Gluten-Free Nilla-Style Vanilla Wafers: Crunchy Homemade Recipe

Homemade Nilla Wafers made with almond flour are an easy, gluten-free alternative to the classic cookie. These crisp, vanilla-forward cookies come together quickly and are perfect for gluten-free banana pudding or as a simple snack.

These grain-free Nilla wafers bake up thin and crisp with a pronounced vanilla flavor. The recipe uses almond flour and tapioca starch for a tender, airy texture. If you’d like a paleo version, swap coconut sugar for the white sugar—note that coconut sugar yields a slightly chewier, less crisp cookie.

How to make gluten-free nilla wafers from scratch

1. Combine ingredients: In a medium bowl, whisk together 1 ½ cups fine almond flour, ½ cup tapioca starch, 6 tablespoons sugar, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and ½ teaspoon salt. Stir in 4 tablespoons melted unsalted butter, 1 large egg, and 4 teaspoons vanilla extract until the dough is evenly mixed. Refrigerate the dough for 30 minutes to firm up, making it easier to portion and shape.
2. Preheat the oven: Preheat the oven to 325°F (162°C). Line two baking sheets with parchment paper.
3. Shape the cookies: Portion the chilled dough into roughly 1 ½ teaspoon portions. Using a cookie scoop or a tablespoon then halving the portion with a knife works well. Roll each portion into a ball and gently press it with your finger to form a flat disc. Place cookies on the prepared sheets about 2 inches apart.
4. Bake: Bake for 20 minutes, rotating the sheets halfway through for even browning. The cookies should spread slightly and turn a light golden brown. Remove from the oven and transfer to a cooling rack to cool completely.

How to store

For best results, store these cookies in the freezer. Freezing preserves their crisp texture and keeps them fresh longer.

More Gluten-Free Recipes

Try these Nilla wafers with gluten-free banana pudding or use them in a gluten-free strawberry icebox cake for a crowd-pleasing dessert.

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Gluten-Free Nilla Wafers

Amy Duska

Crispy homemade Nilla wafers made with almond flour for a delicious gluten-free cookie.

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Prep Time
5 mins

Cook Time
20 mins

Chill Time
30 mins

Course
Dessert

Cuisine
American

Servings
36 cookies

Calories
55 kcal

Ingredients

• 1 ½ cups fine almond flour
• ½ cup tapioca starch
• 6 tablespoons sugar
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons unsalted butter melted
• 1 large egg
• 4 teaspoons vanilla extract

Instructions

• Mix ingredients: In a medium bowl, stir together the almond flour, tapioca starch, sugar, cream of tartar, baking soda, and salt. Add the melted butter, egg, and vanilla, stirring until combined. Chill the dough for 30 minutes to firm up.
• Preheat oven: When ready to bake, preheat the oven to 325°F (162°C) and line two baking sheets with parchment paper.
• Shape cookies: Portion dough into 1 ½ teaspoon portions. Roll into balls, then press into discs with your finger. Arrange on sheets 2 inches apart.
• Bake: Bake for 20 minutes, rotating sheets halfway through so the cookies brown evenly. Let cool on a rack. Store in the freezer for best texture and freshness.

Notes

• To make these wafers paleo, substitute coconut sugar for the white sugar. Expect a slightly chewier texture and less crispness when using coconut sugar.

Keyword
gluten free nilla wafers, grain free nilla wafers