These Paleo Nilla Wafers have all the same flavors as the store bought variety- mildly sweet, buttery, and delicious- but made healthier. Gluten free, dairy free, and naturally sweetened.
Whew- this recipe took some testing to get perfect! I made over 5 batches switching the sweetener, fat, and baking temperature until I came up with the best cookie that is most like the classic. The mild flavor from the honey is just right and not overpowering and the buttery richness from the ghee is so important for giving them that true flavor that we all know and love. Coconut oil just didn’t have the same effect. I mean- no cookies were wasted in the testing process 🙂 but some were liked more than others! I’m so glad I kept trying because these cookies are so delicious!
These cookies are sweet, soft, and buttery. Small enough that having a few is acceptable- and expected!
They are so easy to make- mixed completely in one bowl, chilled for an hour, then baked. That chill time is crucial because without it the dough will be so sticky that you won’t even be able to form dough balls. You can even make the dough a day in advance if you’d like.
An important part of what makes these so good is using high quality almond flour. Anthony’s Goods Blanched Almond Flour is so fine which is why the cookies hold together so well. I love it so much more than other brands I’ve used, and the price is great!
You will love how easy these cookies are and you won’t want to go back to the store bought ones again. A childhood favorite made healthier- the best!
It goes perfect with some Paleo Banana Pudding! They were made for each other 🙂
Paleo Nilla Wafers
- In a large bowl, combine yolks, honey, ghee, and vanilla. Stir very well until mixture is completely smooth.
- Add in almond flour, salt, and baking powder. Mix well until no lumps remain.
- Cover and chill in the fridge for at least one hour or up to over night.
- When ready to bake, preheat oven to 325° and line two cookie sheets with parchment paper.
- Make balls, 1 teaspoon big, and place on the cookie sheets. 16 cookies per sheet.
- Bake, one sheet at a time, for 14 minutes. Remove from the oven and slightly press each cookie down. Bake for 4-6 more minutes, until edges are slightly brown.
This is not a sponsored post, but a huge thanks to Anthony’s Goods for providing the almond flour to make this recipe possible.