Gluten free Chocolate Graham Crackers
1 3/4 cup (245 g) all purpose gluten free flour (I used Better Batter)
1 teaspoon xanthan gum (omit if your blend already contains it)
1/2 cup (40 g) unsweetened cocoa powder (Dutch-processed, preferably)
1/3 cup (73 g) packed light brown sugar
1/4 cup (50 g) granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
6 tablespoons (84 g) virgin coconut oil or vegetable shortening, melted and cooled
1 egg (50 g, weighed out of shell) at room temperature, beaten
1/2 teaspoon pure vanilla extract
4 tablespoons (84 g) honey
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 otu 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.