Homemade Nilla Wafers
This recipe yields about 120 to 130 cookies. Tips for Success: Sweetener Choice: Allulose produces a golden brown color and a light crunch, while Erythritol/Monk Fruit creates a very crisp wafer as it cools (though it hardens slightly faster). Storage: Store in an airtight container at room temperature with a piece of parchment paper between layers. If they lose crispness over time, pop them back into a 250°F oven for 5 minutes!
Ingredients
- 6 tbspUnsalted Butter, softened
- 0.25 cup (50g)Monk fruit
- 3Egg Yolk
- 0.5 tspSalt
- 1 tsp (5ml)Vanilla Extract
- 1 cupSuper-Fine Blanched Almond Flour
- ⅓ cupCoconut Flour
- 0.5 tspXanthan Gum
- 3Egg White
- 0.25 cupPowdered or Fine Granulated Monk Fruit
Instructions
- 1
1. Prepare the Base: 1) In a medium mixing bowl, cream together the softened butter, 50g sweetener, salt, and vanilla extract until smooth and well combined. 2) Mix in the 3 egg yolks one at a time until fully incorporated. 3) Whisk and sift together the almond flour, coconut flour, and xanthan gum. Add the dry mixture to the butter-yolk base and mix until a soft, thick dough forms. Set aside.
- 2
2. Whip the Meringue: 1) In a clean, oil-free glass or metal bowl, beat the egg whites until foamy. 2) Slowly add the 60g sweetener while beating continuously on medium-high speed until stiff, glossy peaks form.
- 3
3. Combine & Chill: 1) Scoop a large spoonful (a dollop) of the whipped egg whites into the dense dough base and mix firmly to loosen the dough. 2) Gently fold in the remaining egg whites in two additions using a spatula until fully blended and smooth. 3) Cover the bowl and refrigerate the batter for 30 minutes (this hydrates the coconut flour and firms up the butter).
- 4
4. Pipe & Chill: 1) Preheat your oven to 290°F (143°C) and line two baking sheets with parchment paper or silicone baking mats. 2) Transfer the chilled batter to a piping bag fitted with a ¼-inch (or 15mm) round piping tip. 3) Pipe 1-teaspoon rounds onto the lined baking sheets, leaving about an inch between each cookie. 4) (Optional but recommended) Chill the piped baking sheets in the fridge for 10–15 minutes before baking to help them hold their dome shape.
- 5
5. Bake & Crisp: 1) Bake at 290°F (143°C) for 20 to 25 minutes, until light golden around the edges. 2) Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cookies rest inside for 15 minutes as the oven cools. (This extra step dries out the nut flours and makes them delightfully crisp). 3) Remove from the oven and allow them to cool completely on the baking sheet—they will continue to firm up as they reach room temperature.