If you love vanilla wafers, aka nilla wafers, I am excited to share my new gluten free vanilla wafers cookies recipe. They have all of that sweet vanilla buttery flavor you love! Simple directions that are so easy to follow! You can enjoy these vanilla wafer cookies plain, or use them in a banana pudding dessert.
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This recipe has me so excited. It took about 4 tries, but I finally got these cookies to be crisp on the outside and soft on the inside, just like real vanilla wafers!
If you have wanted to make homemade vanilla wafer cookies to top your Gluten Free Banana Cream Pie or pudding, these are the cookies! They are seriously that good!!
This is one of those rare recipes where I used my standing mixer. One of the ways I was able to get these to have some crunch was to add some corn syrup. I think the standing mixer really helped to incorporate the syrup into the cookie batter better.
We are cookie fanatics. If you love cookies too, don't forget to check out all of my delicious Gluten Free Cookies recipes on the blog.
Why this is a must try recipe:
These delicious gluten free nilla wafers are the perfect combination of crisp and soft. They are fun to make with the kids because you get to roll the dough with your hands. You will also love how quick they are to make. You do not chill the dough in this recipe.
Gluten free vanilla wafers cookies ingredients:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Corn syrup - I suspect tapioca syrup would also work to add some crispiness.
- Butter - To make these dairy-free, feel free to use vegan butter.
Recipe step by step directions:
Step 1: In a standing mixer, add your wet ingredients and blend at low speed. Increase the speed to medium for 15 seconds and turn off.
Step 2: Add the dry ingredients in small amounts and mix on low speed until the dry ingredients are all incorporated. Be sure to turn off the mixer as you add more dry ingredients so it doesn't go flying all over the kitchen!
Step 3: This is what your nilla wafer cookie batter should look like.
Step 4: Form little cookie balls. Take spoonfuls of cookie dough and roll them with your hands into little balls.
You can also pipe the dough into balls on a macaron sheet and press the cookie dough down with your fingers if you prefer.
Step 5: Press each nilla wafer down gently with your fingers to slightly flatten the cookies.
Step 6: Bake at 350º F for 10 minutes until the cookies are golden in color.
Ways to use these vanilla wafers:
- Crush them up and use them as a crust in the crust of these Gluten Free Caramel Magic Bars.
- Crushed, they make a great crust for ice cream pie!
- The crushed crumbs are fun to roll my Chocolate Truffles in.
Expert Tips and Recipe FAQ:
If you mean the Nabisco brand Vanilla Wafers, no, those are not gluten free.
Kinnikinnick is the best store-bought gluten free vanilla wafers by far. High-Schar also makes one that is pretty good. Key make a keto version that is okay if you need to avoid sugars.
If you want the cookies to turn out more crisp on the outside, you will need to press them down a bit, otherwise, they turn out softer.
These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More gluten free cookie recipes:
- The Best Gluten Free Shortbread
- Gluten Free Cardamom Sugar Cookies
- Gluten Free Brookies Cookies
- Giant Gluten Free M&M Cookies
- Homemade Gluten Free Animal Cookies
📖 Recipe
Gluten Free Vanilla Wafers
Ingredients
- ½ cup butter melted
- 1 egg
- 2 tablespoons corn syrup
- 3 teaspoons pure vanilla extract
- 1 ½ cups gluten free flour blend * see note
- ½ cup powdered sugar
- ¼ cup sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350º F.
- Add the dry ingredients to a bowl and whisk to blend.
- In a standing mixer, add the wet ingredients. Mix on low speed and gradually increase the speed to medium. Whip for 15 seconds.
- Turn the mixer off and add a little of the dry ingredients. Mix on low, turn it off and add more until you add in all of the dry ingredients.
- Use your hands to roll the cookie dough into small balls. Drop each onto a parchment paper-lined cookie sheet.
- Press each cookie down slightly.
- Bake 10 minutes until the cookies are golden.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Tonya
First try, taste great, this recipe is a keeper
Sandi Gaertner
I am so glad you loved these. Thank you so much for coming back to let me know.