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Gluten free vanilla wafers?! The mere mention of a recipe like this popular one gets people talking. These cookies bring back such wonderful memories, and the thought of having them again, gluten free, ignites a fire of excitement for kids and all of us kids at heart.
How long has it been since you’ve had a vanilla wafer? As a celiac cookbook author creating gluten-free recipes, it’s often a challenge to devise recipes that are close to the original wheat versions, because I can’t conduct a taste test! So when I set about to create a knock-off ‘Nilla Wafer, I had to line up some gluten-eating taste testers.
With big smiles, full mouths and nodding heads, my family gave this gluten free Vanilla Wafer recipe recipe a thumbs up! I hope your family enjoys them as much as ours has! Remember to use my gfJules™ Flour here for best results — the light, airy flour works great in these cookies so there’s no grit, no nasty aftertaste and the taste really shines through.
To see more delicious gluten-free cookie recipes, search the RECIPES tab of my site for “cookie” or for a particular type of cookie you might crave. Also grab a copy of my popular Gluten Free Cookie e-book With over 26 pages of gluten-free cookie baking tips and recipes, it’s a cookie resource you’ll definitely want to have.
To see the Virtual Gluten Free Cookie Exchange where this recipe was published, hop to my post for links to all 18 GF cookies shared, and don’t forget to check the Gluten Free Cookie Swap on Facebook. So many delicious gluten-free cookie recipes, so little time!
Now, on to the recipe you’ve been waiting for: Gluten Free Vanilla Wafers!Print
Beat together the butter, sugar and salt for 4-5 minutes, until light and fluffy. Add egg white, vanilla and milk, mixing until integrated. Slowly add the gluten free flour and baking powder, beating until totally combined.
Preheat oven to 350°F (static) or 325°F (convection).
Scoop dough into a piping bag with a large icing tip or a plastic bag with a one-inch corner cut out.
Bake for approximately 13 – 14 minutes, or until edges are lightly browned.