Whole Wheat Vanilla Wafers

10 Comments

• Heather says:

  11 Mar 2010 at 08:37

  so how much extract would you use instead of the beans?

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  • Hallee says:

    11 Mar 2010 at 08:43

    1 tsp — thanks! I corrected the recipe.

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• Veronica @ A Quiet Heart says:

  11 Mar 2010 at 17:03

  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. :)

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• Tiffany says:

  12 Mar 2010 at 17:13

  Thanks for the recipe! My kids loved these but I refuse to buy store bought. I am always looking for healthier snacks for them :)

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• Dawn Marie says:

  09 Apr 2010 at 22:07

  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!

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  • Hallee says:

    09 Apr 2010 at 22:27

    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.

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    • Dawn Marie says:

      11 Apr 2010 at 12:42

      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.

      God bless!

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      • Hallee says:

        11 Apr 2010 at 15:05

        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.

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• Amy says:

  28 Feb 2011 at 07:59

  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!

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  • Hallee says:

    28 Feb 2011 at 08:06

    It’s really sticky dough – you might want to up the flour just a little bit for a cookie press.

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