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Vanilla Wafers


  • 1⅓ cups Gluten Free Perfect Flour Blend from Namaste Foods
  • ½ tsp baking powder
  • 1/8 tsp baking soda
  • ½ tsp kosher salt
  • 8 Tbsp unsalted butter at room temperature
  • ½ cup packed brown sugar
  • 1 egg at room temperature beaten
  • 4 tsp vanilla extract
  • 2 Tbsp almond milk


  • Preheat the oven to 325° F. Line rimmed baking sheets with parchment paper and set them aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the flour, baking powder, baking soda and salt; whisk to combine. Switch to the paddle attachment and add the butter, sugar, egg, vanilla and milk, beating well after each addition.
  • Chill the dough for 1 hour or more in the refrigerator.
  • Scoop dough with a spoon onto the prepared baking sheets, gently flattening the top of each raw cookie. Space about 1 inch apart.
  • Bake for 15 to 17 minutes or until the cookies are a golden color. Cool for a few minutes on the baking sheets before moving to a wire rack to cool completely.


Photo credit Life-n-Reflection
Yield: about 3 dozen