Nilla-Style Wafer Cookies

You remember Nilla Wafers (before your gluten-free days that is) – that bright yellow box in the cookie aisle filled with those little round pale hard cookies. They of course can be eaten on their own, but they are also called for in a lot in recipes when making things like crushed cookie crusts. But, alas, they are not gluten free.

Traditional Nilla cookies (pictured on the right below) are a very dry biscotti-like cookie, and this recipe is the closest thing I’ve come to them (our tasty gluten free version is on the left) – I know you’re going to be satisfied with these!


Once the dough has been chilled, shape them using a small cookie scoop. This ensures they will all cook at the same time. Flatten the tops slightly, using wet fingers if the dough is sticky.NillaWafers2

Once you have baked them, allow to cool for 30 minutes then bake again for 10 minutes (on the middle rack) – this will give them that dry biscotti-like texture. NillaWafers3


Nilla-Style Wafer Cookies

Marla Hingley
Prep Time 1 hr 15 mins
Cook Time 20 mins
Total Time 1 hr 35 mins
Servings 40


  • 1 1/3 cups GFC Flour Blend for Baking
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter or margarine softened
  • 1/2 cup packed brown sugar
  • 1 egg beaten
  • 4 tsp vanilla
  • 2 Tbsp milk or milk alternative


  • Combine together the flour, xanthan gum, baking powder, baking soda and salt.
  • In another bowl beat together the butter and sugar until creamy, about 3 minutes. Beat in the egg, vanilla and milk, then add the flour mixture stirring until dough is smooth.
  • Cover dough with plastic wrap and chill for 1 hour.
  • Use a small cookie scoop (1 1/4" diameter) and place dough onto a parchment lined baking sheet. Flatten balls slightly.
  • Bake at 350°F for 15-17 minutes, until just start to turn golden. Allow to cool for 30 minutes then bake again for 10 minutes (middle rack) - this will give them that dry biscotti-like texture.
Tried this recipe?Let us know how it was!
See also
Raspberry-Avocado Smoothie


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  1. Can you use the egg substitute for the 1 egg in this recipe?
    My grandson allergic to eggs, dairy, wheat and peanuts.
    It’s a challenge!! Thank you, Jan

  2. You can try the egg replaced powder or chia seeds in place of the egg, but just keep in my the cookies will be a bit more dense. Let me know what you end up using and how it turned out!

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