low fodmap ✓ | gluten-free ✓ | soy-free ✓ | nut-free ✓ |lactose-free ✓| yeast-free ✓ |vegetarian ✓ | dairy-free (option) ✓
Anyone that knows me, knows that I’m a chocolate addict and after that, I am a cookie addict!😆 (of course, that is a chocolate cookie addict ). So baking cookies is one of my favorite things to do! If you have followed a gluten-free diet for some time, you probably have noticed that store-bought gluten-free cookies are full of ingredients that are not all low FODMAP, plus they aren’t the tastiest and they can be quite pricy too. So why would you even bother buying those cookies when you can make them at home, there is nothing better than freshly home-baked cookies! These gluten-free chocolate Wafer cookies are probably one of my favorite cookies, and the ones I bake most often.
Gluten-Free Chocolate Wafer Cookies Recipe.
These cookies are soft, chewy, perfectly sweetened, extra chocolaty, flavorful, buttery and so delicious!
They are great on its own but they are also perfect for no-bake summer treats, like ice-cream sandwiches and cakes.
How to make these Gluten-Free Chocolate Wafer Cookies?
These cookies are incredibly simple and easy to make! To make them you will only need 6 ingredients, that you most likely already have at your home and 20min to make! And if you bake a big batch they would keep good for weeks on the kitchen counter when stored in a sealed glass container, or for months in the freezer.
To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.
what flour to use to make them?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
How to make these cookies dairy-free or vegan?
I’ve successfully made these cookies dairy-free and they were as good in taste and texture as the original recipe. As a substitute for the butter, I used vegan butter. You can use any vegan butter that you like.
Egg Substitute: This recipe requires only 1 egg, you can substitute that with chia egg which is just 1 tablespoon of ground white chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel. I haven’t tried it, though, so you’ll have to experiment!
These cookies are freezer friendly. You can freeze them baked or you can also free the cookie dough and bake when you want.
To defrost frozen baked cookies. Simple take them out of the freezer and let them come to room temperature.
To defrost the cookie dough, it applies the same rule, thaw overnight in the fridge or at room temperature.
* fodmap tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
Gluten-Free Chocolate Wafer Cookies
- 100 g unsalted butter
- 100 g granulated sugar
- 1 tsp pure vanilla extract
- 1 egg
- 200 g gluten-free flour
- 40 g cacao powder
- pinch of salt
- Preheat the oven to 170°C (350°F).
- In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined.
- Add the flour, cocoa powder, and pinch of salt. Beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add the additional 2 tablespoons flour.
- Divide the dough in half and flatten each half into a disk. Roll out the dough out on a flour piece of parchment paper to about 1/4 inch thickness.
- With a round 2 1/4-inch cookie cutter, cut out rounds as close to one another as possible. Remove the surrounding dough, and set it aside. Transfer the rounds to the prepared baking sheets, and place them about 1/2-inch apart (they will not spread during baking). Gather the scraps, roll them out again, and cut more rounds. Repeat with the second piece of dough.
- Bake the cookies for 9-10 minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely.