Description
Delight in these crisp and buttery Vegan Vanilla Wafers, perfect for a light, dairy-free snack or a sweet treat alongside your favorite tea or coffee. Made with simple ingredients including vegan butter, aquafaba, and a hint of vanilla, these wafers deliver classic vanilla flavor and a satisfying crunch in every bite.
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 two large baking trays with parchment paper. Prepare to bake in batches if the trays are smaller.
- Mix Butter and Sugar: In a large mixing bowl or stand mixer, whisk together the vegan butter and granulated sugar for 3-4 minutes until the mixture is light and fluffy, creating a smooth base.
- Add Aquafaba and Vanilla: While whisking, slowly pour in the aquafaba until fully incorporated, then whisk in the vanilla extract to infuse the dough with its rich aroma.
- Combine Dry Ingredients: In a separate bowl, stir together plain flour, baking powder, and sea salt. Sift this blend into the wet mixture. Add the soy milk and gently fold with a spatula until just combined to form the cookie dough.
- Pipe the Dough: Transfer the dough to a piping bag fitted with a medium tip. Pipe small mounds onto the prepared trays, spacing them 1.5-2 inches apart. Adjust size per preference, using about 1 to 1.5 teaspoons per wafer. Refrigerate any leftover dough until ready to bake.
- Bake Cookies: Bake in the preheated oven until the wafers are evenly golden brown, approximately 10-12 minutes. Remove from oven and let cool on the tray for 5 minutes.
- Cool on Rack: Carefully lift the parchment paper with the cookies and place it on a cooling rack. Allow the wafers to cool completely for 15-20 minutes to set their crisp texture.
- Storage: Store the baked wafers in an airtight container at room temperature for up to one week, or freeze in a sealed container for up to three months.
Notes
- Ensure vegan butter is softened to room temperature for easier mixing and better texture.
- Aquafaba acts as an egg substitute, providing structure and moisture—avoid using too much or too little.
- You can substitute soy milk with almond or oat milk depending on preference or allergies.
- If cookie dough softens during piping, refrigerate briefly to firm up before continuing.
- Spacing wafers apart helps prevent them from spreading and sticking together while baking.
