Flour Farm’s thin and crispy, gluten free Chocolate Wafer Cookies make the best GF homemade Oreos, ice-cream sandwiches, and cookie crust pies. They are also perfect for snacking all on their own.
This recipe is egg free and leavening free. To make wafers dairy free, use plant based milk and butter.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 124g (4.4 oz) Flour Farm Organic Gluten Free Flour Blend (1 C + 2 T spoon & level)
- 100g (4 oz) Superfine Cane Sugar (1/2 C)
- 1 1/2 T Unsweetened Dutched Cacao Powder (10g) note: for a deeper chocolate flavor and darker color, omit and double the amount of unsweetened dark Dutched cacao powder
- 1 1/2 T Unsweetened Dark Dutched Cacao Powder (10g)
- 1/2 tsp Pectin, we use Pamona’s Universal Pectin (1.5g)
- 1/4 tsp Xanthan Gum (1g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 1/2 tsp Liquid Sunflower or Soy Lecithin (2.5 ml)
- 4 1/2 T Butter, softened – we prefer salted, but unsalted works (64g)
- 2 T Whole Milk or DF Milk (30 ml)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1/4 tsp Baker’s Coffee Emulsion/Extract or Espresso Powder (if using espresso powder, add to dry mix)
Equipment: Digital Scale (preferred,) Food Processor or Dough Whisk, Large Bowl, Measuring Cups & Spoons, Baking Mats or Unbleached Parchment, Rolling Pin, Cookie Cutter, Spatula, Baking Sheets, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring butter to room temperature
- Whiz cane sugar in a processor or spice grinder to be superfine (or purchase from the store)
- Preheat oven to 325 degrees Fahrenheit (165 C)
- Have baking mats or unbleached parchment ready to go
Step 1: In a medium bowl, whisk together all dry ingredients EXCEPT the liquid lecithin. Do not worry about the lumps in the chocolate, the food processor will whiz them out.
Step 2: Pour dry mix into a food processor fitted with an S blade. Whiz for a few seconds to break up the chocolate lumps.
Step 3: Use a 1/2 tsp measuring spoon to make an indentation in the flour. Slowly pour the liquid lecithin into the space until it reaches the surface of the flour. Liquid lecithin is very sticky! This is the best way to get the accurate amount into the recipe.
Step 4: Dot chunks of softened butter around the surface of the dry blend. Place the lid and pulse a few times to combine the lecithin and butter, then whiz for about 30 seconds to fully combine. The blend will look grainy.
Step 5: Whisk together the vanilla, coffee emulsion/extract, and milk in a small cup or bowl. Turn on the processor and slowly pour in the liquid. The dough will ball up. Stop the motor and dump the ball onto a baking mat or parchment. DO NOT FLOUR THE SURFACE OF THE BAKING MAT. Scrape out the bits left behind and knead into the dough. Continue kneading until you have a smooth and pliant ball. If your dough ball feels too sticky to roll, place it in a bowl, cover it tightly and allow the dough to hydrate on the counter for about 30 minutes. Try again, the dough should be ready to knead without sticking.
Step 6: Divide the dough into two equal parts and shape into disks, (or logs if not rolling out.) Work with one disk at a time, keeping the the other disk covered to prevent it from drying out. Note: If making logs, roll into desired diameter, cover with cling or parchment and refrigerate for at least an hour, longer if your diameter is more than two inches (5 cm). Remove from refrigerator and slice into cookies of desired thickness, (for thin cookies – 1/6″ or the thickness of a coin is a good guide). Skip to step 8.
Step 7: Place a sheet of parchment on top of your working disk and roll out to 1/6″ or coin thickness. Again, you do not need to flour either the counter or the surface of the dough. The parchment will peel off nicely, and your cookies will easily come off with a spatula after refrigeration. Use a cookie cutter to trim cookies, but do not lift them from the mat. Slide a baking sheet under the mat and place cookies in the refrigerator for about 10 minutes. Refrigeration makes it easy to remove cookies from the mat and prevent spreading.
Step 8: Remove cookie sheet from the refrigerator. Use a thin spatula to transfer cookies to a parchment lined baking sheet. Place them evenly about 1 inch apart; they will not spread, but you need enough room to allow edges to crisp. Place baking sheet in the center of a preheated 325 F/165 C oven and bake for 8-9 minutes, depending on your desired cripness. Thicker cookies will need more time. Be careful not to over-cook and burn cookies. They are very dark!
Step 9: Remove cookies from the oven and allow to cool on the pan for a few minutes. Transfer to a rack to finish cooling. Cookies are best eaten/stuffed when completely cool.
Store cookies in an airtight container for up to four days or freeze for up to a month.
To substitute liquid lecithin: Add 1/2 large egg to the extracts and whisk together. Do not use 2 T of milk. Instead, add milk by the teaspoon if needed until a ball of dough forms in the processor. An egg will give wafers a softer texture.
To make cream filling: Use a stand mixer or electric mixer to beat together 1/2 stick of softened salted butter (57g/2 oz), 1 cup of sifted powdered sugar (113g/4 oz), and 1/2 tsp of vanilla (2.5 ml). If the cream is a bit thick, thin by adding milk 1/2 tsp at a time. Spread the desired amount of cream filling onto the bottom side of a wafer. Place another wafer, right side up, on top of the cream. Gently press wafers together. Wipe the sides of the cookie if cream pops out.
To make crust: Combine 198g/7 oz of chocolate wafer crumbs, 114g/4 oz melted butter and a pinch of salt (omit salt if using salted butter). Mix until crumbs are fully moistened. Press into a 9″ pie dish in an even layer along the bottom and sides. Follow recipe instructions, (may be blind baked or frozen.)
To make Ice cream sandwiches: Use ice cream (gelato, sorbet, etc) that is easily scooped, but not too soft. You may need to let it sit on the counter for a bit before scooping. Remove wafers from the oven one minute earlier if you prefer a softer cookie bite. Place a small scoop of ice cream on the underside of a wafer. Place another wafer, right side up, on top of the ice cream. Gently press. Immediately freeze for at least an hour before serving. Optional: Sprinkle or roll decorative candies on the exposed ice cream before freezing.
The nutrition information provided below is for the recipe as written using salted butter. Each wafer weighs about 8g/.25 oz.
- Category: cookies
- Method: baking
- Cuisine: American
- Serving Size: 1 wafer
- Calories: 35
- Sugar: 3g
- Sodium: 25mg
- Fat: 1.5g
- Saturated Fat: 1g
- Unsaturated Fat: .5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
Keywords: gluten free chocolate wafer cookies