Homemade Healthy Chocolate Wafers

Filed Under: Almond Milk, Applesauce, Banana, Chocolate, Cocoa Powder, Cookies and Bars, Copycat Recipes, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, Powdered Peanut Butter, Recipe Makeover, Recipes, Snacks, Sugar Free, Under 50, Vegan

By Kelly M 25 Comments Jump to Recipe

Consider this a make-up present.

I suppose I do have to make up some slack for my last recipe. I was so happy to have finally gotten the peanut flour I ordered that I was probably in a peanut flour-induced state of ignorant bliss.

I knew other people had mixed peanut flour with almond milk to make “peanut butter” before, but I thought the fact that I had slapped on measurements made it all official. Forgive me? Thanks.

So to make it up to you, I went all out with peanut flour. I made you chocolate wafers!

You know, the ones a certain company that rhymes with Rabisco doesn’t make anymore. (Seriously, what is up with that?)

Anywhooo. I knew a world without chocolate wafers simply would not do. I had to bring them back into this lovely world of ours, preferably in a way that still allows me to zip up my jeans.

So my new BFF peanut flour and I got together for a play date in the kitchen. We had fun. We made a mess. (Not too big a mess, though, because this recipe is actually super easy to make!)

I can’t believe that I have never a) baked with peanut flour or b) made slice and bake cookies before! It makes everything so simple and I could not have been happier with these wafers.

They are crispy yet chewy, chocolatey and not too sweet, but certainly not bitter, and after your first taste of dough (like you won’t have one), you’ll know how incredible the wafers are going to taste. I seriously considered not baking them.

Just don’t eat all the cookies as soon as you bake them. I have another recipe showcasing these little gems coming up that you won’t want to miss.

Homemade Chocolate Wafers

Healthy chocolate wafers! Rejoice! Just note that these cookies really crisp up as they cool. I prefer eating these wafers warm, however, because they taste a lot like brownie cookies when they are heated up. I suggest storing these in the frezer and then nuking for a few seconds until warm before chowing down.

Adapted from Smitten Kitchen

Makes about 45 cookies

Nutritional Comparison

Nabisco Famous Chocolate Wafers

Serving size: 1 wafer cookie

Calories: 28

Fat: 0.8 grams

vs.

Homemade Chocolate Wafers

(Calculated with erythritol)

Serving size: 1 wafer cookie

Calories: 10

Fat: ~0.3 grams

Ingredients

3/4 cup peanut flour (I bet almond meal would work in a pinch.)

6 Tablespoons unsweetened cocoa powder

1/2 cup erythritol or xylitol

1/8 teaspoon salt

1/8 teaspoon baking soda

1/2 cup mashed banana or applesauce (or even pumpkin would probably work!)

2 Tablespoons almond milk

1/2 teaspoon vanilla

Directions

In the bowl of a food processor, combine peanut flour, unsweetened cocoa powder, erythritol or xylitol, salt, and baking soda, and pulse a few times to combine. Add in the mashed banana or applesauce and pulse several times. With the processor running, add in the almond milk and vanilla extract and continue to process until the mixture forms a dough and clumps around the blade or sides of the bowl. Transfer the dough to a bowl and knead a few times to bring it all together. Form the dough into a long, thin-ish log and wrap in plastic wrap or foil and chill until firm, for at least an hour, or until you need it.

Preheat the oven to 350F.

Line a large baking sheet with parchment paper or a silicone mat and set aside. Fetch your dough log from the refrigerator, unwrap it, and slice into about 45 thin and even slices (about 1/4-1/8 inch each), and place them all, pressing each one into a uniform circle if needed, an even distance away from each other on the prepared baking sheet. Bake in the oven at 350F for 12 to 15 minutes and let cool for about 10 minutes on the baking sheet before transferring to wire racks to cool completely. (The cookies with crisp as they cool.) Store in the refrigerator and save for late night snack attacks.

Just don’t eat them all yet! I have an extra special recipe using these babies coming up. Stay tuned!

Enjoy!

-Kelly M.

About Kelly M

« Instant Low Calorie Peanut Butter

Homemade Healthy Oreos »

Comments

Bek @ Crave says
August 12, 2012 at 10:04 pm
You had nothing to make up with me, but I'll take this recipe anyways ;)
Reply
Ellen says
August 12, 2012 at 10:30 pm
Nifty! Hehe, I do so appreciate the new flour obsession, I need to buy some. Btw, I went out and got some garbanzo flour so I could make your tortillas, so those have moved to the top of my to make list:)
Reply
julie says
August 30, 2012 at 4:48 am
omg these are genius! i love that you used peanut flour too! i think i'll try them also with more almond flour :) thanks girl!
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Sarah-Jane says
December 23, 2012 at 4:15 am
could you substitute coconut flour in place of the peanut flour?
Reply
- Kelly M says
  December 29, 2012 at 10:01 am
  Unfortunately, you cannot substitute in coconut flour. Perhaps you could use almond flour, but I haven't tried it myself.
  Reply
  - John says
    May 29, 2014 at 3:50 pm
    Why not? I bake with it all the time. Does it not bake well with one of the ingredients? Very tasty looking btw! :)
    Reply
Jen says
May 14, 2013 at 8:38 am
Hi there, I love your recipes. I have a question. Do you think I can substitute any of these ingredients with protein powder for some extra protein, perhaps the cocoa or the flour? thanks for you answer :)
Reply
- Kelly M says
  May 18, 2013 at 4:06 pm
  Thank you Jen! I am not a huge fan of protein powder and don't work with it often, so I really don't know what to tell you. My guess would be no. Peanut flour does have a very high protein content though!
  Reply
Nick says
May 15, 2013 at 9:04 am
Can I use Pb2 in this recipe?
Reply
- Kelly M says
  May 17, 2013 at 11:17 pm
  That's an interesting idea. I don't see why not! I have a feeling Pb2 and peanut flour are rather similar.
  Reply
Steph says
June 5, 2013 at 7:55 pm
I've just stumbled upon your blog and am overwhelmed with all the amazing recipes and have bookmarked SO many! I can't wait to try them out! This is going to be the first recipe I attempt for sure (mainly so I can make my dad your Thin Mints for Father's day ;D! ) Although, I am wondering if it is possible to use Stevia instead of the xylitol or erythritol? My body doesn't like sugar alcohols D:
Reply
- Kelly M says
  August 8, 2013 at 10:56 am
  Hi Steph! Hmm. I haven't tried stevia in this recipe... maybe a stevia baking blend?
  Reply
Emily says
September 6, 2013 at 8:11 pm
Could I use whole wheat flour in place of the peanut flour?
Reply
Yasmine H says
November 25, 2013 at 10:49 am
Is oat flour a well enough substitute for peanut flour or almond meal? I had no idea these things even existed until now :/ And if so, what is the equivalent ratio? These are all way too good to be true, I can't wait to eat themm! Bless you and your recipes :3
Reply
- Kelly M says
  June 17, 2014 at 8:22 am
  Hi Yasmine! I haven't tried these with oat flour, but I have a feeling it would work.
  Reply
Ari says
February 14, 2014 at 4:36 pm
Can you use sugar 1:1 instead of erythritol or xylitol?
Reply
- Kelly M says
  March 9, 2014 at 9:31 pm
  Yes ma'am!
  Reply
Sam says
October 29, 2014 at 11:05 pm
Hey Katie, just curious, would the texture of them work if I wanted to use them as a crumble for something? Or are they still just a little too soft from the applesauce? haha, weird question but I am just looking for that "crunch" texture for a recipe I am devising... Thanks! -Sam
Reply
- Dulcie de Kock says
  November 3, 2014 at 8:15 pm
  Thank you for your question, Sam! Mmmm, your recipe escapade sounds tantalizingly delicious! Please send me a bite as soon as it's finished;-) I would consider these cookies to be more chewy than crunchy, and therefore not ideal for the crumble texture you're seeking. Here's a recipe for an individual blueberry crumble, which could possibly help you out if you omit the blueberry aspect of it and duplicate the crumble amount: https://www.foodiefiasco.com/all-for-one-low-carb-blueberry-cobbler/! Hope that this helps!
  Reply
Barb says
December 7, 2014 at 6:25 pm
Everything looks fab here. Going to have to try some of these. Is there any way to make these chocolate wafers crunchy? More Oreo like?
Reply
- Dulcie de Kock says
  December 7, 2014 at 9:51 pm
  Thank you for your kind comment, Barb! These cookies will become crunchier as they cool. Storing these wafers in the fridge will also help to keep them crisp! You could even try popping 'em in the freezer for a bit for a cool winter treat! Make sure that you fill 'em with this:https://www.foodiefiasco.com/homemade-healthy-oreos/ for a more authentic Oreo taste! Enjoy:-)
  Reply
Anna says
March 1, 2017 at 11:40 am
I premade my dough and let it sit in the fridge for a whole day to really become delicious...and then I BURNT THEM BY ACCIDENT! Tasting them now in their less than appetizing form I can see how delicious they could have been. Till next time!
Reply