Vanilla Wafer Cookies have always been a standby cookie in our home. I use them as a snack as well as to make cookie crusts for various treats. What would Banana Pudding be without the Vanilla Wafer?
These Sugarless Vanilla Wafer Cookies make a great replacement for the store bought variety that are packed with sugar and such
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Over the last few months I have been working on a variety of cookie recipes. Teresia over at Nana’s Little Kitchen and I have talked at length about how to get cookies that have the correct texture to replace the store bought varieties with alternative ingredients.
This recipe is one of my favorites because I use vanilla wafers for everything from a sweet treat to cookie crumb crusts in my baking. One of the greatest things is that I’m using smaller amounts of almond flour to keep the calorie and fat grams under control. it sounds a bit odd to cut fat grams in a cookie but nut flours add calories and fat quickly to recipes.
About The Ingredients
You have seen me post about THM Oat Fiber in my The Best Chocolate Chip Cookie recipe. Personally, I have tried every brand of oat fiber that Amazon has as well as one from Honeyville. There are significant differences in some brands compared to others.
Oat Fiber
If you are using an oat fiber that is tan in color you are missing out in my opinion. The tannish colored oat fiber has a distinct taste and in all honesty tastes like cardboard to me. It often gives your baked goods an off taste that is hard to mask.
The three brands of oat fiber that I have found which do NOT have this off taste profile are:
Because I order from the Trim Healthy Mama Store it is easiest for me to get my oat fiber there, it is also a SUPER budget friendly ingredient. I will say that Honeyville does sell bulk oat fiber in 50 pound bags, but that is WAY to much for our little family of 2.
Oat fiber enhances the texture of your baked goods making cakes & cupcakes fluffy, lightens up breads as well as adding crispness to crusts and cookies.
Almond Flour vs Almond Meal
Personally, I like to use blanched almond flour in my baking because it tends to be ground finer than almond meal and is lighter in color than almond meal. However you can use them interchangeably the only difference is that things made with almond meal may be a bit on the grainy side because of the grind.
Palm Shortening vs Butter vs Coconut Oil
Palm Shortening
Palm shortening is something that I use often when baking cookies and pie crusts, it holds together a bit better than butter or coconut oil at the higher temperatures. It also is great for frying. THM allows this ingredient in moderation because it is a cousin to Red Palm Oil and is kosher.
I have used both Spectrum Brand
Butter
When I am baking I do use the store brand of butter (normally unslated) because it fits our budget easier than trying to use grass fed butter but you can interchange the two if needed.
Coconut Oil
If you are replacing the butter with coconut oil in these vanilla wafers you may need to adjust the measurement back by about 1 tablespoon. Coconut oil has so many health benefits that it is easy to see why it is used often in THM recipes.
Fun Ways to Use Sugarless Vanilla Wafers
Make a wonderful Banana Pudding Parfait with this Cottage Banana Whip from A Home With Purpose.
This would be a slight crossover, but you know sometimes those are good too!! Especially if you are in a stall on the weightloss side of THM.
Make an amazing Pumpkin Whip Parfait with my Creamy Pumpkin Cottage Whip.
Or just enjoy them like the kids next door did as a sweet treat on the go.(OHH and they are not a sugar free family and the kids kept asking for more cookies… wink)
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Sugarless Vanilla Wafer Recipe
- Serves: 8
- Serving size: 2 cookies
- Calories: 167
- Fat: 16g
- Carbohydrates: 8g
- Sodium: 109mg
- Fiber: 7g
- Protein: 5g
- Cholesterol: 85mg
- ½ cup THM Oat Fiber
- 1½ Tablespoons THM Integral Collagen
- ½ cup blanched almond flour
- ¼ teaspoon baking soda
- ⅛ teaspoon xanthan gum
- ⅛ teaspoon THM Mineral Salt (leave out if using salted butter)
- ½ cup unsalted butter (softened)
- 2 Tablespoons palm shortening (see notes)
- ⅓ cup THM Super Sweet Blend
- ¼ teaspoon THM Pure Stevia Extract (optional)
- 2 large eggs, whole
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees.
- In a small bowl combine oat fiber, collagen, almond flour, baking soda,xanthum gum and mineral salt. For best results sift these ingredients to incorporate air and breakup any lumps.
- In the bowl of your stand mixer or with a hand mixer, cream the butter, shortening and sweetener.
- Add eggs 1 at a time, beating well between additions.
- Add vanilla extract.
- Mix the dry ingredients into the wet.
- Scoop ½ to 1 inch balls of dough onto a parchment lined baking sheet. Flatten dough balls with wet fingers and smooth the tops (these cookies do not spread much when baked.
- Bake for 10-12 minutes in a 375 degree oven
- Allow cookies to cool on the baking sheet for 5 min then transfer to a cooling rack to cool completely.
- Preheat to 360 degrees.
- Line your basket with parchment paper, place dough balls onto parchment and bake at 360 degrees for 6-8 minutes or until golden.
- Remove from Air fryer and allow to cool completely before eating.
You can replace the 2 TBS of palm shortening with softened butter however your cookies will spread more during baking and tend to have a bit dryer texture when making this substitution.
Sharon says
Wow! Such an awesome cookie! I love it! I missed eating vanilla wafers! I missed banana pudding too! Thanks! (I made four batches!) 😀