Can I make these vanilla wafer cookies gluten-free?

We have only tested this recipe using all-purpose flour and are unsure if they will work well with gluten-free flour. If you'd like to experiment on your own, we'd recommend starting with a quality 1:1 Gluten-Free Flour Blend. You are more likely to have success working with a gluten-free flour blend than swapping in a single gluten-free flour, such as almond flour or coconut flour.

How many batches do I need to make the vegan banana pudding?

Our Homemade Vegan Banana Pudding requires two batches of our homemade vanilla wafers. Simply double this recipe and make a double batch of the dough at once, then scoop and bake the cookies in batches.

Can I replace the vegan butter with coconut oil?

We have not tested this, but based on our experience, we would not recommend swapping the vegan butter with softened coconut oil. Vegan butter is formulated to mimic dairy butter, whereas coconut oil is not as stable or spreadable. Coconut oil is likely to make much more crispy vanilla wafers.

Homemade Vegan Vanilla Wafers

Description

Homemade Vegan Vanilla Wafers are the perfect vegan swap for Nilla wafers! Enjoy these crisp and buttery cookies on their own, or layer them in our Homemade Vegan Banana Pudding for a classic vegan dessert the whole family will love.

Ingredients

½ cup (1 stick) vegan butter, softened
⅔ cup (133g) granulated sugar
1 tablespoon vanilla extract
1½ cups (180g) all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
2 tablespoons non-dairy milk

Equipment

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Instructions

Preheat the oven to 350°F and line 2 baking sheets.
Cream the butter and sugar. Add the softened vegan butter and sugar to a large bowl. Beat together with an electric hand mixer until light and creamy, about 2 minutes.
Add vanilla. Add vanilla extract to the bowl with the vegan butter and sugar. Beat again until smooth and well incorporated.
Add dry ingredients. Add the flour, baking powder, and salt. Beat together on low until roughly combined. The mixture should be crumbly.
Add non-dairy milk. Lastly, add 2 tablespoons of non-dairy milk and beat on low until a smooth dough forms.
Scoop into 2-teaspoon-sized balls. Using a cookie scoop, scoop the dough into uniform cookie dough balls about 2 teaspoons in size. As you work, place the cookie dough balls 2 inches apart on a baking sheet.
Lightly flatten. Using damp hands, lightly flatten each cookie dough ball into a thick disc.
Bake. Place the cookie sheet in the preheated oven and bake for 12-15 minutes or until golden brown around the edges. You’ll likely need to bake in multiple batches.
Cool on a wire rack. Allow the cookies to cool for 5 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Enjoy! Serve the cookies as desired, or use to make our vegan pudding. Note: If using for vegan banana pudding, store in an airtight container and use the next day.

Notes

Storage: Keep well in an airtight container for up to 5 days at room temperature. Before storing, let the cookies cool completely.
Freezing: Keep in an airtight container for up to 3 months in the freezer. Before storing, let the cookies cool completely. If frozen, allow the cookies to thaw at room temperature until soft again.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Oven