Vegan Ladyfingers

Instructions

1. Scoop all the solid coconut cream out of the can(s) and add it to a large bowl. Add the sugar on top and use beaters or a strong wooden spoon to cream the two together. Now add the non-dairy milk and vanilla extract and give it a quick stir.

2. Sprinkle in the flour, baking powder, and sea salt and mix until just combined. It should be a very thick batter, but not so much that you could scoop it and roll it like cookie dough.

3. Preheat your oven to 350 degrees Fahrenheit (or 177 degrees Celsius) and prepare 2 half sheet sized cookie pans with silicone baking mats (see Equipment section for why I recommend these).

4. Scoop all of your cookie batter into your piping bag with the tip attached or your gallon food storage bag. Snip off the corner if needed and get ready to pipe. I *highly* recommend using a silicone baking mat on your cookie sheet. I tried this the first time with parchment paper and it kept sliding around while I was trying to pipe.

5. The trick here is to try and get them all the same size. If you’ve never piped before it’s a tad challenging but once you get the hang of it, this will be the easiest thing you’ll ever pipe! I recommend starting in one corner in the upper right if you’re right handed, or the left if you’re left handed. Use your dominant hand to guide the tip or corner of the bag and your non-dominant hand to squeeze the bag, feeding a steady supply of batter. 

6. Pipe 3 inch lines one at a time, then move right to left (or left to right if you’re left-handed), then down each row until you get to the end. These 3 inch lines will spread a bit to give you nice vegan ladyfingers. Leave at least an inch between rows, and 2 inches between each cookie in each row. Fill up the other tray too, and set your bag in a small bowl, tip facing up. If you’re making my recipe as written, you should now have two trays of 16 ish unbaked cookies each and half your batter left. Store the remaining batter in the fridge while the cookies bake.

7. Bake cookies for about 12 - 14 minutes, switching the trays’ positions halfway through the baking process. The tops will not be very brown and they may still be a little soft on top. You can use a cookie spatula or something else small to check one of the cookies when you take them out. The bottom will be lightly browned. Let them cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack.