Search the Site

Thin & Crispy Chocolate Wafer Cookies

Thin & Crispy Chocolate Wafer Cookies

Thin and crispy chocolate wafer cookies that are so easy to make, and are perfect for icebox cakes.

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

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.

Once summer gets into full swing, you’re going to need this recipe for snappy little gluten free chocolate wafer cookies for a lot of different things. Not only do they make excellent cookie crumbs when crushed, but they’re lovely for icebox cakes of all kinds.

Remember those Nabisco chocolate wafer cookies that come in those narrow packages? They’re just like those.

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.

Like this recipe?

Prep time: Cook time: Yield: 48 cookies


1 3/4 cups (245 g) all purpose gluten-free flour

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup (40 g) unsweetened Dutch-processed cocoa powder

3/4 cup (150 g) granulated sugar

1/4 teaspoon kosher salt

8 tablespoons (112 g) unsalted butter, at room temperature

1 egg (50 g, weighed out of shell) at room temperature, beaten

1 1/2 teaspoons pure vanilla extract


  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.


  • 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. 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. 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.

  • 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. 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.


Comments are closed.

  • Alli B
    July 3, 2012 at 10:49 PM

    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. :)

    • July 4, 2012 at 8:33 PM

      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

  • Jenny
    July 3, 2012 at 8:46 PM

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

    • July 4, 2012 at 8:34 PM

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

  • […] a chocolate cookie crust. If you are ambitious and want to make some cookies to crumble, try these Thin & Crispy Chocolate Wafer Cookies from GF Shoestring.  Otherwise, just find a bag of Pamela’s Extreme Chocolate Mini Cookies and use the whole […]

  • Dana Cetz
    June 30, 2012 at 8:15 PM

    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.

    • July 3, 2012 at 8:36 PM

      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

  • […] you have a batch of my gluten-free Thin & Crispy Chocolate Wafer Cookies, you’re just a hop, step and a jump away from no-bake […]

  • Patty
    June 27, 2012 at 1:30 PM

    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?

    • June 27, 2012 at 6:40 PM

      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

  • Lisa
    June 22, 2012 at 1:09 PM

    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!

    • June 22, 2012 at 7:20 PM

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

  • Chris
    June 22, 2012 at 12:33 PM

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

    • June 22, 2012 at 7:19 PM

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

  • […] reap the rewards. You’ve baked and baked. You’ve rolled and cut-out the dough for those gluten-free Crunchy Chocolate Wafer Cookies, then gathered the scraps and rolled some […]

  • June 19, 2012 at 1:06 PM

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

    • June 19, 2012 at 1:18 PM

      Sounds good, Diane! :)
      xoxo Nicole

  • Kristi
    June 19, 2012 at 12:32 PM

    Any hints that one can drool by?

    • June 19, 2012 at 1:20 PM

      The cookies themselves, Kristi! ;)
      xoxo Nikki

    • Kristi
      June 19, 2012 at 6:05 PM

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

  • Alli B
    June 19, 2012 at 10:45 AM

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

    • June 19, 2012 at 1:19 PM

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

Back to Top

Download this free guide

Enter your email to immediately get the Top 5 Gluten-Free Recipes to Master and get new gluten free recipes to your inbox.

We respect your email privacy, and will never share your information.