Low-FODMAP ‘Copycat’ Nilla Wafer (Vanilla) Cookies; Gluten-free

Low-FODMAP Vanilla Wafer Cookies; aka low-FODMAP Copycat ‘Nilla’ Wafers.  The perfect, light and slightly sweet cookie.

This low-FODMAP Copycat ‘Nilla’ (vanilla) Wafer is the ideal addition to a low-FODMAP Banana Pudding (try my low-FODMAP Vanilla Custard layered with low-FODMAP Nilla cookies and bananas), or alongside low-FODMAP Ice Cream.  I missed these cookies before this recipe!

You will love that these low-FODMAP cookies are easy to make, and your family will appreciate how delicious they taste.

Check out my:

• low-FODMAP Copycat Starbucks Lemon Loaf and
• low-FODMAP Copycat Panda Express Orange Chicken.

Or browse my low-FODMAP cookie blog for other cookie inspiration like:

• low-FODMAP Speculoos Cookies and
• low-FODMAP Snickerdoodles.

I have over 300 more low-FODMAP recipes for you to try. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP ‘Copycat’ Nilla Wafer Cookies; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield 30 cookies

Serving size 1-2 cookies

Prep time: 20 min

Chilling time: 30-60 minutes or overnight

Bake time: 15 -17 min

Total time: 35-40 min plus chilling

Bake: 325 F

Modified from: glutenfreeonashoestring.com/ nilla-wafers/

Ingredients

• 1 & 1/3 cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend- see my low-FODMAP bake off blog for the reason why!)
• 1/2 teaspoon xanthan gum (if not included in your low-FODMAP flour choice)
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons (½ cup) unsalted butter, at room temperature (can substitute Earth Balance vegan spread if desired for dairy-free)
  • I used butter
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 4 teaspoons vanilla extract
• 2 tablespoons low-FODMAP milk (such as almond milk for dairy-free, or lactose-free milk)

Directions

• Preheat the oven to 325°F
• Line rimmed baking sheets with unbleached parchment paper or silicone mats and set them aside
• In a large bowl, mix together the low-FODMAP flour, xanthan gum, baking powder, baking soda and salt
• In a separate small bowl, whisk egg. Add low-FODMAP milk and vanilla and combine by hand
• In your electric mixer with flat paddle attachment, beat butter
• Add in sugars slowly, beating well after each addition
  • You want to cream the sugar and butter together well
• Add egg/milk mixture and beat
• Slowly add the flour mixture and continue to beat well and scrape down bowl as necessary, on medium to high speed
• When dough is well combined and like a thick paste, cover bowl and place in refrigerator for 30 minutes to 1 hour, to make dough easier to handle
  • Can also wrap dough in plastic wrap and refrigerate for up to 1 month at this point
• When dough is firm, using cookie scoop or a tablespoon, scoop dough in small balls onto prepared sheets and flatten tops with fingers
  • Space these about 2 inches apart, they will spread
• Place the baking sheet in the center of your preheated oven and bake for 15 to 17 minutes
  • If you desire a harder cookie, bake 17-20 minutes or watch until the tops are more of a golden brown
• Cool 3-4 minutes on the baking sheets then transfer to wire rack
• Store in airtight container if they last!

• Absolutely scrumptious!