Classic Chocolate Graham Cracker Recipe

Preheat the oven to 350, and line a sheet pan with parchment paper.In the bowl of a food processor, combine the flours, cocoa powder, coconut sugar, salt, and baking soda. Pulse a few times to combine.

Add the diced butter, and pulse until a coarse meal forms, about 10 1-second pulses.

Next, combine the honey, water, molasses and vanilla extract in a measuring cup with spout. Stream the liquid into the food processor while its running (use the feed tube).The dough will clump together and form a ball.

Roll out one-third of the dough at a time between two pieces of wax paper. Roll it until it's slightly less than ¼" thick.

Use a square cookie cutter (or any other cookie cutter shapes you like) to cut out shapes.

Peel the dough away from all the cut-outs, and then use a sharp metal spatula to gently move them to the prepared baking sheet. (Removing all the dough around the crackers first helps you pick them up with the spatula without mangling them too badly). Watch the video for a guide on this.You will get about 27 graham cracker squares, or 14 whole graham cracker sheets from this recipe.

Use a fork to prick holes all over, and the blade of a knife to score them in half (do not cut all the way through).

Bake for 14-17 minutes, until they're dry on the surface and the edges are starting to darken. If you underbake them, they're very soft (which might be okay for younger babies!)Store in an airtight container for 1 week.