At least once a day I have the feeling that it’s time for something sweet. But the best everyday treats are ones that don’t come loaded with guilt. Graham crackers are such a treat, and are ever so handy to keep around for snacking and s’more making.
Did you know that chocolate graham crackers are unique to the U.S.A.? I could not find them in stores during our years in Canada. Nor did Canadian grocers carry cinnamon graham crackers; I only found plain honey graham crackers. So, my international friends, here’s your chance to enjoy some chocolatey goodness in graham cracker form.
For an extra indulgence, you can dip your crackers in melted mint chocolate. Then you are getting into Girls Scout mint cookie territory. Except these “cookies” are gluten free. And they’re not technically cookies, though they sure taste like them. As an added bonus, this chocolate mint dough is egg free, so you can safely taste it as you go. It’s delicious baked or unbaked.
Gluten Free Chocolate Mint Graham Crackers
Ingredients:
- 1 cup brown rice flour
- 1/2 cup buckwheat flour
- 1/3 cup brown sugar or coconut palm sugar
- 1/4 cup tapioca starch
- 1/4 cup cocoa powder
- 1 Tablespoon ground flaxseed, optional
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 5 tablespoons cold butter or refined coconut oil
- 6 tablespoons almond milk (or any other milk)
- 3 tablespoons pure honey
- 3/4 teaspoon peppermint flavoring
- Granulated raw sugar, for sprinkling, optional
Directions:
- In a food processor, pulse together dry ingredients to blend. Add cold butter or coconut oil and pulse to form an even crumb mixture.
- In a small bowl, whisk together almond milk, honey, and peppermint flavoring.
- Pour liquids into dry mixture and pulse in the food processor until dough forms.
- Place dough on a large sheet of parchment paper floured with rice flour. Lightly sprinkle top of dough with rice flour and place another sheet of parchment over the dough. Roll dough out between the sheets of parchment until it is about 1/8-inch (3mm) thick, like a pie crust. Remove the top sheet of parchment and use a knife or pizza cutter to trim the edges straight. Set scraps of dough aside (to roll out a second small batch). Score the dough with a knife or cutter to form squares.
- Transfer dough (with the parchment underneath) to a baking sheet and refrigerate for 15 minutes. Preheat oven to 350 degrees F (180 C)
- Prick each square several time with a fork. Sprinkle evenly with sugar.
- Bake dough for 10 minutes at 350 degrees F (180 C). Reduce temperature to 325 degrees F (165 C); Take out the tray of crackers and use a thin spatula to carefully flip over each square. At the lower temperature, bake for another 10 minutes or until mostly crisp. (Be careful not to bake too long or the buckwheat will turn bitter.) Let cool on the baking sheet, if possible, for maximum crispness.
I’m sharing this here and at Allergy Free Wednesday.
Swirls and Spice 
This sounds fantastic! I’ve been thinking of making GF graham crackers, and this is the perfect recipe. Will try it out.
I’m so glad to hear that you want try them out. My kids and I love them. 🙂
As part of your international audience, I can safely say I’d love to try these out! S’more away!
Bienvenue! I’ve spent about half of my adult life living outside the U.S., so I feel out of place in my own country at times. 🙂 I’d love to circle the globe one day.
Thanks for sharing the recipe and concept. Will have to try these.
Hugs, Mom
Enjoy!
Those look incredible! And I’ve never seen them in stores here in Vancouver, either.
Thanks, Teresa. It’s good to have my claim confirmed that chocolate graham crackers are only found on this side of the border. Homemade are healthier anyway!
Oh my goodness..YUMMMM! I can’t wait to try these!! 🙂
Please do! I think you’ll enjoy them like we did. 🙂
These look right up our alley! Thanks, Julia!
My pleasure! You can make your own thin mint cookies with them if you like. 🙂
I love chocolate and I love mint but I just can’t enjoy them together – do you think this recipe would work as well with some other flavour? Maybe orange or something?
Absolutely! I would recommend just substituting vanilla extract. I have a recipe for chocolate cookie brittle here that uses that flavor profile. https://swirlsandspice.com/2014/01/01/double-chocolate-cookie-brittle-with-nuts-croquant-au-chocolat-et-noix/ Orange could work too. Now I’m curious… 😉
Oh, vanilla sounds good though, I might have to try that idea 🙂
These look so good!!
WOW these look amazing! I can imagine making the most perfect smores using these! I love mint chocolate 🙂
These sound so good!!! I love chocolate + mint. Thanks so much for sharing with us at Savoring Saturdays gluten free linky party. Hope you’ll join us again this week.
featurong your recipe this week on AFW, thanks for sharing it…I am excited to try them!
Happy to hear it! They’re yummy, even for those of us who don’t have to be GF.
We used teff instead of buckwheat and some additional stevia for sweetness. We then dipped in some melted chocolate with mint essential oil, the kids are crazy for them! Thin mints…without the junk!
Yum! So impressed! I haven’t tried dipping them yet, but I want to soon!