Description
These Vegan Vanilla Wafers are light, crisp, and perfectly sweet treats crafted without any dairy or eggs. Made with vegan butter, aquafaba, and a hint of vanilla, these cookies are ideal for a vegan lifestyle or anyone seeking delicious, plant-based baked goods. Baked until golden brown, they are delightful on their own or paired with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 100 g vegan butter (room temperature)
- 120 g granulated sugar
- 40 ml aquafaba
- 2 tablespoons vanilla extract
- 1 tablespoon soy milk (or almond milk, or oat milk)
Dry Ingredients
- 170 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- Preheat oven: Preheat your oven to 175°C (347°F) and line the base of 2 large baking trays with parchment paper. If your trays are smaller, plan to bake in batches.
- Whisk butter and sugar: In a large mixing bowl or the bowl of a stand mixer, add the vegan butter and sugar. Whisk for 3-4 minutes until the mixture is light and fluffy, allowing for proper aeration which results in tender cookies.
- Add aquafaba and vanilla: Slowly pour the aquafaba while whisking continuously to combine fully. Then whisk in the vanilla extract to incorporate the flavor evenly.
- Mix dry ingredients: In a medium bowl, stir together the plain flour, baking powder, and sea salt. Sift this mixture into the wet ingredients bowl for even distribution and to avoid lumps. Add the soy milk, then stir gently with a spatula until just combined to avoid overmixing the dough.
- Pipe cookie dough: Transfer the cookie dough into a piping bag and snip off the tip or use a reusable piping bag with a medium-sized nozzle. Pipe out even mounds onto the prepared baking trays, about 1 teaspoon per small wafer or 1.5 teaspoons for larger ones. Leave 1.5-2 inches of space between mounds to allow for spreading. Refrigerate any leftover dough until ready to bake.
- Bake: Bake in the preheated oven for approximately 12-15 minutes or until the cookies are evenly golden brown. Baking time may vary slightly depending on oven and size of cookies.
- Cool cookies: Remove the trays from the oven and let the cookies sit on the baking trays for about 5 minutes to firm up. Carefully transfer the parchment paper with cookies onto a cooling rack and allow them to cool completely for 15-20 minutes to reach room temperature before serving.
- Storage: Store the vegan vanilla wafers in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies for up to 3 months, thawing at room temperature before enjoying.
Notes
- Use room temperature vegan butter for the best creaming results.
- Aquafaba (chickpea water) acts as an egg replacer, creating lightness and binding the dough.
- Alternative plant milks such as almond or oat milk can be used instead of soy milk.
- Make sure not to overmix the dough to avoid dense cookies.
- Piping the dough ensures uniform cookie sizes and even baking.
- Cookies can be baked in batches if trays are small.
- Store leftovers in airtight containers to maintain crispness.
