Vanilla Wafer Cookies

Vegan Vanilla Wafer Cookies

Several tasters said these cookies reminded them of animal crackers or plain arrowroot cookies. The dough is quite versatile and can be used to make several types of cookies; my favorite variations follow the recipe. 


Vanilla Wafer Cookies
Yield: 2 1/2 dozen (2-inch) cookies


  • 3/4 cup organic unbleached white flour
  • 1/4 cup arrowroot
  • 1/2 teaspoon aluminum-free baking powder
  • 1/8 teaspoon sea salt
  • 3 tablespoons organic canola oil
  • 3 tablespoons pure maple syrup, grade A dark amber or Grade B
  • 2 tablespoons pure vanilla extract
  • about 1/2 cup light organic cane sugar, or maple sugar for sprinkling, more or less

Place a wire mesh strainer over a medium bowl. Add the flour, arrowroot, baking powder, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.

Whisk the oil, maple syrup, and vanilla in a small bowl until well combined. Pour into the dry mixture and mix with a rubber spatula until the dough is smooth and shiny; it will be soft.

Divide the dough in half, pat each half into a flat disk and wrap each disk in plastic wrap. Refrigerate 1 hour, until the dough is cold enough to roll and cut.

Position a rack in the middle of the oven and preheat to 350 degrees. Line two baking sheets with parchment paper. Spread 1⁄2 cup of the sugar on one of the sheets.

Remove one piece of dough from the refrigerator and unwrap it onto a piece of parchment paper. Cover with another piece of parchment paper and roll the dough with a rolling pin into a round or oval shape, about 1⁄4 inch thick. Press a cookie cutter into the dough, making the cuts as close together as possible. Lift the dough remnants from between the cookies; press together, roll out, and cut more cookies. Lightly press the cookies in the sugar and sprinkle the tops of the cookies with sugar as well.

Carefully lift the cookies, using a wide spatula, onto the prepared baking sheet, placing them 1⁄2 inch apart. If the cookies have become too soft to move to the baking sheet, refrigerate for about 15 minutes until chilled and firm.

Bake for 8 to 10 minutes, or until the cookies look dry and slightly puffed and the bottoms are lightly browned. Set the baking sheet on a rack and cool for 3 minutes, until the cookies are firm enough to move. Transfer the cookies to a rack to cool

Roll, cut, bake, and cool the second piece of dough in the same fashion. Store the cookies in a tightly covered tin or jar at room temperature for up to three days.


Sandwich Cookies:
Spread a layer of jam or melted chocolate over the bottoms of half of the cookies. Top each with another cookie (bottom-side down), and press lightly. Refrigerate until the filling is firm, 15 to 20 minutes.

Black and White Cookies:
Dip half of each cookie into melted chocolate. Refrigerate until the chocolate is set, 15 to 20 minutes. Or dip into chocolate first, then into finely chopped nuts or dried, shredded coconut.

Fancy Thins:
Dip the tines of a fork into melted chocolate and allow the chocolate to drip on the cookies, creating a freeform design.

From More Great Good Dairy Free Desserts Naturally, © 2006 by Fran Costigan.





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