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