix in flour with a wooden spoon or spatula until loose batter is formed. It should look like cookie batter, but slightly softer. If too thin, add a tablespoon more of flour.

Chill the batter for 15 minutes, while preheating the oven to 350°F (176°C).

Once chilled, roll the dough out into a 1/4-inch-thick rectangle between two pieces of parchment paper and use a small circle cookie cutter to cut out cookie shapes. Reform dough as needed until it&#039;s all used up.

Tip: If you don’t have a cookie cutter, a round glass with a thin edge will work just fine.

Gently transfer the cookies to your parchment-lined baking sheet. They won’t spread while cooking, so they can go pretty close together.

Bake for 15-18 minutes or until golden brown on the bottom and dry on the top. For crunchier cookies, bake longer. Just be careful not to burn. For more tender cookies, bake less.

Let cool completely before removing from the pan. Store leftovers loosely covered at room temperature up to 5 days or well-sealed in the freezer up to 1 month.

These homemade vegan vanilla wafers are crunchy, buttery, and full of vanilla flavor. They are perfect on their own or with banana pudding, and are ready in under 30 minutes!

g vegan butter (room temperature, *see notes)

sugar (*see notes)

ml aquafaba (*see notes)

flour

baking powder

soy milk (or almond milk, or oat milk)

Preheat your oven to 175°C (347°F) and line the base of 2 large baking trays with a sheet of parchment paper. (You may need to bake them in batches if your trays are on the smaller side).

Add the vegan butter and sugar to a large mixing bowl or the bowl of a stand mixer and whisk for 3-4 minutes until light and fluffy.

Slowly pour in the aquafaba whilst whisking until combined. Whisk in the vanilla extract.

In a medium bowl, stir together the flour, baking powder, and salt. Sift them into the bowl with the butter and sugar. Add in the soy milk.  Stir the ingredients together using a spatula until just combined.

Transfer the cookie dough to a piping bag and snip off the tip, or use a reusable piping bag with a medium tip. Pipe the dough onto the baking sheet in even mounds, about 1 teaspoon in volume for small wafers, or 1.5 teaspoons for larger wafers. Make sure you leave 1.5-2 inches of space around each mound. If you have any batter left over after filling the trays, place it in the fridge until ready to bake.

Bake until they are evenly golden brown, then remove from the oven and let them sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.

Store these cookies at room temperature in an airtight container for up to a week. They can be frozen for up to 3 months.

Storage

These vegan vanilla wafers are loaded with vanilla flavor, soft-yet-crunchy, and made with just 6 ingredients.

Vegan Vanilla Wafer Cookies

vegan butter (softened, see note

white sugar (vegan)

salt

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium mixing bowl, cream together softened butter and sugar with a hand or stand mixer until light and fluffy. Careful not to overmix. Stir in the vanilla until combined.

In a small bowl, combine all-purpose flour, baking powder and salt. Add to butter and sugar mixture just 1/2 cup at a time, beating until combined.

Use a teaspoon measure to evenly portion cookie two teaspoon sized portions of dough onto the parchment lined baking sheet (it&#039;s okay if it&#039;s not exactly 2 teaspoons). Roll each dough piece into a ball. Space cookies two inches apart. Bake on the middle oven rack until edges are golden brown, 11-13 minutes. Yields 2 dozen cookies. They will firm up a lot as they sit.

Store in a closed container for 3-4 days at room temperature or freeze for up to 3 months.

Top 4 vegan vanilla wafers recipes from across the web

The most viewed vegan vanilla wafers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Vanilla Wafers

Vegan Vanilla Wafers

Vegan Vanilla Wafers

Vegan Vanilla Wafer Cookies

Top 4 vegan vanilla wafers recipes from across the web

The most viewed vegan vanilla wafers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Vanilla Wafers

Vegan Vanilla Wafers

Vegan Vanilla Wafers

Vegan Vanilla Wafer Cookies

The most viewed vegan vanilla wafers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine