Yields around 35 wafers
7/8 cup flour mix*
3/4 teaspoon corn-free baking powder
1/2 teaspoon non-iodized salt
4 oz unsalted butter, room temperature (or coconut oil for dairy free)
1/2 cup sugar (Wholesome Sweeteners)
1 large egg or substitute
4 teaspoons maple syrup
1 tablespoon whole milk or alternative
*Flour mix – I used flour from my concoction jar. If making a batch use 2 parts flour (I usually mix together white & brown rice flour &/or sorghum flour), 2/3 part tapioca flour and 1/2 part arrowroot powder.
Position oven racks in the top third and bottom third of oven. Preheat oven to 350°F.
Sift together the flour, baking powder and salt in a small bowl and set aside.
Cream the butter and sugar in with an electric mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and mix for about 30 seconds. Scrape down the sides of the bowl. Add the maple syrup & milk and blend on low speed for 15 seconds. Add the flour mixture & mix on low speed just enough to blend. Chill the batter in the fridge for at least 10 minutes before scooping onto sheets.
Scoop the batter in teaspoon-sized amounts and place on 2 parchment paper-lined cookie sheets. Bake pans at the same time, one per rack, rotating the pans halfway through baking. Bake until golden brown, about 15 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pans.
Recipe modified from Food Network. The batter on my version is soupier. The cookies spread while baking. As a stand-alone wafer, I’ll need to tweak this but for use with the Banana Pudding Cheesecake it was a pleasant “goof” that worked out well.