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. 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!
Easy to Make
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 Paleo Nilla Wafers 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 🙂
Here are a couple other paleo cookies that are amazing- Paleo Double Chocolate Cookies, Paleo Fig Newtons, & Paleo Gingersnaps.
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Paleo Nilla Wafers
Ingredients
- 2 egg yolks
- ½ cup honey
- ¼ cup melted ghee
- 1 teaspoon vanilla
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Instructions
- 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.
Nutrition Information
This is not a sponsored post, but a huge thanks to Anthony's Goods for providing the almond flour to make this recipe possible.
Melissa Martin says
If using monkfruit or swerve instead of honey, how much do you recommend using?
Jessica DeMay says
You would want to use a liquid sweetener in the same quantity.
Holly says
Is there any flour I can use in the place of almonds? I am allergic to them 😒
Jessica DeMay says
Hi Holly- cashew flour would be the best substitute. Hope that helps!
Sasha says
Can I substitute butter for the ghee
Jessica DeMay says
Hi Sasha- yes, that will work. Enjoy!
Marie says
These aren't dairy free since they have ghee. Ghee made from milk. If you are considering it "dairy free" because of the lack of casein and lactose - it can still have trace amounts of that.
Jessica DeMay says
Hi Marie- not if you use a high quality brand, like Tin Star Foods, that lab tests every batch to make sure they are lactose and casein free. People with dairy sensitivities can have ghee with no issues. That's why they are labeled dairy free.
Marie says
Thanks for that information. But dairy sensitivities and dairy allergies are not the same. I will ask my son's allergies about this Tin Star Foods. I've never heard of ghee being tested for lactose and casein (because I don't normally consider ghee 🙂 ).
Jessica DeMay says
You're welcome, Marie! I really am not trying to give my readers false information. You should definitely check out that ghee company! And if it comes back that he can't have it still, you can make these cookies with coconut oil.
Humairah Irfan says
how do you know when to use egg yolks only, instead of the whole egg?
Thank you 🙂
Jessica DeMay says
Hi Humairah- Egg yolks add flavor, richness, moisture and structure. The whites can dry the cookie out and can affect the way they rise. I hope that helps!