These grain free and paleo vanilla wafer cookies are light and crisp with sweet, buttery flavor. They’re naturally sweetened and perfect for healthy snacking and treats!
I’ve been meaning to make a Paleo vanilla wafer style cookie for a long time, so I’m very excited to finally be sharing this recipe with all of you!
And yes, it DID take me 5 tries to get this one right, but no worries – each batch was quite delicious and nothing went to waste!
While each batch of cookies had that sweet buttery flavor, it was the texture that I had trouble getting right. Crisp grain free cookies aren’t so easy to come by!
Luckily, it all came together in the end and my family was happy to have an endless supply of vanilla wafer cookies. They go perfectly with fresh fruit like berries and bananas and have been our go-to after school snack for the past couple of weeks.
But back to those 5 batches. There are so many decisions to consider when creating a recipe! Probably the easiest part of all was also a really important factor – the sweetener.
To give these cute little cookies their sweet flavor, I used organic honey to sweeten them naturally.
When the pure delicious sweetness of the honey combines with creamy grass-fed butter and pure vanilla extract, magic happens!
For the flours, I decided to use blanched almond flour combined with arrowroot flour (starch). I had originally tested the cookies with almond and coconut flours, but decided to try arrowroot to get the crispiness that was lacking in the coconut flour cookies.
I’m glad I switched gears there, because that last batch was certainly the winner! You can also use tapioca flour in place of the arrowroot for an identical result.
And now? Irresistible, stackable, oh-so-cute little crisp and just slightly chewy cookies.
Are you all ready to be wowed by these fun, healthy, grain free and paleo vanilla wafer cookies? Let’s bake!
Paleo Vanilla Wafer Cookies
Ingredients
- 5 tablespoons grass-fed butter room temperature, or vegan butter for dairy free
- 6 tablespoons honey
- 1 egg room temperature
- 1 tablespoon pure vanilla extract
- 1 3/4 cups blanched almond flour
- 6 tablespoon arrowroot starch or tapioca flour
- 1 teaspoon baking powder see recipe note for paleo (corn free) baking powder, if desired
- 1/2 teaspoon fine grain sea salt
Instructions
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Preheat your oven to 325 Degrees F and line 2 large cookie sheets with parchment paper. Place two oven racks in the upper portion of your oven (this will avoid the bottom of the cookies browning too much.)
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In a large mixing bowl with an electric mixer, cream together butter and honey on medium speed until very smooth. Add in egg and beat on low/med until smooth, then add vanilla. Combine flours, baking powder and salt in a separate bowl and slowly beat into wet mixture until incorporated.
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Chill cookie dough for at least 10 minutes and up to 30. Line 2 large baking sheets with parchment paper. After chilling, scoop or roll cookie dough into approximately tsp size balls and press down gently on each one to flatten to about 1/2” thickness.
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Bake in the preheated oven (325) for 15-20 minutes or until cookies are golden brown. Remove from oven, allow to cool two minute on the sheets, then transfer to wire racks to cool completely. Once cookies cool they will have a crisp/slightly chewy texture. After a day at room temperature they will soften. Store covered in the refrigerator for 4-5 days.
Recipe Notes
*Recipe Note: To make paleo friendly baking powder (corn free) mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture.
Nutrition
Want More Paleo Cookie Recipes? Try One of These!
Coconut Flour Chocolate Chip Cookies
Paleo and Vegan “Oatmeal” Raisin Cookies
Chewy Double Chocolate Tahini Cookies
They look wonderful! Do you think the butter can be subbed with ghee?
I also had the same question . Did you try it with ghee ?
These look YUMMY! What’s the 2nd ingredient supposed to be…where it says 6 Tbsp and then a blank?
Maybe that’s the honey….
Wholesome Organic Honey, I’m seeing it on my screen not sure why it looks blank.
Is there a flour or flour mix you recommend substituting for nut flour?
Unfortunately you would need a different recipe since it’s very difficult to tell how coconut or cassava flour would behave in any particular recipe. You can check out my coconut flour chocolate cookies if you want a nut free cookie!
You think it is possible to use peanutflour instead of almondflour?
Hello…do you think these cookies could hold up to banana pudding?
I made these last night and they were amazing. My kids and I both loved them. I’m thinking that they would be wonderful for making Christmas cookies. Any suggestions for paleo icing?
I’m doing a separate recipe for holiday cookies that can be cutouts, similar to this one in flavor though! Glad you enjoyed. As for icing, you can make a coconut butter icing, although it definitely tastes like coconut. If you don’t need it to be strictly paleo, you can use organic cane sugar and water. Look out for that post coming next weekend most likely 🙂
Awesome, I can’t wait!
Could Stevia be used in place of honey?
Do you think I could use swerve sweetener instead of honey?
I’m not familiar with it so I’m not sure how it would affect the texture!
After long search finally I got recipe of vanilla wafers cookies. These are looking tasty and crunchy.
Hope you enjoy!
Could Stevia be used in place of honey?
I’m not familiar with the amounts and I’m not sure how it would alter the texture, but it’s worth a shot if you’re familiar with stevia for baking 🙂
Can I use palm shortening in place of butter?
Palm oil shortening should work well 🙂
Would agave or maple syrup be a similar substitute for honey? I would love to make these for my 10month old but I know babies aren’t supposed to have honey before 1. Or I could just wait another month and a half to make them! Haha
I think pure maple syrup would sub in well 🙂
Is there an ingredient missing?
– 5 Tbsp grass-fed butter room temperature
– 6 tbs
– 1 egg room temperature
6 tbs of what?
Also the “slightly chewy” concerns me. Vanilla Wafers should be crisp.
That’s the honey! Not sure why it’s not showing up. They’re crispy once they cool, though it’s tough to keep them crispy while being stored.