Gluten Free Nilla Wafers

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. Forget about the boxed stuff that's full of ingredients you can't pronounce.

To make these into paleo Nilla Wafers, use coconut sugar in place of white sugar.

Store these cookies in the freezer for best results.

Nothing beats the taste of homemade! Make sure to try out our banana pudding and our gluten free strawberry icebox cake too!

Gluten Free Nilla Wafers

Crispy homemade Nilla wafers made with almond flour for a delicious gluten free cookie.

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Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Chill Time: 30 minutes minutes

Servings: 36

Author: Amy Duska

INGREDIENTS

• 1 ½ cups almond flour (finely ground)
• ½ cup tapioca starch
• 6 tablespoons granulated sugar (see notes)
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons unsalted butter (melted)
• 1 large egg
• 1 tablespoon + 1 teaspoon 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

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.
• Store cookies in the freezer.

Nutrition

Serving: 1cookie | Calories: 55kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 50mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Calcium: 11mg | Iron: 1mg