Chocolate Graham Crackers from weelicious.comPin

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 — 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

Chocolate Graham Crackers from weelicious.comPin

Chocolate Graham Crackers

These Chocolate Graham Crackers pack a bang of chocolate in each bite making them unbelievably delicious and the ultimate kid treat!
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Servings: 36
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes



  • 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.


* 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.


Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Sodium: 120mg | Fiber: 1g | Sugar: 6g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. So great to hear this! It can take some time for kids to get used to the less sweet versions of things like cookies. 🙂

  2. Turned out well. My daughter loved them – she ate four and asked for more. My son didn’t reject it but didn’t want more after one. I think he expected something sweeter from a cookie. I personally like that this recipe doesn’t ask for much sugar. Tastes good. Makes me feel good about giving them to kids.

  3. i just made these today and they are wonderful! thank you for an amazing recipe! Delicious!

  4. I made these last night to put in my children’s lunch boxes! They turned out great! Mine were a happy marriage between a graham cracker and a rich chocolate cookie! I think my children will be happy when they find these today:) Thank you for sharing.

  5. […] make the graham crackers I used the Chocolate Graham Cracker recipe from my Weelicious […]

  6. […] made homemade Graham Crackers (chocolate recipe here.) For party favors. It was so good! My sister-in-law said it tasted just like teddy […]

  7. Hi Catherine, I’ve made your other graham cracker recipe and they were a hit so I wanted to try these out. I used raw honey, but noticed the dough was really crumbly. I’ve never used a solid form of honey before so Im not sure if I need to melt it before I use it to bake with like I would coconut oil?

  8. Catherine these WERE fantastic! Chocolatey, delicious and not too sweet. My 3 1/2 year olds and I made them together. It is a perfect kids-in-the-kitchen recipe. Easy to follow, a simple list of ingredients and quick to put together. Thank you so much.- again.

  9. Hi Catherine,
    Is it possible to use honey or maple syrup in these instead of brown sugar? Is yes, what would be the measurements? Thank you in advance oh and love you recipes and videos they are so great!

  10. Just made these with my 3yr old and she had fun! I will have to wok on the thickness, first batch was super thick and the last to thin. Wilson has a great set of 12 small fall/halloween cookie cutters out that is perfect for the season. I got it from micheals for 7.00 CND. Witches hats, tombstones etc. Just waiting for them to cool and then they are ready for snack time. Thanks for the recipie!

  11. Made these for the first time yesterday. Simple recipe but too sweet. Next time I’ll be cutting back on the amount of brown sugar.

  12. We have dairy allergies in our house and I have found that Earth’s Balance Buttery Spread works amazing as a butter substitute. Most people can’t even tell!

  13. I am going to try these, but I’m going to try replacing the butter with shortening. We are getting rid of the dairy for our son. Has anyone else tried replacing the butter? If so, any comments or recommendations? I’ll report back once i have made them.

  14. Mine are in the oven right now – I needed a dab more water it seemed and had to make the dark brown sugar since they don’t have that at stores in Austria and they smell delish. Love your website and all of your lovely and healthy ideas!

  15. My son is 9 months old. Should I substitute the honey for something else since you are not supposed to give honey until after age 1? Wonder if applesause would work…

  16. Great recipe! I made these for my kiddos, ages 3 and 8 months, but found that I can’t stop eating them! Haha they turned out a little too tasty… If that’s possible 😉 o I also added about a tablespoon molasses because all I had was light brown sugar, Which kept the rich flavor

  17. question….if I wanted to replace any of the flour with either coconut flour or almond meal, do you think I would get the same dough consistency? Do you have any rules of thumb to follow for flour substitution? Thank you!!!

  18. These look so yummy! I am making them tomorrow! BUT, do you know how long they will last? Do you have to store them in the fridge? Thanks!

  19. 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!

  20. 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!

  21. You can use all whole wheat flour, but it will change the consistency of the graham crackers!

  22. 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.

  23. 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!!

  24. Catherine,
    you always have the sweetest little cookie cutters- where do you procure them? I love these little flowers.

  25. 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!

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