WonderMix- Dutch Almond Wafers

When I saw this recipe I got really excited because my Grandpa is from Holland (which makes him FULL Dutch…which makes my Dad 1/2 Dutch…which makes me 1/4 Dutch!)

The Dutch heritage runs deep in our family and we have always celebrated our roots in every way possible! The biggest way that we celebrate is by having a “Dutch Christmas” celebration every December. I take pride in my Dutch roots and I love any and everything that has to do with Holland!



I have never tried making wafers before, so this was a new kind of recipe to try. Although it calls for almond flour (rather than regular flour) I suspected that the dough would still end up like a sugar cookie dough. My suspicions were right, it was very similar to a sugar cookie dough, it was just extra soft. I was able to use the cookie whips to mix this entire recipe without any problem at all. No need to switch out the cookie whips for the dough hook and dough divider!

If you are interested in trying a delicious spin on your average sugar cookie, then try out this recipe! These wafers are thin and chewy, with the perfect mix of flavors :)

WonderMix- Dutch Almond Wafers
  • ½ c. butter (softened)
  • ¼ c. palm shortening (or regular shortening)
  • ½ c. evaporated cane juice (or white sugar)
  • ¼ c. coconut palm sugar (or brown sugar)
  • 2 tsp. Pure Mexican vanilla
  • 2 large eggs
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • 1 tsp. cinnamon
  • 3 c. blanched almond flour
  1. Line a cookie sheet with parchment paper.
  2. Using the wire whips, mix together the butter, shortening, cane juice (or white sugar), and coconut palm sugar (or brown sugar) in the WonderMix, until creamy. Add the vanilla and eggs, mix well. Mix in the baking soda, salt and cinnamon. Add the almond flour, once cup at a time, mixing well after each addition.
  3. Topping: ¼ c. coconut palm sugar (or white sugar) plus 2 tsp. cinnamon
  4. Roll the dough into golf-ball sized rounds, and then roll to coat in the sugar topping mixture. Drop the coated dough onto parchment paper lined cookie sheet, about 3 inches apart.
  5. Bake 11-13 minutes, until golden brown. [Note: dough balls may run together while cooking. Don’t worry! Just cut the wafers apart with a knife].
  6. Allow to cool for a couple of minutes on the cookie sheet and then transfer wafers to a wire rack to finish cooling. Enjoy!


This entry was posted in Desserts, Healthy Living, WonderMix, WonderMix- Cookies, WonderMix- Desserts, WonderMix- Gluten Free Recipes. Bookmark the permalink.

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