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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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
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.
Add the vanilla extract and mix until combined.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
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.
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.
Gently flatten each ball with the back of a fork or your fingertips to form a disc shape.
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.
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.
Once cooled, store the Vanilla Crisps in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1999 mg | 87% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 101.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
