Gluten-Free Mocha Wafer Cookies
These thin, crispy cookies are completely flourless! Gluten-Free Mocha Wafer Cookies are perfect for making gluten-free sandwich cookies or enjoying as a crunchy treat. You can glaze them with a simple icing or keep them plain, and these mocha-flavored wafer cookies are ideal for holiday baking or any sweet craving.
Delicious & Easy Mocha Wafer Cookies
This flourless recipe is incredibly simple, requiring just one bowl. No need to roll out dough or use cookie cutters—these gluten-free mocha wafer cookies come together effortlessly with a cookie scoop! The recipe is straightforward, made with wholesome, nutrient-dense ingredients that are allergen-friendly and perfect for various dietary needs.
Gluten-Free Mocha Wafer Cookies
6
servings10
minutes10
minutes135
kcalIngredients
1 large egg, room temperature
1/4 cup melted coconut oil, room temperature
3 tablespoons creamy cashew butter
1 teaspoon vanilla extract
2/3 cup coconut sugar or keto granulated sweetener
3/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
1/2 teaspoon fine salt
1/2 teaspoon baking powder
Directions
- Whisk together the egg, coconut oil, cashew butter, and vanilla extract in a large bowl until smooth.
- Set a fine mesh sieve over the bowl.
- Combine the cocoa powder, granulated sweetener, espresso powder, salt, and baking powder in the sieve. Sift into the wet ingredients.
- Fold with a spatula until a thick dough forms.
- Chill the dough for 20-30 minutes, then use a 1 oz cookie scoop to form cookies.
- Place each dough ball on a parchment-lined baking sheet. Gently press down with a lightly oiled piece of parchment paper, then smooth edges with wet or oiled fingers.
- Bake at 350°F for 10-12 minutes. Cool to room temperature before handling.
- Store in the refrigerator for maximum crispness.
Flourless Mocha Wafer Ingredients
- Cocoa powder, preferably unsweetened
- Melted coconut oil or ghee
- Creamy, unsweetened cashew butter
- Granulated sweetener, such as coconut sugar for paleo or a keto-friendly sweetener for low-carb diets
- Instant espresso powder for that rich mocha flavor
Step-by-Step Gluten-Free Mocha Wafers
- Begin by whisking together the eggs, melted coconut oil, cashew butter, and vanilla extract in a large bowl until smooth.
- Place a fine mesh sieve over the bowl.
- Combine the cocoa powder, granulated sweetener, instant espresso powder, salt, and baking powder in the sieve. Gently tap to sift the dry ingredients into the wet mixture.
- Fold the ingredients together with a spatula until a thick, dark dough forms.
- Chill the dough in the refrigerator for 20-30 minutes. Then, use a 1 oz cookie scoop to form the cookies.
- Place each dough ball on a parchment-lined baking sheet. Use a small, lightly oiled piece of parchment paper to gently flatten each ball, then smooth the edges with wet or oiled fingers.
- Repeat with all the dough. Bake at 350°F for 10-12 minutes. Allow the cookies to cool to room temperature before handling.
Tips and Tricks for Paleo Mocha Wafers
These mocha wafers are unique, flourless, and made with minimal ingredients. They require a bit of care to perfect:
- A cookie scoop is essential for shaping these cookies evenly.
- If the dough feels too sticky, let it chill a bit longer before scooping.
- Don’t skip sifting the dry ingredients—it ensures a smooth texture.
- In humid climates, you may need to bake for an extra 1-2 minutes.
- Store in the refrigerator to maintain their crispiness.
