Vegan Ladyfingers – Light, Crisp, and Egg-Free Cookies in 4 Easy Steps
Craving the classic taste of ladyfingers without eggs or dairy? These vegan ladyfingers use aquafaba to create light, crisp cookies perfect for tiramisu, trifles, or a sweet snack. Follow these 4 simple steps to bake a plant-based treat everyone will love.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup granulated sugar divided
- 3 tablespoons vegan butter softened
- 9 tablespoons aquafaba divided; reserve 1 tbsp
- 1 teaspoon vanilla extract
Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together flour, cornstarch, baking powder, and salt.
- Whip Up the Batter: Cream vegan butter and ½ cup of sugar until fluffy. Beat in aquafaba (except 1 tbsp) and vanilla. Mix in dry ingredients just until combined.
- Pipe and Perfect: Pipe the batter into 3-inch ladyfingers on the sheet. Brush tops with reserved aquafaba.
- Bake to Bliss: Bake 12–15 minutes or until golden. Cool on the sheet, then transfer to a rack.
Notes
- Use BPA-free canned aquafaba for best results.
- Don’t overmix the batter.
- If no piping bag, shape with a spoon.
- Store in airtight container for up to 3 days.