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Vegan Ladyfingers on a plant

Vegan Ladyfingers

  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Diet: Vegan


Traditionally made from egg whites, these delicious Vegan Ladyfingers are made from a few simple ingredients and so quick and easy.


  • 1 cup canned coconut cream (see note 2) or room temp. vegan butter
  • â…” cup organic cane sugar (see note 3)
  • â…” cup unsweetened non-dairy milk
  • 1 tsp vanilla extract
  • 1 ½ tsp double acting baking powder
  • ÂĽ tsp sea salt
  • 2 scooped cups AP flour, about 370g or if spooning & leveling, 3 cups (see note 4)


  1. Mix wet ingredients: 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. Add dry ingredients: 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. Prep: 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. Set up a piping station: 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. Start Piping: 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: 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.
  8. Repeat: Remove your remaining cookie batter from the fridge. Wipe down the silicone mats with a damp kitchen towel and fill them up again and repeat the same baking process, remembering to swap the trays’ positions halfway through.
  9. If serving: Dust with organic powdered sugar and serve with coffee or tea.
  10. If making Tiramisu: Allow these to stay on the cooling racks (or store in a container with the lid propped open) overnight so they can go stale. You want them to be dry and hard so they hold up to the espresso dunking process.


  • Note 1: This recipe makes A LOT of vegan ladyfinger cookies because I used them to make my vegan Tiramisu. You can easily halve it. Though I will say, these cookies hold up great in the freezer, so you can make this big batch and save them for another day.
  • Note 2: Like any good cookie base, these start out with sugar and fat. I used coconut cream, the solid part of a can of coconut milk (though I recommend buying canned coconut cream so you get more for your money) but room temperature vegan butter will also work.
  • Note 3: The sugar is just organic cane sugar--I say organic because some conventional sugars are filtered through animal bone char, which isn’t vegan. You could also use coconut sugar, just keep in mind your cookies may be a bit darker in color.
  • Note 4: I haven’t tried this recipe with any other flour, but I bet it would work really well with a good quality cup for cup gluten-free flour. My favorites are King Arthur Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1 to 1 Gluten-Free Flour.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Vegan Lady Fingers