I’ve had this recipe on my to do list for quite some time.
Chocolate wafers are one of those recipes that can turn into a trillion amazing different desserts. You can crush them up and use them as a pie crust, cover them in chocolate and have instant thin mints, make ice box cakes. I could go on!
These cookies are so simple to make and taste incredible. Stay tuned this week as I’ll be sharing some additional recipes using them! Coming up tomorrow I will post how to make a Grain/Egg/Dairy Free Version of William & Sonomas Peppermint Bark Cookies!
- In the recipe I call for 1 Tsp. of Extract. Chocolate plays nice with many flavors! I encourage you to have some fun. Try Vanilla, Peppermint, Almond, Cherry, Maple, Orange. All will taste really good! (Only thing I encourage is that you only use 1 flavor at a time ). If you want just a straight chocolate flavor use the vanilla extract, it will bring out the chocolates flavor further.
- For the sugar I used Organic Cane white sugar. I did this for a specific reason. As you may have noticed I try to keep the majority of my recipes completely sugar free. Unfortunately Xylitol and Erythritol give cookies a chewy texture. Which is not what I was going for here as wafers are meant to be crisp. If you are cool with a chewy thin chocolate cookie- then go ahead and use either one of those sugars- the only thing they will affect is the texture. If you are looking for a lower glycemic option try using coconut palm sugar instead of the cane. If you go this route it will taste great with all the various different extract flavors except for the peppermint. (Coconut palm sugar has a caramel flavor to it, which may clash with the peppermint).
1 cup packed blanched almond flour (must be blanched!)
1/4 cup packed cocoa powder
1 Tsp. Extract (Vanilla, Mint, Orange, Cherry, Almond Etc)
1/4 cup Organic Cane Sugar (see note above)
1/4 Tsp Baking Powder
Pinch of Salt
2 Tbs Water
- preheat oven to 350 degrees.
- In a bowl or in a food processor combine all of the ingredients. Stir (or process) until the dough comes together.
- Roll out between two sheets of parchment paper 1/8 inch thick. Using a small circular cookie or biscuit cutter cut the dough.
- Place the circles of dough onto a large cookie sheet with parchment or a nonstick baking pad. Re-roll out the dough and continue until it has all be cut into circles. Place all of the cookies onto the one large sheet. They will fit, and can be placed closely together as they will not spread.
- Bake 10-12 minutes. Remove from oven and allow them to cool 30 minutes. They will become firm and crisp as they cool.
I cut my cookies into circles that were 2 inches wide. I ended up with 31 chocolate wafers. Depending on the size of your cookie cutter, your yield may vary.
Store at room temperature in a a bag or sealed container or long term in the freezer!