Vegan Homemade Vanilla Wafers

Total time1 hr

Prep time15 min

Cook time15 min

These little rounds bake up crisp at the edges with a delicate, tender center, and that pure vanilla flavor gets to shine since the recipe is so simple at its core. Piping the dough into neat rounds before a quick chill in the fridge is what gives these wafers their signature even shape and clean snap. Granulated sugar and a touch of baking powder keep the texture light rather than dense, so every bite has that classic sandy-cookie crumble. They're the kind of snack you can pack into lunchboxes, crush into a pie crust, or just eat by the handful straight off the cooling rack. This is a solid pick for a vegan kitchen, and it's easy to keep a batch stashed in the pantry for whenever a craving hits.

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Ingredients

6 servings

½ cup (1 stick) unsalted butter, softened
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅔ cup granulated sugar
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tsp pure vanilla extract
2 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2
Beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.

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