Chocolate Wafer Cookies

Berries and Cream Ice Cream Cake recipe with @pamelasproducts by @beardandbonnet on

Don’t let the prep time intimidate you, an hour of it is chill time and these cookies are AMAZING!!! They can be baked up crispy or soft and taste like a really intense Oreo cookie, but better! Don’t just bake them up for this ice cream cake – make homemade ice cream sandwiches, homemade Oreo cookies and cookie crusts for no-bake pies. The possibilities are only limited by your imagination!




  1. In the bowl of a stand mixer cream together the butter, sugar, brown sugar and vanilla until light and airy, about 2 minutes
  2. In a medium-sized mixing bowl whisk together the Pamela’s Grain Free Nut Flour Blend, cocoa powder, baking soda and salt until combined.
  3. Add the dry ingredients to the butter mixture and mix until just combined. Add the milk and mix to combine.
  4. Form the dough into two logs approximately 1 ½ inches thick. Wrap well with plastic wrap and refrigerate for at least an hour.
  5. Preheat the oven to 350 °F and line a baking sheet with parchment paper. Working with one log of dough at a time, roll the log on the counter, in the plastic wrap, until it is perfectly round. Slice the cookie dough into coins approximately ¼ thick. (see note)
  6. Place the dough onto the baking sheets with about 1 ½ inches between them. Bake 4 minutes, rotate the pan and bake an additional 4 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes before transferring the cookies to the rack to cool completely.


1/8 inch thick rounds of cookie dough will bake up nice and crisp with an additional minute of bake time while 1/4 inch thick rounds bake up and cool slightly chewy at the 4 minute cook time.

Keywords: gluten free, wafer cookie, chocolate

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