Homemade Nilla Wafers are made gluten-free with almond flour. You'll love how delicious and easy they are to make. Perfect for making gluten-free banana pudding!
These grain-free Nilla wafers come together in a flash and bake up nice and crispy with tons of vanilla flavor.
Homemade Nilla Wafers are made gluten-free with almond flour. You'll love how delicious and easy they are to make. Perfect for making gluten-free banana pudding!
To make this recipe paleo Nilla Wafers, use coconut sugar in place of white sugar.
How to make gluten-free nilla wafers from scratch
- Combine Ingredients: In a medium-sized mixing bowl, blend together almond flour, tapioca starch, sugar, cream of tartar, baking soda, and salt. Next, add the melted butter, egg, and vanilla extract to the bowl, and mix until all the ingredients are well combined. Refrigerate the dough for 30 minutes to allow it to firm up, making it easier to work with.
- Preheat the Oven: When you're ready to start baking, preheat your oven to 325°F (162°C) and prepare two baking sheets by lining them with parchment paper.
- Shape the Cookies: Use approximately 1 ½ teaspoons of dough for each cookie. (To portion the dough easily, you can use a cookie scoop or a tablespoon to scoop out a portion of dough and then cut it in half with a butter knife.) Roll each portion into a ball and gently press it down with your finger to create a disc shape. Arrange the shaped cookies on the lined cookie sheets, leaving about 2 inches of space between each.
- Bake: Place the cookies in the preheated oven and bake for 20 minutes, remembering to turn the sheets halfway through the baking time to ensure even baking. The cookies will expand slightly and turn a lovely golden brown when they are ready. Transfer the freshly baked cookies to a cooling rack to cool.
How to store
Store these cookies in the freezer for the best results.
More Gluten-Free Recipes
Make sure to try out our banana pudding and our gluten-free strawberry icebox cake too!
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Gluten-Free Nilla Wafers
Ingredients
- 1 ½ cups fine almond flour
- ½ cup tapioca starch
- 6 tablespoons sugar
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted
- 1 large egg
- 4 teaspoons vanilla extract
Instructions
- Mix ingredients: In a medium size bowl, stir together the almond flour, tapioca starch, sugar, cream of tartar, baking soda and salt. Add the melted butter, egg and vanilla extract to the bowl. Stir until the ingredients are incorporated. Place in the fridge for 30 minutes to chill which will give the dough a chance to firm up and be easier to handle.
- Preheat oven: Once you are ready to bake, preheat your oven to 325°F (162°C) and line two baking sheets with parchment paper.
- Shape cookies: Each cookie uses 1 ½ teaspoons of dough. (The easiest way to portion out the dough is to use a cookie scoop or a tablespoon to scoop out a portion of dough and then use a butter knife to cut the portion in half.) Roll each portion into a ball and then use your finger to press the ball down into a disc shape. Place them on the cookie sheet 2 inches apart.
- Bake: Bake the cookies for 20 minutes, turning halfway through the baking time to ensure they bake evenly. They will spread slightly and be golden brown when they are done. Transfer the baked cookies to a cooling rack to cool. Store in the freezer.
Notes
- Coconut sugar can be substituted for white sugar to make these Paleo nilla wafers. Please note that the final result will be a little chewy and less crispy.
Did you make this recipe? Let me know!