Wednesday, October 19, 2022

Chocolatey Wafers


This recipe is from the Weelicious Lunches cookbook, and these wafers are meant to be a chocolate version of Nilla wafers. I baked mine a bit differently, because I still wanted some softness to the cookies, and the kids loved them! They may not have been exactly like Nilla wafers, but they were very pleasant. Note that the baked cookies freeze well. 

I made my cookies a bit bigger than suggested, with a one-tablespoon measure, and I got a total of 23. 

1 cup all-purpose or white whole wheat flour 
¼ cup unsweetened cocoa powder 
1 tsp. baking powder
¼ tsp. salt 
½ cup (1 stick) lactose-free butter, at room temperature 
1/3 cup sugar 
2 tsp. vanilla 
1 large egg 

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. 

In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla and egg and mix for another minute, scraping down the sides of the bowl as you go. 

Add the dry ingredients to the wet ingredients and mix until just combined. Form the dough into a disk and refrigerate for 30 minutes. 

Preheat oven to 350 °F. Line a baking sheet with a silpat or parchment paper. 

Using a teaspoon measure (mine was bigger), scoop the dough into small balls and place on the prepared baking sheet. Flatten each ball into a disk (this was hard to do – don’t despair). 

Bake for 15 minutes, or until puffed a bit and dry to the touch. Cool on a wire rack.

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