Vanilla Wafer Cookies

Vanilla Wafer Cookies

‘Morning, sunshine. Straight out of the gate, let’s settle a few things.

First, these thin little snappy numbers are not to be confused with my gluten-free ‘Nilla Wafers. Those little disks are rounded on top, just like the ones that come from that yellow-box-you-know-the-one. These are flatter than a gluten-free pancake.

Second, these are not gluten-free butter cookies. Those are more delicate, and do not take to being rolled & cut out.

Think of these cookies like the blond cousins of the gluten-free thin & crispy Chocolate Wafer Cookies.

I’ve been stockpiling gluten-free cookies of the crispity crunchity variety, since I intend to use plenty of them in tons of ways this summer (which is already shaping up to be steamy hot – give me strength).

You might think it’d be easy to find just a plain jane crunchy vanilla cookie recipe on the ‘net, to link to when the time came that we needed some crunchy non-chocolate cookies.

Since things didn’t go in that general direction, I did what I had to do. Out of whole cloth.

These are just nice, snappy little plain wafer cookies. And, F.Y.I., “plain” does not mean boring. They’re really delightful snacking cookies, and we can do all sorts of exciting things with them. We will. Make a non-chocolate gluten-free Icebox Cake, why don’t you.

Make the dough, roll them out. Cut out shapes, gather scraps, reroll, bake for just a few minutes. The recipe makes 4 dozen 2 1/4-inch cookies, but 2 dozen fit on a half sheet pan at once. So we’re talking two half-sheet pans’ worth of cookie baking. A total of about 16 minutes in the oven for all 4 dozen.

No problem-o. And then we’ll reap the rewards, together, with plenty of gluten-free no-bake cakes all summer long.

Vanilla Wafer Cookies
Recipe Type: Cookies
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 48
Thin & crispy plain gluten-free vanilla wafer cookies
  • 2 cups (280g) high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 3/4 cup (150g) granulated sugar
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (112g) unsalted butter, melted and cooled
  • 1 extra-large egg at room temperature, beaten
  • 1 teaspoon vanilla bean paste (or an equal amount, by volume, pure vanilla extract)
  1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum, sugar and salt, and whisk to combine well. Add the butter, egg and vanilla, and mix until the dough comes together. It will be thick and smooth.
  3. Divide the dough into two equal parts, roll each into a ball and flatten into a disk. Wrap each half tightly in plastic wrap, and refrigerate until just firm (about 30 minutes).
  4. Once chilled, remove one disk at a time from the refrigerator and place it between two sheets of unbleached parchment paper. Roll out the dough until it is 1/8 inch thick (the thickness of a nickel), no thinner.
  5. Pull back the top sheet of parchment paper on one piece of dough. With a round 2 1/4-inch cookie cutter, cut out rounds. Transfer the rounds to the prepared baking sheets, and place them about 1-inch apart (they will not spread much during baking). Gather the scraps, roll them out again, and cut more rounds. Repeat with the second piece of dough.
  6. Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once during baking, for 8 minutes or until the cookies spring back when pressed lightly in the center and the edges are light golden brown.
  7. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm. Transfer to a wire rack to cool completely.


P.S. To those of you who have bought My Cookbook, I thank you. You’re the wind beneath my wings (unless you’re too young to get that reference, in which case forget I said anything, except ‘thank you sincerely’).

Like this recipe?

Comments are closed.

  • June 22, 2012 at 5:21 PM

    Thank you for the non-chocolate version (and my non-chocolate husband thanks you too). Sending you a little virtual cool air from Minnesota — where it isn’t always as cold as they say…in fact, it’s pretty gorgeous right now. Happy weekend!

    • June 22, 2012 at 7:24 PM

      Gina! You were the inspiration for these cookies!
      I’m not afraid of cold. And you won’t ever hear me complaining about snow, either. I’d be happy in Minnesota. Especially right about now. Thanks for the cool air, and enjoy the cookies!
      xoxo Nicole

  • June 22, 2012 at 10:09 AM

    I was wondering could I sub almond flour for the ap gf flour and take out the zanthan gum? I like this and the chocolate cookie recipe. Your recipes are great! Thank you.

    • June 22, 2012 at 11:56 AM

      Hi, Faith,
      Almond flour behaves completely differently, so no, you can’t just sub it in for all-purpose GF flour, I’m afraid. Sorry!
      xoxo Nicole

  • Pam G
    June 22, 2012 at 9:53 AM

    Cannot wait to try these. Chocolate ones are heaven!
    Thanks for the goodies.
    Made a huge mistake….i didn’t get the preorder in for your newest book (not out yet) at Amazon because I lost my job….checked the site yesterday and the price went up exponentially! So disapointed….can not afford a $20 book right now. :( hopefully the library will get it in when it’s released.

    • June 22, 2012 at 11:56 AM

      Aw, Pam. I’m so sorry about your job! I know that feeling. But something better will happen.
      My husband mentioned that to me the other day about the price of the book. I have no idea why Amazon is now charging so close to the list price, but there’s a price guarantee on preorders, and it will definitely go down in price. Don’t worry. And when the book comes out I’m sure there will be giveaways of it, so maybe you’ll just win a copy. I will be sure to post on Facebook about any giveaways I know about. And you should ask your library if they’ll carry it. Libraries will usually honor requests like that. We’ll get that book in your hands one way or another. :)
      xoxo Nicole

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