Gluten Free Chocolate Wafers (Grain/Gluten/Dairy/Egg/Soy Free)

Gluten Free Chocolate Wafers (Grain/Gluten/Dairy/Egg/Soy Free)

Gluten Free Chocolate Wafers

I've had this recipe on my to do list for quite some time.

Chocolate wafers are one of those recipes that can turn into a trillion amazing different desserts. You can crush them up and use them as a pie crust, cover them in chocolate and have instant thin mints, make ice box cakes. I could go on!

These cookies are so simple to make and taste incredible. Stay tuned this week as I'll be sharing some additional recipes using them! Coming up tomorrow I will post how to make a Grain/Egg/Dairy Free Version of William & Sonomas Peppermint Bark Cookies!

Substitution notes:

  • In the recipe I call for 1 Tsp. of Extract. Chocolate plays nice with many flavors! I encourage you to have some fun. Try Vanilla, Peppermint, Almond, Cherry, Maple, Orange. All will taste really good! (Only thing I encourage is that you only use 1 flavor at a time ). If you want just a straight chocolate flavor use the vanilla extract, it will bring out the chocolates flavor further.
  • For the sugar I used Organic Cane white sugar. I did this for a specific reason. As you may have noticed I try to keep the majority of my recipes completely sugar free. Unfortunately Xylitol and Erythritol give cookies a chewy texture. Which is not what I was going for here as wafers are meant to be crisp. If you are cool with a chewy thin chocolate cookie- then go ahead and use either one of those sugars- the only thing they will affect is the texture. If you are looking for a lower glycemic option try using coconut palm sugar instead of the cane. If you go this route it will taste great with all the various different extract flavors except for the peppermint. (Coconut palm sugar has a caramel flavor to it, which may clash with the peppermint).

Chocolate Wafers


  • 1 cup packed blanched almond flour (must be blanched!)
  • 1/4 cup packed cocoa powder
  • 1 Tsp. Extract (Vanilla, Mint, Orange, Cherry, Almond Etc)
  • 1/4 cup Organic Cane Sugar (see note above)
  • 1/4 Tsp Baking Powder
  • Pinch of Salt
  • 2 Tbs Water


  1. preheat oven to 350 degrees.
  2. In a bowl or in a food processor combine all of the ingredients. Stir (or process) until the dough comes together.
  3. Roll out between two sheets of parchment paper 1/8 inch thick. Using a small circular cookie or biscuit cutter cut the dough.
  4. Place the circles of dough onto a large cookie sheet with parchment or a nonstick baking pad. Re-roll out the dough and continue until it has all be cut into circles. Place all of the cookies onto the one large sheet. They will fit, and can be placed closely together as they will not spread.
  5. Bake 10-12 minutes. Remove from oven and allow them to cool 30 minutes. They will become firm and crisp as they cool.


I cut my cookies into circles that were 2 inches wide. I ended up with 31 chocolate wafers. Depending on the size of your cookie cutter, your yield may vary.

Store at room temperature in a a bag or sealed container or long term in the freezer!


Brittany Angell

30 comments | Leave your own

  1. Erin

    1/4 cup baking powder? No, really?

  2. Allisha

    Did you really mean 1/4 CUP baking powder?

  3. Betty

    Are you sure you meant 1/4 cup of baking powder?

  4. Jessica

    These look amazing! Do you think the recipe would work if I used a gluten free flour blend instead of the almond flour? We are nut free. 🙂

    1. Mindy

      I’m with her. Allergic to almonds. Any other gluten free options? ( Pamela’s, Bob’s red mill…)

  5. Cara

    My husband and his cousins love to fight over their grandma’s icebox cake. And me, I love anything with peppermint and chocolate. Thanks for the recipe, I can’t wait to see tomorrow’s!

  6. sproutsmama

    Just curious, why must the almond flour be blanched? We use whole almond flour and have found it works when subbed for blanched in other recipes. Wondering what you like about blanched specifically for this one 😉

  7. Saundra

    Have you ever used whey low sugar as a lower bluffing option? I used it years ago for my husband who is diabetic. It is a crystalline fructose blend if you’re not familiar with it. I’m curious as to your insight into it if you are familiar.

  8. Darien

    I subbed gluten free flour (Bob’s Red Mill) because almond is so expensive. Fail! I had to use a lot more water, and they were very sticky and hard to transfer from the parchment to the cookie sheet. They are still in the oven – will let you know how they turn out! I figure anything with sugar and cocoa can’t be all that bad…

  9. Lina

    Hello. Just did these cookies. I had to pour more water. 2 TBS were not enough. It looked that it’s too little. I used blanched almond flour and 10 TBS of water.

  10. Kathy

    Brittany- A big thank you for all your efforts and talents! I made the wafer cookie as directed. When u say packed cup, do you have any weight on that? 112 is cup of almond flour, packed maybe 128, just wondering , Did n’t need any extra water, the oil in the flour really holds things together when beaten.

    I might have made mine two thin, but backed for 7 minutes to compensate. We are waiting for the cashews to arrive to finish the product,but will just eat this as is.
    Thank you for the recipe!!!!
    What a blessing you are to share with all of us.

  11. Heather

    I was wondering if splenda or a mix of splenda and the organic sugar would work instead of just using the organc sugar? We are trying to go gluten free and as low carb as possible.

  12. Michelle

    Hi Brittany!
    I made these and they are a blessing! I eat a few and do not over indulge because they are so satisfying. Do you happen to know the nutritional data on these? I was just wondering what a serving might be and what the calories were for that serving. Thanks again!

  13. laivo

    I’m also wondering if I could use splenda mixed with cane sugar instead of all sugar? Would that work?

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