Gluten Free Vanilla Wafers
Buttery Gluten Free Vanilla Wafers are a homemade version of classic Nilla Wafers. These light and crispy, vanilla-flavored cookies melt in your mouth. They make a great treat on their own, are an easy snack to pack in lunchboxes, or you can use them to make some favorite desserts!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten free
- Skill Level: Moderate
There’s just something about making my own gluten free versions of classic boxed cookies that’s so satisfying. I remember Nilla wafers growing up, but since going gluten free, I’ve yet to find a store-bought version that’s gluten-free and still hits the spot.
What Are Vanilla Wafers?
Vanilla wafer cookies go by the brand name Nilla Wafers in the US. These are light and crispy cookies flavored with vanilla that you can enjoy on their own or incorporate into more delicious desserts.
This recipe for homemade gluten-free vanilla wafers doesn’t just hit the mark; it nails it completely! These petite vanilla cookies are crisp and light, full of rich vanilla flavor with a melt-in-your-mouth, buttery texture, just the way you remember them.
Why You’ll Love Gluten Free Vanilla Wafers
- Better than a box. Yes, they hit all the flavor notes of the original Nilla wafers. But unlike packaged gluten free versions, they taste fresher, with a crisp, not stale texture.
- Simple to make. They really don’t take much effort. There’s not much more to them than your usual cookie recipe: mixing the dry ingredients, creaming butter and sugar, and blending it all together. You’ll just have to pipe the cookies instead of scooping or rolling.
- Versatile. These gluten-free wafers are delicious on their own with a glass of milk or a cup of coffee, or I’ll add them to my favorite desserts (keep reading for ideas and recipes). They keep fresh for days after they’re baked, so you’ll have plenty of time to dream up new ways to enjoy them!
Nilla Wafer Ingredients and Notes
Below is a short overview of the ingredients you’ll need to make gluten free vanilla wafers, with a few notes and tips. Be sure to scroll to the recipe card for the full recipe details.
- Gluten-Free Flour: I’m partial to King Arthur Flour’s gluten-free flour blend.
- Leavening: These vanilla cookies use a combination of baking powder and baking soda to get that crisp and airy texture. Check your brands and boxes to make sure they are gluten free.
- Salt: A pinch of salt to balance the flavors.
- Sugar and Butter: Creaming together the sugar with room-temperature butter forms the base for the gluten-free wafer batter. I prefer to bake with unsalted butter, but if you use salted butter, consider leaving out any added salt so that your cookies don’t come out tasting salty.
- Egg Whites: Egg whites trap air and give these gluten-free copycat Nilla wafers their signature thick and puffy shape.
- Vanilla: You can’t have vanilla wafers without vanilla! For the best flavor, use pure vanilla extract. Confirm you are using a brand that is gluten free.
- Milk: You’ll need a couple of spoonfuls of milk to thin out the batter. Use your choice of whole milk or 2%.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Piping bags – this cookie batter has to be piped into small circles.
- Small offset spatula – easily trim the batter from the bag opening so they are smooth on top.
- Sheet pans – these from Nordicware are the go-to pans in my kitchen.
- Parchment sheets – you need to line the pans or these delicate cookies will stick and crumble.
How to Make Gluten Free Vanilla Wafers
- Make the Wafer Batter: In a small bowl, first whisk together the dry ingredients. In a separate bowl, cream the butter and sugar until fluffy, then add the egg whites and vanilla. Gradually add in the dry ingredients, followed by a spoonful or two of milk. The batter should be soft and a bit paste-like.
- Pipe the Batter: Next, transfer the batter to a piping bag, and pipe quarter-sized circles onto a parchment-lined baking sheet, about 1 inch apart. I recommend using a knife or offset spatula to trim the batter from the end of the piping bag, so the cookie tops are level. You can use your finger to smooth out the tops of the cookies.
- Bake: Pop the baking sheet with the wafers into a preheated oven for about 18-20 minutes at 325°F.
- Cool: Once your gluten-free vanilla wafers are out of the oven, leave them to cool completely on the cookie sheet before storing them. See below for storage tips, as well as easy ways to use these homemade Nilla wafers.
Tips for the Best Homemade Vanilla Wafers
- Line the pan. You don’t want to let the cookies crumble (unless you plan to make a crust out of the crumbs), so make sure to place a piece of parchment paper on your baking sheets.
- Use room temperature ingredients. The butter and even the egg whites should come to room temperature before you start, as they’ll combine more smoothly with the other ingredients.
- Use real vanilla extract. Vanilla is the star here, and these gluten free vanilla wafers come out the best when they’re made with real vanilla extract over imitation.
- Don’t overmix. You want wafers that are light and crisp, not dense and chewy. Make sure that you measure your ingredients correctly, and avoid overmixing the dough.
Can I Make the Cookie Dough Ahead?
Absolutely. The batter for your gluten free vanilla wafers can be made up to a day ahead and kept airtight in the fridge until you’re ready to portion and bake it. I recommend letting the batter sit out at room temperature for about 15 minutes beforehand so that it softens up again.
The unbaked cookies can also be prepared ahead and frozen. After you’ve piped and smoothed out the wafer dough on the baking sheet, place the whole thing in the freezer to pre-freeze.
Once solid, transfer the frozen wafers to a ziptop bag to keep frozen for up to 2 months. Bake the vanilla wafer dough straight from frozen (this may call for an extra minute or two of baking time).
How to Store Vanilla Wafer Cookies
Once these gluten-free vanilla wafers have cooled, store them airtight on the counter for up to 5-7 days.
Can I Freeze Vanilla Wafers?
Yes! The baked wafers can be stored airtight in the freezer for up to one month. Thaw the cookies at room temperature before serving.
Ways to Use Gluten Free Vanilla Wafers
Like my Gluten Free Ladyfingers, which I’ll use in recipes like Gluten Free Tiramisu, these vanilla wafers are versatile. There are so many ways that you can use them, aside from just eating them! Here are just some ideas:
- Banana Pudding: You can’t talk about vanilla wafers without bringing up this nostalgic treat, whether you make shortcut Easy Banana Pudding or Homemade Banana Pudding entirely from scratch.
- Gluten Free Crusts: Crush up gluten free vanilla wafers in place of graham crackers in a Gluten Free Graham Cracker Crust. Or, layer these cookies as a base for Gluten Free Peach Cheesecake Bars or Lemon Bars.
- Dessert Dips: These crisp cookies are so good for dunking into dessert dips! Try my Sweet Peanut Butter Hummus or Gluten Free Birthday Cake Cookie Dough Dip.
- Sandwich Cookies: Fill two cookies with Chocolate Frosting, Vanilla Frosting, or Cream Cheese Frosting to make gluten-free vanilla sandwich cookies. I also use them to make Lemon Sandwich Cookies!
More Classic Gluten Free Cookie Recipes
Gluten Free Vanilla Wafers
Ingredients
- 1 3/8 cup (1 cup + 6 Tablespoons or 165 grams) 1:1 gluten free flour blend (recommended: King Arthur Flour Measure for Measure)
- 1/2 teaspoon (3 grams) salt
- 1/2 teaspoon (2 grams) baking powder
- 1/8 teaspoon (0.6 grams) baking soda
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (4 oz., 113 grams) unsalted butter at room temperature
- 2 large egg whites
- 1 Tablespoon vanilla extract
- 1 Tablespoon whole or 2% milk plus another 1 Tablespoon, if needed
Instructions
- Preheat the oven to 325°F and position a rack in the center of the oven. Line two baking sheets with parchment paper.
- Combine 1 3/8 cup (1 cup + 6 Tablespoons or 165 grams) 1:1 gluten free flour blend, 1/2 teaspoon (3 grams) salt, 1/2 teaspoon (2 grams) baking powder, and 1/8 teaspoon (0.6 grams) baking soda in a small bowl. Whisk together until well mixed. Set aside.
- Add 3/4 cup (150 grams) granulated sugar and 1/2 cup (4 oz., 113 grams) unsalted butter to the bowl of an electric mixer. Beat on medium speed for 3 minutes until fluffy and light in color. Scrape down the bowl.
- Add 2 large egg whites and 1 Tablespoon vanilla extract. Beat for another 60 seconds until smooth. Scrape down the bowl.
- Turn the mixer to the lowest setting. Add the flour mixture and stir until just combined.
- Add 1 Tablespoon whole or 2% milk. Stir until it is mixed in. The batter should be very soft (the consistency of creamy peanut butter). If it’s not soft enough, add the second tablespoon of milk.
- Fill a piping bag with the batter. Cut the tip of the bag so the opening is about 1⁄4-inch wide.
- Holding your piping bag around 1⁄4-inch above the baking sheet, squeeze out the dough, letting it form a circle about the size of a quarter. Use a knife to cut the dough where it is coming out of the bag.
- Repeat with remaining dough, spacing the cookies 1 inch apart on the baking sheet.
- Use a damp finger to smooth out the top of the cookies.
- Bake one pan at a time on the center rack of the preheated oven for 18-20 minutes, until the cookies are no longer soft to the touch. Remove from the oven and cool completely on the cookie sheet. Repeat with the second pan.
Notes
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Can you use one whole egg instead of just egg whites?
I haven’t tested that so I can’t guarantee the results.
Superb!
Have you tried this recipe with plant butter and if so, did it work? My daughter is allergic to dairy as well as gluten.
I have not tried it, but I know many cookie recipes perform well with a good quality vegan butter, so I would think it would work for you.
So, if you can’t have sugar, is Stevia a suitable substitute?
I’m sorry, I haven’t tested it and don’t have experience baking with Stevia, so I don’t know how it will perform.