Surprise Santa with something different, how about ooey, gooey S'mores by the fireplace? This Graham Cracker recipe is a versatile recipe for making traditional graham crackers, tart crusts and holiday cookies.
Here's the eleventh recipe of our 12 Days of P.S &Co.™ Cookie Recipes!
Yields about 40 crackers, but also depends on size of cookie cutter.
INGREDIENTS
Wet ingredients
360 grams organic coconut oil
360 grams very dark maple syrup
4 grams unsweetened vanilla extract
Dry ingredients
576 grams organic almond flour
552 grams organic oat flour
1 gram sea salt
PROCEDURE
1. Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment.
2. Combine all dry ingredients in a food processor. Pulse to combine.
3. Combine all wet ingredients in a separate bowl until smooth.
4. Add wet to dry ingredients and combine well.
7. Grab 2 sheets of parchment paper and roll out dough with a rolling pin by placing the dough in between the 2 sheets of parchment. Roll to about ½” thickness.
8. Cut into even rectangles and poke 6 holes in each rectangle for a graham cracker appearance. Or use a holiday cookie cutters to punch out holiday shaped cookies!
9. Place cookies onto parchment lined sheet trays (can reuse the two sheets you used to roll out the dough).
10. Bake for about 6-8 minutes or until cookie appears to puff. (Please keep in mind, the larger the cookie, the longer the bake time and vice versa.)
11. Set on rack and cool to room temperature.
12. Enjoy at room temperature for soft, chewy texture.
13. Store the rest in the fridge if consuming within 2-3 days. Store in freezer if you'd like to savor these over weeks. Allow the cookie to come to room temperature for a softer cookie.
Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea
