- Yield: 4-5 dozen (depending on the size of the cookies)
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Serving: 4-5 dozen
Chocolate Wafer Cookies
These little gems are crunchy, chocolately, and so very versatile! You could add mint, orange, lemon, or even peppermint into the mix to make them something truly special. You can also use these to make a chocolate gluten-free pie crust. However you choose to make them...Enjoy!
Original Recipe from glutenfreeonashoestring.com (one of my absolute favorite gluten-free blogs!)
Ingredients
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 1 3/4 c. (245 g)
- cocoa powder - 1/2 c. (40 g)
- xanthan gum (only if your flour blend does not include it...Great Value brand does include it so if you are using it, just omit this ingredient) - 3/4 tsp.
- sugar - 3/4 c.
- salt - 1/4 tsp.
- unsalted butter (room temperature) - 8 tbs. (112 g)
- egg - 1 (50 g weighed out of the shell)
- vanilla extract - 1 1/2 tsp.
Instructions
- Preheat oven to 325 degrees.
- Mix the dry ingredients together in a bowl. (If the cocoa is lumpy just sift the whole mixture)
- Add in the butter, egg, and vanilla. Mix until combined. You may have to mix with your hands towards the end until it is a smooth shiny ball.
- Put the ball between two pieces of parchment paper and roll with a rolling pin until it is about 1/8 inch thick (or about the thickness of a nickel).
- Cut into the desired sized circles using a glass rim or a cookie cutter. Peal off the dough in between the circles.
- Transfer the parchment paper with the circles onto a baking dish. I don't like to try to take the cookies off the parchment paper until after they are baked because they tend to smoosh together and lose their shape if you try to get them off the parchment paper when the dough is raw.
- Bake for about 9 minutes until the cookie bounces back when pressed with your finger.
- Cool on a cooling rack.
- Enjoy!
Allergens
