Chocolate Wafers with Coconut Filling

Chocolate Wafers with Coconut Filling

Chocolate Wafers with Coconut Filling
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Ingredients

  • 50 g wholemeal spelled (or oat) flour
  • 70 g ground flaxseed
  • 80 g almond flour
  • 1 tablespoon organic cocoa powder
  • 1 tablespoon honey or agave jam
  • 1/2 teaspoon yeast
  • 2 tablespoons coconut oil
  • 3 tablespoons cold water
Filling:
  • 1 can of coconut milk or cream
  • 1 tablespoon honey or agave jam

Instructions

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There is no better snack than these chocolate wafers with coconut filling. They keep your taste buds happy and busy while working, reading, or writing. This recipe contains a perfect combination of ingredients that give a euphoric feeling while they melt in your mouth – the cocoa will make you go nuts!

Those who love Loakers chocolate cookies or Oreos cannot resist this chocolate wafers biscuit. However, this recipe takes it up a notch with its yummy coconut filling. The recipe is simple and straight forward, but be careful not to burn the cookie in the oven so you won’t destroy their nutritional value. 

All you need to get from the food store are: wholemeal spelled flour, ground flaxseed, almond flour, organic cocoa powder, coconut cream or milk, honey or agave jam, yeast tea, coconut, honey or agave jam, and water. Moms, if you are looking for a cookie jar treat, this is the perfect answer!

Your kids won’t want to miss out on a yummy snacking. You can store in an airtight container for three days at room temperature or in a freezer for up to three weeks. If there is leftover dough, you can keep it in the fridge for up to three days. Let’s get the baking started!

  1. Place the flours, cocoa and yeast in a food processor and mix.
  2. Add the coconut oil and water and mix a little more, until you get a consistent dough.
  3. Place a sheet of parchment paper on the countertop and sprinkle with a little flour. Place the dough on top and another sheet of parchment paper on top.
  4. With the rolling pin, stretch the dough until you get a rectangle.
  5. Cut into circles and place in the fridge for about 20 to 30 minutes. Preheat the oven to 175ºC.
  6. Arrange the cookies on a baking sheet and bake in the oven for about 15 minutes. Allow to cool completely before filling.
Filling:
  1. Remove only the thick part of the coconut milk or cream and place in a bowl.
  2. Beat the coconut cream with the honey or agave jelly and fill the cookies. Place in the fridge until consumed. They last about 4 days in the cold.