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Vegan Nilla Wafers

5 from 20 votes

Make your own vegan Nilla wafers at home – you might even already have all of the ingredients!

Vegan Nilla Wafers Recipe

Honestly, as much as I used to love the classic store-bought Nilla wafers, somehow these homemade and vegan ones are even better.

I’m really not sure how that’s possible, but it’s true.

The recipe calls for just a few basic ingredients, and they taste like mini vanilla sugar cookies!

You May Also Like: Vegan Donuts – 5 New Flavors

Homemade Nilla Wafers

I made the vanilla wafers to go along with a vegan banana pudding recipe that I’m hoping to publish next week.

In the meantime, they’re also fantastic with this Healthy Chocolate Pudding.

Not sure who first decided to try Nilla wafers with pudding, but the two desserts are clearly meant to be together!

Chocolate Covered Katie Vegan Cookies Recipe

(You can also make larger cookies and dip them in cinnamon sugar.)

Aside from eating plain or with pudding, these cookies can be used in any recipe that calls for packaged vanilla wafers.

Or crush the cookies and use instead of graham cracker crumbs in parfaits or as a no-bake crust for lemon bars, cheesecakes, or this Pineapple Fantasy Pie.

Making Cookies

Above – Watch the video of how to make vegan nilla wafers

How To Make Vegan Nilla Wafers At Home

The recipe was adapted from my Vegan Sugar Cookies.

Pin it now to save for laterPin Recipe

Vegan Nilla Wafers

These crispy and buttery homemade vegan Nilla wafers are so good, you'll never miss the store-bought version.
Total Time 15 minutes
Yield 40 – 42 wafers
5 from 20 votes


  • 3/4 cup spelt, white, or oat flour (for flourless, try these Keto Cookies)
  • 1/4 tsp each: salt and baking soda
  • 1/4 cup sugar, unrefined if desired
  • 3 tbsp vegan butter or oil
  • 4 tsp milk of choice
  • 1 1/2 tsp pure vanilla extract


  • Preheat oven to 325 F. Combine dry ingredients in a bowl. Stir remaining ingredients in to form a dough. Either smush dough into a big ball or transfer to a gallon-sized ziploc and smush into a ball from inside the bag. Roll the dough out until very thin (see photo above). Cut shapes with a cookie cutter or jar lid. Bake 15 minutes on the center rack. They will get crispier as they cool.
    View Nutrition Facts


These cookies can also be used in place of graham cracker crumbs in recipes. Try them as a base for my Vegan Cheesecake!

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Vegan Cookies:

Girl With Chocolate Cookies

Chocolate No Bake Cookies

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

Coconut Macaroons

Coconut Macaroons

Peanut Butter No Bake Cookie Recipe

Peanut Butter No Bake Cookies

Published on November 4, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Deborah says

    Any recommendations for the oil? I was thinking coconut oil or avocado oil?

    Also, would rice or oat milk work?

    By the way, they look awesome. (I was thinking of using either oat or spelt flour as you listed.).. I really helps to have a list of choices that you know will work.


    • CCK Media Team says

      Katie’s used melted coconut oil, sunflower oil, or non gmo canola in the recipe with good results (vegetable oil would also be fine. We haven’t tried avocado oil). Either of those milks would be great!

  2. Sarah says

    When I used oat flour, this was a batter rather than a dough. Absolutely not possible to roll it out. I had to make drop cookies.

  3. K says

    Does the butter need to be melted or room temperature or just fresh out of the fridge when you’re mixing it with the sugar and milk?

  4. Jack says

    5 stars
    I made these with sugar substitute since my mom doesn’t eat sugar and I’m trying to cut down. I wanted to make a sugar free, vegan banana pudding. These turned out with a really delicious taste but didn’t get crunchy/crispy even after sitting out for a few hours. I’m wondering if the lack of sugar was the reason, either that or I didn’t roll them thin enough. I also used melted vegan butter, not oil, which might have added some moisture. Overall though it’s a terrific recipe and I definitely plan to try again! Thank you so much!!

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