Vanilla Crisps Lactose Free
Indulge in the delicate crunch and sweet aroma of these Vanilla Crisps—completely lactose-free and irresistibly delicious! Made with plant-based margarine and a hint of velvety vanilla, these cookies are perfect for those seeking a dairy-free treat without compromising on flavor. With their light and airy texture, achieved through a thoughtful blending of simple ingredients like all-purpose flour, baking powder, and plant-based milk, these cookies bake to golden perfection in just 12 minutes. Whether enjoyed alongside a warm cup of tea or shared as a delightful snack, these crispy delights are quick to make, taking only 15 minutes of prep time. Perfect for vegans or anyone with lactose sensitivities, these easy-to-make Vanilla Crisps are sure to become a go-to treat for your cookie jar.
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Ingredients
- 150 grams Lactose-free margarine or vegan butter
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Plant-based milk (e.g., almond, soy, or oat)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large bowl, cream together the lactose-free margarine and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Step 3
Add the vanilla extract and mix until combined.
Step 4
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the creamed margarine and sugar mixture. Mix until the dough starts to form. If the dough is too dry, add the plant-based milk and mix again until it holds together.
Step 6
Using a teaspoon or a small cookie scoop, portion the dough and roll it into small balls about 1 inch in diameter. Place them on the lined baking sheet, leaving about 2 inches of space between each ball.
Step 7
Gently flatten each ball with the back of a fork or your fingertips to form a disc shape.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will continue to crisp up as they cool.
Step 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Once cooled, store the Vanilla Crisps in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (479.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2212.7 |
| Total Fat 120.0g | 0% |
| Saturated Fat 27.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2016.6mg | 0% |
| Total Carbohydrate 256.3g | 0% |
| Dietary Fiber 5.5g | 0% |
| Total Sugars 101.9g | |
| Protein 20.8g | 0% |
| Vitamin D 6.2IU | 0% |
| Calcium 47.1mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 251.2mg | 0% |
Source of Calories