Homemade Gluten Free Vanilla Wafers (Edit recipe)

It's so easy to make your own homemade gluten free vanilla wafers. They're full of real vanilla bean flavor and are crisp and delightful.

10 minutes

14 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	24
Fat:	2 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	4 g
Sodium:	19 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 55

Ingredients

210 gram Kim's Gluten-free All Purpose Flour Blend (click for recipe), (a store bought blend may be substituted, but hasn't been tested)
.75 tsp Baking Powder
.5 tsp Kosher Salt
.5 cup Powdered Sugar, (63 g)
50 gram Granulated White Sugar
113 gram Unsalted Butter, softened (1 stick)
1 Egg, large, at room temperature
2 Tbsp Whole Milk, at room temperature
1 Tbsp Vanilla Extract, or 1 vanilla bean

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside.
In a large bowl, beat the sugars with the vanilla bean seeds until well combined. If not using vanilla bean seeds, skip to the next step.
Cream butter and sugars until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl. Add the egg and milk and, if using, vanilla extract. Beat until well incorporated, 30 seconds to one minute.
Add the dry ingredients and mix on low speed until combined.
Fill a pastry bag fitted with a large round tip with the cookie batter/dough. Pipe small (1 inch) disks/kisses onto the parchment, spaced 2 inches apart. Don't worry about the point when you pipe them. They will spread slightly and the point will disappear.
Bake for approximately 13-16 minutes, or until golden brown, especially around the edges and the bottom.
Allow to cool before serving. Store in a glass container or jar to keep them from losing their crispness.