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
Can these be frozen?
Yes absolutely!
I definitely tried this recipe, unfortunately it didn’t have any crisp to it and were very soft. Some of the batch browned too fast as others were nicely golden. I also thought it could be a bit sweeter. Will most definitely continue to try other recipes. Cinnamon Coffee Crumb by far my favorite. Thank you very much for always sharing.
My most loved one is the chicken with seeds out of the jack natural product in (yummy) The more seasoned age like curries produced using dried fish which is very solid and rancid, and individuals appear to like acrid and unpleasant tastes instead of sweet stuff.
I made these today, subbing maple syrup for honey and coconut oil for butter. The dough didn’t look like it was going to turn out at first, but after adding the dry ingredients it magically came together. These were perfect, and tasted buttery even without the butter. I’ll definitely be making them again!
I would like to know the serving size per person that match the nutritional values at the bottom as my family is watching our Calories and carb intake.
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First off these were delicious but the shape was off due to consistency. My looked nothing like yours. I put the mix in the fridge for 15 minutes but when I took it out it was still very mushy and I could not shape it. Any ideas on how to avoid this?
I wasn’t able to leave it in for 30 min as my kids were in a hurry to try them and I was tired of hearing “are they ready yet?” LOL
These turned out well! I do want to work on the flavor a bit. Maybe add vanilla bean or some spice. Used them
in banana pudding…very tasty!?
What non-dairy substitute would you reccomend in place of butter? Would coconut oil work?
These came out tasting great! I did not get 34, more like 27, but I struggled a bit with the dough. I did refrigerate the dough for half an hour, but it was still soft, so they were hard to shape, and my cookies did not turn out looking beautiful like yours. Next time, I think I’ll keep the dough in the fridge longer. But they taste wonderful, and it was a taste I missed having from my past! Thank you!
This is supposed to be Paleo but it has dairy…can I use ghee instead? Thanks!