Had a bit of a sweet tooth and had a craving for some crunchy yet soft cookies. Remembering the Nilla Wafers of my childhood, I flipped through my cookbooks thinking I’d seen a recipe for some previously. Sure enough, I’d flagged one from @gfshoestring years ago.
Now in all honesty, the recipe called two steps which I skipped. First, it called for piping them, but honesty I just was too lazy to do that. Second, it called for cooling the cookies on the tray in the freezer before you put them in the oven. My freezer isn’t large enough for that, so instead, I just chilled the dough pre-shaping.
The only ingredient substitution I made was subbing almond milk for the regular milk the recipe called for. I took the tray of 6 out at 18 minutes and the other tray at 22 to see if I could brown them up a bit without burning them. Both were successful, so it’s just a preference on crunch vs softness. All-in-all, the recipe was wicked easy and these are super tasty! Definitely would make these again.
CLICK HERE for the Gluten Free on a Shoestring recipe I used.
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Gluten Free Sacramento 