Vegan Ladyfingers Recipe
Simple and easy, these Vegan Ladyfingers come together in just a few minutes without any fancy ingredients. Slightly sweet with a nice crunchy exterior and soft interior, these cookies are the ultimate in versatility.
Ingredients
- 120 g aquafaba water from a can of chickpeas
- 1 cup granulated sugar 120 g
- 2 cups all-purpose flour 240 g
- 3 tablespoon cornstarch
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoon vanilla
- ¼ cup coconut oil melted but not hot
- powdered sugar for dusting
Instructions
- Preheat the oven to 350F.
- Drain the water from a can of chickpeas and measure out 120g (use a food scale to do this).
- Transfer the aquafaba to a stand mixer and whip it on high speed for 4-5 minutes. Whip until the aquafaba turns white and fluffy and forms stiff peaks (That means that when you remove the whisk, there are whispy strands of aquafaba on it).
- Slowly start adding in the sugar while continuing to whisk at high speed.
- Once all of the sugar is added, turn off the mixer. Add the coconut oil and vanilla.
- In a separate bowl, combine the flour, cornstarch, baking powder, and salt. Sift those into the aquafaba mixture. Gently fold them into the aquafaba, being careful not to overmix.
- Transfer the batter to a piping bag. Pipe into strips on a lined baking sheet.
- Tip: To ensure that the ladyfingers are all the same size, I draw 4-inch lines on the parchment paper to outline where to pipe on the ladyfingers. Turn the parchment paper upside down after drawing the lines, so that your cookies don't come out with lines on them.
- Bake the ladyfingers for 15-17 minutes until they are golden on the edges. You will get about 20 ladyfingers with this recipe.
- Once the ladyfingers are done baking, give them plenty of time to cool off, dust them with powdered sugar, and enjoy! Dip them in coffee as a morning snack, or use them in a vegan tiramisu!
Notes
- Don’t overmix the aquafaba: Too much whipping and you may end up with grainy or watery aquafaba.
- Let the cookies cool completely: Don’t sprinkle with the powdered sugar until the cookies are completely cool or the sugar will melt. And, don’t place them in an airtight container until they are cool as they will sweat and become soggy.
- Melt the coconut oil. The coconut oil that goes in the batter should be liquified but not hot. Melt it in the microwave but allow it to cool before pouring it into the batter.
- Use a ladyfinger mold. If you are a big fan of ladyfingers it might be worthwhile investing in a proper mold or ramekin so you don’t have to draw lines on the parchment paper.
- Store in an airtight container: Once cooled completely, transfer the ladyfingers to an airtight container and store at room temperature for up to 5 days. You can also freeze ladyfingers for up to 3 months.
Nutrition
Calories: 113kcalCarbohydrates: 21gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 72mgPotassium: 14mgFiber: 0.3gSugar: 10gCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!