Print
Make your own Homemade Chocolate Graham Crackers with only a few simple ingredients.  Perfect in the lunchbox or as an after-school treat!

Chocolate Graham Crackers

Make your own Homemade Chocolate Graham Crackers with only a few simple ingredients.  Perfect in the lunchbox or as an after-school treat!

Course Dessert
Cuisine American
Keyword chocolate graham crackers, graham cracker recipe, graham crackers
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 140 1.5in cookies
Calories 18 kcal
Author Emily Bruno

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 8 tbsp chilled butter (1/2 cup)
  • 1/4 cup honey
  • 1/4 cup water
  • 3 tbsp molasses (or more honey)
  • 1/2 tsp vanilla

Instructions

  1. Preheat the oven to 350, and line a sheet pan with parchment paper.

  2. In the bowl of a food processor, combine the flour, cocoa powder, sugar, salt, and baking soda. Pulse a few times to combine.

  3. Dice the butter into chunks.  Add the diced butter to the food processor and pulse until a slightly coarse meal forms, about 10-15 1-second pulses.

  4. Combine the honey, water, molasses, and vanilla extract in a measuring cup with spout. Add the liquid into the food processor while pulsing (use the feed tube) until the dough clumps together and forms a ball.

  5. Roll out one-third of the dough at a time between two pieces of wax paper. Roll it until it's slightly less than 1/4" thick.

  6. Use a cookie cutter (any shape you like) to cut out the crackers and place them on the prepared baking sheet.

  7. Use a fork to prick the tops of the crackers with holes (don't go all the way through) and top each cracker with a tiny pinch of sugar.

  8. Bake for 12-14 minutes (maybe longer depending on the size).  I wanted my crackers to be crispy (like the store-bought version).  They should be dry on the surface and firm to the touch.

  9. Sprinkle again with a small pinch of sugar.  Allow to cool and store in an airtight container for one week.

Recipe Notes

You can substitute coconut sugar for the white sugar. You can substitute one cup of whole wheat flour for one of the cups of all-purpose flour. Both regular or dutch-processed cocoa will work in this recipe.