These thin, crispy cookies are totally flourless! Gluten-Free Chocolate Wafer Cookies are perfect for gluten-free thin mints or Oreos. You can ice them or keep them plain, and crispy, dark chocolate wafer cookies are perfect for holiday baking.
Table of Contents
Delicious & Easy Chocolate Wafer Cookies
This flourless recipe is so easy to make, it only takes one bowl. No need to roll out dough or cut them out, these flourless and gluten-free chocolate wafer cookies come together by using a cookie scoop! The recipe is simple and made with whole-food ingredients that are nutrient-dense and allergen friendly.
Flourless Chocolate Wafer Ingredients
- Cacao powder, I prefer raw cacao powder
- Melted coconut oil or butter
- Creamy, unsweetened almond butter
- Granulated sweetener, you can use maple sugar or coconut sugar for paleo or a keto sweetener for keto/low carb
Step by Step Gluten Free Chocolate Wafers
- Start by whisking together the eggs, oil, almond butter, and vanilla extract until smooth.
- Once smooth set a fine mesh sieve over the bowl.
- Combine the cacao powder, granulated sweetener, salt, and baking powder in the sieve. Then tap it to sift the dry ingredients into the wet ones.
- Then use a spatula to fold them in, until it creates a thick, brown dough.
- Chill the dough for 20-30 minutes, then use a 1 oz cookie scoop to shape the cookies
- As you put each dough ball on a lined sheet pan, use a small, lightly oiled square of parchment paper to gently press it down, and then use wet or oiled fingers to smooth out the edges.
- Repeat with all of the dough. Bake at 350F for 10-12 minutes. Let cool to room temp before handling.
Tips and Tricks for Paleo Chocolate Wafers
These are not your mama’s wafers. They are totally flourless and made with minimal ingredients. This recipe does require a bit of finesse.
- You NEED a cookie scoop to get them shaped round.
- If your dough is too sticky let it soften more before scooping.
- Don’t skip the sifting.
- If it’s humid where you live you may need to bake an extra 2 minutes.
- Store in the fridge to keep them crispy!
Looking for more free recipes?
Subscribe to my newsletter and follow along on Instagram, Facebook, YouTube, and Pinterest for all of the latest updates.
Gluten-Free Chocolate Wafer Cookies
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 12 1x
- Category: wafer
- Method: baking
- Cuisine: holiday
- Diet: Gluten Free
Description
Thin, crisp, and flourless dark chocolate wafers
Ingredients
- 1 large eggs, room temp
- 1/4 cup room temp coconut oil
- 3 tablespoons nut or seed butter
- 1 teaspoon vanilla extract
- 2/3 cup Maple Sugar or keto-granulated sweetener
- 3/4 cup cacao powder
- 1/2 teaspoon fine salt
Instructions
- Start by whisking together the eggs, oil, almond butter, and vanilla extract until smooth.
- Once smooth set a fine mesh sieve over the bowl.
- Combine the cacao powder, granulated sweetener, salt, and baking powder in the sieve. Then tap it to sift the dry ingredients into the wet ones.
- Chill the dough for 20-30 minutes, then use a 1 oz cookie scoop to shape the cookies
- As you put each dough ball on a lined sheet pan, use a small, lightly oiled square of parchment paper to gently press it down, and then use wet or oiled fingers to smooth out the edges.
- Repeat with all of the dough. Bake at 350F for 10-12 minutes. Let cool to room temp before handling.
- Store in the fridge to keep them crisp!
Recipe Notes:
- The dough will be very sticky! That’s how it’s supposed to be. Using oiled hands and a lightly oiled piece of parchment paper to flatten and shape them helps.
- The icing is just melted coconut butter with cinnamon.
Nutrition
- Calories: 140
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
Keywords: gluten free chocolate wafer
Sorina says
I had to make these as soon as Cristina posted them because I love a good chocolate cookie that is GF. I had all ingredients on hand and these were so easy to make and they taste delicious. I have celiac disease and am always looking for recipes for yummy treats that don’t spike my blood sugar. This is definitely a keeper and will be in my rotation. Next time I will try it with a drizzle of peppermint icing.
★★★★★
Cristina Curp, FNTP says
Thanks so much Sorina!