Low-FODMAP ‘Copycat’ Nilla Wafer (Vanilla) Cookies; Gluten-free

Low-FODMAP Vanilla Wafer Cookies; aka low-FODMAP Copycat ‘Nilla’ Wafers.  The perfect, light and slightly sweet cookie.

This low-FODMAP Copycat ‘Nilla’ (vanilla) Wafer is the ideal addition to a low-FODMAP Banana Pudding (try my low-FODMAP Vanilla Custard layered with low-FODMAP Nilla cookies and bananas), or alongside low-FODMAP Ice Cream.  I missed these cookies before this recipe!

You will love that these low-FODMAP cookies are easy to make, and your family will appreciate how delicious they taste.

Check out my  low-FODMAP Copycat Starbucks Lemon Loaf and low-FODMAP Copycat Panda Express Orange Chicken.  Or browse my low-FODMAP cookie blog for other cookie inspiration like low-FODMAP Speculoos Cookies and low-FODMAP Snickerdoodles. I have over 200 more low-FODMAP recipes for you to try. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP ‘Copycat’ Nilla Wafer Cookies; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 30 cookies

Prep time: 20 min

Chilling time: 30-60 minutes or overnight

Bake time: 15 -17 min

Total time: 35-40 min plus chilling

Bake: 325 F

Modified from: glutenfreeonashoestring.com/ nilla-wafers/

Ingredients

  • 1 & 1/3 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my low-FODMAP bake off blog for the reason why!)
  • 1/2 teaspoon xanthan gum (if not included in your low-FODMAP flour choice)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (½ cup) unsalted butter, at room temperature (can substitute Earth Balance vegan spread if desired for dairy-free)
    • I used butter
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 4 teaspoons vanilla extract
  • 2 tablespoons low-FODMAP milk (such as almond milk for dairy-free, or lactose-free milk)

Directions

  • Preheat the oven to 325°F
  • Line rimmed baking sheets with unbleached parchment paper or silicone mats and set them aside
  • In a large bowl, mix together the low-FODMAP flour, xanthan gum, baking powder, baking soda and salt
  • In a separate small bowl, whisk egg. Add low-FODMAP milk and vanilla and combine by hand
  • In your electric mixer with flat paddle attachment, beat butter
  • Add in sugars slowly, beating well after each addition
    • You want to cream the sugar and butter together well
  • Add egg/milk mixture and beat
  • Slowly add the flour mixture and continue to beat well and scrape down bowl as necessary, on medium to high speed
  • When dough is well combined and like a thick paste, cover bowl and place in refrigerator for 30 minutes to 1 hour, to make dough easier to handle
    • Can also wrap dough in plastic wrap and refrigerate for up to 1 month at this point
  • When dough is firm, using cookie scoop or a tablespoon, scoop dough in small balls onto prepared sheets and flatten tops with fingers
    • Space these about 2 inches apart, they will spread
  • Place the baking sheet in the center of your preheated oven and bake for 15 to 17 minutes
    • If you desire a harder cookie, bake 17-20 minutes or watch until the tops are more of a golden brown
  • Cool 3-4 minutes on the baking sheets then transfer to wire rack
  • Store in airtight container if they last!

  • Absolutely scrumptious!

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