Chocolate Vanilla Wafers (Vegan)
These cookies take everything you love about classic vanilla wafers and give them a tasty chocolate twist. They’re delightfully sweet with a light, crisp texture, packed with rich vanilla flavor, and just the right amount of cocoa powder for the perfect chocolatey touch. They’re super easy to make, completely dairy- and egg-free, and irresistibly addictive. Chocolate vanilla wafers are the ultimate cookie upgrade you never knew you needed.
What you will need:
This chocolate twist on the classic vanilla wafer is super easy and uses only pantry-friendly ingredients. I used unsweetened cocoa powder but feel free to use cacao powder instead. The batter needs to be piped onto the pans, so having a piping bag is ideal. No piping bag? No problem—just grab a gallon-size Ziplock bag, snip off one corner, and start piping.
Ingredients:
- all purpose flour
- baking powder
- cane sugar
- powdered sugar
- plant based butter with salt
- plant based milk
- plant based yogurt
- vanilla extract
- unsweetened cocoa powder
How to:
Let’s start by preheating the oven to 350F and lining two cookie sheets with parchment paper.
In a small bowl, add the flour, unsweetened cocoa powder and baking powder. Whisk the ingredients to fully combine and set the bowl aside. In a medium bowl, add the butter, cane sugar, and powdered sugar. With a hand mixer on medium speed, whip the butter and sugars together for 2 to 3 minutes. It should look light, fluffy and creamy.
Quick note about the butter: make sure the butter is at a cool room temperature. If the butter is too soft or warm, the cookies will come out too soft. I made this mistake during my trial runs and the cookies did not crisp up.
Once the butter and sugar have been whipped, add the yogurt, milk, and vanilla extract. Continue with the hand mixer on medium speed for another minute. Add the dry ingredients to the wet ingredients and blend on medium speed for 30 seconds to 1 minute.
Transfer the batter into a piping bag, then cut the tip to create a 1/2-inch opening for piping. Pipe approximately 1 tablespoon of batter for each cookie, ensuring consistent size and shape.
Bake the cookies for 17 to 20 minutes. The cookies came out with a slight crisp after 17 minutes, which was perfect for me. If you want them to come out with a deeper snap, bake them for 20 minutes. Let the cookies cool on the pan for 15 minutes before transferring them to a cooling rack. The cookies will come out of the oven slightly soft. They will get harder as they cool down.
Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Chocolate Vanilla Wafers (Vegan)
Ingredients
- 1 cup + 6 tbsp (165 grams) all-purpose flour
- ½ tsp baking powder
- 2 tbsp (12 grams) unsweetened cocoa powder
- ½ cup (100 grams) cane sugar
- ½ cup (60 grams) powdered sugar
- 2 tbsp vanilla extract
- 8 tbsp (113 grams) plant based butter with salt – cool room temperature
- 6 tbsp (90 grams) plant based yogurt – room temperature
- 4 tbsp (60 grams) plant based milk – room temperature
Instructions
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- To a small bowl, add the flour, unsweetened cocoa powder and baking powder; whisk to combine and set aside.
- To a medium bowl, add the butter and both sugars. With a hand mixer on medium speed, whip the butter and sugars together for 2 to 3 minutes.
- Add the yogurt, milk and vanilla extract to the butter mixture and blend for another minute on medium speed.
- Add the dry ingredients to the wet ingredients and blend for another 30 seconds to a minute.
- Add the cookie batter to a piping bag. Cut the tip off the bag, creating a 1/2-inch opening. Piped roughly 1 tablespoon of batter for each cookie. It is really up to you how big or small you would like to make them (baking time will need to be adjusted).***If you do not have a piping bag, you can use a gallon size Ziplock bag.
- Bake the cookies for 17 to 20 minutes. Once out of the oven, let them cool on the baking pan for 15 minutes before transferring them to a cooling rack. These cookies come out of the oven slightly soft. They will harden as they cool.
- Store the cookies in an airtight container at room temperature.