These soft-yet-crispy vegan vanilla wafers are even beetter than the storebought version. They’re easy to make and require just 6 ingredients!
Normally I’m more of a soft and chewy cookie kinda gal, but crispy vanilla wafers have a fond place in my heart.
I grew up munching on vanilla wafers more than any other packaged cookie. (Because, yes, dietitians love their sweets, too!) There’s just something about that sweet, soft-but-crunchy and oh-so vanilla-y cookie.
Due to my neverending need to veganize all of my favorite comfort food desserts (I’m talking about you, vegan zucchini bread!), those classic vanilla wafers from childhood (and adulthood?) are now officially veganized.
The best part about these sugar cookies? They’re super easy to make! I’m talking six easily accessible ingredients and just a few easy steps.
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These vanilla wafers are
crispy yet soft
sweet tooth friendly
easy to make using just 6 ingredients
packed with vanilla flavor!
(and perfect for classic Southern vegan banana pudding)
Key ingredients used in vegan vanilla wafers
Vegan butter. I use the Earth Balance vegan buttery spread, but sticks will also work. I prefer this butter because it doesn’t have a strong soy taste, so it works well in baked goods. Recipe tip: make sure your butter is softened before creaming with sugar.
Sugar. White (refined) sugar is used in this recipe. My Darling Vegan has a helpful resource on choosing vegan sugar. You’ll want to use a classic fine grain baking sugar like the kind usually found in table sugar.
Vanilla extract. Because vanilla flavoring is integral to vanilla wafers, I recommend using pure vanilla extract for these cookies. But I won’t judge you if you use artificial vanilla, the real stuff is expensive!
All-purpose white flour. I use White Lily for most of my baking (not just biscuits!), but any all-purpose flour will do.
Baking powder. Because we aren’t using eggs in this recipe, baking powder is integral to the cookie rising.
*honorable mention for salt, which adds a contrasting flavor to these otherwise quite sweet cookies.
How to make vegan vanilla wafers
These cookies are made using the classic cookie method. You’ll start by creaming together butter and sugar with a hand or stand mixer.
Next, add the vanilla and beat until combined. Mix your dry ingredients (flour, baking powder, salt) in a separate bowl to assure even distribution.
Add the dry mixture to the wet mixture, beating until just combined.
For evenly sized cookies, use a teaspoon to measure out cookie dough into small balls. Space these cookie dough balls at least 2 inches apart.
Bake for 15-18 minutes in a preheated 350 degree F oven; the cookies are ready when the edges are golden brown.
Wondering why I really made vanilla wafers? This creamy Vegan Banana Pudding somehow makes these crispy little wafers even better — you’ll want to check this recipe out if you’re a fan of vegan desserts.
Looking for more vegan desserts?
- Vegan Chocolate Peanut Butter Brownies
- Vegan Gingerbread Loaf with Cranberry Glaze
- Cherry Chocolate Vegan Nice Cream
- Dark Chocolate Peanut Butter Cookies
- Double Strawberry Vegan Cake
Vegan Vanilla Wafer Cookies
Ingredients
- 1/2 cup vegan butter softened
- 1 cup white sugar vegan
- 1 tablespoon vanilla extract
- 1 and 1/3 cup all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a medium mixing bowl, beat butter and sugar with a hand or stand mixer until light and fluffy. Careful not to overbeat. Beat in the vanilla.
- In a small bowl, combine all-purpose flour, baking powder and salt. Add to butter and sugar mixture, beating until combined.
- Use a teaspoon measure to evenly portion cookie dough onto the parchment lined baking sheet. Space cookies two inches apart. Bake in preheated oven until edges are golden brown, 15-18 minutes. Yields 3 dozen cookies.
- Store in a closed container for 3-4 days at room temperature or freeze for up to 3 months.
Notes
- To evenly measure flour, spoon flour into a measuring cup. Level off excess flour with the back of a knife.
- These cookies taste best with real vanilla extract, but imitation vanilla extract will work in a pinch.
Lj
Super easy to make only the teaspoon size is sort of small and at 15 mins they burnt.
I did tablespoon size and at 15 they came out much better. Taste great tho.
Justine
Can I substitute coconut or vegetable oil instead of vegan butter?
Cassidy Reeser, RDN, LD
I haven’t tested it myself but I think that coconut oil would work best and give a similar texture to butter. Vegetable oil will probably work in a pinch!
Justine
Coconut oil worked like a charm. Cutest, most delicious, sweet but not too sweet treat. Thank you!
Cassidy Reeser, RDN, LD
So glad to hear that it worked! Thanks for making them.
Rhobda
Could you use glutenfree flour for these?
Cassidy Reeser, RDN, LD
I am not sure because I haven’t tested it out myself, but a gluten free all-purpose flour might work.