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Lately it’s been quite rainy where I live. In southern California terms a lot of rain means once or twice a month at most, so whenever the skies here turn grey I rejoice. These are the days when our family hunkers down by the fireplace to play board games, read piles of books and, of course, make s’mores. Hubby and I have done this with Kenya and Chloe a few times in the past couple of months alone and now, whenever the kids see so much as a drop of water falling from the sky they’re pulling out the now not-so-hidden bag of marshmallows from the pantry. I always keep the other ingredients — homemade graham crackers and Nutella (by the way, if you’ve never tried this chocolate hazelnut spread to make s’mores in place of a bar of chocolate, the time to start is now) — close by.
So there we were last month, sitting by the fire, gently toasting our marshmallows when Chloe said, “I wish I had a chocolate graham cracker”. You can’t feel too bad for a 3 year-old fantasizing about a chocolate graham cracker while she’s got a mouth full of s’mores, but her idea really got me thinking. The next day I went straight to the kitchen and came up with Chloe’s dream cookie. It’s mainly a graham cracker but packs a bang of chocolate in each bite making them unbelievably delicious and the ultimate kid treat!
Photo by Maren Caruso
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Chocolate Graham Crackers
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup butter, chilled & cubed
- 1/4 cup honey
- 1/4 cup water
Instructions
- 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 1/4 inch thick. Cut into crackers or shapes with cookie cutters.*
- Place cookies on a Silpat or parchment-lined baking sheet and bake for 15 minutes.
- Cool and serve.
Notes
- * To Freeze: After step 6, place cut-out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
Light brown sugar will work just as well as dark (just a slightly different flavor)! Turbinado sugar might be too dry to use in these, but it is worth a shot!
What will happen if you use light brown sugar or even turbinado as sub for the dark brown sugar? Will it alter the cracker much?
Thanks in advance!
You can use all whole wheat flour, but it will change the consistency of the graham crackers!
Can you use all wheat flour? (instead of one cup white, one cup wheat)?
Yes you can! The texture may be different with the gluten-free flour, though.
Can you sub the wheat and all purpose flour with boxed gluten free flour?
Thank you for so many great recipes. I have tried so many and all of them have been wonderful. Thank you for helping my family eat better.
Stella, If there are any outlet centers with cooking type stores near you, I would suggest looking there too! I have found some of the cutest coookie cutters, and little pie plates….and custard cups…and oh boy I could go nuts in those stores. LOL but its worth a look if you have one near you!!
Oops! 🙂 Found them in the weelicious amazon store
Catherine,
you always have the sweetest little cookie cutters- where do you procure them? I love these little flowers.
1/4 in seemed to thick for my regular graham crackers. We are loving them none the less and will definitely be trying this one in the relatively near future!
Love this recipe! Is there a way to use agave or honey instead of brown sugar? If so, how much?
Toddler-approved! My two-year old gobbled these up! Thank you for your fun and easy recipes!
Been patiently waiting for this recipe. Going to make them tonight :)))
thank you! I have been waiting for this recipe since I saw it on facebook.
Excited to try this one – thanks!