‘Nilla Wafers with Better Batter

‘Nilla Wafers with Better Batter

You should totally start a blog.

Well, if there’s something you’re passionate about, I mean. Then—you should totally start a blog. It might just change your life.

Now, if you’re anything like me, it’s not going to make you rich and famous. But it still might change your life. Writing a blog, for me, has been a lot like raising children. It’s often painful, sometimes boring, and isn’t for the faint of heart.

But! But, if you do it right, it can encourage you to look at the world in different ways. And be better. And get stronger. And develop a thicker skin. And maybe just maybe if you’re really really lucky it might get you a book deal. It happened to me!

You can imagine that there are no shortcuts, though. You have to do your homework.

Don’t enter an already crowded field unless you can come at it from a different angle. Meet an unmet need. Say something that no one else seems to be saying, which seems totally crazy to you because it so obviously (to you) needs to be said.

And whateveryoudo don’t trust any so-called blog marketing “expert” who uses the words “always” and “can’t” all the time—and hasn’t built a hefty following themselves (go to this article on boingboing, and scroll down – some of the best advice I’ve ever heard).

And when you get stuck (which you will), and you get bored (ditto), do something like this Gluten-Free Flour Test. Push the boundaries of what you thought you were willing to do. I always thought it would be silly to explore commercially available gluten-free flour blends other than Better Batter. I found something that worked. Why mess with it?

Well, you wanted me to. And you have to listen to your readers. I could feel the rumblings. And I was avoiding the topic for all the wrong reasons.

So I jumped in, and it changed everything for me.

It changed how I managed the edits for my next cookbook pretty dramatically. It gave me more tons of newfound energy and confidence, and even helped inform my long-range goals. I know. Crazy.

For the cookie challenge part of this series, I went with my recipe for gluten-free ‘Nilla Wafers.

If you forget the couple tablespoons of milk in this recipe, you will find it difficult to pipe. And the cookies will be a bit dry, so they will crack on top. Baking science. Check it.

Pipe a little circle with a plain tip.

Then smooth them out a bit with wet fingers.

Then bake away. Since these cookies are have almost equal amounts of flour, light brown sugar and  butter, they bake up nice and golden brown. Just like you remember.

I’m very pleased with the way Better Batter handles these cookies. But don’t expect to be able to make the dough ahead of time and then pipe it later. It will thicken too much as it stands. It’s not a fire drill or anything, so you don’t have to move at the speed of sound, but you shouldn’t go watch a movie in between the dough stage and the baking stage.

I decided to fancy these up by making them into little sandwich cookies, but only just to stave off boredom — my own, and then yours as a result. But all of my ratings are based upon the cookie themselves, not the cookies as assembled into sandwiches.

Cookie Challenge

Better Batter
Score (1-10)

Cup for cup replacement claim10
Cup for cup replacement result9
Ease of use10
Raw texture9
Cooked texture10
Finished appearance10
Finished taste10
Mouth feel10


P.S. Something else this flour series has done for me? Made me more comfortable asking you to buy my book if you enjoy the blog! Thank you. With l-o-v-e.

Like this recipe?

Comments are closed.

    May 1, 2012 at 2:56 PM

    That was me who just posted..ops..sorry…

  • Cynthia
    April 30, 2012 at 10:24 PM

    I just printed out this receipe and the key lime pie one last night! How ironic you posted this receipe today! I am making the cookies tomorrow and the pie on Thurs for this 41st bday. He loves key lime pie and ‘nilla waffers so this should be a huge hit! We just have to hope I don’t eat them all before I make the pie..hehehe! Thanks!!!

    • May 1, 2012 at 10:09 AM

      Perfecto, Cynthia! ‘Nilla wafers are very versatile indeed. Happy 41st! :)
      xoxo Nicole

      • Anonymous
        May 1, 2012 at 2:56 PM

        Nicole..help..I mAde the batter just as indicated and used better batter and no xan. and they look really thick. I did get all the incgredients in them so not sure what I did wrong. Can you advise some ideas so I can retry.

      • May 1, 2012 at 3:04 PM

        Hi, Cynthia,
        So sorry it turned out that way for you. That must have been frustrating. If you would like to tell me in detail what you used for ingredients and how you prepared each step (for example, you used Better Batter but did you make any substitutions of other ingredients?), I’m happy to review it to see where you differed from the original recipe as written as it is a tested recipe and will work.
        xoxo Nicole

      • CYNTHIA
        May 2, 2012 at 12:39 PM

        Thanks! The only thing I can think of is I initially put too much baking soda in and had to remove it. I removed some flour, a small amt, in the process but tried to replace it. I did not not let it sit at all so that wasn’t it. Maybe the butter as still too cold as it sat on the counter for about an hr. That was the only measuring error I could think of. I ended up tossing the batter.

        I did fo the receipe a second time and it looked much beter. I did sofen the butter just a bit in the microwave so it was sofer then the first batch but not melted. That may have helped. I used a aibloc gallon bag to try to pip them. The ended up a little more puffy then they should have. They we not thin and crispy. My kids still loved them. My one son who has autism and is really picky shocked me and inhaled 2 of them the minute he walked in the door! I think before I try them again I will get a pastry bag and tip to make then thinner. Sadly they will not work the key lime crust…plus there aren’t many left and I am short on the Better Batter. I will go into plan B for DH bday and try this again in June for fathers day! Thanks everyone. Nicole if you have any tips on how to pipe them I would welcome it. I will go to Michaels to get a bag/tips unless you have another suggestion as to where to get the stuff. Thanks again! They did taste wonderful!!!

  • Deanne
    April 30, 2012 at 1:08 PM

    Ahhhhh….you have read my mind once again, Nicole, and now I am feeling “spooked out”! I was just sitting around yesterday, sifting through the cockles of my hungry “sweet toothed” mind, having an insatiable desire for banana pudding old fashioned style, loaded with Nilla Wafers…”Woe is meeeeeee” I thought…”Never again, shall you indulge in that sweet crunchy creamy dessert…Nilla Wafers are the “enemy”, I reminded myself…but ALAS! My betrothed has come to my rescue! I shall be making Old fashioned banana pudding laced…NO! make that STUFFED…with your Nilla Wafers!! I am beside myself with Banana-rama Joy!…NO! Make that Vanilla-rilla Joy! Thank you from the sweet toothed cockles of my mind, and the depth of my gluten-intolerant heart!! You once again, have reminded me that YOU ARE MY HERO!! :))) PS. Darn you for sharing that recipe for Lemon Bars! I made them last week and with my hubby out of town and my son uninterested in lemony things…I ate THE ENTIRE PAN by myself!!! Ohhhh and they were INCREDIBLY DELICIOUS and satisfied this lemon bar lovers deepest wishes!!! xoxoxo PS. Your Cookbook is my BIBLE of Cooking!!! You rock the Planet, Nicole!!!!

    • April 30, 2012 at 8:40 PM

      Deanne, you’re so much fun. Love it when you come by. Always perks things right up around here. :)
      Did you know that I had already posted about Gluten-free Banana Pudding? Might have been before you starting coming around. I had never even heard of it, to be honest, until readers told me about it when I posted the ‘Nilla Wafers recipe. Everyone had very strong feelings about it! So glad you enjoyed the lemon bars. They’re a fave of mine, too. :)
      xoxo Nicole

    • April 30, 2012 at 8:41 PM

      We were married on Pinterest, Naomi. It was beautiful. Not a dry eye. ;)
      xoxo Nicole

  • April 30, 2012 at 1:02 PM

    That’s good advice on blogging. I enjoyed the Boing Boing article you linked to. Those wafers look good too!

    • April 30, 2012 at 8:37 PM

      Thanks, Gina! I wish that boing boing article had been around a few years ago. Might have saved me a bunch of trouble. ;)
      xoxo Nicole

  • Kirsten Legner
    April 30, 2012 at 11:33 AM

    Thank you, thank you! Gluten friends won’t understand this but GF friends will…when I find a recipe or a restaurant that really is GF and good, I want to cry from overwhelming feelings of appreciation bc this has been a hard change. (I was giddy that the restaurant we went to for breakfast yesterday had GF potatoes to go with our scrambled eggs.) We recently had our first celiac diagnosis so as you know, GF isn’t some temporary, whimsical choice. My son has been a super trooper through this and hasn’t complained once but I feel bad for him that I haven’t found all the right replacement foods just yet. Also, I used to be a pretty good cook and now I suck at GF cooking at least 50% of the time. I so appreciate your hard work and info and hope to get my averages up soon. I’m still trying to find a decent ritz cracker replacement and not go to 4 different grocery stores each week to get what I need but I know it’s all a process and I’ll get there eventually. Thank you again and I’ll check out your cookbook too.

    • April 30, 2012 at 11:40 AM

      My pleasure, Kirsten. Try to take it one step at a time, although I know that’s hard since you want to make everything okay for your son. You will. I promise. I have lots of recipes here and in my cookbook, and I dare say you’ll find everything you need to get started off on the right foot. And … I have some very good news for you. I have a recipe for Gluten-Free “Ritz” Crackers right here on the blog. It’s a dead ringer for the original. :)
      xoxo Nicole

      • Anneke
        April 30, 2012 at 1:56 PM

        Welcome to your new world, Kirsten — we’ll all hold your hand!


      • April 30, 2012 at 8:41 PM

        Anneke, you’re the best.

  • Ashley
    April 30, 2012 at 10:48 AM

    What kind of frosting did you spruce that up with? Also, love the added touch of the sprinkles!

    • April 30, 2012 at 10:59 AM

      Just a simple buttercream frosting, Ashley. Then I rolled it in sprinkles. Easy peasy. :)
      xoxo Nicole

  • JoAnn C
    April 30, 2012 at 10:41 AM

    I hate being told “can’t” and “always”. Unless it’s used in a sentence like, ‘JoAnn, I can’t get enough of your wisdom and wit, I always count on it’. ; ) But since no one has ever said that to me I will continue to hate hearing those two words hurled my way. They can be so negative and limiting. When I was a social worker and nanny before that, I used to tell people “the last four letters of the word American, spell I CAN, you are an AmeriCAN not an AmeriCANT.”

    And Anneke, I would follow your blog. I learn so much from you on the Community Page, you often inspire in many ways.

    • April 30, 2012 at 10:59 AM

      Good one, JoAnn! I agree with you. Beware any one-size-fits-all advice. :)
      Hear hear, about Anneke!
      xoxo Nicole

      • Anneke
        April 30, 2012 at 1:55 PM

        Aren’t you guys sweet! I’ll have to pay more visits to the new and improved site soon — looking forward to JoAnn’s wisdom and wit!


  • Anneke
    April 30, 2012 at 9:04 AM

    Good cookie choice, Nicole! I had trouble with these the first (two) times I tried them — shocker, I know — and I really wanted them to work! So, you have inspired me to go back and give them another try (with BB, since that clearly works). It won’t be today, waaayyyy too busy, but it might be this week. I’ll keep you posted. And I have thought about writing a blog, since I clearly have a lot to say . . . maybe someday . . .

    • April 30, 2012 at 9:20 AM

      Anneke, if it’s the last thing I do, I’m going to figure out why you are cookie-challenged!:)
      xoxo Nicole

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