There’s something about a wafer cookie that takes me back to childhood—sitting at my grandma’s kitchen table, carefully peeling apart the layers, savoring each bite. But when I went gluten-free, those nostalgic, crispy, chocolatey wafers seemed out of reach.
So, I got to work in my kitchen, determined to recreate that light, airy crunch—without the gluten but with all the flavor. And let me tell you, I nailed it!
These gluten-free chocolate wafer cookies are everything: crisp, slightly sweet, with just the right amount of cocoa goodness.
Whether you eat them as is, use them for homemade ice cream sandwiches, or crush them up for a cheesecake crust, you’re in for a treat. Plus, I keep the ingredients simple and easy to find, so you don’t have to hunt down anything fancy.
Let’s bake!
Tips & Tricks
- Want even thinner wafers? Roll the dough out super thin and bake a minute longer for extra crunch.
- For dairy-free cookies, swap the butter for coconut oil or a good plant-based butter.
- Make them extra fancy by dipping half in melted chocolate or sandwiching them with peanut butter.
- Storage: Keep in an airtight container for up to a week (if they last that long!).
Serving Suggestions
- Pair with a glass of cold milk (or almond milk) for a classic snack.
- Crush them up for an amazing gluten-free cheesecake crust.
- Use them to make homemade ice cream sandwiches—just add your favorite ice cream between two wafers!
There’s something satisfying about biting into a crispy, chocolatey wafer cookie—especially when you know they’re homemade and gluten-free. I guarantee you won’t miss the store-bought version! Try them out and let me know how they turn out. 😊🍫
Gluten-Free Chocolate Wafer Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Light, crispy chocolate wafer cookies made gluten-free. Perfect for snacking, cheesecake crusts, or sandwiching with ice cream!
Ingredients
- 1 cup (120g) gluten-free all-purpose flour (I like Bob’s Red Mill 1:1)
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) granulated sugar
- 5 tablespoons (70g) unsalted butter, softened
- 1 large egg
- 2 tablespoons whole milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
Instructions
Step 1: Prep the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the butter and sugar until light and fluffy. This takes about 2 minutes with a hand mixer.
- Add the egg, milk, and vanilla. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. It will be slightly sticky—that’s okay!
Step 2: Roll and Cut
- Lightly dust a piece of parchment paper with cocoa powder. Roll the dough out to about ⅛ inch thick.
- Use a round cookie cutter (or a small glass) to cut out wafers.
- Place them on the baking sheet, about ½ inch apart.
Step 3: Bake and Cool
- Bake for 10-12 minutes, or until the cookies feel firm around the edges.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will crisp up as they cool!
Notes
Store in an airtight container for up to a week. Roll thinner for extra crunch!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 90
- Sugar: 6g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
