Sunday, April 28, 2024

Chocolate Graham Crackers


I got this recipe in one of Catherine McCord’s cookbooks, but it’s also online on Weelicious. I used white whole wheat flour in place of both whole wheat and all-purpose flour. These cookies were absolutely delicious! I’m not sure that they remind me specifically of graham crackers, but they were great, and it was hard to stop eating them. The kids loved them too! They are a great addition to a lunchbox.

I didn’t feel like using cookie cutters, and rolling and rerolling dough until it was all used up, so I just used a ruler and made rough 1”-squares, for a total of 68 squares. After I baked them, I transferred a bunch of them to the freezer for future lunchboxes, and they have served me well!

1 cup whole wheat flour
1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ cup dark brown sugar, packed
½ tsp. kosher salt
1 tsp. cinnamon (I used less)
1 tsp. baking soda
½ cup lactose-free butter, chilled & cubed
¼ cup honey
¼ cup water

Preheat oven to 350 °F.

In a food processor or mixer, combine the first 7 ingredients.

Add butter to the mix and pulse/mix until it resembles coarse meal.

Add honey and water and continue to mix until it all combines.

Remove and shape the dough into a flat disk and place between two pieces of parchment paper.

Roll dough out until it is ¼-inch thick. Cut into crackers or shapes with cookie cutters (see note above).

Place cookies on a silpat or parchment-lined baking sheet and bake for 15 minutes. Cool and serve.

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