Gluten Free Vanilla Wafers - Recipe - Amy Myers MD®

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...
Amy Myers |

Updated

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...

Gluten Free Vanilla Wafers
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16

Translation missing: en.blogs.recipe.ingredients

  • 1/2 cup honey, optional (avoid if on an elimination diet)
  • 1/2 cup palm shortening melted
  • 1 tsp vanilla extract
  • 1/2 tbsp gelatin about 2 tsp
  • 1/2 scoop The Myers Way® Vanilla Bean Paleo Protein, about 2 tsp
  • 1/2  cup arrowroot starch
  • 2 Tbsp arrowroot starch
  • 1/2 cup coconut flour
  • 2 Tbsp coconut sugar
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar

Translation missing: en.blogs.recipe.instructions

  1. Preheat oven to 325˚F degrees.
  2. Add honey, melted palm shortening, and vanilla to a medium-sized bowl. Whisk together until well combined. Add Vanilla Bean Paleo Protein to wet ingredients and whisk until the mixture thickens. It should start to become somewhat frothy.
  3. In another medium-sized bowl, combine the remaining dry ingredients and mix well.
  4. Slowly add the dry ingredients to the wet ingredients. Stir gently with a spatula to combine. The dough will not feel like regular cookie dough, and that’s ok. It will be wetter and much less dense.
  5. Form the dough into a large ball. With a rolling pin, roll into a 1/4-inch-thick rectangle between two pieces of parchment paper. Use a small circle cookie cutter (or the rim of a small glass cup) to cut out round cookies. Reform and roll out the dough as needed until all the dough has been used.
  6. Carefully transfer cookies to a parchment lined baking sheet. The cookies will not spread while cooking, so they do not have to be placed far apart.
  7. Bake for 10-12 minutes until golden brown. Remove the cookie sheet from the oven and gently slide the parchment paper off the hot cookie sheet and onto a cooling rack. Allow cookies to cool completely before touching them. I know it’s tempting, but if you remove them before completely cooling they’ll crumble!
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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