Chocolate Vanilla Wafers (Vegan) (Edit recipe)

64 recipes
|
16 followers

These cookies take everything you love about classic vanilla wafers and give them a tasty chocolate twist. They’re delightfully sweet with a light, crisp texture, packed with rich vanilla flavor, and just the right amount of cocoa powder for the perfect chocolatey touch. They’re super easy to make, completely dairy- and egg-free, and irresistibly addictive. Chocolate vanilla wafers are the ultimate cookie upgrade you never knew you needed.

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

18 minutes

INGREDIENTS

9

Serves: 55

Ingredients

165 grams All Purpose Flour, (1 cup + 6 tbsp)
.5 tsp Baking Powder
2 Tbsp unsweetened cocoa powder
.5 cup Cane Sugar
.5 cup Powdered Sugar
2 Tbsp Vanilla Extract
8 Tbsp Plant-Based Butter, -cool room temperature (113 grams)
6 Tbsp Almond Milk Yogurt, -room temperature (90 grams) (any plant-based yogurt will work)
4 Tbsp Oat Milk, Organic, -room temperature (60 grams) (any plant-based milk will work)

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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 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. Pipe 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.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	35
Fat:	1 g
Carbohydrates:	4 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	9 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.