Let’s talk about Christmas Traditions. Every year we make an Ice Box Cake with Chocolate Wafers; you can read about it here in a previous post. This is my second year making them vegan and gluten-free. This year, we are home for the holidays. I decided to make a healthier version of my gluten-free vegan cookies and you would never miss the sugar!
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Chocolate Wafers (GF, V, Paleo)
Tips: If you’d like to make an icebox cake with the wafers, see my instructions here. I whipped 2 cans of chilled coconut cream (firm part only) with 2 tablespoons agave, 10 drops of stevia and 2 teaspoon vanilla until peaks form.
Credit: My Real Dish
Ingredients
- 1 1/2 cups (6.75 ounces) gluten-free all-purpose flour (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- 3/4 cup (2.4 ounces) cacao powder
- 1 1/2 cups coconut sugar
- 1/4 teaspoon real salt
- 1/4 teaspoon baking soda
- 14 tablespoons vegan butter, slightly softened (I used Earth Balance Soy Free)
- 3 tablespoons coconut cream or full-fat coconut milk (I used Thai Kitchen)
- 1 teaspoon gluten-free vanilla extract
Directions
- Combine the gluten-free flour, cacao, coconut sugar, salt, and baking soda in a large mixing bowl.
- Using a pastry cutter, scoop 1 tablespoon of vegan butter at a time into the bowl, continually combining with the pastry cutter as you incorporate each tablespoon. (If you don’t have a pastry cutter, you could put them in a Vitamix or a food processor).
- Combine the coconut cream and gluten-free vanilla extract in a small cup.
- Add the liquid mixture and continue to combine with the pastry cutter until it is fully combined.
- Knead a few times to make sure that it is evenly blended with your hands.
- Transfer the dough onto a cutting board lined with wax paper or foil.
- Form the dough into a log about 14 inches long and 1 3/4 inches in diameter.
- Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
- Place your oven racks on the top and bottom slots.
- Heat your oven to 350 degrees.
- Using a scraper and chopper (I used the OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper), slice the cookies as thinly as possible.
- Place them on a cookie sheet lined with parchment paper approximately 1 inch apart.
- Cook for 6 minutes on the top rack of the oven. After 6 minutes, transfer them to the lower rack and cook for another 6 – 9 minutes.
- Makes ~50 – 60 cookies depending on how thin you slice them. What’s good about these cookies is that they are flat at the bottom and are perfect for making an icebox cake!
What are some of your favorite holiday food traditions or recipes?
Love these dark crunchy cookies !
Thank you!
Oh these look great! I’ve never tried to make chocolate wafers myself before but these turned out perfectly! Thanks for sharing your secrets! 🙂
We’ve had never made them either until we had to because of our allergies! But they turn out great!
Ohh they look good! I wouldn’t mind going all the way and making the icebox cake with them either, I bet that would be delicious!!
Try the icebox cake! It is amazing!
holy wow! yes please! these look delicious
Thanks!
So yummy recipe 🙂
Thank you!
Looks so good, children will love it.
Children love chocolate cookies!
Hi Susan! I love your tradition! These chocolate wafer look soooo good! My sister and I get together every year during the holodays as well to bake cookies, but instead of making the same recipe we try new ones. This year we’ll try to make macaroons. Hopefully it’s not so tricky. Gotta try your recipe too! Love the healthy changes you made. I will let you how they turn out 🙂 xoxo
Macaroons are so yummy! You’ll have to let me know how they turn out! We are attempting some fudge today!
Yum, this looks delish. I do love my macaroons. xx
Thanks. These look great!
Thanks. These look great! Yumbo!!
These are so cute and look delish! I must try 😋
Cookies and icecream – love them! Need to try your recipe 🙂