Homemade Ladyfingers

Ladyfingers — a classic cookie/biscuit that is shaped like a finger (sort of, haha).  When people hear Ladyfingers they usually think of Tiramisu or Trifles because not many people eat the snack on its own.  Surprise though, these Ladyfingers are delicious on their own!  They aren’t super crunchy and crumbly like the dried up crispy kinds that you would find at the grocery store.  And here’s another surprise:  they’re healthy!

Homemade Ladyfingers

Yes, I said it.  These Ladyfingers are healthy.  I based this recipe off of my Soft Sugar Cookie recipe because I knew that the recipe would work successfully (and you know how unlucky I am in the kitchen sometimes (it took me 14 trials to perfect this single-serving chocolate cake recipe and 9 trials to perfect my red velvet cake recipe!)

Homemade Ladyfingers

Firm on the outside and spongy on the inside.  Perfect for snacking and perfect for layering in desserts like tiramisu and trifles!

Homemade Ladyfingers

Yield: 21 Ladyfingers



  1. Preheat the oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper and prep a large pastry bag with large circle tip in a tall glass for easy filling.
  2. In a large bowl, whisk together the egg replacer powder, almond milk and extracts.
  3. Whisk in the applesauce and food coloring, then whisk in the vanilla sugar.
  4. In a small bowl, whisk together the oat flour, brown rice flour, baking powder and salt. Dump over the wet ingredient and fold together (batter should be thick, light and fluffy, kind of like muffin batter/cupcake batter)
  5. Scoop batter into the prepared piping bag and slowly pipe 4" lines. Pipe the fingers 2" apart, they will spread just a TINY bit, so don't pack them together.
  6. Dust the fingers with powdered erythritol and bake for ~15-18 minutes, or until the fingers are firm when tapped.
  7. Slide ladyfingers onto a wire cooling rack and cool completely.


*For non-vegans, omit the ener-g egg replacer and use one large egg and reduce the 1/2 cup of almond milk to 1/4 cup.

This recipe is: sugar free, low fat (no fat added), gluten free, vegan optional!


Here is the nutrition label PROOF that these homemade Ladyfingers are better for you.  Here, I compare the nutrition label for the Food Network Ladyfinger recipe and the nutrition labels for my recipe.  Food Network’s nutrition label is on the left,  the DWB eggless recipe label is in the middle, the DWB recipe label using the egg is on the right:

healthy dessert blog healthy dessert blog Healthy Dessert Blog

As you can see, the DWB versions are so much better for you!  Compared to the Food Network recipe, my homemade Ladyfingers are lower calorie, less than or equal to HALF the fat (and lower unhealthy saturated fat), sugar free, higher fiber and high protein. That means that these homemade Ladyfingers will keep you fuller for longer than those processed, sugary “things” at the grocery store.

So make these.  Now.

Homemade Ladyfingers

I said MAKE THEM NOW!!   ;D

Homemade Ladyfingers Homemade Ladyfingers

Labels: Applesauce, Brown-Rice-Flour, Cookies-and-Crackers, DIY, Eggless, Eggs, Erythritol, Gluten-Free, High-Fiber, High-Protein, Low-Fat, Nutrition-Label, Oat-Flour, Sugar-Free, Vegan

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Comments (10)

  1. The Vegan Cookie Fairy: May 23, 2013

    WOW. This blew my mind. I made a pretty epic vegan tiramisu the other (which I will blog about soon) but had to use Bourbon biscuits because I just could not find ladyfingers. At all. What’s up with that?? I’ll definitely try these — I bet they’d be lovely in a trifle!

  2. J: May 28, 2013

    “I said MAKE THEM NOW!! ”

    No. I don’t want them.

  3. dessertswithbenefits: May 28, 2013

    I wasn’t being totally literal in the sense you thought I was, J…. you can do whatever you want! lol

  4. I am surely gonna try this, if you can save some extra calories and still indulge why not right..thanks

  5. Irina: January 30, 2014

    I tried them and they are delicious:) but will they be good at tiramisu? i mean could they be soaked well? ’cause original ladyfingers are lighter in texture

  6. dessertswithbenefits: January 30, 2014

    Yay I’m glad you liked them! And yes, these work in Tiramisu. Here is my Healthy Tiramisu recipe :)

  7. shweta: November 30, 2014

    Can we grind erythritol to make powder?? or use swerve, even Truvia?

  8. Shweta-
    You can make powdered erythritol in a blender or food processor, but it takes a bit of time. You’ll need 1 tbs of starch per cup of erythritol. Swerve sells powdered erythritol already made, so that might be easier than making it yourself :)
    Truvia is 2x as sweet as sugar so I wouldn’t recommend using that here.

  9. Anna: January 11, 2015

    Can I use oil instead of applesauce and cow´s milk instead of almond milk? Thanks (and sorry my bad English: I´m not from English-speaking countries)

  10. Anna-
    I haven’t tried those substitutions but oil should replace the applesauce just fine. Preferably a solid oil, like coconut oil or organic butter. Cow’s milk can replace the almond milk just fine too :)
    PS: Your English is great!

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