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Thin & Crispy Chocolate Wafer Cookies

Thin & Crispy Chocolate Wafer Cookies

We are going to be doing Very Important Things this summer with these crispy crunchy cookies. Believe you me.

There’s a dead giveaway that they’re crispity crunchity: the blunt edges. They really don’t spread during baking. And they don’t rise (no leaveners). They just, well, wait patiently to be baked.

They have a way different texture than these soft & chewy chocolate cookies for ice cream sandwiches we made last week, which are rounded on the edges. Those cookies are soft, and they spread and expand a bit, which is one of the reasons they’re more cakey. They give when you bite into them, so that you may enjoy your ice cream sandwich.

And if you don’t mind being bossed around for just a minute or two here, I’m going to go ahead and ask you to make a whole bunch of these cookies before the summer gets into full swing and you’re all whiny (said with l-o-v-e) about turning on your oven.

These crunchy cookies are going to be a summer workhorse if I ever saw one. When you have some good crunchy gluten-free cookies, you can really do some wonderful things.

Thin & Crispy Chocolate Wafer Cookies
Recipe Type: Cookies
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 48
Thin and crispy chocolate wafer cookies
  • 1 3/4 cups (245g) high-quality all-purpose gluten-free flour
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/2 cup (40g) unsweetened Dutch-process cocoa powder
  • 3/4 cup (150g) sugar
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (112g) unsalted butter, at room temperature
  • 1 extra-large egg at room temperature, beaten
  • 1 1/2 teaspoons pure vanilla extract
  1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum, cocoa powder, sugar and salt, and whisk to combine well. Add the butter, egg and vanilla, and mix until the dough comes together. It will be thick and smooth.
  3. Divide the dough into two equal parts, and roll each out between two sheets of unbleached parchment paper until the dough is 1/8 inch thick (the thickness of a nickel), no thinner.
  4. Pull back the top sheet of parchment paper on one piece of dough. With a round 2 1/4-inch cookie cutter, cut out rounds. Transfer the rounds to the prepared baking sheets, and place them about 1-inch apart (they will not spread much during baking). Gather the scraps, roll them out again, and cut more rounds. Repeat with the second piece of dough.
  5. Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once during baking, for 8 minutes or until the cookies spring back when pressed lightly in the center.
  6. Remove the baking sheet from the oven, and allow to cool on the baking sheet until firm. Transfer to a wire rack to cool completely.

We’ll hit the ground running tomorrow. You’ll see.


P.S. To those of you who have bought My Cookbook, party at my house! I’ll make the chocolate wafers.

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  • Alli B

    Ooooo! Please oh please say you’re making icebox cake!!!

    • I’ll never tell, Alli. Okay, I’ll tell tomorrow. :) But there will be plenty more recipes to come using these babies!
      xoxo Nicole

  • Kristi

    Any hints that one can drool by?

    • The cookies themselves, Kristi! ;)
      xoxo Nikki

      • Kristi

        Smarty pants! My Dutch cocoa is here so I am ready sista.

  • These look so good! I have your cookbook and I’m ready to party!

    • Sounds good, Diane! :)
      xoxo Nicole

  • Pingback: Gluten-free Chocolate Wafer Icebox Cake — Gluten-Free on a Shoestring()

  • Chris

    Chocolate Cookie Crumb Crust under my Banana Cream Pie Filling, HERE WE COME! AWESOME!!!

    • That’s the way, Chris. You’re pickin’ up what I’m puttin’ down. :)
      xoxo Nicole

  • Lisa

    So I made these yesterday.

    You’ve made my summer. :) What else is there to say? The possibilities are flipping endless, but then today I see vanilla? Holy Hannah!

    You rock!

    • See? You get it, too, Lisa! Crunchy gluten-free cookies are your keys to summer. :)
      xoxo Nicole

  • Patty

    I see you use parchment paper for baking these cookies, but on some of your recipes (GF Milano) you do not. How do you know when to use parchment, especially on the wavy USA pans? Will they still turn out OK if you never use parchment? Is a silpat mat an OK replacement for parchment paper?

    • Hi, Patty,
      Good question. I use unbleached parchment paper on my USA Pan baking sheets when I want to protect whatever I’m baking from the USA Pan lines you referred to. It doesn’t affect the baking in any way, especially when you use unbleached parchment paper since it is so thin. A silpat would work, too, for sure. And I also mention parchment paper because I assume that most people are not, in fact, using USA Pans which are the only truly nonstick pans I have ever used. If you are not using a truly nonstick pan, it is important to line it somehow.
      xoxo Nicole

  • Pingback: Gluten-free No-Bake Brownies — Gluten-Free on a Shoestring()

  • Dana Cetz

    I LOVE YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!you have made all my dreams of yummy foods come true. I am very proud of myself for going without egg rolls and crab puffs and now I don’t have to anymore.
    I have autism and many times I feel so punished because I cant go out and eat at restaurants (hey plus side I lost 40 pounds). I can’t wait to get your book.

    • Aw, Dana, I hope you never feel punished again! People who cheat on a gluten-free diet usually do it because they just “had to have” whatever they thought they couldn’t have gluten-free. Good work resisting temptation, and now you can have all your favorites again. :)
      xoxo Nicole

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  • Jenny

    Have you ever tried a non dairy sub for the butter in this recipe?

    • I haven’t, Jenny. But I’d try vegetable shortening, not margarine!
      xoxo Nicole

  • Alli B

    Ok, I tried these tonight and I did something horribly wrong. My batter didn’t come together. I was wondering if you might have some ideas? I didn’t beat the egg before I added it. Could that be it? I also was using a hand held electric mixer. I started with the mixer attatchments. Should I use the dough attachments? I added just a touch of milk and it came together, but I’d really love to do the recipe as it is. My only other thought was the flour I used? It’s startch based. I think I might just try Better Batter next time. . .as soon as I can track some down. :)

    • This is a very simple recipe, without too many ingredients, so each one matters a whole lot. It sounds like it might be your flour. And be sure to measure your dry ingredients by weight, not by volume. You don’t want to use a handheld mixer for this, since the dough should be relatively thick and will come together as you knead it.
      xoxo Nicole

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