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 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 at room temperature.