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 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!

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


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


  • 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)


gluten free vanilla wafers in bowl

Beat together the butter, sugar and salt for 4-5 minutes, until light and fluffy. Add egg white, vanilla and milk. Mix, then slowly add the flour and baking powder, mixing 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.

Yield: 4-5 dozen cookies.

gluten free vanilla wafers on mat

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 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!

      • 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.

  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.

  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!

    • 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!

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  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!

  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!

    • 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!

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  10. I look forward to trying these! One good thing is that I already have everything so I can try them this weekend!!! Thanks for sharing

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  12. Thanks for the recipe! My dad makes banana pudding and I would love to add this! I love to make baklava and german stollen cookies! They have nuts, raisins, dried fruits and would be great gluten free!

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  14. My favorite to make is the thumbprint cookies with a butter frosting. My grandmother always made them when I was growing up, and with the new cup by cup flours, I can make them gluten free for me!

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  16. I love that this recipe is dairy-free and gf! My son has never had vanilla wafers and they were one of my favorites as a child. I can’t wait to make these and give him the experience. Thank you!

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  19. I’m just 4 months as gluten intolerant, and haven’t tried many recipes. I’ve had to learn to adjust my diet, and the recipes will help so much. Thank you so much!! Liz Harrison

  20. My house always does a cookie variety–something chocolatey, something graham/sugar/simple, and something festive! Can’t wait to enter the swap this year!

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  27. I had asked the dietitian in our celiac support group if she could find a recipe for vanilla wafers as I have seen several recipes that use them. She pulled your recipe off the computer and ordered your All-Purpose GF flour. I made them today and they turned out great. The next time I will make them a little smaller as they tend to flatten out. They are delicious and I will look on your website for more good recipes. Thanks for your wonderful product. Ken Heinze, Quincy, IL

    • That is so fantastic, Ken! I am thrilled to hear you have vanilla wafers back in your life! Good tip about making them a bit smaller next time if they were flattening out. If I ever make GF cookies that get too thin or flat, I crush them up and sprinkle them on ice cream! Lemonade out of lemons, right?!
      Happy baking!

  28. Oh my gosh! My mom became gluten free when I was only 6 years old, and said I might have Celiac Disease, so I haven’t had a wafer since then :'( Can’t wait to try the recipe!

  29. Help….I tried them and they came out extremely flat….not like the picture. I did not use parchment since I didn’t have any. Should I grease the pan next time because they stuck to the pan and I can’t get them off. They were raw inside and hard as nails outside. Please help….I also used margarine instead of butter because butter is so expensive.

    • Hi Becky, I’m so glad you identified the changes you made here, and I think that you must have a sense that they made a difference. First off, the parchment will definitely help. You can’t remove the cookies when they’re hot out of the oven because they’re too fragile, so you need to let them cool a bit, but too long and they stick to the pan! The parchment solves all that, as well as helping soak up any extra greasy residue from buttery cookies. About the margarine, there is often more moisture in margarine than in butter, and certainly more than is in shortening. This extra moisture will cause cookies to spread and not hold their shape. If you don’t want to use butter, you could try using shortening. One last question: any other ingredient substitutions? What flour did you use, for example? I hope these two problems solved will help, but any other substitutions could make a difference as well.
      Feel free to email us at if you want to chat further about the recipe!

    • Hi Nancy,
      My flour is pre-sifted, so you shouldn’t need to sift it at all. When measuring, either measure one cup by weight (135 gr) or spoon into a measuring cup and level off with a knife. Don’t scoop with the measuring cup and don’t pack the flour into the cup.
      I hope that helps!

  30. Jules where can your baking mix be purchased? I live in a small town, Plymouth NC. I’m about and hour from Greenville NC and able two hours from Raleigh NC.

    • Hi Rebecca, I’m from NC, too! I have been through Plymouth – it’s such a neat little small town! The easiest way to get my flour is just to order on-line and we deliver right to your door. There will be more retailers carrying it in the future, but especially being a ways from a larger city, it’s still easier to order on-line. That being said, if there’s a retailer near you which you would like to see carry my flour, have them give us a call! In the meantime, here’s the link to buy my flour on-line.

  31. I ate vanilla wafers almost daily throughout my first pregnancy many years ago. I have missed them since being diagnosed with Celiac. I’m definitely going to be making these very soon!!! What a treat it’ll be for our family. Three out of four of us have Celiac Disease. My hubby isn’t but he is willing to eat GF goodies with us. Thanks for the recipe!

    • Hi Holly,
      Isn’t it funny how we have these special foods that we identify with normalcy and crave having in our lives again? Some are just associated with great memories, or have been favorites all our lives, but having them back again once we’re living GF can mean so much. I’m thrilled that you’ll be able to make these yummy wafers for yourself and for your family again. Enjoy!!!

  32. Hi Jules, Have you worked with other sweetners (natural) that you’d recommend instead of cane sugar? This looks delish!

    • Hi Monica, for cookies, I still prefer granulated sweeteners, but options like unrefined coconut palm sugar tend to work well. The makers of “Swerve” sent me samples to try but I haven’t had time to yet (Erythritol) — they claim it can be used in place of sugar in confections. There’s also “blown” stevia and splenda which measure equally to sugar. I’ve also had readers tell me they cut the sugar back in this recipe with great success. One reader noted that she used only 1/2 cup of sugar and really enjoyed the recipe. I hope this information helps!

  33. OH JULES THANK YOU FOR THIS!!! My husband’s birthday is coming up (who has Celiac), and while he is not much of a sweet eater at all, he was just saying the other day how much he misses banana pudding with vanilla wafers! Now I can make this for him for his birthday. He’d much rather have it than cake. THANK YOU!!! And it sounds like such an easy recipe, too. So many require xantham gum and a million other either hard to find or expensive ingredients. Always happy that Jules flour has all those things right in the mix. XOXO!!

    • PERFECT, Rene’! I’m so happy this recipe will be used to help your hubbie celebrate his birthday in a way that he will truly enjoy! And yes, I also really appreciate being able to use my flour and not have to add all kinds of other expensive ingredients like xanthan gum! Makes life so much simpler. Give your hubbie a happy birthday hug from me!

    • Hi Carrel, I like Ener-G as an egg sub for most cookie recipes, so I’d say go for it! Let us all know how they turn out!

  34. These are the bomb! I did sub coconut sugar and did only 1 c and one Tbsp of GfJules flour with a 1/3 c of almond flour to try to cut the carbs a bit and they turned out great…I made them a little smaller as we use treats as reinforcers for my son so the cooking time decreased…but we all love them. Thanks Jules!

    • Thanks for sharing your modification successes, Allison! I can’t wait to try it with your changes for something different!

  35. This is the best gluten free wafer recipe I modified it a little I use 1/2 cup sugar after mixing the batter I refrigerate it for 20 min make little balls out of the batter than flatten with a sugar coated bottom of cup you could also roll these out and make shapes

    • Sounds terrific, Samantha! I love the idea of cutting the sugar, but dipping a glass in sugar before flattening the dough, for a little sugar coating! Brilliant!!!

  36. Vanilla wafers are definitely something I’ve been missing the past few years! Can’t wait to try this recipe! Good work Jules!

  37. I have to give these a try. I make banana pudding for my brother but without the cookies. Hope this works well. Thank you so much for all you do.

  38. Can’t wait to try these. Do you have a chocolate cookie recipe? I need the cookies for the base of a chocolate cheesecake that I want to make.

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