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Eggless Vanilla Wafers (Nila Wafers) on a pink plate with a glass of milk on the side.
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Eggless Vanilla Wafers

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 50 wafers
Calories 42kcal

Ingredients

  • 1 ½ cups (210 g) all-purpose flour
  • ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 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.

Notes

 
Store: 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 and freeze them for up to 1 month. Then bake from frozen until they are golden around the edges; it will take a few more minutes.
Extra 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.
  • 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 
 Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 42kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.2mg