Low-FODMAP ‘Copycat’ Nilla Wafer (Vanilla) Cookies; Gluten-free
July 9, 2019
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/
- 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)
- 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!