vegan fortune cookies
If you're feeling lucky, try making your own fortune cookies for a party, customized with all your own fortunes or lucky numbers!
Servings 6 to 8 cookies
Ingredients
- ¼ C all-purpose flour
- 2 tablespoon aquafaba (liquid brine from canned chickpeas)
- 3 teaspoon granulated sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoon water + 1 teaspoon extra if batter is too thick
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350°F.
- Pre-write all of your fortunes on pieces of paper that are 3-inches long and a ½-inch wide.
- In a small mini food processor, add all purpose flour, aquafaba, sugar, vanilla extract, salt, lemon zest, and 2 tablespoon water. Blend until slightly foamy scraping down the sides if needed, for about 1 minute. Add another teaspoon of water if the batter looks too thick.
- Measure 1 tablespoon of batter onto a parchment paper lined baking sheet. Use the back of the spoon to smooth the batter evenly into a 2 ½-inch circle. Only bake 2 fortune cookies at a time because they cool and harden quickly once out of the oven. Bake for about 6 to 7 minutes until the edges are golden brown.
- Have a muffin tin handy for when the cookies come out of the oven. Let the cookies cool for about 15 seconds before handling. Use a small offset spatula to lift the cookies from the parchment paper.
- Using your hands (carefully because they’re still hot), place a pre-written fortune in the center of the cookies with some overhang. Gently, fold the cookie in half (not too tightly) and then use the edge of a muffin cup tin to fold the ends downward to form a fortune cookie shape. Place the folded cookie inside a muffin cup, so the cookie will hold its shape, as it cools. You can allow the cookies to cool and crisp up at room temperature or place the whole muffin tray in the fridge until the cookies are crisp to the touch. Repeat until all the batter is used up.
- The cookies are best eaten on the same day as they’re made, otherwise they get stale quickly.
