Homemade Nilla Wafers made with almond flour are an easy, gluten-free twist on the classic cookie. They bake up crisp, golden, and full of vanilla flavor — ideal for enjoying on their own or using in gluten-free banana pudding.
These grain-free Nilla wafers come together quickly with simple pantry ingredients. The almond flour gives them a tender crumb while tapioca starch helps create a light, crisp texture. If you prefer a paleo version, substitute coconut sugar for white sugar — note the cookies will be a bit chewier.
How to make gluten-free nilla wafers from scratch
- 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. Add 4 tablespoons melted unsalted butter, 1 large egg, and 4 teaspoons vanilla extract. Stir until the mixture forms a cohesive dough. Cover and chill for about 30 minutes to firm up the dough, which makes it easier to shape.
- Preheat the oven: Preheat your oven to 325°F (162°C) and line two baking sheets with parchment paper.
- Shape the cookies: Portion the dough using about 1 ½ teaspoons per cookie. The easiest method is to scoop a tablespoon of dough and cut it in half, or use a small cookie scoop. Roll each portion into a ball and gently press it with your finger to form a flat disc. Place the cookies 2 inches apart on the prepared sheets.
- Bake: Bake for 20 minutes, rotating the pans halfway through for even browning. Cookies will spread slightly and turn golden brown at the edges. Transfer baked cookies to a cooling rack. Once cool, they will be crisp and ready to eat or use in desserts.
How to store
For best results, store these cookies in the freezer. Freezing preserves their crispness and flavor — simply transfer cooled cookies to an airtight container or freezer bag and keep them frozen until ready to use. Thaw at room temperature for a few minutes before serving.
More Gluten-Free Recipes
Try these cookies in a layered gluten-free banana pudding or pair them with a light whipped cream and fresh fruit for a simple dessert. They also work well crushed as a gluten-free cookie crumb in tarts and pies.
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Gluten-Free Nilla Wafers
Amy Duska
Pin Recipe
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
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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, then mix until incorporated. Chill for 30 minutes to firm the dough for easier handling.
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Preheat oven: Preheat oven to 325°F (162°C) and line two baking sheets with parchment paper.
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Shape cookies: Use about 1 ½ teaspoons of dough per cookie. Roll each portion into a ball, then press into a small disc. Space cookies 2 inches apart on the sheets.
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Bake: Bake for 20 minutes, turning the pans halfway through. Cookies should spread slightly and turn golden at the edges. Cool on a rack and store in the freezer for the best texture.
Notes
- To make these paleo, substitute coconut sugar for white sugar. The cookies will be slightly chewier and less crisp, but still tasty.