These Vanilla Bean Wafers are a tribute to the classic “Nilla Wafers” cookies I ate as a child. They are a bit heartier than the original but they are way healthier! They are gluten free, egg free and vegan.
I could not get enough of those classic vanilla wafers when I was growing up. I would eat the whole box in one sitting! I saw an old school banana pudding made with the original vanilla wafers in a magazine and I decided that I had to try and make a gluten-free healthy version of the wafers. I almost had the flavor profile nailed but Robby suggested a little lemon. I tried a 1/4 teaspoon of lemon extract and they were perfect! At least they are to Robby and I. If you were a fan of “Nilla Wafers” and you make these, please let me know what you think!
While the time for my 11-day cleanse was fast approaching, I thought I better satisfy my sweet tooth while I still had time. Although I was looking forward to this cleanse, I felt a little apprehension going into it. So far, the most challenging part for me has been the lack of caffeine but I’m powering through it! People have been asking me why am I’m doing a cleanse. First off, it is highly beneficial to give your digestive system a rest and to alkalinize the body. I also feel like it’s important for me to remove all the years of toxins that I have accumulated from the environment, alcohol, sugar etc…
A cleanse will ultimately:
- Remove the build-up of toxins from your cells.
- Boost your energy and motivation.
- Clear your skin and minimizes the signs of aging.
- Increase mental focus and memory.
- Develop willpower while you stay the course.
Vanilla Bean Wafers
Ingredients
- 3/4 Cup Millet Flour - packed - leveled
- 1/4 Cup Oat Flour - packed - leveled
- 1/4 Cup White Rice Flour - packed - leveled
- 2 Tablespoon Tapioca Flour - packed - leveled
- 1 Tablespoon Ground Chia Seeds - leveled
- 1/2 teaspoon Sea salt
- 1/8 teaspoon Baking Soda
- 1/4 Cup Macadamia Nut Oil
- 2 Tablespoons Coconut Oil
- 1/4 Cup + 3 Tablespoons Coconut Sugar
- 1/4 Cup Pure Maple Syrup
- 1/2 Vanilla Bean - scrape out the seeds
- 1 Teaspoon Teaspoons Vanilla Extract
- 1/4 Teaspoon Lemon Extract
Instructions
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In a large bowl, mix together all the flours, chia, baking soda and salt. Set aside.
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In a food processor with metal blade or stand mixer with paddle attachment, cream the macadamia nut oil, coconut oil, sugar, maple syrup, vanilla bean and vanilla extract until well incorporated.
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Add the flour mixture and mix together. Scrape down the sides at least once.
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Preheat oven to 350 degrees.
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Line a baking sheet with parchment paper.
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Using a half ounce ice cream scoop, scoop up the dough and level it flat and release the scoop onto the parchment.
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Flatten to about a 2-inch diameter and repair any cracks on the sides.
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Bake for 10 - 12 minutes or until the edges are lightly browned.
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When finished baking transfer to wire rack and let cool completely.
Recipe Notes
You will want to make all the cookies once you make the dough. The chia seeds will continue to expand and will change the texture.
