Chocolate Wafers (Grain/Gluten/Dairy/Egg/Soy Free)

by Brittany on November 30, 2012

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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!

Substitution notes:

  • 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).

Chocolate Wafers

 

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

  1. preheat oven to 350 degrees.
  2. In a bowl or in a food processor combine all of the ingredients. Stir (or process) until the dough comes together.
  3. Roll out between two sheets of parchment paper 1/8 inch thick.  Using a small circular cookie or biscuit cutter cut the dough.
  4. 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.
  5. 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!

-Brittany-

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{ 26 comments… read them below or add one }

Erin November 30, 2012 at 9:05 pm

1/4 cup baking powder? No, really?

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Brittany November 30, 2012 at 10:20 pm

Huge typo. Imagine how bad they would taste with that much baking powder!!

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Erin November 30, 2012 at 10:49 pm

That is what I thought!

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Brittany November 30, 2012 at 10:51 pm

Yeah :) Thanks for catching that!

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Allisha November 30, 2012 at 9:28 pm

Did you really mean 1/4 CUP baking powder?

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Brittany November 30, 2012 at 10:18 pm

No!! Goodness. Big typo. 1/4 tsp.

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Brittany November 30, 2012 at 10:19 pm

No!! Sorry. 1/4 tsp.

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Betty November 30, 2012 at 9:54 pm

Are you sure you meant 1/4 cup of baking powder?

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Jessica November 30, 2012 at 10:19 pm

These look amazing! Do you think the recipe would work if I used a gluten free flour blend instead of the almond flour? We are nut free. :)

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Mindy December 2, 2012 at 1:06 am

I’m with her. Allergic to almonds. Any other gluten free options? ( Pamela’s, Bob’s red mill…)

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Brittany December 2, 2012 at 1:12 am

Hi ladies! In my second cookbook (The essential gluten free baking guide part 2) I have an oreo recipe. If that dough is rolled out thin they would work here!. Sadly unless you can use another nut or seed flour, there really is no good exchange ever for almond flour. Almond has way more fat and moisture in it than any of the grain based flours. They work nothing alike.

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Cara November 30, 2012 at 11:17 pm

My husband and his cousins love to fight over their grandma’s icebox cake. And me, I love anything with peppermint and chocolate. Thanks for the recipe, I can’t wait to see tomorrow’s!

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Brittany December 1, 2012 at 12:30 am

I feel the same way!!!!

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sproutsmama December 1, 2012 at 2:10 am

Just curious, why must the almond flour be blanched? We use whole almond flour and have found it works when subbed for blanched in other recipes. Wondering what you like about blanched specifically for this one ;)

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Brittany December 1, 2012 at 2:16 am

The grind of a flour makes all the difference in how much moisture it absorbs. A course grind means less moisture will be absorbed- unlike blanched that soaks up more liquid.
In a lot of recipes the difference between the two varieties can make or break the recipe.

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Saundra December 1, 2012 at 5:31 am

Have you ever used whey low sugar as a lower bluffing option? I used it years ago for my husband who is diabetic. It is a crystalline fructose blend if you’re not familiar with it. I’m curious as to your insight into it if you are familiar. http://www.wheylow.com

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Brittany December 2, 2012 at 2:46 am

HI Saundra! Never used it as I avoid whey.. If you try please let me know what happens!!

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Darien December 4, 2012 at 12:45 am

I subbed gluten free flour (Bob’s Red Mill) because almond is so expensive. Fail! I had to use a lot more water, and they were very sticky and hard to transfer from the parchment to the cookie sheet. They are still in the oven – will let you know how they turn out! I figure anything with sugar and cocoa can’t be all that bad…

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Brittany December 4, 2012 at 2:29 am

Yeah- the grain based flours work nothing like almond flour. You can’t exchange them with good results pretty much ever.. :/
Hope you ended up with something edible!

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Lina December 10, 2012 at 4:53 pm

Hello. Just did these cookies. I had to pour more water. 2 TBS were not enough. It looked that it’s too little. I used blanched almond flour and 10 TBS of water.

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Brittany December 10, 2012 at 4:58 pm

Huh.. That’s odd.
Did you mix the dough really well? At first it feels like its going to be too dry but then gains moisture as you continue to mix.
Did they still turn out with the extra water?

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Brittany December 10, 2012 at 4:59 pm

Ps. I’ve made these cookies 5 times and the amount of water I called for works perfect every time.. So I’m not sure what happened for you.. 10 tbs of water is ALOT for almond flour.

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Kathy December 11, 2012 at 10:43 pm

Brittany- A big thank you for all your efforts and talents! I made the wafer cookie as directed. When u say packed cup, do you have any weight on that? 112 is cup of almond flour, packed maybe 128, just wondering , Did n’t need any extra water, the oil in the flour really holds things together when beaten.

I might have made mine two thin, but backed for 7 minutes to compensate. We are waiting for the cashews to arrive to finish the product,but will just eat this as is.
Thank you for the recipe!!!!
What a blessing you are to share with all of us.

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Heather February 9, 2013 at 7:34 pm

I was wondering if splenda or a mix of splenda and the organic sugar would work instead of just using the organc sugar? We are trying to go gluten free and as low carb as possible.

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Michelle February 14, 2013 at 7:13 pm

Hi Brittany!
I made these and they are a blessing! I eat a few and do not over indulge because they are so satisfying. Do you happen to know the nutritional data on these? I was just wondering what a serving might be and what the calories were for that serving. Thanks again!

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laivo July 30, 2013 at 3:30 am

I’m also wondering if I could use splenda mixed with cane sugar instead of all sugar? Would that work?

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