These chocolate graham crackers bake up crisp, chocolatey, and lightly sweetened with honey — a better, fresher alternative to any packaged graham cracker. They’re easy to make, naturally dairy-free, and perfect for snacking, s’mores, or grinding into a gluten-free crust.
What makes these chocolate graham crackers special?
These crackers combine deep cocoa flavor with a hint of honey and a satisfying crunch. They’re sturdier than store-bought graham crackers, crisp without being brittle, and they don’t leave a sticky residue in your teeth. Because the recipe uses coconut oil or vegetable shortening instead of butter, the finished crackers are dairy-free, making them a great option for anyone avoiding dairy.
They also crush easily into consistent crumbs, so they make an excellent base for a gluten-free graham cracker crust—baked or no-bake—or a crunchy addition to desserts and snacks.
How to handle this dough when raw
The dough is easy to roll and work with but tends to dry out if chilled. Roll it to about 1/4 inch thick — any thinner and the crackers can burn and crumble in the oven. The recipe is intended to be rolled and cut at room temperature; refrigeration is not necessary and can make the dough firm and more difficult to shape.
If you do need to store part of the dough before baking (for example, to bake later the same day), wrap it tightly and refrigerate. Bring it back to room temperature before rolling so it softens and becomes easy to handle.
Docking the raw dough
Docking has two purposes: appearance and function. First, slice a shallow seam lengthwise down the center of each rectangle — this mimics the look of traditional graham crackers and helps you break them neatly in half. Do not cut all the way through. Second, pierce each rectangle several times with a fork so steam can escape while baking. Those little holes prevent the crackers from puffing and ensure they dry and crisp as they cool.
Ingredients and substitutions
Shortening
The recipe calls for either virgin coconut oil (solid at room temperature) or non-hydrogenated vegetable shortening, making it naturally dairy-free. If you use coconut oil, choose one that is solid at room temperature; the cocoa flavor here masks any faint coconut aroma. If you prefer no coconut scent at all, look for a triple-filtered coconut oil or use vegetable shortening instead.
Egg
There’s only one egg in the recipe. If you need an egg-free version, you can substitute a chia egg (1 tablespoon ground white chia seeds mixed with 1–2 tablespoons lukewarm water and allowed to gel) and expect similar binding and texture.
Cocoa powder
Dutch-processed cocoa provides a richer, smoother chocolate note and is preferred here, but natural unsweetened cocoa powder will also work without changing the recipe. If you prefer a non-chocolate graham cracker, use a classic graham cracker recipe instead.
Yield, prep and cook time
- Yield: 24 graham crackers
- Prep time: 15 minutes
- Cook time: about 10 minutes per sheet
Ingredients
- 1 3/4 cups (245 g) all-purpose gluten-free flour (blend such as Better Batter recommended)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup (40 g) unsweetened cocoa powder (Dutch-processed preferred)
- 1/3 cup (73 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 6 tablespoons (84 g) virgin coconut oil or vegetable shortening, melted and cooled
- 1 egg (about 50 g), at room temperature, beaten — or chia egg to substitute
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons (84 g) honey
Instructions
- Preheat the oven to 325°F (160°C). Line rimmed baking sheets with unbleached parchment paper.
- In a large bowl, whisk together the gluten-free flour, cocoa, brown sugar, granulated sugar, salt, baking soda, and baking powder. Break up any lumps in the brown sugar.
- In a separate bowl, combine the melted-and-cooled coconut oil or shortening, beaten egg (or chia egg), vanilla, and honey. Mix until smooth.
- Make a well in the dry ingredients and pour in the wet mixture. Stir until the dough starts to come together, then knead briefly by hand until smooth. The dough will be fairly stiff.
- Divide the dough in half. Wrap one half in plastic wrap and set aside. Work with the other half on a lightly floured surface or between two sheets of parchment.
- Roll the dough to about 1/4 inch thickness. Cut into 3-inch by 4-inch rectangles using a pastry wheel, sharp non-serrated knife, or a rectangular cookie cutter. Gather scraps and reroll as needed.
- Carefully transfer the rectangles to the prepared baking sheets by peeling back the parchment. Place crackers less than 1 inch apart — they won’t spread much.
- Dock each rectangle: lightly slice a seam down the center (about halfway through, not all the way), then pierce each rectangle 4 to 6 times with a fork so steam can escape while baking.
- Bake one sheet at a time in the center of the preheated oven for about 10 minutes, or until the crackers feel dry to the touch. Thicker-rolled dough may need a bit more time.
- Remove the sheet from the oven and let the crackers cool completely on the pan before moving them; they firm up as they cool and may break if handled warm.
- Store completely cooled crackers in a sealed glass container at room temperature to preserve crispness.
Use these chocolate graham crackers for s’mores, as a snack, or crushed into crumbs for a chocolate gluten-free graham cracker crust. They keep well when stored properly and offer a homemade, fresher flavor than commercial options.
