Step 1

Preheat your oven to 175°C (347°F) and line the base of 2 large baking trays with a sheet of parchment paper. (You may need to bake them in batches if your trays are on the smaller side).

Step 2

Add the vegan butter and sugar to a large mixing bowl or the bowl of a stand mixer and whisk for 3-4 minutes until light and fluffy.

Step 3

Slowly pour in the aquafaba whilst whisking until combined. Whisk in the vanilla extract.

Step 4

In a medium bowl, stir together the flour, baking powder, and salt. Sift them into the bowl with the butter and sugar. Add in the soy milk. Stir the ingredients together using a spatula until just combined.

Step 5

Transfer the cookie dough to a piping bag and snip off the tip, or use a reusable piping bag with a medium tip. Pipe the dough onto the baking sheet in even mounds, about 1 teaspoon in volume for small wafers, or 1.5 teaspoons for larger wafers. Make sure you leave 1.5-2 inches of space around each mound. If you have any batter left over after filling the trays, place it in the fridge until ready to bake.

Step 6

Bake until they are evenly golden brown, then remove from the oven and let them sit on the baking tray to cool for about 5 minutes. Next, carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.

Step 7

Store these cookies at room temperature in an airtight container for up to a week. They can be frozen for up to 3 months.