Vegan Ladyfingers
These homemade vegan ladyfingers are soft, airy and perfectly sweet. Easy to make with a few pantry ingredients. Enjoy them with your morning coffee or use them in your favorite layered vegan desserts.
Servings: 20
Calories: 94kcal
Ingredients
- 2 cups All Purpose Flour (250g)*
- 1 ½ tsp Cornstarch
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- 5 tbsp Vegan Butter (80g), softened
- ½ cup White Granulated Sugar (100g), divided
- 1 tsp Vanilla Extract
- ¼ cup Aquafaba (60ml), liquid from a can of chickpeas*
- 4 Tbsp Soy Milk
- ¼ cup Powdered Sugar (24g), for dusting
Instructions
- Preheat the oven to 350°F(180°C). Line two baking sheets with parchment paper and set aside.
- Add the all purpose flour to a mixing bowl and add cornstarch, baking powder, baking soda and salt and mix. Set aside.
- To the bowl of your stand mixer, add the vegan butter, half of the white sugar, the vanilla extract and cream together until light and fluffy. Set aside.
- In a separate stand mixer bowl with clean beaters, whip the aquafaba until white and frothy. Then, while beating, slowly add in the remaining sugar and beat for 5 minutes until thick and glossy.
- Gently fold the aquafaba mixture, spoonful’s at a time, into the butter mixture until well combined, taking care not to deflate the mixture.
- Sift the dry ingredients into the batter and fold until just combined.
- Add the soy milk and mix until combined. The dough should be stiff but you should still be able to pipe it.
- Transfer the dough to a piping bag fitted with a large round piping tip (ideally an Ateco 808 piping tip).*
- Pipe 3.5 inch long (about 1 inch wide) ladyfingers onto the prepared baking sheet aiming for 18-20 ladyfingers.*
- Dust one pan lightly with powdered sugar and bake at 350°F(180°C) for 15 minutes until lightly golden and firm to the touch.*
- Dust the remaining baking sheet with powdered sugar and bake as directed.
- Let the cookies cool completely before serving.
Notes
-
- Aquafaba. This is the liquid you get from a can of chickpeas, which makes the cookies light and airy. Make some hummus with the leftover chickpeas!
- All purpose flour. Should be measured correctly. If you accidentally over-measure your flour in this recipe, the dough will be too thick. So either weigh it out on a food scale, or use the spoon and level method. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) and then level it off with a knife.
- Piping tip. If your piping tip is too small, it will make piping this thick cookie dough difficult if not impossible. So it’s really important to use a large piping tip. We used the Ateco 808 which is the largest one we have on hand, and it worked really well.
- Draw a guideline for even cookies. An easy way to make even ladyfingers is to draw guidelines to pipe the cookies. Measure out two rows of 3.5 inch lines with a pencil on your parchment paper. Then turn the parchment paper over so the side you drew on is facing the baking sheet, and then pipe the cookies using your guideline.
- Spread the cookies over two baking trays. It’s ideal to spread the cookies over two parchment lined baking sheets. The cookies don’t spread much, but you still want them to be well spaced for even baking. I prefer to bake one tray of cookies and then bake the next tray, rather than baking both trays at the same time.
- The powdered sugar coating. Lightly dust the powdered sugar on the vegan ladyfingers before baking. This adds a little extra sweetness to the cookies. If the powdered sugar melts away while baking, you can dust more on top after baking.
- Storing. Keep your cookies stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
- Freezing. The vegan ladyfingers also freeze very well for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 7g