Description
These Vegan Vanilla Wafers are deliciously light, crisp, and perfectly sweet, made entirely without animal products. Utilizing aquafaba as an egg substitute and vegan butter, these cookies offer a delightful vanilla flavor with a delicate texture. Ideal for snacking or pairing with tea, they are easy to bake and perfect for vegan and dairy-free diets.
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 and Prepare Trays: Preheat your oven to 175°C (347°F) and line the base of two large baking trays with parchment paper. If your trays are smaller, you may need to bake the cookies in batches.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer bowl, add vegan butter and granulated sugar. Whisk for 3–4 minutes until the mixture is light and fluffy, which helps incorporate air and ensures a tender texture.
- Add Aquafaba and Vanilla: Slowly pour in the aquafaba while continuing to whisk until well combined. Then whisk in the vanilla extract for flavor.
- Combine Dry Ingredients: In a medium bowl, stir together plain flour, baking powder, and sea salt. Sift this mixture into the wet ingredients. Add soy milk and gently fold everything together with a spatula until just combined, taking care not to overmix.
- Pipe the Dough: Transfer the cookie dough into a piping bag fitted with a medium tip. Pipe the dough onto the baking trays in evenly sized mounds—use about 1 teaspoon of dough for small wafers or 1.5 teaspoons for larger ones. Leave at least 1.5 to 2 inches space between each mound for spreading. If you have leftover dough after filling the trays, refrigerate it until ready to bake.
- Bake the Cookies: Place the trays in the oven and bake for 12 minutes, or until the cookies turn evenly golden brown. The edges should be crisp while the center remains slightly tender.
- Cool and Serve: Remove the trays from the oven and let the cookies cool on the baking sheets for about 5 minutes. Then carefully slide the parchment paper with cookies onto a cooling rack and allow them to cool completely for 15 to 20 minutes to achieve the perfect crisp texture before serving.
Notes
- Use vegan butter softened to room temperature for best creaming results.
- Aquafaba is the liquid from canned chickpeas and acts as an excellent egg substitute.
- You can substitute soy milk with almond or oat milk according to your preference.
- Ensure to leave enough space between piped dough mounds to allow for spreading during baking.
- Store any leftover cookies in an airtight container at room temperature to maintain crispness.
