Gluten-Free Vanilla Wafers
Published
Vanilla wafers were one of those classic cookies I always had growing up—they were the perfect little snack and a key part of many desserts my family made. But once I went gluten-free, they were suddenly off the table. So I set out to recreate them from scratch, and these homemade gluten-free vanilla wafers seriously deliver. They’re soft, buttery, and just the right amount of sweet—great for layering into desserts, dipping in coffee, or sneaking straight from the cookie jar.
What I love most about this recipe is how simple the ingredients are—just pantry staples like butter, sugar, eggs, and a good gluten-free flour blend. There’s no chilling required, and the dough comes together quickly with just a bowl and a mixer. While these vanilla wafers are delicious on their own, I especially love using them in homemade gluten-free banana pudding. They soak up the creamy layers just right and hold their shape without getting mushy. It’s one of those feel-good desserts that brings everyone back for seconds.
Gluten-Free Baking Tips
- Before baking, I gently flatten each dough round with damp fingers to help them bake evenly and keep that classic wafer shape.
- Keep a close eye on the bake time—once the edges turn lightly golden, they’re ready to come out. Overbaking can make them too crisp and take away that soft, buttery center.
- Before baking, I let my cold ingredients sit on the counter for 20–30 minutes to come to room temperature. It might seem like a small step, but it makes a big difference. When your butter, eggs, and milk are all at the same temperature, they mix more evenly and create a smoother, more consistent dough.
Gluten-Free Vanilla Wafers
Equipment
- 1 baking sheet
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg, room temperature
- 2 tablespoons milk, room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg, milk, and vanilla extract until combined.
- Add the gluten-free flour, baking powder, and salt to the wet ingredients, and mix until a smooth dough forms.
- Drop rounded teaspoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough mound slightly with wet fingers.
- Bake for 12-14 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If you want a crispier wafer, cook for an additional 1-2 minutes.
- If your gluten-free flour blend doesn’t contain xanthan gum, a good rule of thumb is to add ¼ teaspoon of xanthan gum per cup of flour for cookies. So, for this recipe, you’ll need ¾ to 1 teaspoon of xanthan gum.
- You can add lemon zest, orange zest, or a pinch of cinnamon or nutmeg to the dough for extra flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Vanilla Wafers Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter and sugar: Using a stand or hand mixer, cream together ½ cup unsalted softened butter and ½ cup sugar until it’s light and fluffy. This should take about 2-3 minutes.
Mix the wet ingredients: Beat in 1 large room temperature egg, 2 tbsp room temperature milk, and 1 tbsp vanilla extract.
Add the dry ingredients: Then, mix in 1 ½ cups gluten-free all-purpose flour with xanthan gum, ¾ tsp baking powder, and ¼ tsp salt. Keep mixing until the dough forms and becomes smooth.
Portion the dough: Scoop rounded teaspoons of dough and place them on the prepared baking sheet, leaving about 2 inches of space between each for spreading. Gently press each mound of dough down with damp fingers to slightly flatten and help them bake evenly.
Bake the wafers: Bake for 12–14 minutes, or until the edges are just turning golden and the centers are set.
Cool and serve: Let the cookies cool on the baking sheet for 5 minutes to set, then carefully move them to a wire rack to cool completely. Serve and enjoy!
Serving Suggestions
These gluten-free vanilla wafers are so versatile, I’m always finding new ways to enjoy them. I love layering them into homemade banana pudding or banana cream pie—they hold up beautifully and soak in just the right amount of flavor. They’re also perfect with an afternoon cup of coffee or tea, especially when you need a little something sweet. Sometimes I’ll even dip a few in dairy-free hot chocolate for an easy treat or crumble them into a dessert parfait. However you serve them, they’re one of those cookies that never stick around for long!
Storage Instructions
I usually store these cookies in an airtight container on the counter, and they stay fresh and soft for up to a week.
I love keeping a stash of this dough in the freezer for whenever a cookie craving hits. Just shape the dough into balls, freeze them on a baking sheet until firm, then pop them into a zip-top bag for up to 3 months. When you’re ready to bake, there’s no need to thaw—just bake straight from the freezer and add a couple of extra minutes to the time.
