"Are these homemade?"
"They taste exactly like the store bought ones."
"Only a little better..."
That's the conversation I listened to as two of my children munched on these cookies.
I wanted to make my own Nilla Wafers for some cream cheese cupcakes. But, of course, all the Vanilla Wafer recipes I found called for processed sugars and most used white flour. So I experimented with the recipe and I must say - the first experiment was a complete success!
Although these cookies turn out a bit softer than the store bought kind, after making them, I wondered why on earth we had ever bought the store bought kind in the past when it's so easy and so much healthier to make our own!
Here's the recipe:
Homemade Vanilla Wafers
1/2 cup softened butter
1/4 cup raw, organic agave
3 Tbsp's Raw honey
1 large egg (cage-free, hormone-free), at room temp.
1 tsp vanilla
1 1/3 cup sprouted wheat flour
1/4 tsp salt
1/2 tsp aluminum-free baking powder
Preheat oven to 325°. Line a glass baking dish with parchment paper.
(*Using parchment paper definitely gives the best results. But lightly greasing a glass baking dish works too - they are just as tasty, it's simply the shape that doesn't form as perfectly.)
Cream butter, agave and honey in mixer. Beat in egg and vanilla.
(*I bring my egg to room temp. by placing it in a bowl with very warm/hot water for a few minutes. The mixture will not mix properly if anything cold is added to it.)
In a small bowl mix together the flour, salt, and baking powder. Mix into wet ingredients.
Level out the dough into a teaspoon measuring spoon and spoon out onto baking dish. (This works well with a small spoon such as a baby spoon.)
Cook for 15 - 17 minutes or until edges become golden.
Uses for Vanilla Wafers:
*make little almond (or peanut) butter, banana and raw cocoa sauce sandwiches with them
*stick into homemade ice cream
*or scoop ice cream or frozen yogurt in between two Vanilla Wafers
*dip into homemade caramel for a special treat
*blend up to make a cheesecake crust