Give your graham crackers a little flavor boost by making chocolate graham crackers. These are allergen friendly and so easy to make!I 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.
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.
- 1 1/2 cups any combination of gluten free flours (i.e. amaranth, sorghum, rice, tapioca)
- 1/2 cup organic cocoa powder
- 1/2 cup organic cane sugar
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup organic palm shortening and/or coconut oil (using at least some shortening works best)
- 6 Tbsp. honey
- Heat the oven to 350*F. Cut three pieces of parchment paper the size of baking sheets.
- In a large bowl, cream the shortening/oil and sugar.
- Add the cocoa powder. Blend well (a hand mixer works well).
- Add the flour, baking soda, salt and honey. Blend well.
- 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.
- Place 1/2 of the dough onto one of the pieces of parchment paper. Place another layer of parchment paper over top
- Roll the dough between the parchment paper until it is 1/4″ thick. Remove top paper.
- Using a pizza cutter or a knife, cut the dough into squares.
- Place the cookies (still on the parchment paper) onto a baking sheet.
- Repeat this process for the second half of the dough.
- Bake the cookies at 350 for about 15 minutes.
- After removing the cookies from the oven, run the pizza cutter/knife along the cut lines again.
- Allow the cookies to cool completely. They will crisp as they cool.
- Store in an air tight container in the cupboard or in the freezer for long term storage.
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Can you use vegan butter instead of shortening?
I have never used vegan butter/don’t know what it’s made of. So I can’t say. But I would assume so. Otherwise coconut oil would work.