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There’s something magical about the buttery, crispy goodness of vanilla wafers—especially when they’re gluten-free! Whether you’re baking for a special occasion or just craving a classic treat, these gluten free vanilla wafers are the perfect solution. Lightly sweetened, perfectly crisp, and packed with real vanilla flavor, they’re a must-try for anyone avoiding gluten.
Key Ingredients for the Best Gluten Free Vanilla Wafers
The secret to these irresistible cookies lies in the right balance of ingredients. A high-quality gluten free flour blend ensures the perfect texture, while brown sugar adds depth of flavor. Xanthan gum (if your blend doesn’t already include it) helps bind the dough, and pure vanilla extract gives these wafers their signature aroma.
Ingredients List
Here’s everything you’ll need:
| Ingredient | Amount |
|---|---|
| All-purpose gluten free flour blend | 1 ⅓ cups (187 g) |
| Xanthan gum (omit if blend contains it) | ½ teaspoon |
| Baking powder | ½ teaspoon |
| Baking soda | ⅛ teaspoon |
| Kosher salt | ½ teaspoon |
| Packed light brown sugar | ½ cup (109 g) |
| Unsalted butter (room temperature) | 8 tablespoons (112 g) |
| Egg (room temperature, beaten) | 1 (50 g, out of shell) |
| Pure vanilla extract | 4 teaspoons |
| Milk (room temperature) | 2 tablespoons (1 fluid ounce) |
Helpful Tools for Perfect Wafers
1. Stand mixer or food processor – For effortless mixing.
2. Pastry bag with a plain tip – Helps create uniformly shaped cookies.
3. Rimmed baking sheets & parchment paper – Ensures even baking and easy cleanup.
Pro-Tips for the Best Results
1. Use room-temperature ingredients – Butter, eggs, and milk should be at room temperature for even mixing.
2. Don’t overmix the dough – Once the dough clumps, stop mixing to avoid tough cookies.
3. For extra crispiness, bake until golden brown—don’t underbake!
4. Pipe for consistency – A pastry bag ensures evenly sized wafers.
5. Follow 101GlutenFree for more gluten-free baking inspiration!
How to Make Gluten Free Vanilla Wafers
1. Preheat oven to 325°F and line baking sheets with parchment paper.
2. Mix dry ingredients – In a stand mixer or food processor, combine flour, xanthan gum, baking powder, baking soda, salt, and brown sugar.
3. Add wet ingredients – Beat in butter, egg, and vanilla until smooth.
4. Incorporate milk – Mix until the dough clumps together.
5. Shape the cookies – Scoop or pipe tablespoon-sized portions onto the baking sheet, spacing them 1 inch apart.
6. Flatten slightly – If piped, gently press down any peaks with wet fingers.
7. Bake for 15–17 minutes, or until golden brown.
8. Cool completely _Cool on a baking sheet for 5 minutes, then move to a wire rack to ensure crispiness.
Delicious Variations to Try
– Chocolate-Dipped Wafers – Melt dark chocolate and dip half of each wafer for an elegant twist.
– Cinnamon-Spiced – Add ½ teaspoon of cinnamon to the dry ingredients.
– Lemon Zest – Mix in 1 teaspoon of lemon zest for a bright, citrusy flavor.
FAQ About Gluten Free Vanilla Wafers
Can I use a different flour blend?
Yes, but ensure it’s a 1:1 gluten-free blend for best results.
How do I store these wafers?
Keep them in an airtight container at room temperature for up to a week.
Can I make these dairy-free?
Substitute butter with dairy-free margarine and use almond milk.
Final Thoughts
These gluten free vanilla wafers are a game-changer—crispy, buttery, and full of vanilla goodness. Whether you enjoy them as a snack, crumble them over desserts, or use them in baking, they’re sure to become a favorite. For more delicious ideas, look this recipe GF butter cookies, and follow me on My Pinterest. Happy baking!
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Gluten Free Vanilla Wafers: Best Cookies
- Total Time: 30
- Yield: 40 cookies 1x
- Diet: Gluten Free
Description
These homemade Gluten-Free Vanilla Wafers are crispy, buttery, and bursting with real vanilla flavor. They are far superior to store-bought versions and are the perfect key ingredient for a classic gluten-free banana pudding. Simple to make and completely irresistible.
Ingredients
— Dry Ingredients —
1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
¾ teaspoon baking powder
½ teaspoon salt
— Wet Ingredients —
½ cup unsalted butter, softened to room temperature
¾ cup granulated sugar (or use a mix of ½ cup powdered and ¼ cup granulated for a crisper texture)
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 tablespoon milk (dairy or dairy-free like almond milk)
Instructions
1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until well combined. Set aside.
3. In a large bowl (or stand mixer fitted with the paddle attachment), cream the softened butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).
4. Add the egg and vanilla extract. Beat again until smooth and fully incorporated, scraping down the sides of the bowl as needed.
5. Add the milk and mix briefly.
6. Gradually add the dry flour mixture to the wet ingredients. Mix on low speed just until the dough comes together and no dry flour remains. The dough should be soft but pipeable.
7. Transfer the dough to a piping bag with a round tip (or a ziplock bag with the corner snipped). Pipe small rounds (about 1 inch wide) onto the prepared baking sheets, spacing them 1 inch apart.
8. (Alternatively, you can scoop small teaspoons of dough and roll them into balls, then flatten slightly).
9. If the dough has peaks from piping, lightly wet your finger and smooth them down.
10. Bake for 12–15 minutes, or until the edges are golden brown and the centers are set. For crisper wafers, bake slightly longer, watching carefully to prevent burning.
11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up further as they cool.
Notes
Flour Blend: Use a high-quality ‘Measure for Measure’ gluten-free flour blend. If your blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients.
Crispness Factor: The cookies crisp up significantly as they cool. Store them in an airtight container to maintain that snap.
Dairy-Free Option: Substitute the butter with a dairy-free butter stick (like Earth Balance) and use almond or oat milk.
Serving Suggestion: These are the exact texture needed for banana pudding or trifles, as they soften perfectly when layered with cream.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 75
- Sugar: 5
- Sodium: 45
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 1
- Cholesterol: 12