NOTICE: This blog is no longer being updated, so medical information may no longer be accurate.

Gluten-Free “Nilla” Wafers

I am absolutely thrilled with the outcome of this recipe! I had been playing around with various gluten-free recipes for copycat Nilla Wafers, but was never all that impressed with the results. I had actually given up trying for a while until Sam’s teacher sent home the Friday Fun Snack recipe of the week. The kids were going to be making “Bear Bagels.” There is nothing like the pressure I put on myself to make Sam feel “normal” at school to rev up my stubborn determination to “get it right!”

I recently bought one of Todd Wilbur‘s cookbooks, “Even More Top Secret Recipes,” and inside was a recipe for homemade Nilla Wafers. I made a few GF tweaks and went for it. Absolutely amazing results! Outside of the fact that they do not look like a carbon copy of Nabsico’s Nilla Wafers (I lack the machine to replicate the precise uniformity!), the taste is SPOT ON!

I was wondering how I was going to give everyone the recipe without violating a copyright, but after a little searching on the internet, I found the EXACT same recipe on another website that I can link to! 🙂 I found the following recipe on

Since I still do not have an “About Me” or an “About this Blog” page published (I am working on it), I thought I would re-mention how I get the recipes that I post. I am not a recipe creator, but rather a recipe “recycler”. I rarely find my recipes on gluten-free websites or in gluten-free cookbooks, not because there aren’t some really great recipes out there, because there are! Before my celiac diagnosis, I had well over a hundred “regular” cookbooks which I impulsively gave away. I mistakenly assumed I could never use them again, which is just not true. Once I learned the basics of cooking gluten-free, I was then able to figure out how to convert gluten recipes to be gluten-free.

My hope is to help others save some money (by not disposing of your “regular” cookbook collection!), and some time (I can literally spend weeks researching and testing different recipes for one particular item, but I am fascinated by the research and I love to experiment… but that is not necessarily everyone’s cup of tea!).

I also really want to help those who are newly diagnosed or those who may be stuck in the denial/depression phase of a celiac diagnosis, which I understand all too well. I was stuck in the land of denial for 3 years and harmed myself greatly because of it. I know how much missing a particular food can lead one to consider “cheating,” and I was a MAJOR cheater (but I was also devoid of all the “classic” GI symptoms. So consider yourself “lucky” if you experience a reaction to gluten. It is kind of like a physical guide to keep you safe and healthy and out of the land of denial!).

Fast forward to today… just knowing that I can have whatever I want, (if I am willing to make it) has done so much in terms of getting me to a place of acceptance for my new normal. Now I just need to help my son stay in his place of acceptance as he goes on his journey of growing up gluten-free in a “Lunchable” land (I couldn’t resist the twist on Adam Sandler’s “Lunchlady Land”). Kindergarten can be a harsh place to be different. So if you have a kiddo who is having a hard time with not getting “hot lunch,” like mine is, maybe this video will help!

Whoa, how was that for an ADD tangent?!! 😀

The format for the majority of my recipes (just in case you happen to be a new visitor) is the original gluten containing recipe is in black and my GF tweaks and suggestions are in red. I will always link to the original recipe and give full credit (which is why I even brought up Todd Wilbur’s book instead of just linking to Recipe Goldmine because people that can create recipes, deserve the full credit for them! It is just nearly impossible for me to show you how I do things without the original recipe posted on my blog.

Gluten-Free Nilla Wafers

1/2 cup Powdered Sugar (I used 365 Organics Powdered Sugar which is corn-free. Click here to see a picture in an older post of mine)
1/3 cup Granulated Sugar
1/3 cup Shortening (I used Spectrum Shortening which is non-hydrogenated)
1 Egg
1 tsp. Vanilla Extract
1/8 tsp. Salt
1 1/2 cups Cake Flour (See below for instructions on how to make your own GF Cake Flour)
1 1/2 tsp. Baking Powder
1 Tbs. Water

  • Heat oven to 325 degrees F. (I used my convection oven set to 325° F.).
    • Cream together sugars, shortening, egg, vanilla extract and salt in a large bowl.
      • Add the flour and baking powder.
        • Add 1 tablespoon of water and continue mixing until dough forms a ball.
          • Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. (I made mine smaller, about 1/2-inch. I flattened the cookie with the bottom of a glass (be sure it has a smooth bottom… I use a wine glass! 😉 ), then I pressed the edges down slightly to get that “domed” effect).
            • Bake for 15 to 18 minutes or until cookies are light brown. (Since all ovens are different, I recommend starting at 10 minutes, then check each minute thereafter for doneness. I pulled mine out of the oven after 15 minutes).

              Makes 50 to 56 cookies.

              Gluten-Free Cake Flour (I got this recipe from

              To make a cup of (Gluten-Free) Cake Flour, first place two level tablespoonfuls of Corn Starch (or Arrowroot Powder if you need to avoid corn) in a cup and finish filling with regular Bread Flour (use your favorite Gluten-Free All-Purpose Flour Blend that has the Xanthan gum already added. I used Better Batter Gluten Free Flour). This makes the equivalent of one cup of unsifted Cake Flour. Then this should be sifted together three times before using in the mixture.


                Pinch off little globs of cookie dough…

                Roll the cookie dough globs into balls…

                Press the cookie dough balls flat with the bottom of a glass…

                I pressed my cookie dough to about 1/8-inch thickness.

                Don’t be surprised if the cookie dough sticks to the bottom of the glass. If you use Better Batter GF Flour though, you can pull it right off, just like “normal” cookie dough! 🙂

                I pressed the edges down with my fingertip to try and achieve the same look as the real Nilla Wafers.

                They may not look exactly like a real Nilla Wafer, but to everyone I gave a sample to (even glutenators!) they tasted just like them!!

                Just for kicks I had to assemble some GF Nilla Banana Pudding. Normally I make my own vanilla pudding, but I used the Jello Instant Vanilla Pudding in this photo because the artificial coloring in the mix helped distinguish the pudding from the cookies in my picture! 😀 I also used Cool Whip, another Kraft product (I will admit it, I like Cool Whip, even more than I like homemade whipped cream… shameful, I know!). For Kraft’s Gluten-Free Policy, click here.

                I am testing several “make your own Cool Whip” recipes at the moment (to get away from the hydrogenated oil and corn syrup that is in Cool Whip, and also to see if I can find a recipe that can be easily tweaked to be dairy-free. Wish me luck!

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                1. Whooohoooo! You are amazing! I used to love Nilla Wafers (and the annual summer dessert of banana pudding)…. I can't wait to try this one out!

                2. Nancy Wemple says

                  Heidi, You are so adventuresome. I will have to give them a try…..they look better than Nabisco's and I am sure taste better too.
                  You keep up the great work. I am always anxious to see what is new on your blog. I wish I had a little more ADD in my blood, but seem to have the opposite.

                3. Cannot wait to try out this recipe.. it looks so delicious with the pudding!!

                4. Mmm … those look so good. Looking forward to making them myself.

                5. You are amazing. I am just in awe of you and there is no way I'd ever be abel to keep up. LOL. My list of things to try is so long now.

                6. I just made these for my husband and he LOVES THEM!!!!! I didnt flatten them down with a glass so as a result they were a bit chewy but i baked them for about 5 mins longer to achieve maximum crunchiness and he was VERY impressed!! Thank you so much for your wonderful recipe!! 🙂


                  • Woo-Hoo!!!! You have no idea how happy it makes me to hear that Carmen.

                    As for the glass thing…I am a bit OCD in the "look alike" category, but I am quickly getting over it, I think I will follow your lead next time I make these. 😀


                7. Hugs – Thank you for everything you do. With every painstaking step you take, you make it easier for those of us following in your footsteps.

                8. Kristina Klein says

                  I am SO thankful I ran across this site! Our daughter (almost 2 years old) was just diagnosed with Celiac and I feel in "La La Land/Denial/shock" whatever you wanna call it. I am LOST! But I know that she needs this. She has been sick WAY too long.

                9. Alisha Sadeski says

                  Do you have a recommendation of what I could try as an egg sub to try with this recipe? I am very much a beginner in the land of learning how to cook/bake (not to mention the fact that I have to deal with my kids’ multiple allergies). I have had a lot of success with using applesauce. I haven’t had a lot of success when I use the Ener-G egg replacer. I need to perfect a gluten/dairy/egg/soy/peanut/tree nut free vanilla wafer that I can send to preschool with my two sons on the days they are serving vanilla wafers for snack. By the way, I just made the “mock goldfish” crackers on your site tonight and they are awesome!!! I have to stop eating them so there will be some left to send with my sons tomorrow!! Any advice on what I should try first as an egg sub for these nilla wafers would be much appreciated…. Thanks so much!

                10. Thank you sooooo much for sharing the results of your experiments with us! I, too, am symptomless with gluten, but upon discovering (on my own; my doctors never did) my thyroid antibodies were sky high, I went gluten free 2 months ago. Within 2 days, my heart was racing and I had to reduce my thyroid meds. I’m doing great, but I was starting to miss that old fashioned banana pudding with vanilla wafers. I’m in awe and admiration of your persistence, especially since you have young children at home. Yours is the first blog I have bookmarked!

                11. Hello!

                  I’ve been wanting to find a gluten free “Nilla” wafer recipe to make banana pudding! How well do they hold up against the moisture of the pudding? Do they melt or breakdown?

                12. I tried your recipe…I needed egg free…I substituted 1 flax egg + 1/2 tsp egg replacer in flour. I also used Sucanat and powdered Sucanat. Turned out really nice…maybe a little crispier than need be, but nice.

                13. Jenn Van Massenhoven says

                  Oh my! Why haven’t I seen you before? Did you ever come up with a GF Cool Whip? I LOVE Cool Whip and can’t have corn. I do like the Real Whipped Cream but it does not, cannot do the same things Cool Whip can. Like banana pudding. I miss banana pudding. Dream Whip doesn’t cut it either. lol

                14. Brenda Vance says

                  Just found this recipe and am going to givs it a try. I think xanthan gum has corn so wondering if guar gum will work? There are others in my family with siliac and gluten allergies. I am planning on making bananna pudding for Thanksgiving. I will post how it turns out.
                  Thanks for a great site!


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