These gluten free chocolate wafers are crisp, deeply chocolaty, and unapologetically grown-up. Think of them as the sophisticated cousin of a chocolate sandwich cookie but less sweet, more flavor-forward, and ready to steal the spotlight in your favorite desserts.
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Skill Level: Beginner
Shortcut Central: Make the dough ahead and freeze it up to 3 months
Flavor Remix: Add a pinch of espresso powder to intensify the chocolate.
Allergy Watch: Egg-Free, Nut-Free, Dairy-Free Option
Whether you turn them into ice cream sandwiches, crush them into a crust, or fill them with gluten free buttercream, this recipe is pure chocolate satisfaction.
These cookies are basically a chocolate shortbread but with a touch of baking soda to give them a softer texture. This also helps them stay fresh longer and reduces the acidity of the cocoa powder.
You can also use these chocolate cookies in place of brand name Oreos to make a gluten free cookies and cream cheesecake.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. Use vegan baking sticks for dairy-free.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Cocoa Powder: Use a high-quality Dutch-process cocoa for a darker color and more intense flavor. Natural cocoa will work, but the flavor will be slightly lighter and more acidic.
- Baking Soda: For a shortbread-like consistency, you can skip the baking soda. For a softer cookie, keep it as is.
Brown Sugar Shortbread
Another sophisticated cookie made gluten free.
How to Make Gluten Free Chocolate Wafers
A step-by-step visual guide for making gluten-free chocolate cookies. You can skip to the recipe for the full written instructions.
Combine the Dry Ingredients
Sift the dry ingredients because cocoa powder tends to be a little lumpy.
Cream the Sugar and Butter
Whip for at least 2 minutes to incorporate air.
Add the Dry Ingredients
Mix gently on low speed just until the dough comes together. The dough will look dense and a little crumbly.
Roll and Chill
To make things easy, I suggest that you roll before chilling. Rolling between 2 pieces of parchment paper will keep the dough from sticking.
Cut and Bake
The cookies are done when the edges are crisp and the center is set but still tender.
Cool
After baking, let the cookies sit, cooling on the pan for 5-7 minutes before transferring to a wire rack. This helps prevent crumbling.
Recipe Tips
- Roll evenly. Thin spots will burn before the rest of the cookies are done.
- Chill long enough. The dough needs at least 30 minutes in the freezer to firm up before cutting.
Make Ahead and Storing
Make Ahead: Make the shortbread dough and chill it for up to 2 days or freeze it for up to 3 months. Wrap it tightly in a plastic wrap, then, if freezing, place it in a freezer-safe bag.
Storing: Store cookies in an airtight container at room temperature for up to a week.
Freezing: Freeze the baked cookies in a freezer-safe bag for up to 2 months. Layer them with a parchment paper to prevent them from sticking together.
📖 Recipe
Gluten Free Chocolate Wafer Cookies
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Ingredients
- ⅓ cup (63 g) granulated sugar
- ½ cup (113.5 g) unsalted butter room temperature
- ½ teaspoon vanilla extract
- 1 cup (124 g) 1:1 gluten-free flour with xanthan gum
- ½ cup (40 g) cocoa powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
Instructions
- Whisk together the flour, cocoa powder, salt, and baking soda. Set aside.1 cup 1:1 gluten-free flour with xanthan gum, ½ cup cocoa powder, ¼ teaspoon kosher salt, ⅛ teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, butter, and vanilla extract until well mixed but not light and fluffy, about 2 minutes.⅓ cup granulated sugar, ½ cup unsalted butter, ½ teaspoon vanilla extract
- Scrape down the sides of the bowl, then add the dry ingredients.
- Turn the mixer on low until the ingredients are mostly incorporated. Turn off the mixer and scrape down the sides of the bowl. Turn the mixer on medium and mix until well combined but not fluffy, about 2 more minutes.
- Place the dough between two sheets of parchment paper and roll it to about ⅛ to ¼ inch thick. Transfer to a baking sheet and freeze for about 30-60 minutes.
- Once the dough is chilled, preheat the oven to 350°F.
- Remove the dough from the freezer and let it sit at room temperature for about 10 minutes to thaw slightly. Using a 2 ½-inch circular cookie cutter, cut out the dough and place the cookies about 2 inches apart on a parchment-lined baking sheet. Bake for 6-8 minutes, or until set.
- Remove from the oven and let cool completely.
Equipment
- electric mixer or stand mixer
Notes
- You may make this dough ahead of time and freeze it for up to 3 months, but it should be chilled for a minimum of 30 minutes if you are using it right away.
- Re-roll the dough scraps between the two pieces of parchment and repeat the process of chilling, cutting, and baking the cookies.
Nutrition
Recipe Questions
Chill before cutting to prevent them from tearing before baking. Then cool on the baking sheet for at least 5 minutes before moving them.
Ashley says
This worked exactly as written, thanks!