My vegan chocolate wafer cookies are the comfort snack that I love to have sitting alongside a coffee. They're really easy and take less than 15 minutes to bake inside the oven.
The great thing about these crispy, crunchy and delicious cookies is that you can make a large quantity in a fairly short amount of time. I used them for my vegan Argentinian chocotorta recipe which requires a fairly large batch and they didn't disappoint.
If you're not using these as part of another recipe, they still taste great alone. They're light and airy which makes me want to eat so many in a single sitting! I love to dunk them into plant milks such as, oat milk too.
For some more simple and delicious cookie recipes, be sure to check out my vegan espresso chocolate chip cookies, vegan cookie dough tart and my vegan white chocolate macadamia nut cookies which are also some of my favorite recipes right now.
Why You Will Love These Cookies
- Quick & Easy - I like to bake my chocolate cookie thins in the oven for just 10-12 minutes and by this point, they have a crunch, while retaining a nice chewiness, which is a great combination!
- Large Yield - These wafer cookies are quite small so you can make a large batch from the relatively little amount of cookie dough that there is by rolling it out nice and thin. I can usually make approximately 36 which is quite a lot in comparison to some of my other cookie recipes like my vegan red velvet white chocolate cookies and vegan banana chocolate chip cookies.
- Balanced Flavor - The cookies are slightly rich but at the same time, not overwhelming in flavor. In fact, they're quite neutral in taste and that is one the main reasons as to why they're so compatible with other treats.
- Allergy Friendly & Plant Based - This vegan chocolate wafer cookies recipe is completely vegan and dairy free.
- All-purpose flour - This gives the chocolate cookie dough its structure and form, making it easy to roll out. I haven't tested out any other types of flours up to this point.
- Cocoa powder - Using a high quality cocoa powder for this recipe is a great idea, if you love a deep, chocolatey taste of richness and all-round luxurious taste. In comparison to regular cocoa powder, it makes a big difference to the chocolate flavors overall.
- Baking soda - Works as a leavening agent as well as, being the ingredient that gives the wafer cookies that tasty 'chew'.
- Granulated sugar - Not only does granulated sugar give the cookies a gorgeous, delicate sweetness, it also makes the cookies nice and crisp. I also used white sugar in my vegan fudge stripe shortbread cookies and vegan lemon cookies for the same reasons.
- Vegan block butter - This is a very important ingredient, as using too much or too little of it when creaming can negatively affect the final texture and consistency of the cookies.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you have an allergy to gluten, you can try to use a different type of flour which is gluten free such as, a 1:1 free-from baking blend. I haven't tried and tested anything other than regular white flour so I can't confirm how well any other types work.
- You can make the cookies taste a little unorthodox and different by swapping out the vanilla extract for almond extract. I've always adored chocolate and almond flavors when combined like in my vegan almond flourless chocolate cake. Almond extract also tastes slightly stronger than vanilla extract so it'll come out more powerfully in the cookies.
How To Make Chocolate Wafer Cookies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line three large baking sheets with parchment paper.
2: Make the cookie dough.
3: Roll out the cookie dough so that it is very thin.
4: Cut out your chocolate cookies.
5: Place the cookies onto the baking sheets and bake.
6: Let them cool fully.
Use high quality cocoa powder - Using high quality cocoa powder will really enhance the chocolatey flavor, as opposed to using a cheap variety. By making this simple and effective change, the cookies end up tasting even better than store-bought chocolate biscuits/cookies.
Make these cookies in advance - You can make the cookie dough in advance. Place it into a large airtight container and use within a few days.
After baking your chocolate wafer cookies, you can store them at room temperature for up to 3 days.
Yes, you can! Place them into an airtight container, then you can store in the freezer for up to 3 months.
Oreo thins are a great choice if you want something similar. Chocolate Graham crackers are another standout choice and they're often dairy free too!
More Vegan Chocolate Recipes
If you tried this Vegan Chocolate Wafer Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Easy Vegan Chocolate Wafer Cookies
For the chocolate cookies:
- 275 g all-purpose flour sifted
- 35 g cocoa powder sifted
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 150 g granulated sugar
- 150 g vegan block butter room temperature, softened
- 60 ml soy milk
- ½ teaspoon vanilla extract
- Preheat your oven to 177 Celsius (350F).
- Line three large baking sheets with parchment paper, then set aside.
Make the chocolate cookies:
- Add the flour, cocoa powder, baking soda and salt to a large bowl. Mix the dry ingredients together and set aside.
- On a medium speed, cream the sugar and the vegan butter inside the bowl of a stand mixer, using the paddle. Let the mixture combine then add in the soy milk and vanilla extract. Continue to cream until smooth.
- Next, add the dry mixture to the stand mixer bowl in increments. Turn the stand mixer down to a low speed while the dry and wet ingredients combine. After this happens, switch back to a medium speed to form a dough which can be moulded into a ball with your hands.
- On a large, well-floured surface, roll out the chocolate cookie dough to about one-eighth of an inch thick (3.18mm). Use a 7.5cm x 4cm rectangular cookie cutter to cut out the cookies This should yield about 35-40 chocolate wafer cookies.
- Carefully place the cut-out cookie dough in the fridge to chill for 25 minutes.
Bake the chocolate cookies:
- Remove the unbaked cookies from your fridge. Place them onto the lined baking trays about 1-inch apart and bake in the preheated oven for 10-12 minutes. Let cookies cool fully on a cooling rack.
- Using high quality cocoa powder will really enhance the chocolatey flavor, as opposed to using a cheap variety. By making this simple and effective change, the cookies end up tasting even better than store-bought chocolate biscuits/cookies.
- You can make the cookie dough in advance. Place it into a large airtight container and use within a few days.