These Eggless Vanilla Wafers, also known as Nilla Wafers, are perfect on their own or as an ingredient to make other desserts. They are rich, butter and crips! Super easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.
The BEST Homemade Egg-Free Nilla Wafers!
I need to warn you that these little Eggless Vanilla Wafers are addictive! They are buttery, rich, and totally delicious.
You probably know that the Vanilla Nilla wafer you can buy in the store has eggs. And even though the reduced-fat version does not have eggs, it’s not always easy to find. But that is not a problem anymore!
I finally got the perfect Eggless Vanilla Wafers recipe. This simple recipe calls for basic ingredients you probably already have on hand, meaning there’s no excuse to buy those yellow-box cookies!
Plus, these taste 100x better. So let’s get started!
Eggless Vanilla Wafers Recipe Highlights
- They are rich, buttery, crips, and melt-in-your-mouth delicious!
- No chilling time required.
- Made from scratch. No artificial ingredients.
- They’re easy to make, fuss-free.
- Made with simple ingredients.
- Perfect to make Eggless Banana Pudding or snacking on its own.
Ingredients You’ll Need
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour
- Baking powder: Make sure it’s not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Evaporated milk: You don’t have evaporated milk? No problem!! Check out my post about How to Make Evaporated Milk at home.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the Oven & Prepare the Baking Sheets
Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper. Set aside.
2 – Mix Dry Ingredients
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
3 – Cream Butter and Sugar
Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add evaporated milk and vanilla; continue beating to combine, about 1 minute.
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4 – Add Dry Ingredients
Turn the mixer to low and add the flour mixture; beat until just combined, about 30 – 45 seconds. Then add the milk; mix until well combined. Do not overmix.
5 – Form the Cookies
Scoop dough into two-teaspoon-sized scoops and drop onto the prepared baking sheet, spacing cookies at least 2” (5cm) apart. You should be able to fit all the cookies on the two baking sheets. Note: if you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium round pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).
Once all the batter has been scooped or piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.
6 – Bake
Bake the cookies for 13 – 15 minutes, until the edges are browned. I recommend rotating the pans halfway through the bake time to ensure even browning. For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.
Quick Recipe Tips
If you’re going to be making banana pudding with them, I recommend making the wafers the day before and leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.
This is the small cookie dough scoop I use.
If you don’t have a small cookie dough scoop, you can place the dough in a piping bag fitted with a medium-round pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).
It is very important that you smooth the tops of the wafer to achieve the perfect look. To do so, just dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.
Even though you probably can fit two baking sheets in your oven to bake all the cookies at the same time, I recommend baking one tray at a time for better results. You can put the other tray in the fridge meanwhile the first batch bakes.
For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.
Frequently Asked Questions
This recipe makes about 50 wafers.
Yes, you can. In that case, skip the salt called in the recipe.
They taste even better, in my opinion! They are made from scratch with no artificial ingredients. Its flavor is rich and buttery with the perfect amount of sweetness.
Absolutely! I doubled it all the time and it works perfectly.
Yes, you can! Here is my recipe for mine from scratch Eggless Banana Pudding.
Store in an airtight container at room temperature for up 5 days. If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.
Storing & Freezing Instructions
Store in an airtight container at room temperature for up 5 days. If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.
Freeze: I do not recommend freezing the baked wafers because they become too soft after defrosting. But you can freeze the dough for up to 1 month. To do so, scoop out all the cookies, place them over a big plate or a baking sheet, smooth the top and freeze until hard. Then, transfer them to a freezer bag.
More Recipes You’ll Love!
Eggless Vanilla Wafers
Ingredients
- 1 ½ cups (210 g) all-purpose flour
- ¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ⅔ cup (134 g) granulated sugar
- 3 tablespoons (45 ml) evaporated milk
- 4 teaspoons (20 ml) pure vanilla extract
- 2 teaspoons (10 ml) milk
Instructions
- Preheat the oven to 350º F (180º C) and line two baking sheets with parchment paper. Set aside. Note: This recipe makes about 50 wafers, so you will need two baking sheets. However, I recommend baking one tray at a time for better results.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Using an electric hand mixer or a stand mixer, beat butter until creamy and pale on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 2 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add evaporated milk and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture; beat until just combined, about 30 – 45 seconds. Then add the milk; mix until well combined. Do not overmix.
- Scoop dough into two-teaspoon-sized scoops and drop onto the prepared baking sheet, spacing cookies at least 2” (5cm) apart. You should be able to fit all the cookies on the two baking sheets. Note: if you don't have a small cookie dough scoop (https://amzn.to/3zwwKcr ), you can place the dough in a piping bag fitted with a medium round pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).
- Once all the batter has been scooped or piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.
- Bake the cookies for 13 – 15 minutes, until the edges are browned. I recommend rotating the pans halfway through the bake time to ensure even browning. For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.
- Cool on pan 5 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature for up 5 days. If you’re going to be making banana pudding with them, I recommend leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.
- If you’re going to be making banana pudding with them, I recommend making the wafers the day before and leaving them out uncovered overnight, just to make them a bit stale before you use them in the pudding.
- For cookies that remain somewhat soft in the center, aim for light browning around the edges. If you’d like a crispier cookie, bake a bit longer until the edges are golden brown.
- This is the small cookie dough scoop I use.
- If you don’t have a small cookie dough scoop, you can place dough in a piping bag fitted with a medium round pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons).
- It is very important that you smooth the tops of the wafer to achieve the prefer look. To do so, just dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.
- Even though, you probably can fit two baking sheets in your oven to bake all the cookies at the same time, I recommend baking one tray at the time for better results. You can put the other tray in the fridge meanwhile the first batch bakes.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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