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Gluten Free Dairy Free Chocolate Graham Crackers

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Give your graham crackers a little flavor boost by making chocolate graham crackers. These are allergen friendly and so easy to make!Gluten Free Dairy Free Chocolate Graham Crackers || Homemade Dutch Apple PieI make graham crackers all the time. They make a great grab ‘n’ go snack. Plus I love that I control what goes in them so they are safe for my family.

Kick it up a notch.

Once in a while I make a real treat – chocolate graham crackers! I get asked about the recipe quite often. It’s finally time to post it.

This is a great treat to prepare before school starts. Then you’ve got something easy on hand to put in lunch boxes. You can even make a double batch and freeze half of it.

A great snack.

Chocolate graham crackers are great plain or spruced up a bit. Try spreading peanut butter on top for a fun snack. I love to eat them with a slice of cheese on top! Salty, sweet and chocolaty – that is the perfect combination.

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Both kids and adults will love chocolate graham crackers. This is a variety that just about everyone can enjoy since they are gluten, dairy, nut and egg free.

Need a chocolate fix? Try a chocolate graham cracker.

Gluten Free Dairy Free Chocolate Graham Crackers || Homemade Dutch Apple Pie

Gluten Free Dairy Free Chocolate Graham Crackers
A gluten and dairy free cookie that is big on chocolate flavor.
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  1. 1 1/2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
  2. 1/2 cup organic cocoa powder
  3. 1/2 cup organic cane sugar
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. sea salt
  6. 1/2 cup organic palm shortening and/or coconut oil (using at least some shortening works best)
  7. 6 Tbsp. honey
  1. Heat the oven to 350*F. Cut three pieces of parchment paper the size of baking sheets.
  2. In a large bowl, cream the shortening/oil and sugar.
  3. Add the cocoa powder. Blend well (a hand mixer works well).
  4. Add the flour, baking soda, salt and honey. Blend well.
  5. Using a spoon or your hands, check if the dough is moist enough/holds together well. If the dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand.
  6. Place 1/2 of the dough onto one of the pieces of parchment paper. Place another layer of parchment paper over top
  7. Roll the dough between the parchment paper until it is 1/4″ thick. Remove top paper.
  8. Using a pizza cutter or a knife, cut the dough into squares.
  9. Place the cookies (still on the parchment paper) onto a baking sheet.
  10. Repeat this process for the second half of the dough.
  11. Bake the cookies at 350 for about 15 minutes.
  12. After removing the cookies from the oven, run the pizza cutter/knife along the cut lines again.
  13. Allow the cookies to cool completely. They will crisp as they cool.
  14. Store in an air tight container in the cupboard or in the freezer for long term storage.
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