|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gluten-free vanilla wafers are easy to make and buttery good. This simple recipe calls for basic ingredients, which is a real plus when you crave a classic cookie. It was adapted from a recipe for madeleines, which appears in the cookbook "Gifts from the Kitchen" by Ann Kleinberg, in the Love Food series published by Parragon Books.
Traditional vanilla wafers are made with wheat flour, which contains gluten and wouldn't be appropriate for a gluten-free diet. Those who must eliminate gluten have many more options today, as all-purpose gluten-free flour is readily available. If your gluten-free flour mix does not contain xanthan gum or guar gum, add 1/4 teaspoon of your favorite binding gum to this recipe. This gum helps retain moisture and give structure to the batter.
This recipe calls for unsalted butter, but if you are also eliminating dairy, you can swap it for your favorite dairy-free butter substitute.
These vanilla wafers are good for incorporating into other desserts, too. One classic is to layer vanilla wafers with sliced bananas and gluten-free banana pudding, topped with whipped cream. Or, crumble the wafers and combine with butter and sugar to make a cookie crumb crust for pies or cheesecake.
- 2 large eggs
- 2/3 cup sugar (granulated)
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon peel (grated, fresh)
- 1 pinch of salt
- 1 cup flour (gluten-free all-purpose, with xanthan or guar gum in the mix)
- 10 tablespoons butter (unsalted, melted and cooled)
- 2 tablespoons sugar (granulated, to dip the glass into when pressing the cookies)
Gather the ingredients.
Preheat the oven to 375 F / 190 C.
Line 2 large baking sheets with parchment paper, silicone pads, or lightly grease.
Combine eggs and sugar in a large mixing bowl and beat on high until creamy, about 3 minutes; add vanilla, lemon peel, and salt and beat to combine. Gradually add gluten-free flour and beat just until combined. Slowly drizzle melted butter into the mixture and beat until combined.
Drop dough by heaping rounded teaspoons onto prepared baking sheets, leaving about 1 1/2-inch space between cookies. Dip a small drinking glass in the sugar and gently press down on each cookie.
Bake in preheated oven for about 12 to 15 minutes or until the cookies are golden brown and crispy. Cool on a wire rack.
Serve and enjoy!
Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.