These vegan fortune cookies are the perfect way to finish up your favorite Chinese carry-out type meal. You can insert your own fortunes for your friends, family, and colleagues too. Not only are they completely vegan, they're also naturally colored with beet juice.

Egg-Free Fortune Cookies [Vegan]

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Calories

35

Serves

24

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Ingredients

  • 1 teaspoon of an egg replacement (chia egg, flax egg,...)
  • 3/4 cup confectioner's sugar
  • 1 cup all-purpose flour
  • A pinch of salt
  • 1 teaspoon coconut milk powder (you can omit that one but I love the taste of it)
  • A few drops vanilla extract
  • 1/2 teaspoon beet juice
  • 5 tablespoons water
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Preparation

  1. Pre-heat the oven to 400°F.
  2. In a mixing bowl add in all the ingredients given above, but add the water little by little. Whip with a hand mixer. Your batter shouldn't be too thick.
  3. On a silicone baking mat put a teaspoon of the batter and spread it with a spoon in a circle. Place two circles on the mat and put it in the oven.
  4. When the circles starten to brown on the sides, take them out. (The next steps have to happen quickly, because once the cookie get cold, you can't form it anymore)
  5. Scrape it off the mat, flip it, place a fortune sheet on it, pinch one side on the other and press the whole cookie over the side of a glass to bring it in a fortune cookie form. The cookie is still hot, so I covered my fingers with some band-aids and kitchen-safe plastic gloves to protect them.
  6. Put the cookie in a muffin tray, so it stays in the form while it hardens.
  7. Repeat for the rest

Notes

First I hated it making these, because the cookie was sooo hot and I was burning my fingers all the time, but once I've protected my fingers with band-aids it was so much fun and I kind of like got addicted to forming these. I'll definitely make them again!

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    Nutritional Information

    Per Serving: Calories: 35 | Carbs: 8g | Fat: 0 g | Protein: 1 g | Sodium: 12 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.