Coffee Chocolate Wafers (Eggless)

Coffee chocolate wafer cookies recipes – it has light, crispy and buttery texture.

This wafer does not contain any baking soda or baking powder. So its surface is not smooth like shortbread cookies.

These wafer cookies are not too sweet because of I added coffee in it. It has good mocha or coffee flavor which complements well the chocolate taste.

How to make coffee chocolate wafer cookies?

1) Let’s make the wafer cookie dough first. In a bowl, sift together all purpose flour, cocoa powder and salt. Keep aside.

2) In another bowl, beat butter and both sugar until light and fluffy. (You can use electric hand mixer or stand mixer or do by hand using spatula or wire whisk.)

3) Add dissolved coffee and vanilla extract. Beat until incorporated.

4) Add dry flour mixture and beat until evenly incorporated.

5) Divide the dough in two portions. Work with one portion at a time. Place between sheets of parchment paper.

6) Roll it using rolling pin into 1/8 inch thick. (If you find it hard to roll just put the dough in refrigerator for 15-20 minutes. If dough is cracking while rolling just leave it on counter for few minutes to soften a little bit.)

7) Cut into heart or any other shape using cookie cutter. (I used heart shape, you can use 2 inch diameter round cutter.)

8) Place on parchment lined cookie sheet and chill it into freezer for 15 minutes (it will firm up the dough so cookies will maintain its shape while baking).

8) Meanwhile preheat the oven at 350 degree F or 180 degree C.

9) Bake it for 8-10 minutes depending on your cookie’s size. It is done when you press in center of cookie you find it just started to firm.

10) Let the cookies cool in the pan for 5 minutes then transfer to cooling rack. Cool it completely on wire rack.

11) To make icing take powdered sugar and cocoa powder in a deep bowl. Add hot water and mix well to make runny consistency.

12) If you are using piping bag then use writing tip. Fill the piping bag with icing and make fine line of icing going back and forth on cookie. (You can use plastic Ziploc bag. Squeeze icing into one corner and twist the ends and snip the point of the corner to make small hole.)

13) Let the cookie stand for some time until icing set and dry.

Then serve and enjoy!!

Serving suggestion: Enjoy this coffee chocolate wafer cookies whenever you are craving for. Or enjoy it with tea or coffee.

Check out other eggless cookies recipes
eggless pistachio cookies  //  Eggless lemon poppy seeds cookies  //  Eggless tutti frutti cookies  //  Chocolate dipped shortbread cookies

Step by Step Photos AboveWant to make it perfect first time? Don’t forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Eggless coffee chocolate wafers cookies

5 from 1 vote

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US measuring cups are used (1 cup = 240 ml)

Servings 24 cookies

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Ingredients

For eggless wafer cookies:

• 1 ⅔ cups All purpose flour (Maida)
• 3 ½ tablespoons Unsweetened Cocoa powder
• ¼ teaspoon Salt
• 1 ½ sticks or ¾ cup Butter Soften at room temperature
• ½ cup White granulated sugar
• ⅓ cup Powdered sugar (confectioners sugar or icing sugar)
• 3 tablespoons Instant coffee dissolve in 1 tablespoon of hot water
• 1 teaspoon Pure vanilla extract

For Icing (optional):

• 1 cup Powdered sugar (confectioners sugar or icing sugar) confectioners sugar or icing sugar
• 2 tablespoons Unsweetened Cocoa powder
• 2 tablespoons Water (Boiling hot)

Instructions

Making eggless wafer cookies:

• In a bowl, sift together all purpose flour, cocoa powder and salt. Keep aside.
• In another bowl, beat butter and both sugar until light and fluffy.
• Add dissolved coffee and vanilla extract. Beat until incorporated.
• Add dry flour mixture and beat until evenly incorporated.
• Divide the dough in two portions. Place between sheets of parchment paper.
• Roll it using rolling pin into 1/8 inch thick. (If you find it hard to roll just put the dough in refrigerator for 15-20 minutes. If dough is cracking while rolling just leave it on counter for few minutes to soften a little bit.)
• Cut into heart or any other shape using cookie cutter.
• Place on parchment lined cookie sheet and chill it into freezer for 15 minutes
• Meanwhile preheat the oven at 350 degrees F or 180 degrees C.
• Bake it for 8-10 minutes depending on your cookie’s size.
• Let the cookies cool in the pan for 5 minutes then transfer to cooling rack.
• Cool it completely on wire rack.

Making icing:

• Take powdered sugar and cocoa powder in a deep bowl.
• Add hot water and mix well to make runny consistency.
• If you are using piping bag then use writing tip.
• Fill the piping bag with icing and make fine line of icing going back and forth on cookie. (You can use plastic Ziploc bag. Squeeze icing into one corner and twist the ends and snip the point of the corner to make small hole.)
• Let the cookie stand for some time until icing set and dry.

*Nutrition information is a rough estimate for 1 serving

Course: Dessert

Cuisine: American

Author: Kanan

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