Gluten Free Vanilla Wafer Recipe

Gluten Free Vanilla Wafer Recipe

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.

gluten-free-nilla-wafers-with-bite

Gluten Free Vanilla Wafers

gluten free vanilla wafers with handHow 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!

gluten free vanilla wafers

Now, on to the recipe you’ve been waiting for: Gluten Free Vanilla Wafers!

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Gluten Free Vanilla Wafer Recipe

gluten free vanilla wafer
  • Author:
  • Prep Time: 7 mins. + 2 hours
  • Cook Time: 13 - 14 mins.
  • Total Time: 2.5 hours
  • Yield: 4 - 5 dozen wafers

Ingredients

  • 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)

Instructions

 

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.

gluten free vanilla wafers dough onto parchmentRefrigerate for two hours or until cold.

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.

gluten free vanilla wafers doughEvenly squeeze dough out onto a parchment-lined baking sheet, forming rounds approximately ¾-inch wide, spaced 1 inch apart.

Bake for approximately 13 – 14 minutes, or until edges are lightly browned.

 

This delicious knock-off gluten free Vanilla Wafer will have you craving banana cream pie and all things 'Nilla!

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143 thoughts on “Gluten Free Vanilla Wafer Recipe

  1. PLEASE do not call this vegan if the recipe calls for egg!! You must not know what vegan means😒 disappointing. No animal products-eggs, milk, honey. If you use them..it is NOT vegan.

    • Hi Laila, I’m sorry you are disappointed in this recipe. I have lots of articles on vegan egg substitutes and offer aquafaba as a good substitute here for the 1 egg white in the recipe. The remainder of the recipe is vegan, so using one of those substitutes would still make this recipe vegan, if you needed it to be free of animal products. I hope that helps!
      ~jules

      • Ok, thanks, for your response. My worry is a food allergy issue. My youngest is allergic to eggs and dairy so vegan recipes work for her. The term vegan has become more and more mainstream now however, my worry is people who still “don’t get it” would see the word and just go with it. Possibly, unintentionally feeding someone something they can’t have. I appreciate you sharing the aquafaba…I have never heard of that! However, is there a reason it isn’t the first choice for the recipe?

        • Hi Laila, your concern is valid. Terms like “vegan” and even “gluten free,” as they become more mainstream, seem to connote choices more than medical necessities to many people. Everyone with a food allergy, severe sensitivity or celiac must ask all the questions every time, and never assume that someone in a restaurant or even a well-meaning friend knows exactly how safe a food is for you. You are right to be protective of your child and to ask those questions.
          Regarding aquafaba, it’s not the first choice in the recipe because I haven’t had a chance to try it yet. I do try many recipes with egg substitutes so I can make a recommendation, and many of my recipes are naturally egg free with no subs needed (like my graham crackers!), but in this case, I just haven’t had time to try the recipe several different ways. Sometimes a reader will indicate that they have used a particular substitute with success and I always try to highlight that, but again, with this recipe, my best guess as to a good substitute would be aquafaba, without having tried it yet myself. I hope that helps and please let me know if you get a chance to try it or another substitute so I can share that with others who also need this recipe to be egg free.
          ~jules

  2. I’m pretty mad right now. So first off this recipe says vegan and then it calls for egg whites. So I’m testing out aquafaba to see if that works. Then it says refrigerate for 2 hours. Why?!!! I refrigerated my mix last night and fell asleep because 2 hours is a long time and this morning they are too solid to do anything with and my piping bag breaks. I’m so sick of baking I hate these recipes that don’t work at all it’s like every single time

    • Hi Brittany, I’m sorry that you are frustrated by this recipe. If you refrigerated the dough for too long and it became hard, it would be difficult to get it to pipe out of a bag. Just let the dough set out (covered) for a while until it is softer and able to be piped. I hope that works for you and you are able to enjoy this recipe.
      ~jules

  3. Delicious!! I made these for the kids and they were devoured! Super easy (I love quick and easy snacks recipes). I used a cookie scoop with the dough straight out of the fridge. They came out picture perfect! This will be a staple recipe in our house 🙂

    • Update: I recently added the juice and zest of a lemon omitting the vanilla and they are fantastic! I My kids beg me to make them. Light, fresh and simple!

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    • That’s wonderful, Madelyn! And they are perfect for banana pudding – a combo made in heaven! So glad you tried the recipe!
      ~jules

    • Just so you know it’s possible, Maria! One of these days you’ll find some spare minutes and enjoy the fruits of your labor!
      ~jules

  5. Pingback: Virtual Gluten Free Cookie Exchange - Gluten free recipes - gfJules - with the REAL Jules

  6. I was so happy to find this recipe for vanilla wafers! I was in a Facebook gluten free group and Jules suggested it as I had mentioned needing a recipe to go with my banana cream pudding recipe. These sure filled the bill. Store bought ones are so expensive and these are so easy to make. No one at church knew the difference. Thanks again!

    • I’m so glad you tried the recipe, Denise! It’s so empowering to be able to make your own and make them so good that no one knows they’re GF! Way to go!
      ~jules

  7. LOOK SOOOOO GOOD!! 🙂 I have perfected a cookie recipe I can eat… They’re no bake and VERY dangerous! LOL! I keep them in the freezer and microwave one or two when I am craving! hehe!

  8. What is the difference between sea salt and regular salt? Also, why does the vanilla wafer recipe have to be refrigerated? Thank you for your response.

    • Hi Bonnie – thanks for writing! You can use regular table salt to replace the sea salt, I use sea salt in my savory cooking for a more complex flavor (or maybe I’m imagining it! LOL) so that’s what I have on hand, but you can use an equal amount of regular salt instead. As for the refrigeration, in this recipe it’s to make the dough less sticky and easier to work with. Happy baking!
      ~jules

    • Sea salt = thru sea salt evaporation, grain is coarser but you can also find in a fine texture now-a-days, less processed, mineral gives them some coloring, intensity of flavor can be stronger.

      Regular salt (table salt) = mostly from underground deposits, grain comes in a finer texture but can be bought a bit coarser(not as chunky as seasalt) such as the one used on pretzels, it is processed to remove various unwanted deposits, iodine can be added which body needs for your thyroid.

      Final note, the salts have basically same levels of sodium. Depending of what you are cooking, it will call for the type of salt needed or type of salt you like and goes with your dish.

    • Hi Shari, if you cut out the sugar and use honey or agave, you’ll have to reduce the liquids in the recipe by the same proportions. I’d expect the cookies to flatten, as well. There won’t be any sugar to caramelize and make it crunchy around the edges, either.
      Hope that helps!
      ~jules