Chocolate Vanilla Wafers (Vegan)
Everything you love about the classic vanilla wafer but with a chocolate twist. They are sweet, crispy, easy to prepare and dairy and egg-free.
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.