These Gluten Free Vanilla Wafers bring buttery flavor, crisp edges, and plenty of real vanilla to your cookie jar. Make this easy homemade recipe for banana pudding, lunchbox treats, or an afternoon coffee break.
Gluten Free Vanilla Wafers
These Gluten Free Vanilla Wafers taste buttery and sweet, with warm vanilla flavor and a delicate crunch. A balanced gluten-free flour blend and just enough xanthan gum hold them together beautifully for banana pudding, holiday trays, and everyday snacking.
There’s something comforting about a plain vanilla cookie. No frosting to fuss with, no filling to prepare, just golden edges and a familiar flavor that feels right alongside a cup of coffee.
For me, the appeal of Gluten Free Vanilla Wafers is how many ways you can serve them. A little bowl makes a lovely afternoon treat, and a batch tucked away for banana pudding feels like a head start on dessert.
Why You’ll Love This Gluten Free Vanilla Wafers Recipe
- Plenty of vanilla flavor: Four teaspoons of pure vanilla give these small cookies their signature taste.
- A delicate crunch: Baking until evenly golden and cooling on the pan helps the wafers crisp up.
- No rolling or cutting: Scoop the dough or pipe it directly onto your baking sheets.
- No chilling step: Once the dough comes together, you can portion and bake.
- Useful beyond the cookie jar: Layer them into pudding, crumble them over ice cream, or serve with fresh berries.
Ingredient Notes
Gluten-free flour blend: Use an all-purpose blend intended to replace wheat flour in baking. The supplied recipe specifies Better Batter. Almond flour or coconut flour alone will not work as a direct substitute. For the most consistent dough, weigh out 187 grams.
Xanthan gum: This helps the cookies hold together without gluten. Check your flour blend’s label before adding it; if the blend includes xanthan gum, leave out the separate ½ teaspoon.
Light brown sugar: Brown sugar adds a gentle caramel note that complements the vanilla. Break up any firm lumps before mixing so the sweetness distributes evenly.
Butter: Use softened butter that gives slightly when pressed but still holds its shape. Melted butter changes the dough’s consistency and can affect spreading.
Egg and milk: Bring both to room temperature so they mix smoothly with the butter. The milk helps the dough come together into a scoopable, pipeable consistency.
Pure vanilla extract: Vanilla is the main flavor here, so use an extract you enjoy. The full four teaspoons give the cookies a distinct vanilla taste.
Baking powder, baking soda, and salt: The leaveners provide a little lift and help the cookies brown. Salt balances the sweetness.
How To Make Gluten Free Vanilla Wafers
Prepare the oven and pans. Heat the oven to 325°F. Grab your rimmed baking sheets and line them with unbleached parchment paper.
Combine the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, xanthan gum (if needed), baking powder, baking soda, salt, and brown sugar. Whisk by hand to combine and break up sugar lumps. Alternatively, pulse everything in a food processor fitted with the steel blade.
Mix in the butter, egg, and vanilla. Beat or process until evenly combined. Add the milk and mix again until the dough gathers into clumps.
Portion the cookies. Scoop level tablespoons of dough onto the prepared pans, leaving about 1 inch between cookies. You can also pipe tablespoon-sized portions using a pastry bag with a plain round tip.
Smooth the tops. If piping leaves pointed tips, gently press them down with a damp fingertip. The cookies spread a little during baking, so keep the portions similar in size.
Bake until golden. Bake on the center rack for 15–17 minutes, until the cookies are evenly golden brown. If the pans do not fit comfortably on the center rack, bake in batches.
Cool on the pans. Let the wafers cool completely on their baking sheets before serving or storing. They firm up as they cool.
Serving and Storage
Serve these wafers alongside coffee, tea, or a cold glass of milk. They also work well in banana pudding, where they soften as they absorb moisture from the filling.
For a quick dessert, layer broken wafers with vanilla pudding and sliced bananas. For a little crunch, add the cookies just before serving. If you like them softer, let the dessert chill after assembling.
Store completely cooled cookies in a tightly sealed glass container at room temperature to help preserve crispness. Avoid packing them while warm, since trapped steam can soften them.
FAQs
What is a gluten free alternative to Nilla wafers?
These homemade vanilla wafers are an alternative for snacking and layering into banana pudding. If you prefer packaged cookies, Kinnikinnick makes gluten-free vanilla wafers. Gluten-free shortbread can also work in desserts, though its flavor and texture differ.
Are Nabisco Nilla wafers gluten free?
No. Regular Nabisco Nilla wafers contain wheat flour, and the manufacturer lists wheat among their allergens. Choose a cookie specifically labeled gluten-free when making a gluten-free dessert.
Where can I buy gluten free Nilla wafers?
Look for gluten-free vanilla wafers rather than assuming Nilla-branded cookies are gluten-free. Kinnikinnick offers an alternative, and Fred Meyer lists it online. Availability depends on your location, so check local stock before making a trip.
Who sells the best gluten free cookies?
“Best” depends on whether you prefer crisp wafers, chewy cookies, or cream-filled sandwiches. For a packaged vanilla wafer, Kinnikinnick is one option; its cookie range also includes sandwich cookies. Start with the style you enjoy and check the package for a gluten-free label.
More gluten-free desserts to make ASAP!
- Gluten-Free Lemon Meringue Pie
- Gluten-Free Apple Fritter Loaf
- Gluten-Free Chicken Cobbler Recipe
- Gluten-Free Tiramisu Recipe
You can also FOLLOW ME on Facebook and Pinterest to see more of the delicious food I’m making!
Gluten Free Vanilla Wafers
Homemade Gluten Free Vanilla Wafers made with a gluten-free flour blend, butter, brown sugar, and pure vanilla. Serve them on their own or layer them into banana pudding.
Ingredients
- 1⅓ cups (187 g) all-purpose gluten-free flour blend, such as Better Batter
- ½ teaspoon xanthan gum (skip this if it’s already in your flour blend)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (109 g) light brown sugar, firmly packed
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 egg (50 g without the shell), brought to room temperature and lightly beaten
- 4 teaspoons pure vanilla extract
- 2 tablespoons (1 fluid ounce) milk, at room temperature
Instructions
- Prepare the oven and pans. Heat the oven to 325°F. Grab your rimmed baking sheets and line them with unbleached parchment paper.
- Combine the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, xanthan gum (if needed), baking powder, baking soda, salt, and brown sugar. Whisk by hand to combine and break up sugar lumps. Alternatively, pulse everything in a food processor fitted with the steel blade.
- Mix in the butter, egg, and vanilla. Beat or process until evenly combined. Add the milk and mix again until the dough gathers into clumps.
- Portion the cookies. Scoop level tablespoons of dough onto the prepared pans, leaving about 1 inch between cookies. You can also pipe tablespoon-sized portions using a pastry bag with a plain round tip.
- Smooth the tops. If piping leaves pointed tips, gently press them down with a damp fingertip. The cookies spread a little during baking, so keep the portions similar in size.
- Bake until golden. Bake on the center rack for 15–17 minutes, until the cookies are evenly golden brown. If the pans do not fit comfortably on the center rack, bake in batches.
- Cool on the pans. Let the wafers cool completely on their baking sheets before serving or storing. They firm up as they cool.
Notes
- Flour: Weigh your flour for consistent measurements. Different gluten-free blends may produce different results.
- Xanthan gum: Check the flour label to avoid adding it twice.
- Storage: Store fully cooled cookies in a sealed glass container at room temperature to help preserve crispness.
- For banana pudding: The cookies will soften as they absorb moisture from the pudding.
