Gluten Free Nilla Wafers

Another favorite of mine growing up, but without the preservatives, vegetable oils, or artificial flavors! These are gluten free, dairy free, and I kid you not, taste JUST like I remember them!

Serves: 36

Ingredients

• 2 whole Egg
• 1 cup Gluten-Free Flour, I used Bobs 1:1 flour
• 6 Tbsp Cane Sugar, Organic
• 1/2 cup Almond Flour
• 1 1/2 tsp Baking Powder
• 4 Tbsp Coconut Oil, Softened
• 2 Tbsp Almond Milk
• 1 Tbsp Pure Vanilla Extract

Process

1. Whisk dry ingredients together until no more lumps
2. Add your wet ingredients and mix together until an easy to handle dough ball is achieved
3. I found refrigerating your dough for 15 minutes makes for easier handling, without having to use much extra flour and risk cracking
4. Take about 1/2 tbsp of dough and roll into a ball then flatten slightly. Place on parchment paper lined baking sheet
5. Bake at 350 for 15-17 min until slightly golden in color
6. Allow to cool and enjoy!
7. Store in an airtight container

Notes

If your dough is too sticky you can refrigerate it for 10-20 minutes prior to rolling into balls feel free to coat hands in flour prior to rolling, just don’t overdo it as it will cause dry cookies and cracking i used bobs red mill 1:1 baking flour and what I recommend for this recipe. This contains rice flour making it a tad drier than gluten free all purpose flour. If you’re using gluten free all purpose flour your dough will be more sticky so I would definitely refrigerate your dough

Homemade Nilla Wafers

Print Pin Rate

Prep Time: 10 minutes minutes

Servings: 36

Ingredients

• 2 whole Egg
• 1 cup Gluten-Free Flour I used bobs 1:1 flour
• 6 Tbsp Cane Sugar Organic
• 1/2 cup Almond Flour
• 1 1/2 tsp Baking Powder
• 4 Tbsp Coconut Oil Softened
• 2 Tbsp Almond Milk
• 1 Tbsp Pure Vanilla Extract

Instructions

• Whisk dry ingredients together until no more lumps
• Add your wet ingredients and mix together until an easy to handle dough ball is achieved
• I found refrigerating your dough for 15 minutes makes for easier handling, without having to use much extra flour and risk cracking
• Take about 1/2 tbsp of dough and roll into a ball then flatten slightly. Place on parchment paper lined baking sheet
• Bake at 350 for 15-17 min until slightly golden in color
• Allow to cool and enjoy!
• Store in an airtight container

Video

Notes

If your dough is too sticky you can refrigerate it for 10-20 minutes prior to rolling into balls feel free to coat hands in flour prior to rolling, just don’t overdo it as it will cause dry cookies and cracking I used bobs red mill 1:1 baking flour and what I recommend for this recipe. This contains rice flour making it a tad drier than gluten free all purpose flour. If you’re using gluten free all purpose flour your dough will be more sticky so I would definitely refrigerate your dough.