I've looked all over the internet for conversion charts, or a carb free recipe for this particular cookie, but I'm not having any luck. And the cookies are very specific to the cake that I'll be using them in - an icebox cake. Or as my family always called it - a zebra cake. If I can just convert this darn recipe, I'll have the most scrumptious low carb cake EVER! lol

Here's the Chocolate Wafer Cookie recipe I need to convert:

1 1/2 cups (6.75 ounces) all-purpose flour
3/4 cup (2.4 ounces) unsweetened cocoa powder (see Note)
1 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
3 tablespoons whole milk
1 teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate the store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

It seems like it would be easy, but it's important for the cookies to be able to absorb the whipped cream and 'swell' to form the cake....

Any good bakers out there???

I need your help!

Thanks,
Daniele

Oh and what ever sweetener you use, make sure it is not the liquid. You need to granules to cut into/aerate the butter.

I thought coconut flour too, but I know I can't use the same amount of the CF as the APF. In fact, doesn't it need to be significantly less CF, because of the absorption factor? If I used 1 1/2 c. coconut flour, I'd have wall paper paste, lol.

I guess I'm just going to have to experiment. But I just wanted to try and get close to it on the first try since Valrhona cocoa powder is like gold.

Thanks ladies! :)

Thanks Susie. I'm just going to have to experiment, and do exactly that - add in the coconut flour a bit at a time. I'll probably try it with a lesser cocoa powder first, just to get the consistency right. Then try it with the good stuff. :)