When you’re craving a deliciously crisp and subtly sweet cookie, these gluten-free Vanilla Wafers are the perfect dessert—simple, quick, gluten-free, nut-free, and made right in your kitchen. This is such a versatile dessert because you can use 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 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 most perfect 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, crispy without the gluten, and vanilla-y with the addition of my brand new Vanilla Bean Paleo Protein!

How to make gluten-free Vanilla Wafers

These homemade 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, the Myers Way® Gelatin and Vanilla Bean Paleo Protein 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, and let cool completely before removing so the cookies will be crispy vanilla perfection.

About the ingredients in this gluten-free Vanilla Wafers recipe:

After trying 6 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

I prefer to use sustainably harvested palm shortening in my AIP baked goods. 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 and Gelatin

These two ingredients are key to the success of this recipe. When you whip these two ingredients into the palm shortening/sugar mixture, you’ll notice it becomes thicker and 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!

Gluten-Free Flours

This recipe features coconut flour and arrowroot starch as the gluten-free flours. Coconut flour is a very absorbent flour, so if you choose to swap this with another approved flour, I suggest searching for a coconut flour conversion chart. You’ll likely need to increase the amount of flour you use by several tablespoons if you choose another option, otherwise your dough will be too wet.


Instead of using a natural sweetener like coconut sugar, I opted to use honey in this recipe, as 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.

I hope you love these gluten-free Vanilla Wafers! Just like any traditional vanilla wafer cookie, they’re buttery, crisp on the outside and soft on the inside, subtly sweet, and full of vanilla flavor!

Gluten-Free Vanilla Wafers

Gluten-Free Vanilla Wafers

Gluten-Free Vanilla Wafers



16 cookies

16 cookies

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  • 1/2 120 cups ml honey
  • 1/2 120 cups ml palm shortening melted
  • 1 4.929 tsp ml vanilla extract
  • 1/2 1/2 scoop The Myers Way® Gelatin about 2 tsp
  • 1/2 1/2 scoop The Myers Way® Vanilla Bean Paleo Protein about 2 tsp
  • 1/2 120 cups ml arrowroot starch
  • 2 29.574 tbsp ml arrowroot starch
  • 1/2 120 cups ml coconut flour
  • 2 29.574 tbsp ml coconut flour
  • 1/4 1.23225 tsp ml sea salt
  • 1/2 2.4645 tsp ml baking powder
  • 1/2 2.4645 tsp ml cream of tartar



  1. Preheat oven to 325˚F degrees.
  2. Add honey, melted palm shortening, and vanilla to a medium-sized bowl and whisk together to combine. Add gelatin and Vanilla Bean Paleo Protein to wet ingredients and whisk until the mixture thickens and becomes 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 and stir well with a spatula to combine. The dough will not feel like regular cookie dough. It will be wetter and much less dense.
  5. Form the dough into a large ball, and 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 glass cup!) to cut out round cookies. Reform and roll out 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 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 or they’ll crumble!