Homemade Vanilla Wafers (Vegan) (Edit recipe)

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Early on in my vegan journey, I found myself missing vanilla wafers. It’s such a lovely, slightly crispy, addictive little cookie. I had to figure out how to make them vegan-friendly. If you are a vanilla wafer lover, these cookies will satisfy your craving. They are full of vanilla flavor and have that light, crispy snap. They aren’t too hard; they aren’t too soft; they are just right. Give this super-easy, irresistibly tasty cookie a try.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

17 minutes

INGREDIENTS

8

Serves: 55

Ingredients

1.5 cups All Purpose Flour
.5 cup Cane Sugar, (Zulka Pure Cane Sugar)
.5 cup Powdered Sugar, (Zulka Pure Cane Powdered Sugar)
2 Tbsp Vanilla Extract
8 Tbsp Plant-Based Butter, -room temperature (Earth Balance Vegan Buttery Sticks)
6 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
4 Tbsp Oat Milk, Organic, -room temperatutre (any plant-based milk will work)
.5 tsp Baking Powder

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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 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	42
Fat:	1 g
Carbohydrates:	6 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	9 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.