Introduction
Fancy a chocolate cookie wafer with a proper snap? This recipe makes thin, cocoa-rich biscuits that are crisp enough to dunk, crumble or sandwich with a generous swipe of spread. You don’t need a wafer iron, and the dough is made without eggs or dairy when you choose a plant-based baking block.
These are flat chocolate biscuits rather than the layered wafers you’ll find inside a LoveRaw® bar. Both have their place in the snack cupboard, obviously. Make the biscuits ahead for desserts, or keep them plain for those moments when only a crunchy choc fix will do.
Chocolate Cookie Wafer Recipe
The trick to a crisp wafer is a firm, chilled dough and thin, even slices. Give the biscuits time to cool completely before judging their crunch.
Serves: 10, about 4 small wafers each
Prep time: 20 minutes, plus at least 2 hours chilling
Bake time: 20 to 22 minutes per batch
Difficulty: Easy
Ingredients
- 142g plain flour
- 43g unsweetened cocoa powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine salt
- 142g icing sugar
- 3 tbsp water
- 1 tsp vanilla extract
- 71g plant-based baking block, melted
Method
- Mix the flour, cocoa powder, bicarbonate of soda and salt in a bowl.
- In a separate bowl, whisk the icing sugar, water and vanilla until smooth. Whisk in the melted baking block.
- Add the dry ingredients to the wet mixture and stir until a dough forms. Bring it together with your hands until smooth.
- Shape the dough into a compact log about 12 to 13cm long. Wrap it and chill for at least 2 hours, until firm enough to slice.
- Heat the oven to 150°C conventional or 130°C fan. Line two baking trays with baking parchment.
- Slice the log into rounds about 3mm thick. Arrange them on the trays with a little space between each biscuit.
- Bake for 20 to 22 minutes, swapping and turning the trays halfway through. The wafers should look dry on top and give very little when gently pressed.
- Leave them on the trays for 5 minutes, then carefully transfer to a wire rack. Let them cool completely before serving or storing.
You’ll get approximately 35 to 40 wafers, depending on how evenly you slice the log. Warm biscuits are delicate, so take your time moving them to the rack.
Getting the Dough and Bake Right
Chocolate wafers are less forgiving of uneven thickness than chunky cookies. A few simple checks will help you get that crisp finish without sacrificing half the batch to the baking tray.
Choose a firm baking block
Use a plant-based block intended for baking rather than a soft spread from a tub. The block helps the dough firm up in the fridge, making it easier to cut thin slices.
Check the label if you’re making the recipe for someone who avoids dairy. Baking blocks vary, so choose one that suits the person you’re serving.
Give the dough its chill time
The dough needs to be firm all the way through, not just cool on the outside. If it squashes when you start slicing, wrap it again and return it to the fridge for a little longer.
A sharp knife helps you cut clean rounds. Turn the log as you slice if one side starts to flatten, and don’t worry if the wafers aren’t perfectly circular. They’ll still be excellent with a cup of tea.
Watch the texture, not the colour
Dark chocolate dough doesn’t give you the same golden-brown signal as a vanilla biscuit. Look for a dry surface and a wafer that feels nearly firm when gently pressed.
The biscuits will crisp further as they cool. If they’re still soft in the middle once completely cool, return them to the oven for a few more minutes, then cool them again.
Tip: Cut a few test slices first. If the dough crumbles or bends, let it sit briefly at room temperature or chill it longer, depending on how firm it feels.
Cocoa, Shape and Flavour Variations
Unsweetened cocoa powder gives these wafers their chocolate flavour. A darker cocoa will make a deeper-coloured biscuit, whilst the flavour will depend on the cocoa you choose. Don’t swap it for sweetened drinking chocolate: the added sugar changes the balance of the dough.
Vanilla keeps the flavour simple and lets the cocoa do its thing. If you fancy a change, try one of these small additions without changing the basic dough:
- Orange: Add a little finely grated orange zest with the vanilla.
- Coffee: Stir a small pinch of instant espresso powder into the water before mixing.
- Extra chocolate: Dip cooled wafers partly into melted dairy-free chocolate and leave them to set.
For neat rounds, keep the dough in a log. If you prefer squares, shape it into a long rectangular block before chilling, then slice it the same way. Squares are especially handy if you’re planning to layer the wafers in a rectangular dish.
Keep additions finely textured. Large chocolate chunks or chopped nuts will make it harder to slice the dough into thin, even wafers. Save those for sprinkling over a finished dessert instead.
Ways to Serve Chocolate Cookie Wafers
A plain chocolate wafer has plenty going for it, but it’s also a handy starting point for a dessert. Keep the wafers crisp until you’re ready to serve, or deliberately let them soften when layering them with a filling.
Make wafer sandwiches
Spread a little Hazelnut Cacao Spread "Choco Love" onto the flat side of one cooled wafer, then top it with another. Press gently so the filling reaches the edges without breaking the biscuits.
White Hazelnut Spread "White Hazel Daze" makes a contrasting filling, while Pistachio Spread "Pistachio Bliss" brings a nutty twist. Add the filling close to serving if you want maximum snap. Leave the sandwiches longer and the biscuits can soften against the spread.
Build a chilled layered dessert
Arrange a layer of wafers in a small dish, followed by a layer of a plant-based whipping alternative prepared according to its packet. Repeat the layers and finish with a few crumbled wafers on top.
Cover and refrigerate until the wafers have softened to your liking. They’ll take on moisture from the filling, so this is the choice for a spoonable dessert rather than a crunchy biscuit. Follow the filling’s packaging for refrigerated storage.
Add crunch to a bowl or bake
Break the wafers over dairy-free ice cream, or tuck a whole one into the side of a dessert bowl. They’re also good crushed over a chocolate-topped cake just before serving.
Want a different kind of crunch? Chop an M:lk® Choc Cre&m® Wafer Bar and scatter the pieces over the top. Its layered wafer gives you a different texture from the flat cocoa biscuits in this recipe.
Turn them into a crumb base
Crush the cooled wafers finely, then mix with enough melted plant-based baking block for the crumbs to hold together when pressed. Pack the mixture into the base of a tin or small dessert dishes and chill until firm.
A chocolate crumb base works with a range of plant-based fillings. Keep the assembled dessert refrigerated if its filling requires it, and follow that filling’s storage instructions.
Troubleshooting Your Wafers
The dough is too crumbly
Press a little dough between your fingers. If it holds together, use your hands to bring it into a log rather than adding more liquid straight away.
If it remains dry and won’t come together, add water a few drops at a time. Stop as soon as the dough holds its shape. Too much water can leave you with a sticky mixture that’s awkward to slice.
The slices keep breaking
The dough may be very cold and firm. Leave the wrapped log at room temperature briefly, then try again with a sharp knife.
If the log is soft and squashes instead, it needs more chilling. Small cracks can be pressed back together before baking.
Some wafers are crisp and others are soft
Uneven slices are the likely culprit. Thicker pieces need longer to bake, whilst thinner ones can overcook.
Try to keep each slice close to 3mm thick. If a few are noticeably thinner, group them on the same tray and check them earlier.
The wafers have lost their snap
Moisture can soften a crisp biscuit, especially if it’s stored before it has fully cooled. For plain wafers, a short return to a low oven may help restore some crunch. Let them cool completely again before serving.
Once you’ve added a spread or a moist filling, expect the texture to change over time. That’s useful for a layered dessert, less so for a wafer you want to dunk.
Storing and Making Ahead
Cool the plain wafers completely, then store them in an airtight container at room temperature for up to five days. If you’re stacking them, handle them gently: thin biscuits can break under pressure.
You can also make the dough ahead. Keep the wrapped log in the fridge until you’re ready to slice it. If it becomes too firm to cut neatly, leave it out briefly before slicing.
To freeze the baked wafers, pack them carefully in an airtight freezer container. Defrost them in the closed container before serving, and add any spreads or toppings afterwards.
Conclusion
A good chocolate cookie wafer is all about a thin slice, a patient bake and that final cool on the rack. We’d keep a few plain for dunking and turn the rest into something a little more extravagant.
- Chill the dough until it’s firm enough to slice.
- Let the biscuits cool before checking their snap.
- Add spreads and moist toppings close to serving when you want crunch.
Tip: For a quick nutty sandwich, pair the cooled wafers with our Choco Love hazelnut spread.
Explore the LoveRaw spreads collection to pick your filling.
FAQ
Are these chocolate wafer cookies vegan?
They can be made without dairy or eggs by using a suitable plant-based baking block. Check the labels on your baking block and any chocolate, spreads or toppings you add.
Can I make chocolate wafers without a wafer iron?
Yes. This recipe uses a conventional oven and baking trays, so there’s no special wafer equipment required. A sharp knife makes slicing the chilled dough easier.
Can I use drinking chocolate instead of cocoa powder?
Unsweetened cocoa powder is the better choice for this recipe. Drinking chocolate usually contains added sugar and can change the dough as well as the flavour.
Are these chocolate wafers gluten-free?
No. The recipe uses plain wheat flour, so the wafers contain gluten. A gluten-free flour substitution may change the dough and its texture, so use a recipe developed for that flour if you need a reliable alternative.
