Ladyfingers (Vegan) (Edit recipe)

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Light, airy, and delicately sweet, these ladyfinger cookies are the perfect sweet treat on their own or as the foundation for a rich, indulgent tiramisu. With their soft, delicate texture, they are a wonderful addition to layered desserts or enjoying alongside a freshly brewed cup of coffee or tea. Best of all, they’re quick and easy to make with simple pantry staples and are entirely dairy- and egg-free.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

13 minutes

INGREDIENTS

9

Serves: 28

Ingredients

2.5 cups All Purpose Flour
2 Tbsp Cornstarch
2 tsp Baking Powder
4 Tbsp Coconut Cream, (the thick white cream at the top of a chilled can of full fat coconut milk) ***see notes
.5 cup Cane Sugar, (divided into two portions of 4 tbsp each)
4 tsp Vanilla Extract
.5 cup Aquafaba, (or Tofu water) ***see notes
.5 tsp Cream of Tartar
1 whole Powdered Sugar, (for dusting)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and prepare 2 cookie sheets with parchment paper.
The wet ingredients- To a small bowl, add the coconut cream, vanilla extract and 4 tablespoons of cane sugar; stir until well combined and set aside.
The dry ingredients- To a small bowl, add the flour, cornstarch and baking powder; whisk to combine and set aside.
If using aquafaba- To the bowl of a stand mixer fitted with a balloon whisk attachment, add the aquafaba and cream of tartar. Whip the mixture at high speed for 2 minutes.
Add the remaining 4 tablespoons of cane sugar to the now white and foamy aquafaba. Continue whipping on high for another 3 minutes. ***The aquafaba should be white, glossy, stiff and if you turn the bowl upside down, it will not move.
If using tofu water- To the bowl of a stand mixer fitted with a balloon whisk attachment, add the tofu water and cream of tartar. Whip the mixture at high speed for 5 minutes.
Add the remaining 4 tablespoons of cane sugar to the now white and foamy tofu water. Continue whipping on high for another 8 to 10 minutes. ***The tofu water should be white, glossy, stiff and if you turn the bowl upside down, it will not move.
The batter- Remove the bowl from the mixer, add the coconut cream/sugar mixture to the bowl and then sift the dry ingredients into the bowl. Gently fold everything together just until all of the dry ingredients are absorbed. ***The batter will be shaggy and tacky.
Add the batter to a piping bag fitted with a ½ inch round tip. Pipe the cookies onto a prepared cookie sheet. Pipe 3.5-inch-long cookies and space them about 1 inch apart. Dust the cookies with powdered sugar before placing them in the oven.
Bake the cookies for 13 minutes or until set – when you touch them, they bounce back a little. ***If you cannot bake all of the cookies at one time, leave the batter in the bowl or piping bag at room temperature until you are ready to pipe more cookies.
Let the cookies rest on the pan for 5 minutes before transferring them to a cooling rack. Store the cookies in an airtight container at room temperature.

Notes

Aquafaba is the liquid drained from a can of beans, preferably a can of chickpeas due to the mild flavor. Tofu water is the liquid inside a package of tofu, I used the liquid from a firm package of tofu and was able to get one-half cup of tofu water from it. Coconut Cream - I strongly suggest using a can of full fat coconut milk. Do not shake the can and make sure to place the can in the refrigerator 24 to 48 hours prior to needing it, we want to make sure it is fully chilled before using it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	75
Fat:	0 g
Carbohydrates:	14 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.