This recipe has been on my mind for a while! These were originally created to more like Lotus Biscoff Cookies. Although, I loved the taste of the original run, the texture wasn’t perfect. So it went back to the drawing and creating state. Adding more butter was the trick for an incredible wafer thin cookie with cinnamon flavors. These Spice Thin Wafer Cookies are in between a spiced shortbread and a very thin biscuit wafer. You won’t be able to stop at just one!
Fall is nearly here! We are torn somewhere in the middle; not wanting our summer fun to end but excited for those fall flavors! Here are just a couple for you. The Cinnamon Spice Thin Wafer Cookies (does anyone remember those wafer ginger thin cookies?). These cookies met a graham cracker and are gluten-free❤️.

The batch of cookies makes a great amount for us here, with about 50 small cookies. They store well and stay crispy in a sealed container for up to a week no problem. Whether you just enjoy them with tea or coffee, sneak a few for a mid afternoon or after snack or dessert, you won’t have any trouble devouring them if you love these flavors as I do. My husband doesn’t need to eat gluten free but he loves these Spice Thin Wafer Cookies as much as I do!
Eat these thin cookies by the handful or use for a cookie crust
I’ve been eating these delicious spiced cookies this week, but these Spice Thin Wafer Cookies also are great in a recipe that calls for graham crackers, like a cheesecake.
Some of my cheesecake recipes call for gluten free graham crackers while others call for a nut and cracker crumb crust. Either will work using these Spice Thin Wafer Cookies. These mini Pumpkin Pie Cheesecakes made Gluten Free might be one you enjoy using these cookies in the recipe.


Cinnamon Spice Thin Wafer Cookies (Gluten Free)
Equipment
- 1-2 baking sheets
Ingredients
- ½ cup packed dark or light brown sugar
- ¼ cup hot water
- ½ cup butter, unsalted butter
- ½ cup Otto's Naturals Cassava flour, gf
- ½ cup Bob's Red Mill Tapioca Flour, gf
- ⅛ cup Bob's Red Mill Brown Rice Flour, gf
- ½ teaspoon ground cinnamon, gf use 3/4-1 teaspoon for more cinnamon
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- milk, ground cardamom, gf, ground ginger, gf, and ground cinnamon, gf, for adding to the tops before baking if desired
Instructions
- Melt the butter with the water and brown sugar. Mix the remaining ingredients in. Cool and chill for 1-2 hours in fridge or for 30-40 minutes in the freezer. Roll out between two lightly gf floured cellophane or parchment pieces to 1/8 " thick. Cut out into small cookies using a cookie cutter dipped in gf flour.
- Preheat oven to 350 degrees. Set the cookies 3/4-1" apart on parchment on the baking sheet. Bake for 15-17 minutes until golden brown on the edges. Remove to a wire rack to cool completely. Store in an airtight container. **brush some or all of the cookies with milk and sprinkle with cardamom, ground ginger, cinnamon and sugar, if desired.
Notes

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