Homemade Nilla Wafers (Edit recipe)

Another favorite of mine growing up, but without the preservatives, vegetable oils, or artificial flavors! These are gluten free, dairy free, and I kid you not, taste JUST like I remember them!

10 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	36
Fat:	2 g
Carbohydrates:	5 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	29 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by colleenshealthylife

View original recipe

Serves: 36

Ingredients

2 whole Egg
1 cup Gluten Free Flour, I used bobs 1:1 flour
6 Tbsp Cane Sugar, Organic
.5 cup Almond Flour
1.5 tsp Baking Powder
4 Tbsp Coconut Oil, Softened
2 Tbsp Almond Milk
1 Tbsp Pure Vanilla Extract

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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

Whisk dry ingredients together until no more lumps
Add your wet ingredients and mix together until an easy to handle dough ball is achieved
I found refrigerating your dough for 15 minutes makes for easier handling, without having to use much extra flour and risk cracking
Take about 1/2 tbsp of dough and roll into a ball then flatten slightly. Place on parchment paper lined baking sheet
Bake at 350 for 15-17 min until slightly golden in color
Allow to cool and enjoy!
Store in an airtight container

Notes

If your dough is too sticky you can refrigerate it for 10-20 minutes prior to rolling into balls feel free to coat hands in flour prior to rolling, just don't overdo it as it will cause dry cookies and cracking i used bobs red mill 1:1 baking flour and what I recommend for this recipe. This contains rice flour making it a tad drier than gluten free all purpose flour. If you're using gluten free all purpose flour your dough will be more sticky so I would definitely refrigerate your dough