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.
It might seem like making homemade “Nilla” knock-offs would be difficult, but it’s really not! The dough comes together easily when using my gfJules Flour — the light, airy flour works great in these cookies so there’s no grit, no nasty aftertaste and the taste really shines through.
Then after it gets nice and cold, just transfer the dough to a piping bag or other plastic bag with a corner cut out and squeeze!
With big smiles, full mouths and nodding heads, my family (and all the gluten-eating taste testers) gave this gluten free Vanilla Wafer recipe recipe a thumbs up! I hope your family enjoys them as much as ours has!
To see more delicious gluten-free cookie recipes, search my RECIPES 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 first 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!
- ½ cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1 cup granulated cane sugar
- 1/8 tsp. sea salt
- 1 large egg white (or alternative like aquafaba)
- 1 Tbs. pure vanilla extract (or lemon zest for a lemon version of this cookie)
- 1 Tbs. milk (dairy or non-dairy)
- 1 tsp. baking powder
- 1 1/3 cup + 1 Tbs. gfJules™ All-Purpose Gluten-Free Flour (192 grams)
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.
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