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Vegan Nilla Wafers

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.
5/5 (2)
Total Time 15 minutes
Yield 40 – 42 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

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

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5/5 (2)

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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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11 Comments

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  1. 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!

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