Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
Ahh, vanilla wafers, how I have missed you! One of the most difficult parts of being gluten free, for me, was the loss of the few cookies I enjoyed.
I love oatmeal, no bake and chocolate chip cookies and found some good GF recipes for them. But vanilla wafers were another matter. They are such a no frill cookie, why was a recipe eluding me? It wasn’t like you had nuts, chocolate chips, raisins, coconut, confectioner sugar and any other ingredients vying for a spot in a vanilla wafer.
It’s just a plain, simple wonderful tasting cookie. I missed having it with pudding, bananas, fruit and many other things. They taste so good, but don’t hog the show when paired with other food. I have looked, tried and discarded several attempts until NOW. People, listen up, THIS is the vanilla wafer recipe. It is easy and tastes soooo good. It is just sweet enough to satisfy that sweet tooth without being overpowering.
That sweet, buttery goodness hits the spot. Look out Banana pudding, here we come!! Or wait, blueberries…or peaches…or dairy free ice cream well, it looks like I found this recipe just in time for all those summertime desserts with fresh fruit.
Hope you enjoy!
- 1⅓ cup Pamela's Artisan flour blend
- ½ teaspoon gf baking powder
- ⅛ teaspoon gf baking soda
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, at room temperature
- ½ cup packed light brown sugar
- 1 egg, at room temperature
- 4 teaspoons gf vanilla extract
- 2 tablespoons almond milk
- Preheat oven to 325 degrees. Line two rimmed baking sheets with parchment paper and set aside. In a bowl add the flour, baking powder, baking soda, and salt; whisk to combine. Add butter, sugar, egg, vanilla, and milk. Using a mixer beat well to combine. The batter will be the consistency of frosting.
- Using a tablespoon scoop batter and scrape batter out of spoon onto the prepared baking sheets. Press dough out with wet finger into a round thin cookie making sure all the cookies are the same thickness. Space the dough about 1 inch apart. Chill for about 5 minutes in the freezer to let the dough firm up a bit.
- Bake for 15 to 25 minutes rotating the pans during baking until the cookies are nice and uniform brown in color. Allow to cook on baking sheets. Remove to an airtight container to store after the cookies have cooled.
These vanilla wafers are unbelievable. I made them for a family ice cream get together and no one could believe they were gluten free. This is a big hit, I will be making many more times!
Hi,
Since butter is dairy, do you have any recommendations for a substitute for this? You also may not want to label these as “dairy-free”
Looking forward to making the vanilla pudding recipe.
Thanks so much
You could try coconut oil. Hope you enjoy!