Total Time
Prep 10 mins
Cook 10 mins

This is a great gluten-free recipe that can be used for any recipe that calls for vanilla wafers, like rum balls. It is a modified version of a recipe by Bette Hagman.

Ingredients Nutrition


  1. Mix the first 5 ingredients together in a small bowl.
  2. Cream together the margarine, sugar, egg and vanilla.
  3. Mix til it looks like pastry dough.
  4. Add water if necessary.
  5. Shape into 1 inch balls and place 3 inches apart on an ungreased cookie sheet.
  6. Flatten with a moistened fork to 1/8 inch thick.
  7. Bake at 375ºF for 6 to 10 min or until slightly browned.
  8. Makes about 3 dozen cookies.
Most Helpful

5 5

Great little cookie! My pregnant daughter who can't eat gluten or sugar (or dairy!) is craving banana pudding, so this is the first stage in creating a gluten-free, non-dairy, non-sugar, no artificial sweeteners banana pudding for her. I used coconut flour in place of soy flour, and 1/2 cup agave nectar + 1/4 cup honey in place of the sugar. Increased vanilla to 1 tablespoon and added 1/8 tsp lemon extract. Yumm...

5 5

These cookies were excellent though I would call them a sugar cookie rather than vanilla wafer. I baked for 10 minutes. They stayed soft for the two days they were around. I tried with margarine and butter. It was great both ways, but much easier to work with when I used butter. My first gluten-free baking experience and I have made them twice since even though I am able to eat gluten. They were that good and seem simpler than other GF recipes since they only include two flours. I changed the second batch by substituting almond and hazelnut extracts for the second t of vanilla and adding 1/2 chopped almonds. Tastes like the ones in Chinese restaurants.

5 5

This is a really easy recipe to do. I really enjoyed making and eating these. They were nice and soft and even stayed soft on the counter over night. I think the best thing about them for me was them reminding me of my grandma's sugar cookies. i'll be making these again.