Gluten-free Vanilla Wafers

Jill Johnston's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 36

• 1 cup rice flour
• 1/4 cup soy flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons vanilla
• 1/2 cup margarine or 1/2 cup butter
• 1/2 cup sugar, plus
• 1 tablespoon sugar
• 1 egg

Directions:

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.

Reviews

[GFMona]

Thank you for sharing this wonderful recipe! If I could rate it higher than 5 stars I would! These were so simple to make and turned out perfectly - my quest for the perfect vanilla cookie is over! Even ny non gluten eating son and husband loved it and it was all gone in 5 minutes! I used Pamelas baking mix instead of soy flour and MELT organic butter instead of butter.they were soft and reminded me of bakery vanilla cookies .Thanks again!

[Deb in TX]

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...

[Sadieveggirl]

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.