Healthy Mini Chocolate Graham Crackers
Yields: 6 servings
These chocolate graham crackers taste even better than store-bought ones! They’re perfect for snacking or any time you need a chocolate pick-me-up. They’ll keep for at least one week if stored in an airtight container, if not longer!
  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the flour, cocoa powder, and salt. Make a well in the center. Pour in the maple syrup, water, and coconut oil (in that order). Stir until all of the ingredients are fully incorporated. (It will take some extra effort at the end!)
  3. Transfer the dough to a lightly floured silicone baking mat, and roll it to be 1/16” thick with a silicone rolling pin. Slice the dough into 1” squares using a pizza cutter or sharp knife. Prick the center of each square with a fork. Carefully separate the squares and arrange them so they aren’t touching each other (to ensure even baking).
  4. Slide the silicone baking mat onto a baking sheet. Bake the crackers at 350°F for 18-23 minutes or until crunchy. Cool completely to room temperature on the baking sheet before transferring to an airtight container.
Notes: For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca starch, 2 tablespoons (15g) brown rice flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free blends should also work, if measured like this.

It’s very important to measure both the flour and the cocoa powder correctly, using a kitchen scale (← that's the one I own!) or this method. Too much of either will dry out the dough. If the dough won’t come together after a few minutes of stirring and working in the ingredients, add additional water ½ teaspoon at a time until all of the dry ingredients are incorporated.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. In a pinch, regular whole wheat flour may also be substituted, but the teddy grahams will have a more distinct “wheat-y” flavor.

Honey or agave may be substituted for the pure maple syrup. For a sweeter flavor, substitute additional pure maple syrup (or honey or agave) for some of the water.

Melted butter or any oil may be substituted for the coconut oil.

I highly recommend using a silicone baking mat and a silicone rolling pin. (← Those are the inexpensive ones that I own {just the rolling pin in black}, and they’re worth every penny!) The silicone material prevents the dough from sticking to both your work surface and your rolling pin, and it makes the whole process go so much faster!

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at