Lots of recipes call for vanilla wafer cookies, but it’s best not to rely on the standard Nabisco version that you can grab off the shelf. If you’re getting serious about baking healthy desserts, make a batch of homemade ’nilla wafers using this recipe.
Freshly baked wafers can be crushed for a crumb crust to make delicious bars and pies, or you can turn them into an incredible banana pudding.
Want to amp up the protein in these little cookies? Swap half the oat flour for an unflavored or natural vanilla-flavored protein powder.
Makes about 36 cookies (12 servings)
2/3 cup unsweetened almond milk
¼ cup almond butter
¼ cup unsweetened applesauce
2/3 cup coconut sugar (or comparable dry sweetener)
1 tsp. pure vanilla extract
1 vanilla bean, halved
1 cup oat flour
2/3 cup coconut flour
1 Tbsp. cornstarch
2 tsp. baking powder
½ tsp. salt
1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, use a strong fork to beat together the almond milk, almond butter, applesauce, and sugar until fairly smooth. Then add the vanilla extract, and scrape the seeds from the vanilla bean into the bowl. Mix well.
3. Add in the oat flour (and protein powder, if using) along with coconut flour, cornstarch, baking powder, and salt. Mix well, and don’t worry if the dough feels stiff.
4. Roll the dough into walnut-size balls before placing them on the lined baking sheets. Space the dough balls about an inch apart, and flatten slightly into discs. As you arrange them, be aware that the cookies won’t spread much during baking.
5. Bake for 8–10 minutes until desired doneness in reached. More time in the oven leads to crispier vanilla wafer cookies.
6. Remove the cookies from the oven, and let cook on the baking sheets for 5 minutes. Transfer to a cooling rack, and let cool completely before eating or using for another dessert recipe.
Nutrition Facts (Per Serving)
Protein: 4 grams
Carbs: 22 grams
Fat: 5 grams
What You Get to Eat
Picture courtesy of Frugal Antics