Gluten Free Chocolate Graham Cracker Cookies

My daughter and I are currently on week number 3 of homeschool on the homestead! It has been quite an adventure, and we are loving every second. I do plan on sharing all of our learning activities here on the blog, I just haven’t gotten an extra second since we started. I have been going non-stop! Lyla is absorbing like a little sponge, and so eager to learn every day. She bounces right out of bed and asks “what am I learning?!”. Today, my answer was “bones”.

This week is all about what goes on inside our bodies. We started with the skeleton. I like to save some fun hands-on activities to do with her while my youngest daughter naps. I really enjoy having that special one on one time with her. Cooking happens to be one of her favorite things to do with mommy. This activity just made her day! I let her do all the pouring, mixing, kneading, rolling, and cutting. As you can see, she did a great job. I think I may have a little chef on my hands.

Gluten Free Chocolate Graham Cracker Cookies

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Heather Holland

Recipe type: Dessert / snack

Serves: 2 dozen

Ingredients

• 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

Instructions

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.

Notes

*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.

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