Make your own vegan Nilla wafers at home – you might even already have all of the ingredients!
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!
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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!
(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.
Above – Watch the video of how to make vegan nilla wafers
The recipe was adapted from my Vegan Sugar Cookies.
Vegan Nilla Wafers
Ingredients
- 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
Instructions
- 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
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Vegan Cookies:
Healthy Chocolate Chip Cookies
Liv12 says
Just what I was wanting! It’s my birthday tommrow, I will be 13! Love u!
Adriann says
Do you think I could use honey in place of the sugar? For gut health we only use honey as a sweetener.
Thanks!
CCK Media Team says
Sorry we haven’t ever tried it!
Whitney says
Healthy? Nilla? Wafers!?!?!
Girl… I just can’t… The happiness is too overwhelming! :’-)
Whitney says
Next stop: can you make healthy Circus Animal Cookies???
CCK Media Team says
Haha that would be awesome. Maybe the same recipe just with different cookie cutters?
Nina says
Yum! I can’t wait to make these. Great idea.
Sarah says
I just made these and used them as a base for “twix” bars. They were perfect for this use!
CCK Media Team says
Wow that sounds even better than nilla wafers haha
Deborah says
Hi,
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.
Thanks,
Deborah
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!
Cass says
Are these chewy? Looking for a chewy sugar cookie! Did you use oat flour in the images?
CCK Media Team says
These are more crunchy. For chewy vegan sugar cookies, I’d recommend these! https://chocolatecoveredkatie.com/vegan-sugar-cookies/
Lia says
Hey. Can you tell me, please, what is the cup size? Thank you.
Mili says
What is the correct amount of flour? Recipe calls for 3/4 cup but I believe that is wrong…
Jennifer Malta says
Is this recipe accurate? It says 3/4 cup of flour yields 40-42 wafers.
CCK Media Team says
It is! The wafers are small, and the dough is rolled out thinly.
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.
Nick says
How did they taste with oat flour
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?
CCK Media Team says
Hi, we use it melted 🙂
Nicole M Kintop says
Hi! Should these be made with all purpose spelt or can whole wheat spelt be used?
CCK Media Team says
Either works 🙂
H says
I had to drop them on the pan. Taste good though.
Jack says
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!!