Sugar Free Grain Free Vanilla Wafers made low carb, grain free and gluten free! These are the perfect make ahead cookie that can be rolled into a cylinder form, wrapped and stored in the fridge or frozen for easy slice and bake cookies whenever you like.
Vanilla wafers were and will always be a classic, comforting cookie from my childhood.
Crumbles all over my pajamas and a glass a milk on a little folding table by the couch, sitting with my grandmother watching TV; a fond memory I will always cherish.
While the recipe for those classic cookies my grandmother and I used to enjoy may be quite different then the ones I’m sharing today, the classic taste is still prevalent and comforting all the way. The smell alone while baking will remind you of home, wherever that may be.
The best part about these cookies is how easy they are to prepare. Basically like a slice and bake cookie that makes life so easy. You can even freeze after you roll it and thaw for whenever you feel like baking some cookies.
My favorite cookies from my childhood and baking with my grandmother are these Vanilla Wafers, Peanut Butter Blossoms and Butter Balls!
Sometimes basic and plain is a good thing. Why mess with perfection? No need to add anything to these cookies really, they are perfect as is.
Maybe they don’t look exactly like thin vanilla wafers and may not be exactly as crisp as the ones you can buy, but for a grain free, gluten free, low carb, sugar free cookie, oh my these are spectactular!
With a slight bit of crumbly…….that’s how I like them.
Also perfect for banana cream pie parfaits, but that’s for another time.
Right now you can serve these up with any dip you like.
I’ve got a Peanut Butter Cheesecake Dip you might enjoy or my newest creation below!
These pair perfectly with my Pumpkin Cheesecake Dip!
Other Sugar Free Dips you might like:
This recipe was first published in October of 2015 and I decided a great video was in order for this fabulous cookie to come out of the archives! Hope you enjoy them as much as we do!
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Sugar Free Grain Free Vanilla Wafers
Ingredients
- 1/2 cup coconut flour 58g
- 1/2 cup Swerve sweetener or other granulated sugar free sub 64g
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 2 egg yolks
- 2 tsp vanilla extract
- 1/2 tsp vanilla liquid stevia
Instructions
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Add the first 4 ingredients to your stand mixer and blend on low to combine.
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Place the remaining ingredients into the mixer and blend on medium speed until thoroughly incorporated.
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Place a large piece of parchment paper or plastic wrap on the counter and form the dough into a cylinder shape.
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Wrap tightly and place into the fridge for 30 minutes.
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Preheat oven to 350 degrees.
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Unwrap the dough and slice into 18 cookies.
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Place them onto a silpat lined or parchment lined baking sheet.
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Bake for 12-14 minutes until golden brwon around edges.
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Allow to cool slightly before removing, about 10 minutes.
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Enjoy or store in an airtight container.
Recipe Notes
Net Carbs: 2.1g per serving
Bethany @ Athletic Avocado says
October 15, 2015 at 7:28 amnilla wafers were my favorite little cookie growing up, my mom actually hid them from me so I wouldn’t eat too many! Im glad I can now make a healthy version that I won’t feel guilty from eating too many 🙂
Starla @ Pressing In and Pressing On says
October 15, 2015 at 10:29 amThese look amazing! I can’t wait to try them. All I need to buy is coconut flour and liquid vanilla stevia. Thanks!!
Judy says
October 15, 2015 at 12:49 pmI am looking for some really good extracts or flavorings. Especially banana, apple, and peach. Any recommendations? Thanks!
Dayna Chezem says
October 24, 2018 at 3:36 pmI order from https://www.oooflavors.com/products/white-chocolate-mocha-flavored-liquid-concentrate?variant=17031790085 they work pretty good for the flavors you want you just have to use a lot of them to get the flavor.
Rebecca says
October 16, 2015 at 7:50 pmThese look awesome! But I’m allergic to coconut. Is there another flour I can use?
Brenda says
October 18, 2015 at 6:53 amIt’s hard to say, coconut flour doesn’t really ahve a perfect sub. You may want to try almond flour but not sure if the texture will be right. My son has a tree nut allergy so I cant use almond flour.
Leninha says
June 16, 2017 at 6:07 amTente a farinha de banana verde e aveia juntos..quem sabe?
Tricia says
October 17, 2015 at 9:39 pmDry and blah!!
Brenda says
October 18, 2015 at 6:30 amHmm, many on FB have made them and commented they loved them. Did you change any ingredients?
Rox says
October 18, 2015 at 9:38 amThese look wonderful. Can I use salted butter (that’s all I happen to have on hand now) and just omit the 1/2 tsp of salt?
Brenda says
October 18, 2015 at 3:43 pmYes just omit the salt.
Lori Foster says
October 18, 2015 at 9:50 amI made these yesterday as a double batch. Exactly as directed. Took them out of the oven while they were still soft and the edges were browning. I let them cool completely on the cookie tray that they were based on. They are crisp on the outside and soft on the inside. So glad I double the recipe.
Brenda says
October 18, 2015 at 3:43 pmThanks so much for sharing Lori!
Sarah Picard says
November 24, 2015 at 9:11 amHi – for the sweetener, can I sub honey or maple syrup? If so, what would you recommend as the amount? I dont want to use artificial sweeteners or stevia. I guess I could use regular sugar if it has to be granulated…
Thanks for this – this is perfect for kids to take to school as it’s not made with almond flour (has to be nut free for school)
Brenda says
November 24, 2015 at 9:29 amMy conversion chart might help:https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/
Agnes says
January 13, 2016 at 4:36 pmHi I didn’t find any info here how much honey or marple syrup I should use instead Stevia. It will be very helpful to me. Thanks.
Brenda says
January 13, 2016 at 5:18 pmHave you tried my conversion chart?https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/
Agnes says
January 14, 2016 at 1:25 amYes and it didn’t help me :(.
I’m just not confident with stevia, that’s why I’m asking if I can replace it with honey or marple syrup. Thanks. I will make it tomorrow 🙂
Brenda says
January 14, 2016 at 12:42 pmOh ok sorry about that. Use 1/2 cup maple sryup. They may not be very sweet but it’s better to be more mild so next time you know. Maybe after that try just 1/4 cup maple syrup and 1/2 tsp liquid stevia so you can get adjusted to the difference.
Christine says
May 28, 2018 at 3:17 pmTo use honey in place of 1 cup of sugar, use 2 tablespoons less honey, add 1/4 teaspoon of baking soda and reduce another liquid in the recipe by 3 tablespoons. The flavor and texture will not be quite the same, but you may like your new version better than the original recipe! Start with a mild flavored honey, and be aware that because of its viscous nature, honey will make your baked goods more moist and dense.
Kate says
January 19, 2016 at 4:29 pmCould I sub stevia powder for swerve sweetener? I don’t have swerve and having a hard time finding it in stores. Thanks!
Brenda says
January 20, 2016 at 6:52 amOnly if the stevia is a baking blend, otherwise no. If you love the bulk from the Swerve you would need to replace it with something else.
Jennifer says
January 30, 2016 at 6:47 pmAny ideas of what I could substitute for the egg yolks? Thanks!
Brenda says
January 31, 2016 at 7:30 amI’m sorry not sure.
Jen says
September 5, 2016 at 2:35 pmTry a flax egg. Ground Flaxseed and water create a great egg replacement. Also healthy for you.
Dalt says
June 2, 2017 at 9:27 pmYou can probably use applesauce that you squeeze the water out of, or you can use mash up a ripe banana. These things I’ve personally used when I was baking a vegan dish. I think one egg = 1/4 c. of applesauce. Google ‘substitute for eggs baking’.
Tandy says
April 3, 2019 at 3:55 pmI use Bob’s Red Mill Egg Substitute
kelly minca says
April 27, 2016 at 4:47 pmI have to laugh at myself because I am not sure what I did wrong. Perhaps you will have some idea. All my cookies melted into each other for one big mess. Oh well I am sure they will taste the same
Brenda says
April 28, 2016 at 6:49 amDid you place the roll in the fridge for 30 minutes before baking?
Jackie-May sawan says
May 16, 2016 at 12:09 pmThis.. is so good and so yummy. I’m so happy with this recipe!
Sally says
July 8, 2016 at 11:14 amI had a couple of failed attempts at this & they melted into a mess.
Halted the butter to 1/4 cup & they worked perfectly. Not sure if cup sizes differ in England but I’m now sorted.
Thanks!
Michelle says
August 31, 2016 at 2:20 amCan I use normal vanilla essence instead of liquid vanilla stevia?
Brenda says
August 31, 2016 at 7:03 amWell you could add in the recipe but stevia is the sweetness you need, vanilla extract doesn’t have the same sweetness as the stevia. You would need to add some type of sweetener.
Becky says
September 9, 2016 at 5:51 pmI just made these!! Oh my.. So easy and soooooooo good. I tweeked the recipe just a little. Instead of 2 yokes I used 1 whole jumbo egg. I didn’t refrigerate, I just rolled them into balls and pressed them out on the parchment paper.. Thanks for this recipe..
Sara says
December 18, 2016 at 12:34 pmI made these for an office holiday party and loved them! I want to make them for Christmas with my family but was wondering, has anyone tried to make cut-outs with this dough? I was thinking of maybe skipping the refrigeration and rolling it out to use cookie cutters with….
Loretta says
December 21, 2016 at 11:06 pmCan I use swerve confectioners sugar. I don’t have granulated?
Brenda says
December 22, 2016 at 8:39 amYes
Dawud says
March 12, 2017 at 12:03 pmCould use spelt flour instead and if so how much I like use these for banana pudding
Brenda says
March 12, 2017 at 1:18 pmI’ve never worked with spelt, not sure how different it would affect texture.
Binnie says
April 21, 2017 at 3:46 pmI am so happy to get this. I love banana pudding. I am new and buying all this is so expensive. What can i use inatead of liquid stevia. I have powder stevia and looked at ur chart and still unsure. Thank you
Pam says
May 8, 2017 at 9:52 amHi there! Can you use this recipe as a pie crust for banana pudding? If so how do you do it? I have a banana pudding recipe that cuts a lot of stuff out and if I can cut even more out with this recipe that would be great!
Brenda says
May 8, 2017 at 11:41 amNot sure, but it’s a good idea! let me know if you try it!
Margie says
June 20, 2017 at 7:29 amThese were fantastic. It’s been a long time since I’ve had the original but this seems like an dream substitute. They did have to cool all the way on the rack to become more firm and less crumbly. I love them with the strawberry cheesecake dip.
Brenda says
June 20, 2017 at 8:04 amThank you!
Kim Hastings says
July 11, 2017 at 6:00 pmThis is just what what we needed to mend our aching carb tooth! Delicious! I find so many of these stevia recipes have such a horrible after taste, but these cookies are quite savory! We will definitely be having these again! Thank you!!
Jennifer says
October 1, 2017 at 11:50 amSo I made these today. The look and color is beautiful. The only kind of weird thing I noticed when I bit into them, was a very cold feeling? I used Monkfruit sweetener instead of granular swerve. Could that be why? I only had powdered swerve so I used the monkfruit. Will try again with the granular swerve and see if that’s the issue 🙂
Brenda says
October 2, 2017 at 7:37 amI’ve not really tried monk fruit in my baked goods so I’m not quite sure.
Tami says
October 6, 2017 at 5:23 pmHi there. I just bought a bag of Monkfruit sweetener. The bag says it has Erythritol. That definitely has a ‘cooling effect’ when you eat it. Some recipes aren’t as noticeable….perhaps that depends on the other ingredients. I haven’t used Swerve for quite some time, but I believe that is Erythritol also is it not?
Sharon says
October 4, 2017 at 12:44 pmCan I use coconut oil in place of the unsalted butter to make these Dairy-Free? If so do I use 1/2 cup coconut oil? I am always looking for dairy-free, nut-free and sugar-free recipes. You have helped me with a lot of your recipes to keep my family happy with desserts, lol. Thanks for all your information
Erin says
October 6, 2017 at 8:01 pmI love this recipe. I have made it 2x now – adding cinnamon both times. The first time with NOW Erythritol but the cooling made them taste a little funny. The second time I doubled the recipe using Sukrin:1 sweetener. There is still some of that funny cooling, but I think they will work just fine. Does this happen with Swerve too? I’ve never used it and curious about it. I have read several mixed reviews.
Thanks.
Jen says
October 14, 2017 at 1:28 pmIs it possible to use powdered swerve rather than granulated? I’m not at home in my own kitchen today and it’s all I’ve got on hand here …. wondering if it would change it drastically. I’m in a small town today so no store availability.
Brenda says
October 14, 2017 at 1:56 pmYes that would be fine to use.
Marie says
November 26, 2017 at 4:53 pmWould these be S, E or FP? I am still pretty new to this. Thanks!
Brenda says
November 27, 2017 at 6:56 amI think you’re referring to the Trim Healthy Momma plan? And I don’t know as I don’t follow that plan sorry.
Christine M says
January 23, 2018 at 8:37 pmAbsolutely delicious! I used salted butter because it was what I had on hand. Cookies did not come out salty, they are super buttery and tasty.
Diane G says
March 25, 2018 at 2:17 pmHow do I make coconut flour??
Brenda says
March 25, 2018 at 5:31 pmI don’t make it sorry I buy it.
Monica says
April 15, 2018 at 7:04 pmJust tried this recipe and turned out beautiful, the smell was just pure
deliciousness! However, when I took a bite the Swerve granulated sweetener had an awful & overpowering, taste. I am very new to the recommended sweeteners and so far I have not found one that I like. I tried a store brand liquid Stevia and that was awful as well. Has anyone completely omitted the sweetener and had good results? Any other recommendations?
Pat says
April 24, 2018 at 5:27 pmCan I use granular Splenda for the sweetener. Where can I find the vanilla sweetener? I don’t think I’ve seen it in the baking aisles at the store.
Brenda says
April 24, 2018 at 7:45 pmYes you can use any sweetener you prefer. I have found vanilla stevia in Whole Foods and Walmart, but mostly I buy it on Amazon.
Christie R. says
July 3, 2018 at 5:05 pmIf I want to use this cookie recipe for the crust on your other dessert (with cream cheese and berry topping) would I need to double the recipe? and roll it out flat instead but still refrigerate?
Brenda says
July 3, 2018 at 10:02 pmNo you won’t need it doubled for the patriotic cookie pizza. I just used the whole cookie recipe for the crust.
Tracy says
July 5, 2018 at 12:25 amI am one of those people who can taste only the bitter of stevia. I can’t use it as it makes everything I put in in/on bitter to me. I can use erythritol (when I can afford it) but usually use sucralose when I can’t afford the natural sweetener. I’m diabetic so any real “sugar” is a no-go for me. Any suggestions on how much erythritol or sucralose I can use in place of stevia?
Brenda says
July 5, 2018 at 8:52 amI’ve never used sucralose so I’m not sure how sweet it is, but using Swerve (erythritol) it is definitely less sweet than many sugar free sweeteners. So I used 1/2 cup Swerve and 1 tsp stevia so that is about 1 cup sweetness of sugar.
alilduckling says
December 2, 2018 at 2:55 pmAbout what is the length of the cookie dough roll?
Jane Irvine says
February 28, 2019 at 5:49 pmhttp://www.lorannoils.com
LorAnn oils and flavorings. These are really great and affordable flavoring oils and emulsions in a HUGE variety that are used by both home and professional bakers and candy makers. They have a variety of sizes and kits as well as equipment, such as eye dropper caps for dram-sized bottles, 1 oz., 4 oz. and 8 ounce bottles. They will sell in larger bottles for commercial uses as well.
Tania M says
March 18, 2019 at 5:17 pmI made these to use as a crust for a keto cheesecake (crushed with butter). I didn’t use the vanilla stevia (I don’t have any) and just omitted it. I found I could have still reduced the swerve (a bit on the sweet side for me). But these are the tastiest keto cookies I have made, and will do it again. So quick and easy.