Vanilla Wafers (Vegan)
These copycat vanilla wafers have a slight snap with a lovely vanilla flavor. An easy-to-make, dairy- and egg-free classic cookie treat.
Early on in my vegan journey, I found myself missing vanilla wafers. It’s such a lovely, slightly crispy, addictive little cookie. I had to figure out how to make them vegan-friendly. If you are a vanilla wafer lover, these cookies will satisfy your craving. They are full of vanilla flavor and have that light, crispy snap. They aren’t too hard; they aren’t too soft; they are just right. Give this super-easy, addictively delicious cookie a try.
What you will need:
These cookies are easy to prepare, requiring only basic pantry items.
- all purpose flour
- cane sugar
- powdered sugar
- baking powder
- plant based butter with salt
- plant based yogurt
- plant based milk
- vanilla extract
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 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.
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.
Pour the batter into a piping bag. I did not use a piping tip with the bag. I used a bag with a roughly 1/2-inch opening. I achieved this by cutting a small portion of the tip of the bag off. For each cookie, I piped roughly 1/2 to 1 tablespoon of batter (see recipe card for a picture of the piped batter).
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. They will stay fresh for 5 to 7 days.
So, let’s get started. Please make, bake and enjoy!
Vanilla Wafers (Vegan)
Ingredients
- 1 ½ cups / 180 grams all purpose flour
- 1/2 cup / 100 grams cane sugar
- 1/2 cups / 60 grams powdered sugar
- 2 tbsp vanilla extract
- 8 tbsp / 113 grams plant based butter with salt (needs to be a cool room temperature)
- 6 tbsp / 90 grams plant based yogurt (room temperature)
- 4 tbsp / 60 grams plant based milk (room temperature)
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 350F and line 2 cookie sheets with parchment paper.To a small bowl, add the flour 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. 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. I did not use a piping tip. I cut the tip off of a piping bag giving me a roughly 1/2 inch opening. I piped what was roughly 1/2 to 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).
- 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. They will stay fresh for 5 to 7 days.
