Gluten Free Vanilla Wafers
When you’re craving a deliciously crisp and subtly sweet cookie, these Gluten Free Vanilla Wafers are the perfect dessert. Simple to put together, these gluten free, nut free, protein wafers can be made right in your kitchen!
This is such a versatile dessert because you can use Gluten Free Vanilla Wafers in so many other recipes! My favorite way to enjoy them is to sandwich coconut milk whipped cream and strawberries between two cookies. I’m sure you’ll also find your favorite way to enjoy these Gluten Free Vanilla Wafers, too.
Vanilla Wafers are such a nostalgic cookie. Many people enjoyed them as children with a glass of milk as an after-school snack, or used them to make a delicious crust for banana cream pie.
They’re buttery, slightly sweet, crispy on the outside, and full of vanilla flavor. What’s not to love? Well, the inflammatory ingredients such as dairy, eggs, and gluten that are in traditional Vanilla Wafer recipes.
That’s why I went to work creating the best The Myers Way® approved version of Vanilla Wafers! I can honestly say that after weeks of trying (and failing), this final recipe is a winner. They’re buttery without the butter, sweet without the refined sugar, and crispy without the gluten.
You also get the added bonus of enjoying protein wafers with the addition of my brand new The Myers Way® Vanilla Bean Paleo Protein!
Ingredients Used in the Gluten Free Vanilla Wafers:
After trying six different variations of this recipe, I can say the ingredients needed for the appropriate texture and flavor are almost non-negotiable. However, I understand that some of the ingredients are challenging to find, or you may not have them on hand. If you do decide to make a substitution, let me know how it turned out—but I recommend sticking to the recipe for the perfect Myers Way® Vanilla Wafer.
Palm Shortening
You may have heard that palm shortening is bad for you. Many shortenings, like Crisco, come from hydrogenated vegetable oils, which contain a lot of trans fats. These are linked to several types of health problems.
Because of this, I prefer to use sustainably harvested palm shortening in my AIP baked goods. Palm shortening is actually made from the palm fruit, not the palm kernel. It’s also homogenized and contains more saturated fats, making it a healthier alternative to butter or lard.
Traditional palm oil harvesting can have devastating effects on the environment. This is why I choose to work with smaller, more sustainable farms.
The texture is more similar to the original shortening used in non-compliant recipes than coconut oil. However, coconut oil can often be swapped out 1 to 1 for palm shortening. Just keep in mind the texture and flavor will be different.
As a bonus, palm shortening also brings the benefit of antioxidants to this cookie! This is something coconut oil does not provide.
Paleo Protein Powder
This ingredient is key to the success of this recipe. When you whip The Myers Way® Vanilla Bean Paleo Protein into the palm shortening/sugar mixture, you’ll notice it becomes thicker. It also creates a bit of a frothy texture. This is similar to the texture of whipped egg whites. These two ingredients enable the cookies to have that perfect crispness and delicious vanilla bean flavor!
Adding The Myers Way® Vanilla Bean Paleo Protein to this recipe also adds the right touch of wholesome, nourishing goodness. Formulated with non-GMO, hormone and antibiotic-free, grass-fed beef, this paleo protein powder supports healthy bone, muscle, cartilage, and skin. It also supports healthy gut function. It’s a true winner!
Gluten Free Flours for Baking
This recipe features coconut flour and arrowroot starch as the gluten free flours. Coconut flour is a very absorbent flour. If you choose to swap this with another approved flour, I suggest using a coconut flour conversion chart. You may need to increase the amount of flour you use by several tablespoons if you choose another option. Otherwise, your dough will be too wet.
Sweetener
Instead of using a natural sweetener like coconut sugar, I opted to use honey in this recipe. Coconut sugar will change the color and texture of the final cookie. Raw honey also has many benefits including antioxidants, nutrients, and even immune support.
While honey does have many health benefits, you should skip this ingredient if you’re following The Myers WayⓇ or other elimination protocols. Also, avoid honey if you’re healing from SIBO or Candida overgrowth.
How To Make Gluten Free Vanilla Wafers
These homemade Gluten Free Vanilla Wafers are actually fairly simple. As with any cookie recipe, combine the wet ingredients in one bowl, and the dry ingredients in another. Stir the two mixtures together to create an amazing cookie dough.
In this recipe, Vanilla Bean Paleo Protein and gelatin are added together in the wet ingredients to make an “egg” substitute. Gelatin is by far the best AIP egg replacement for baked goods that I’ve tried so far, and the Paleo Protein makes it even better!
Once the dough is formed, roll it out and use a cookie cutter or even the rim of a glass cup to cut out your Vanilla Wafers. Bake the cookies on a parchment-lined baking sheet for 10 minutes. Let cool completely before removing so the cookies will be crispy vanilla perfection.
I hope you love these Gluten Free Vanilla Wafers as much as I do. Not only are these protein wafers buttery and crisp, they’re also subtly sweet and full of vanilla flavor!
Gluten Free Vanilla Wafers
Servings:
16