I’ve been in a super snacky mood - and these chocolate grahams really hit the spot when I want a sweet treat that doesn’t leave me feeling bloated or guilty. Even gluten-free graham crackers can be packed full of refined sugars and processed oils, but this DIY batch keeps it simple and healthy. The almond flour used for the base is a great source of healthy fats and fiber, both of which will keep you satisfied without jacking your blood sugar 👌 and when you see how little sweetener is in the actual recipe you’ll be pleasantly surprised that a treat this healthy can taste this good! 😉
Chocolate Graham Crackers
¾ c almond flour
6 Tbsp arrowroot starch
1 Tbsp coconut flour
3 Tbsp cocoa or cacao powder
½ tsp baking soda
¼ tsp salt
¼ c melted coconut oil
3 Tbsp honey
1 Tbsp molasses
Preheat the oven to 350º.
Combine almond flour, arrowroot starch, coconut flour, baking soda, and salt in a medium mixing bowl. Whisk to completely incorporate.
Add the coconut oil, honey, and molasses to the center of bowl and whisk them together as you mix to form a dough.
Roll out the dough between 2 pieces of parchment paper until about ⅛ - ¼” thick, shaping into a rectangle as you work.
Peel off the top piece of parchment paper and transfer the flattened dough rectangle onto a baking sheet.
Carefully cut the dough into smaller rectangular crackers, and pierce each rectangle with a fork several times.
Bake for 15-18 minutes, until the crackers are darkened around the edges and feel mostly set when you touch them.
When the crackers are done baking, remove them from the oven and once cut the dough again along the same lines.
Transfer the crackers to a wire rack to finish cooling. Break apart, and enjoy!