This is another one of those recipes that remind me of my childhood. I absolutely loved ‘nilla wafers as a kid. The main purpose of remaking this recipe into a version that my family can eat is so I can make the banana pudding with ‘nilla wafers that we all loved as kids.
This cookie turned out perfect to me. My kids kept sneaking them off of the counter top as they were cooling. They enjoyed these just as a treat to have. These would be great to pack in lunch boxes too.
1 1/2 Cup GF All Purpose Flour
½ Tsp. Xanthan Gum
1 Tbsp. Vanilla
¼ Cup Coconut Oil
1 Tsp. Baking Powder
1/8 Tsp. Baking Soda
2 Tbsp. Dairy Free Milk (I used Almond milk)
½ Cup Sugar
1/3 Cup Brown Sugar
Preheat oven to 350.
In a mixer cream your egg, sugar and milk, Add melted coconut oil and beat on medium for 2 minutes. Add flour, salt, xanthan gum, baking powder and baking soda. Beat 1 minute. Scrape sides and beat another 2 minutes on medium speed.
Drop dough on lightly greased baking sheet (I always used my seasoned pampered chef stone for cookies). Drop about 1 Tsp. of dough and smooth out with fingers. Bake about 26 minutes until the cookies are golden and lightly crisp.