Vegan Vanilla Wafers

4.89 from 9 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Cookies, Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 22kcal

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.

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.
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.