Gluten Free Chocolate Graham Cracker Cookies
Prep time
Cook time
Total time
Recipe type: Dessert / snack
Serves: 2 dozen
  • 1¼ C gluten free baking flour plus extra for dusting (I use Bob's Red Mill 1 to 1 gluten free baking flour)
  • 1¼ C powdered sugar
  • ½ C cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ C unsalted butter, sliced
  • 2 TB milk
  • 2 TB honey
  • Icing:
  • 1 C milk
  • 2 TB powdered sugar
  1. preheat oven to 325
  2. In a food processor, combine flour, sugar, cocoa powder, baking powder, salt, and butter.
  3. Mix until combined.
  4. Add milk and honey and pulse until a ball is formed.
  5. Dust your working surface and rolling pin with flour and divide dough in half.
  6. Roll one half of dough to about ¼ in thickness.
  7. Cut into desired shapes using a cookie cutter and carefully transfer to a silpat or parchment lined baking sheet.
  8. Poke a few holes in each cookie using a toothpick.
  9. Bake 12-15 minutes until edges darken slightly.
  10. Cool completely before icing. Repeat with remaining dough.
  11. For the icing:
  12. Whisk together milk and sugar and pour into a ziplock bag.
  13. Close the bag and twist so that all the icing is gathered in the corner.
  14. Snip off a tiny piece of the corner.
  15. Decorate your cookies as desired.
  16. Allow icing to harden before stacking.
*to make traditional square graham crackers, simply roll your dough into a rectangle on your silpat or parchment and skip the cutting step. As soon as you remove the crackers from the oven, cut with a pizza cutter and sprinkle with sugar.
Recipe by Heather Hollandaise at