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