Chocolate Graham Crackers
These chocolate graham crackers have a perfectly crisp texture and deep chocolate and honey flavor. Perfect for snacking or a cookie crust!
Servings: 24 graham crackers
Ingredients
- 1 ¾ cup all purpose gluten free flour (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- ½ cup unsweetened cocoa powder (Dutch-processed, preferably)
- ⅓ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 6 tablespoons virgin coconut oil (or vegetable shortening) melted and cooled
- 1 egg at room temperature, beaten
- ½ teaspoon pure vanilla extract
- 4 tablespoons honey
Instructions
- Preheat your oven to 325°F.
- Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, cocoa powder, brown sugar, granulated sugar, salt, baking soda and baking powder, and whisk to combine well.
- Work out any lumps in the brown sugar. Set the bowl aside.
- In a separate medium-sized bowl, place the coconut oil or shortening, egg, vanilla, and honey, and mix to combine well.
- Create a well in the center of the dry ingredients, and pour the wet ingredients into the well.
- Mix until the dough begins to come together. It will be thick and rather stiff. Knead the dough by hand until it is smooth and well-combined.
- Divide the dough into two pieces, wrap one in plastic wrap and set it aside.
- Place the remaining piece of dough either on a lightly floured surface or between two sheets of unbleached parchment paper.
- Roll out the dough until it’s about 1/4 inch thick. Using a pastry wheel, sharp unserrated knife, or rectangular cookie cutter, cut into 3-inch by 4-inch rectangles.
- Gather and reroll scraps.
- Carefully transfer the rectangles to the prepared baking sheets by gently peeling back the parchment paper.
- Place the rectangles less than 1 inch apart (they will not spread during baking).
- Dock the rectangles by slicing about halfway through the center of each rectangle and piercing each 4 to 6 times with the tines of a fork.
- Repeat with the second half of dough.
- One at a time, place the baking sheets in the center of the preheated oven and baking for 10 minutes or until dry to the touch.
- If your dough was rolled a bit on the thicker side, allow the cookies to bake a bit longer.
- Remove the baking sheet from the oven and allow the graham crackers to cool completely on the baking sheets before removing them or they will break.
- Once the graham crackers are completely cool, store in a sealed glass container at room temperature to retain crispness.
- Use to make s’mores, for snacking, or for a chocolate gluten free graham cracker crust.