Whole Wheat Vanilla Wafers
- By: Hallee
- 10 Comments
Whole Wheat Vanilla Wafers
I found this recipe on Heavenly Homemaker’s site. The only thing that I do differently is to use vanilla beans instead of vanilla extract. We have grown to love this recipe! Gregg has always loved a snack of vanilla wafers and peanut butter. I love that I found such a healthy recipe. I send a batch or two with every care package to Gregg, and use them when I make Banana Pudding and Mascarpone Cheesecake with Almond Crust.
½ cup unsalted butter
¾ cup light brown sugar
seeds from 1 vanilla pod -or- 1 tsp vanilla extract
1 cup whole wheat flour
¼ tsp Kosher or sea salt
½ tsp baking powder
Preheat oven to 325° degrees F.
Line baking sheet with parchment paper.
See vanilla pod. (My pictures were terribly blurry – I will post them as soon as I take more.)
Put butter, sugar, egg, and vanilla in large bowl.
Add flour, salt, and baking powder.
Put in a piping bag. (If you don’t have one, you can use a small spoon to do the same thing.)
Pipe small drops of dough onto the parchment paper (about the size of a cherry tomato).
Place in oven. Bake for 15 minutes. After 15 minutes, turn the oven off and leave them in there for 30 more minutes. Remove from oven and place on cooling rack.
About 2 dozen cookies.
|Very low in sodium|
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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so how much extract would you use instead of the beans?
1 tsp — thanks! I corrected the recipe.
I can’t wait to try this!! My husband’s all-time favorite dessert is bannana pudding…And he actually likes it when I tweak recipes to make them healthier. :)
Thanks for the recipe! My kids loved these but I refuse to buy store bought. I am always looking for healthier snacks for them :)
I just made these tonight and we all love them! But, mine came out flatter than what yours look like in the pics. Did you use your fresh ground flour? If so, which type did you use? I used the fresh ground soft white and used molasses crystals (sucanat) in place of brown sugar. Thank you, Hallee!
I’m so glad you love them!
I think when this picture was taken, I used fresh ground soft white. The next time I made them, I used leftover from a big bread baking/cookie baking day, and it would have been a combination of fresh ground hard red, hard white, and soft white. I just had a bunch of flour and wanted to use it, and this is an easy recipe. They were flatter that time – noticeably so and I wondered why. So, I don’t know if it had something to do with the butter, or the brown sugar, or the flour — or maybe just how I piped them onto the sheet. It’s so hard to tell. I’ll be making them very soon – Gregg loves loves vanilla wafers and will be running out a few hours after he gets his latest box – so I’ll see how they maintain their shape again.
Now that I think of it, my choc chip cookies have been coming out flatter than usual, too. Could also be the Florida humidity! HA! (By the way, hope you enjoyed your trip to our sunshine state!). Whether flat or not, they were still a huge hit. My 18 mo old keeps going to the cookie tin and doing sign language for more. I don’t like to give him sugar but is harder when he sees his older brother eating them. At least they are homemade w/ all our good ingredients. Oh, did I mention they are gone already?
And I’m loving your recipe collection I made your orange donuts this morning (YUM!) and have a few others things I plan on making in the next 2 weeks. It’s nice to find recipes for something different things other than what I usually make that are still in line with our way of eating. Thank you, Hallee! And keep up the good work.
You might want to check your leavening, too — I remember one time opening a new baking powder tin and my pancakes being incredibly fluffy. I think the baking powder just got old. Check your baking soda – maybe try opening a new container?
And thank you! I am so much more free about giving cookies out when I’ve made them with fresh ground flour and good ingredients – lol.
I was wondering if this dough would be a good consistency for a cookie press? They look so good, I can’t wait to try!
It’s really sticky dough – you might want to up the flour just a little bit for a cookie press.