Description
These homemade gluten-free vanilla wafers bake up crisp and golden with rich vanilla flavor and a delicate buttery crunch. Enjoy them on their own, layer them into banana pudding, or use them in your favorite no-bake desserts.
Ingredients
1 1/4 cups (185g) gluten-free 1:1 flour
1/2 cup (56g) blanched almond flour (see notes)
3/4 teaspoon baking powder
1/2 teaspoon fine kosher salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg, room temperature
1 tablespoon vanilla bean paste
1 tablespoon whole milk, room temperature
Instructions
PREPARE THE COOKIE DOUGH
- Position an oven rack in the center of the oven and preheat to 350°F (177°C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt.
- In a large mixing bowl, use an electric hand mixer to beat the butter and granulated sugar until light and creamy, about 2 minutes.
- Add the egg and vanilla bean paste and mix until fully combined, scraping down the sides of the bowl as needed.
- Add the milk and mix until incorporated.
- Add the dry ingredients and mix on low speed just until combined and a soft dough forms.
BAKE THE COOKIES
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe rounds slightly larger than 1 inch in diameter (about 11⁄2 teaspoons of dough each) onto the prepared baking sheets, spacing them 11⁄2–2 inches apart. If needed, use a damp fingertip to gently smooth down any peaks on top of the cookies.
- Bake one baking sheet at a time for 10-12 minutes, or until the cookies are set and the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Notes
- Almond Flour: For the best flavor and texture, I recommend using almond flour. However, if preferred, you can replace the almond flour with an addition 1/4 cup of gluten-free 1:1 flour (use 11⁄2 cups gluten-free 1:1 flour total). The cookies will still bake up beautifully, though the texture may be slightly less delicate.
- For best results, use a large round piping tip (such as Ateco 808 or Wilton 2A) to pipe uniform cookies. If the dough leaves peaks after piping, gently smooth them with a damp fingertip before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking