Fortune cookies are usually dairy free by ingredients, but they’re often loaded with colors, flavors, and other additives. These naturally dairy-free homemade fortune cookies are a fun treat to make, and use everyday pantry supplies. Plus, you get the luck of writing your own good fortunes!
Homemade Fortune Cookies: You’re in Luck, they’re Naturally Dairy Free!
This recipe makes a small batch, because you need to work quickly when they come out of the oven. If there are too many to fold, they might harden on you. But, you can whip up a second batch of batter while the first batch is in the oven.
If you don’t have parchment paper, be sure to grease your cookie sheet very well, as the cookies tend to stick. Some people add butter to their homemade fortune cookies, which can make the cooked dough easier to handle and less likely to stick. But I would use with non-hydrogenated shortening (up to 2 tablespoons) instead of dairy-free buttery spread. The latter can be finicky, greasy, or make the batter too runny.
We originally shared this recipe over fifteen years ago, but today, I’m giving the post an update. It seemed like the perfect recipe for Chinese New Year. They also make a great gift any time of year, and can be “dressed up.” Dunk them in your favorite dairy-free chocolate for extra indulgence, and top with sprinkles for special occasions.
Special Diet Notes: Homemade Fortune Cookies
By ingredients, this recipe is dairy-free, nut-free, peanut-free, soy-free, and vegetarian.
- 1 egg white
- ⅛ teaspoon vanilla extract
- ¼ cup unbleached all-purpose flour
- 3 tablespoons white sugar
- Pinch salt
- Write your fortunes on strips of paper about 4 inches long and ½ inch wide.
- Preheat your oven to 400ºF and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk or beat the egg white and vanilla until foamy but not stiff.
- Sift in the flour, sugar, and salt. Blend to combine.
- Put teaspoonfuls of the batter about 4 inches apart on your prepared baking sheet. With the back of a spoon, smooth the batter into even, round shapes. Don’t make too many at first! These cookies have to be hot in order to form them. When they cool off, it’s too late!
- Bake the cookies for 5 minutes or until they look golden on the edges (the middles normally look pretty pale).
- When you take them out of the oven, use a wide spatula to put the cookies upside down on a wooden board. Quickly put the fortune in the middle of the cookie and fold the cookie in half. Fold cookie in half one more time, then place folded cookies into a muffin tin to cool.
- For crisper cookies, you can place the muffin tins of cookies back in the oven after the baking is complete and the oven is turned off for about 30 minutes to 1 hour, or until they are completely dry and golden.