Did you ever eat vanilla wafers as a kid? You know I did. They were a favorite in our house, especially for snacking, dipping in milk, and layering in things like banana cream pie and pudding. Mmm, pudding.
As you might’ve guessed, I’ve recreated this childhood classic with real, whole food ingredients so they’re now vegan and gluten-free! Let’s do this!
This 9-ingredient recipe starts with a mix of organic cane sugar (or coconut sugar), coconut oil, and a hefty pour of vanilla. I relied on aquafaba for an egg replacer that is colorless, helps bind, and also contributes to a little rise when baking.
Once you roll out your dough, simply cut into tiny circles (35 to be exact) and bake until crisp and slightly golden brown.
We hope you LOVE these vanilla wafers! They’re:
Easy to make
These vanilla wafers would make an easy sweet treat to have around the house when cravings hit or to crumble into things like banana cream pie filling and even banana blizzards! I could even see these working well blitzed up and mixed with a little coconut oil as a pie crust.
If you’re into cookies, also be sure to check out our Fluffy Vegan GF Sugar Cookies, Fudgy Vegan Brownie Cookies, Healthy Oatmeal Chocolate Chip Cookies, Almond Butter Chocolate Chip Cookies, and Peanut Butter Cup Cookies.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Happy baking, friends!
Vegan Gluten-Free Vanilla Wafers
- 1/3 cup coconut oil* (scoopable, not melted // or sub softened vegan butter)
- 1/3 cup organic cane sugar (or sub coconut sugar for a deeper color and earthier flavor // sub stevia to taste to keep sugar-free)
- 1 Tbsp vanilla extract
- 3 Tbsp aquafaba (chickpea brine)
- 1 Tbsp almond milk, unsweetened
- 1/4 tsp sea salt
- 1/3 cup almond flour (we tried subbing coconut flour* but the cookies didn't turn out as crisp - see notes for details)
- 2 Tbsp cornstarch (or arrowroot starch)
- 1 1/4 cup gluten-free flour blend* (use our blend for best results)
Line a large baking sheet (or more as needed) with parchment paper. Set aside.
In a medium mixing bowl, whisk or beat coconut oil until light and fluffy in texture, similar to how you could cream butter - about 30 seconds. Then add sugar and vanilla and whisk/beat for 1 minute more.
Add chickpea brine and whisk vigorously or beat for 30 seconds. Then add almond milk and mix once more. It may look a little congealed, but that is okay. Keep going.
Add salt, almond flour, and cornstarch and whisk/beat to combine. Lastly, add gluten-free flour blend and stir with a wooden spoon until a loose batter is formed. It should look like cookie batter but slightly softer. If too thin, add a mix of more almond flour and gluten-free blend until a dough consistency is reached. If too thick, add a splash of almond milk.
Chill batter for 15 minutes (uncovered) while preheating oven to 350 degrees F (176 C).
Once chilled, roll out into a 1/4-inch-thick rectangle between two pieces of wax paper and use a small circle cookie cutter to cut out cookie shapes. Reform dough as needed until it's all used up.
Gently transfer cookies to your parchment-lined baking sheet. They won’t spread while cooking, so they can go pretty close together. However, you may need to bake these in two batches depending on the size of your baking sheet.
Bake for 15-18 minutes or until golden brown on the bottom and dry on the top. For crunchier cookies, bake longer. Just be careful not to burn. For more tender cookies, bake less.
Let cool completely before removing from the pan. Store leftovers loosely covered at room temperature up to 5 days or well-sealed in the freezer up to 1 month.
*If using vegan butter in this recipe, make sure it’s softened before use. And you will likely need 1-2 Tbsp less each of the cornstarch, almond flour, and gluten-free flour as the coconut oil is more wet and requires more. Lastly, know that using coconut oil makes these a little crunchier and the vegan butter makes them softer and more tender, like a sugar cookie. Both work - it just depends on which you prefer!
*Using coconut flour tends to make the cookies more tender and slightly less crisp the next day after baking, which is why it wasn't our ideal but still a decent option to keep these nut-free.
*If using coconut flour in place of almond flour, (as the original recipe is written) consider starting with 1 cup + 3 Tbsp gluten-free flour blend, as coconut flour can tend to dry out the dough a bit.
*Nutrition information is a rough estimate calculated using coconut sugar, almond flour, and cornstarch.