Vanilla Wafers (Vegan)
These copycat vanilla wafers have a slight snap with a lovely vanilla flavor. An easy-to-make, dairy-free, and egg-free classic cookie treat.
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.