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    Home » Cookies

    Vegan Vanilla Wafers

    Published: Sep 29, 2022 Updated: Sep 29, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Vanilla Wafers

    Vegan vanilla wafers are wonderful on their own or in a banana pudding! They are easy to make and ready to eat in 30 minutes or less.

    Vegan vanilla wafers in a stack.

    These vegan vanilla wafers are such simple but perfect little cookies! They’re great to have with your tea, but the more common way to use them is in a banana pudding (and you gotta know now there is a vegan banana pudding coming to this blog sometime in the future).

    It’s not always easy to get a vegan version of vanilla wafers, but even if they’re readily available, nothing really beats homemade.

    And if you love these cookies, then you’ll also love our vegan butter cookies and vegan coconut cookies.

    Ingredients You’ll Need:

    Ingredients for vegan vanilla wafers.

    Ingredient Notes

    • Soy milk – can be switched for any non-dairy milk.
    • Powdered sugar and granulated sugar – the combination of the two sugars make these cookies super light.
    Vegan vanilla wafers stacked up on a plate.

    How To Make Vegan Vanilla Wafers

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift the all purpose flour into a mixing bowl and add the baking powder and salt. Mix together.
    Dry ingredients added to mixing bowl and mixed.
    • Add vegan butter, powdered sugar and white granulated sugar to the bowl of your stand mixer and cream them together for 2 minutes. Scrape down the sides as needed.
    Vegan butter and sugar added to stand mixer and creamed together.
    • Add vanilla extract and soy milk and mix in. Don’t worry if it doesn’t actually ‘mix’ properly, this will depend on the vegan butter you use, but whatever happens here, is fine.
    Vanilla and soy milk added to stand mixer and mixed in.
    • Add the dry ingredients to the wet and mix in by hand (with a spoon or spatula, just don’t use the electric mixer for this part).
    Dry ingredients added to wet and mixed into a cookie dough.
    • Use a small cookie scoop (1 ½ teaspoons per cookie) to scoop dollops of batter (about 2 inches apart from each other) onto parchment lined baking sheets lined with parchment paper. You will likely need 2-3 large cookie sheets.
    Scooping cookie dough with a cookie scoop and placing them onto a parchment lined baking sheet.
    • Flatten the cookies by placing a piece of parchment paper on top of each cookie and then pressing down gently with the base of a glass.
    • Bake one cookie sheet at a time at 350°F for 10-12 minutes. Cookies will be very lightly golden on top and lightly browned underneath.
    Flattening the cookies with the base of a glass and then baking.
    • Let them cool and firm up directly on the tray, and then your cookies are ready to serve.
    Vanilla wafers stacked up on a plate.

    Baker’s Tips

    Cookie scoop. Vanilla wafers are small cookies, so we use a very small cookie scoop. If you don’t have a cookie scoop then the amount is around 1 ½ teaspoons (½ Tablespoon) per cookie.

    Bake one tray at a time. We got 84 cookies out of our batch (yes they are really that small!) so you will need to spread them over 2-3 large cookie trays. It’s best to bake them one tray at a time so that they bake evenly. Bake one batch and only when that’s done, then bake the next batch.

    Gluten free. These cookies have not been tested as gluten free, but if you want to try it, then a gluten free all purpose baking blend would be the best option.

    Tall stack of vegan vanilla wafers.

    Storing and Freezing

    Keep them stored in an airtight container at room temperature for up to 5 days. If you’re using them in a vegan banana pudding then it can be a good idea to leave them out overnight (uncovered) to make them a little stale as this tends to work best for a pudding.

    You can also freeze them for 1 month.

    Vegan vanilla wafer broken in half to show the middle.

    More Vegan Cookies

    • Vegan Snowball Cookies
    • The Best Vegan Chocolate Chip Cookies
    • Vegan Coconut Macaroons
    • Vegan Lemon Cookies
    Vegan vanilla wafers in a stack.

    Vegan Vanilla Wafers

    Vegan vanilla wafers are wonderful on their own or in a banana pudding! They are easy to make and ready to eat in 30 minutes or less.
    4.86 from 7 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 84 cookies
    Calories: 22kcal
    Author: Alison Andrews

    Equipment

    • Small Cookie Scoop

    Ingredients

    • 1 ½ cups All Purpose Flour (188g)
    • ¾ teaspoon Baking Powder
    • ½ teaspoon Salt
    • ½ cup Vegan Butter (112g)
    • ½ cup Powdered Sugar (60g)
    • ¼ cup White Granulated Sugar (50g)
    • 1 Tablespoon Vanilla Extract
    • ¼ cup Soy Milk (60ml) or other non-dairy milk
    Prevent your screen from going dark

    Instructions

    • Sift the all purpose flour into a mixing bowl and add the baking powder and salt. Mix together.
    • Add vegan butter, powdered sugar and white granulated sugar to the bowl of your stand mixer and cream them together for 2 minutes. Scrape down the sides as needed.
    • Add vanilla extract and soy milk and mix in. Don't worry if it doesn't actually 'mix' properly, this will depend on the vegan butter you use, but whatever happens here, is fine.
    • Add the dry ingredients to the wet and mix in by hand (with a spoon or spatula, just don't use the electric mixer for this part).
    • Use a small cookie scoop (1 ½ teaspoons per cookie) to scoop dollops of batter (about 2 inches apart from each other) onto parchment lined baking sheets lined with parchment paper. You will likely need 2-3 large cookie sheets.
    • Flatten the cookies by placing a piece of parchment paper on top of each cookie and then pressing down gently with the base of a glass.
    • Bake one cookie sheet at a time at 350°F for 10-12 minutes. Cookies will be very lightly golden on top and lightly browned underneath.
    • Let them cool and firm up directly on the tray.

    Notes

    1. Cookie scoop. Vanilla wafers are small cookies, so we use a very small cookie scoop. If you don’t have a cookie scoop then the amount is around 1 ½ teaspoons (½ Tablespoon) per cookie.
    2. Bake one tray at a time. We got 84 cookies out of our batch (yes they are really that small!) so you will need to spread them over 2-3 large cookie trays. It’s best to bake them one tray at a time so that they bake evenly. Bake one batch and only when that’s done, then bake the next batch.
    3. Gluten free. These cookies have not been tested as gluten free, but if you want to try it, then a gluten free all purpose baking blend would be the best option.
    4. Storing: Keep them stored in an airtight container at room temperature for up to 5 days. If you’re using them in a vegan banana pudding then it can be a good idea to leave them out overnight (uncovered) to make them a little stale as this tends to work best for a pudding. You can also freeze them for 1 month.

    Nutrition

    Serving: 1Cookie | Calories: 22kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 27mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mark Kaplan says

      November 11, 2022 at 8:28 pm

      A great vanilla wafer texture, but a little flavorless. Maybe next time I will add more vanilla extract. Also, I eye-balled a teaspoon and a half, and I did not get anywhere near 84 cookies I believe my total was 29 cookies. Overall, a good, not-too-sweet cookie that goes well with tea.4 stars

      Reply
    2. Susan Pyle says

      October 23, 2022 at 8:18 pm

      These little cookies are delicious! The recipes of Alison and ‘loving it vegan’ are consistently successful. I look forward to her emails and another new favorite recipe. Thank you!5 stars

      Reply
      • Alison Andrews says

        October 25, 2022 at 10:19 am

        Thanks a million Susan! 🙂

        Reply
    3. Susan Aitchison says

      October 22, 2022 at 11:50 pm

      Thanks Alison, I made these but my oven temperature was playing up. I ended up over cooking them but they were still really good. Plan on making again. Fingers crossed oven temperature cooperates.

      Reply
      • Alison Andrews says

        October 25, 2022 at 10:15 am

        So glad they still worked out well! 🙂

        Reply
    4. Sara says

      October 03, 2022 at 6:48 pm

      These are so delicious and so easy to make! They truly are made with pantry staples (which a lot of recipes claim, but then ask for weird ingredients). Perfect for when you want some cookies but not something overly sweet. Perfect with coffee or tea too!5 stars

      Reply
      • Alison Andrews says

        October 04, 2022 at 11:19 am

        Brilliant! Thanks so much Sara!

        Reply
    5. Joanne says

      September 29, 2022 at 6:45 pm

      These are really good. I’ve been searching for a vegan vanilla wafer so thank you! I followed the recipe exactly and used a 1/2 tablespoon to measure them out. I didn’t get anywhere near 80 cookies, though. Probably 1/2 that much. Thank you so much for another delicious recipe!5 stars

      Reply
      • Alison Andrews says

        October 02, 2022 at 12:31 pm

        So glad you enjoyed them Joanne! Yes the amount you get from a batch would vary depending on if the scoop was heaped or not, but as long as they came out well, that’s all that matters.

        Reply

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