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gluten free chocolate wafers

Delicious Gluten-Free Chocolate Wafers: A Guilt-Free Treat

Gluten-Free Chocolate Wafers are the perfect blend of crispy texture and rich chocolate flavor. Made with gluten-free flour and natural cocoa, these wafers are ideal for snacking, layering in desserts, or enjoying with a cup of coffee. A simple recipe to satisfy your chocolate cravings while staying gluten-free
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 1 day 6 hours
Total Time 1 day 6 hours 25 minutes
Servings: 20
Course: Desert
Cuisine: Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 100 g gluten-free all-purpose flour ¾ cup
  • 50 g cocoa powder (unsweetened) ½ cup
  • 100 g granulated sugar ½ cup
  • 50 g unsalted butter, softened ¼ cup
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 tbsp milk optional, for consistency

Method
 

Prepare the dough:
  1. In a bowl, sift together gluten-free flour, cocoa powder, baking powder, and salt.
  2. In another bowl, cream butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Gradually add the dry ingredients and mix to form a dough. If the dough feels too dry, add milk 1 tablespoon at a time.
Chill the dough:
  1. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Roll and cut:
  1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
  2. Roll out the chilled dough between two sheets of parchment paper to about ⅛ inch thickness. Use a round cookie cutter (or desired shape) to cut the wafers.
Bake:
  1. Place the cutouts on the prepared baking sheet, leaving space between each wafer. Bake for 8–10 minutes or until firm to the touch.
Cool and serve:
  1. Allow the wafers to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure the gluten-free flour you use contains xanthan gum or a binding agent for the best texture.
Store wafers in an airtight container for up to 5 days.