Ah, and old childhood favorite, vanilla wafers. The boxed kind have that bite to them, but these are far more fluffy and chewy. But the flavors are the exact same! These would be so good in a vanilla pudding, or better yet, dipped in peanut butter the way I did when I was a kid! Since yesterday was the first day of fall, I decided to sandwich the wafers between some homemade apple jam. The addition of the jam is totally optional, but if you do choose to do it just be sure to refrigerate the cookies afterwards in an airtight container. But I have to say, it may be worth the effort because these tasted like little apple pies and satisfied my craving for fall themed baked goods without all the grains and refined sugar!
Vanilla Wafer Cookies
2 Cups Almond Flour
3 tsp Coconut Flour
¼ tsp salt
1 tsp vanilla
1/3 cup honey
1/3 cup coconut oil, melted
1/3 cup hot water
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- In a stand mixer, mix together all your dry ingredients.
- Next, add in the honey, coconut oil, vanilla, and hot water. The heat of the water will help melt down the honey.
- Mix on medium speed for 2 min, until all the ingredients are well incorporated.
- Form into a ball and refrigerate for 30 min.
- After the dough has chilled, roll the dough out between to pieces of parchment dusted with a little arrow root powder. The dough will be a little sticky!
- Pinch off dough in ½ inch pieces, you want these small and thin. Roll the dough into a ball and then flatten between your hands. You’ll have small flat discs. The bigger you make them, the less cookies you’ll have.
- Place each cookie on the cookie sheet, bake for 10-12 min. Depending on the thickness of your cookie. Keep a close eye, these cookies should be slightly brown around the edges and golden in the middle.
1 ½ cups water + ¼ water
3 apples, peeled and diced
2 tsp lemon juice
1 packet unflavored gelatin
3 tbs honey
- Peel, core, and dice your apples. A sweeter variety like honey crisp works best to help give the jam some natural sweetness. Add the diced apples to the pot of 1 ½ cups water mixed with the lemon juice as you dice.
- Simmer for around 30 min, until the water has reduced a good bit and the apples are cooked.
- In ¼ cup water, sprinkle the gelatin in a separate bowl and let it sit for 10 min.
- To the pot of apples, add the honey and the gelatin mix.
- Refrigerate for 3 hours before using.