Crispy Nilla Wafers | GF/DF/RSF/V

Crunchy little cookies, packed with vanilla flavour, for banana puddings, cheesecake-stuffed berries, cookie-crumb pie crusts, or just for snacking! They're so good!

Makes about 58-60 little cookies (4 cups worth) - you can also 1/4 this batch if you don’t want any leftover cookies after you make banana pudding.

-1 1/4 cup gluten free flour (I used 1/4 cup tapioca, 1/4 cup coconut flour, 3/4 cup white rice flour)

-1/4 cup almond flour

-3/4 cup coconut sugar

-1 tbsp ground flaxseed

-3/4 tsp baking powder

-1/2 tsp sea salt

-1/2 cup coconut oil, melted

-1/4 cup water or plant milk (we used unsweetened almond milk this time, but have also used water and they still turn out great)

-1 tbsp vanilla

►Preheat oven to 350F

►Line baking tray with parchment paper

►Combine dry, then add wet

►Scoop by 1/2 tbsp onto baking tray, and flatten slightly. This makes 58-60 little cookies.

►Bake for 12-15 min, until golden brown just around the edges.

►Let fully cool on baking tray.

►Store in air tight container to keep them crispy.

►Enjoy as is, or layer with bananas and vanilla pudding to make banana pudding!

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