Boozy Chocolate Graham Crackers

I've got graham crackers on the brain lately.

Last week, I made this mousse pie that had a chocolate graham cracker crust. Yum! But I also knew that I needed a stand-alone recipe for chocolate (GF!) graham crackers to update my vegan s'mores recipe.

When I took these cookies to my taste testers (AKA my salon), my stylist Maddie said: "You want this flavor to stay in your mouth." I couldn't have said it better myself! Why make boring s'mores with crunchy crackers when you can have the chewy goodness of homemade cookies?!

Boozy Chocolate Graham Crackers (Gluten-free)
2 c. gluten-free baking mix (or regular flour)
1/2 c. coconut sugar
1/2 tsp. cinnamon
1 tsp. baking powder, aluminum-free
1/2 tsp. baking soda
1/3 c. coconut oil, softened
1 T. vanilla-infused bourbon (learn more about infusing your own liquors!)
3 T. pure maple syrup
2 T. unsweetened cocoa powder

Preheat the oven to 325°. Line baking sheets with parchment paper or a Silpat.

In a bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and cocoa powder. Set aside.

In a large mixing bowl, cream the coconut oil and coconut sugar. Add in the bourbon and syrup and stir. Slowly incorporate all of the dry ingredients. Your dough should be coming together at this point.

Between two sheets of floured parchment, roll out the dough to about a 1/4 inch. Cut out s'more-sized cookies with either a pastry cutter or a cookie cutter. You should be able to get at least 20 cookies from this recipe. Repeat until all of the dough is used.

Once the cut-outs are on baking sheets, refrigerate them for 15 minutes. When you're ready, bake them for about 15 minutes. They shouldn't spread out; they should puff up slightly. Allow the cookies to cool completely.

For this batch, I made a simple glaze with powdered sugar and water. You could dunk them in chocolate or get them ready for s'mores with my homemade chocolate sauce.

Summer is here -- make these graham crackers. You won't be sorry!