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!
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
nilla 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 🙂
These look amazing! I can’t wait to try them. All I need to buy is coconut flour and liquid vanilla stevia. Thanks!!
I am looking for some really good extracts or flavorings. Especially banana, apple, and peach. Any recommendations? Thanks!
These look awesome! But I’m allergic to coconut. Is there another flour I can use?
It’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.
Tente a farinha de banana verde e aveia juntos..quem sabe?
Dry and blah!!
Hmm, many on FB have made them and commented they loved them. Did you change any ingredients?
These 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?
Yes just omit the salt.
I 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.
Thanks so much for sharing Lori!
Hi – 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)
My conversion chart might help:https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/
Hi 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.
Have you tried my conversion chart?https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/
Yes 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 🙂
Oh 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.
Could I sub stevia powder for swerve sweetener? I don’t have swerve and having a hard time finding it in stores. Thanks!
Only 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.
Any ideas of what I could substitute for the egg yolks? Thanks!
I’m sorry not sure.
Try a flax egg. Ground Flaxseed and water create a great egg replacement. Also healthy for you.
You 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’.
I 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
Did you place the roll in the fridge for 30 minutes before baking?
This.. is so good and so yummy. I’m so happy with this recipe!
I 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!
Can I use normal vanilla essence instead of liquid vanilla stevia?
Well 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.
I 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..
I 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….
Can I use swerve confectioners sugar. I don’t have granulated?
Yes
Could use spelt flour instead and if so how much I like use these for banana pudding
I’ve never worked with spelt, not sure how different it would affect texture.
I 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
Hi 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!
Not sure, but it’s a good idea! let me know if you try it!
These 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.
Thank you!
This 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!!
So 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 🙂
I’ve not really tried monk fruit in my baked goods so I’m not quite sure.
Hi 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?
Can 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
I 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.
Is 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.
Yes that would be fine to use.