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
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.
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!
I have linked to this post here: Frugal Road Trip with Kids – Food and Snacks http://www.morewithlessmom.com/index.php/2013/06/03/frugal-road-trip-with-kids-food-and-snacks/
[…] Graham crackers […]
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.
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!
You can swap shortening for butter at a 1:1 ratio!
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.
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!
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…
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
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!!!
This is a great recipe! So rich and tasty.
I made them and everyone enjoyed them!
http://louiseandthestyleworld.blogspot.gr/2012/07/daring-bakers-july-2012.html
I store them in an airtight container on the counter and they last about a week and a half!
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!
If you can find it Graham Flour would be great in these!
How about using graham flour instead of the ones you used?