Homemade Nilla Wafers made with almond flour are naturally gluten-free, crisp, and bursting with vanilla. They’re quick to prepare and are especially perfect for gluten-free banana pudding or as a light, crunchy snack.
These grain-free Nilla wafers bake up thin and crisp with a delightful vanilla flavor. The dough comes together quickly and benefits from a short chill to make portioning easier.
To make a Paleo version of these cookies, substitute coconut sugar for the white sugar, noting the texture will be slightly chewier and less crisp.
How to make gluten-free nilla wafers from scratch
- Combine ingredients: In a medium bowl, whisk together 1 ½ cups fine almond flour, ½ cup tapioca starch, 6 tablespoons sugar, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt. Stir in 4 tablespoons melted unsalted butter, 1 large egg, and 4 teaspoons vanilla extract until the mixture is well combined. Cover and refrigerate the dough for 30 minutes so it firms up and is easier to handle.
- Preheat the oven: Preheat the oven to 325°F (162°C). Line two baking sheets with parchment paper.
- Shape the cookies: Use about 1½ teaspoons of dough per cookie. A cookie scoop or a tablespoon to portion the dough—then cut the portion in half—works well. Roll each portion into a ball and gently press with a finger to form a small disc. Place the discs about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 20 minutes, rotating the baking sheets halfway through to ensure even browning. The cookies will spread slightly and turn a light golden brown at the edges. Transfer to a cooling rack to cool completely.
How to store
For best results, store these cookies in the freezer. They keep their crisp texture and are easy to pull out when you want a treat or need wafers for banana pudding.
More Gluten-Free Recipes
Try these wafers with gluten-free banana pudding or pair them with a strawberry icebox cake to create a light, allergy-friendly dessert lineup.
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Gluten-Free Nilla Wafers
Amy Duska
5
20
30
Ingredients
- 1 ½ cups fine almond flour
- ½ cup tapioca starch
- 6 tablespoons sugar
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted
- 1 large egg
- 4 teaspoons vanilla extract
Instructions
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Mix ingredients: In a medium bowl, stir together the dry ingredients. Add the melted butter, egg, and vanilla, mixing until combined. Chill the dough for 30 minutes to firm it up.
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Preheat oven: Preheat to 325°F (162°C) and line two baking sheets with parchment.
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Shape cookies: Portion about 1½ teaspoons of dough per cookie, roll into balls, and gently press to form discs. Place 2 inches apart on the prepared sheets.
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Bake: Bake 20 minutes, turning the sheets halfway through. The cookies should be slightly spread and golden at the edges. Cool on a rack and store in the freezer for best texture.
Notes
- Substitute coconut sugar for white sugar to make these wafers Paleo. The cookies will be slightly chewier and less crisp when using coconut sugar.