Make your own vegan Nilla wafers at home – you might even already have all of the ingredients!
Honestly, as much as I used to love the classic store-bought Nilla wafers, somehow these homemade and vegan ones are even better.
I’m really not sure how that’s possible, but it’s true.
The recipe calls for just a few basic ingredients, and they taste like mini vanilla sugar cookies!
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I made the vanilla wafers to go along with a vegan banana pudding recipe that I’m hoping to publish next week.
In the meantime, they’re also fantastic with this Healthy Chocolate Pudding.
Not sure who first decided to try Nilla wafers with pudding, but the two desserts are clearly meant to be together!
(You can also make larger cookies and dip them in cinnamon sugar.)
Aside from eating plain or with pudding, these cookies can be used in any recipe that calls for packaged vanilla wafers.
Or crush the cookies and use instead of graham cracker crumbs in parfaits or as a no-bake crust for lemon bars, cheesecakes, or this Pineapple Fantasy Pie.
Above – Watch the video of how to make vegan nilla wafers
The recipe was adapted from my Vegan Sugar Cookies.
Vegan Nilla Wafers
Ingredients
- 3/4 cup spelt, white, or oat flour (for flourless, try these Keto Cookies)
- 1/4 tsp each: salt and baking soda
- 1/4 cup sugar, unrefined if desired
- 3 tbsp vegan butter or oil
- 4 tsp milk of choice
- 1 1/2 tsp pure vanilla extract
InstructionsÂ
- Preheat oven to 325 F. Combine dry ingredients in a bowl. Stir remaining ingredients in to form a dough. Either smush dough into a big ball or transfer to a gallon-sized ziploc and smush into a ball from inside the bag. Roll the dough out until very thin (see photo above). Cut shapes with a cookie cutter or jar lid. Bake 15 minutes on the center rack. They will get crispier as they cool. View Nutrition Facts
Video
Notes
More Vegan Cookies:
Healthy Chocolate Chip Cookies
Is this recipe accurate? It says 3/4 cup of flour yields 40-42 wafers.
It is! The wafers are small, and the dough is rolled out thinly.
When I used oat flour, this was a batter rather than a dough. Absolutely not possible to roll it out. I had to make drop cookies.
How did they taste with oat flour
Does the butter need to be melted or room temperature or just fresh out of the fridge when you’re mixing it with the sugar and milk?
Hi, we use it melted 🙂
Hi! Should these be made with all purpose spelt or can whole wheat spelt be used?
Either works 🙂
I had to drop them on the pan. Taste good though.
I made these with sugar substitute since my mom doesn’t eat sugar and I’m trying to cut down. I wanted to make a sugar free, vegan banana pudding. These turned out with a really delicious taste but didn’t get crunchy/crispy even after sitting out for a few hours. I’m wondering if the lack of sugar was the reason, either that or I didn’t roll them thin enough. I also used melted vegan butter, not oil, which might have added some moisture. Overall though it’s a terrific recipe and I definitely plan to try again! Thank you so much!!
Will coconut sugar work for this recipe??
I used bob’s 1 to 1 gf baking flour… the mix was crumbly so I added additional milk until I could knead it like dough. Ended up with 24 delicious cookies last night… this morning, there’s 3 left! My family loved them!
Did it with oats and they came out pretty good.they were probably lighter than other wafers but thats probably because of my slight chsnges.but i and people who tried it loved it