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Author Notes: I adore banana pudding, but most recipes use Nilla Wafers. With an allergy to gluten, those aren't an option for me. So I made my own. They're basically a sugar cookie with extra vanilla.
These can be modified for regular flour by replacing the brown rice, sweet rice, and tapioca flours with 1 1/2 - 1 3/4 cup regular all-purpose flour. (It's been awhile since I tried this with regular flour, so start with 1 1/2 cup and work your way up if the dough is too wet.) The final dough should be moderately stiff and just slightly sticky. —beyondcelery
Makes 4-5 dozen
- 1/2 cup real salted butter or vegan butter, softened
- 1 cup vanilla sugar
- 1 egg
- 1 tablespoon vanilla extract (splash more if desired)
- 3/4 cup brown rice flour
- 3/4 cup sweet rice flour
- 1/4 cup tapioca flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- Cream butter and sugar in a mixing bowl. Beat in vanilla, then beat in the egg.
- Combine dry ingredients, mashing out any lumps in baking powder. Stir into wet mixture until dough is uniform and moderately stiff.
- Drop by teaspoonfuls onto an ungreased cookie sheet. Leave about 2 inches of room between cookies, as they will grow a fair bit.
- Bake at 350F for 8 minutes. Edges will be golden brown, but tops will be light in color (unlike the store-bought cookies). Be careful not to over-bake. Cook on a wire rack before using in banana pudding, or dipping in melted dark chocolate.