Vegan vanilla wafers are great on their very own or in a banana pudding! They’re simple to make and able to eat in half-hour or much less.
These vegan vanilla wafers are such easy however good little cookies! They’re nice to have along with your tea, however the extra frequent method to make use of them is in a banana pudding (and also you gotta know now there’s a vegan banana pudding coming to this weblog someday sooner or later).
It’s not at all times simple to get a vegan model of vanilla wafers, however even when they’re available, nothing actually beats selfmade.
And for those who love these cookies, then you definately’ll additionally love our vegan butter cookies and vegan coconut cookies.
Components You’ll Want:
Ingredient Notes
- Soy milk – might be switched for any non-dairy milk.
- Powdered sugar and granulated sugar – the mixture of the 2 sugars make these cookies tremendous gentle.
How To Make Vegan Vanilla Wafers
You can find full directions and measurements within the recipe card on the backside of the submit. This can be a abstract of the method to associate with the method photographs.
- Sift the all goal flour right into a mixing bowl and add the baking powder and salt. Combine collectively.
- Add vegan butter, powdered sugar and white granulated sugar to the bowl of your stand mixer and cream them collectively for two minutes. Scrape down the edges as wanted.
- Add vanilla extract and soy milk and blend in. Don’t fear if it doesn’t really ‘combine’ correctly, it will rely upon the vegan butter you utilize, however no matter occurs right here, is ok.
- Add the dry components to the moist and blend in by hand (with a spoon or spatula, simply don’t use the electrical mixer for this half).
- Use a small cookie scoop (1 ½ teaspoons per cookie) to scoop dollops of batter (about 2 inches other than one another) onto parchment lined baking sheets lined with parchment paper. You’ll doubtless want 2-3 massive cookie sheets.
- Flatten the cookies by putting a bit of parchment paper on prime of every cookie after which urgent down gently with the bottom of a glass.
- Bake one cookie sheet at a time at 350°F for 10-12 minutes. Cookies will probably be very calmly golden on prime and calmly browned beneath.
- Allow them to cool and agency up straight on the tray, after which your cookies are able to serve.
Baker’s Ideas
Cookie scoop. Vanilla wafers are small cookies, so we use a really small cookie scoop. If you happen to don’t have a cookie scoop then the quantity is round 1 ½ teaspoons (½ Tablespoon) per cookie.
Bake one tray at a time. We received 84 cookies out of our batch (sure they’re actually that small!) so you will want to unfold them over 2-3 massive cookie trays. It’s finest to bake them one tray at a time in order that they bake evenly. Bake one batch and solely when that’s finished, then bake the following batch.
Gluten free. These cookies haven’t been examined as gluten free, however if you wish to strive it, then a gluten free all goal baking mix could be the most suitable choice.
Storing and Freezing
Hold them saved in an hermetic container at room temperature for as much as 5 days. If you happen to’re utilizing them in a vegan banana pudding then it may be a good suggestion to depart them out in a single day (uncovered) to make them a bit of stale as this tends to work finest for a pudding.
It’s also possible to freeze them for 1 month.
Extra Vegan Cookies
Vegan Vanilla Wafers
Vegan vanilla wafers are great on their very own or in a banana pudding! They’re simple to make and able to eat in half-hour or much less.
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Price
Course: Cookies, Dessert
Delicacies: American
Food regimen: Vegan
Prep Time: 10 minutes
Cook dinner Time: 10 minutes
Complete Time: 20 minutes
Servings: 84 cookies
Energy: 22kcal
Cook dinner ModeStop your display from going darkish
Directions
-
Sift the all goal flour right into a mixing bowl and add the baking powder and salt. Combine collectively.
-
Add vegan butter, powdered sugar and white granulated sugar to the bowl of your stand mixer and cream them collectively for two minutes. Scrape down the edges as wanted.
-
Add vanilla extract and soy milk and blend in. Don’t be concerned if it would not really ‘combine’ correctly, it will rely upon the vegan butter you utilize, however no matter occurs right here, is ok.
-
Add the dry components to the moist and blend in by hand (with a spoon or spatula, simply do not use the electrical mixer for this half).
-
Use a small cookie scoop (1 ½ teaspoons per cookie) to scoop dollops of batter (about 2 inches other than one another) onto parchment lined baking sheets lined with parchment paper. You’ll doubtless want 2-3 massive cookie sheets.
-
Flatten the cookies by putting a bit of parchment paper on prime of every cookie after which urgent down gently with the bottom of a glass.
-
Bake one cookie sheet at a time at 350°F for 10-12 minutes. Cookies will probably be very calmly golden on prime and calmly browned beneath.
-
Allow them to cool and agency up straight on the tray.
Notes
- Cookie scoop. Vanilla wafers are small cookies, so we use a really small cookie scoop. If you happen to don’t have a cookie scoop then the quantity is round 1 ½ teaspoons (½ Tablespoon) per cookie.
- Bake one tray at a time. We received 84 cookies out of our batch (sure they’re actually that small!) so you will want to unfold them over 2-3 massive cookie trays. It’s finest to bake them one tray at a time in order that they bake evenly. Bake one batch and solely when that’s finished, then bake the following batch.
- Gluten free. These cookies haven’t been examined as gluten free, however if you wish to strive it, then a gluten free all goal baking mix could be the most suitable choice.
- Storing: Hold them saved in an hermetic container at room temperature for as much as 5 days. If you happen to’re utilizing them in a vegan banana pudding then it may be a good suggestion to depart them out in a single day (uncovered) to make them a bit of stale as this tends to work finest for a pudding. It’s also possible to freeze them for 1 month.
Diet
Serving: 1Cookie | Energy: 22kcal | Carbohydrates: 3g | Protein: 0.3g | Fats: 1g | Saturated Fats: 0.2g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 0.4g | Trans Fats: 0.01g | Sodium: 27mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
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