Many of you have tried my Dairy-Free Goldfish Crackers. It’s my most popular post of all time. If you haven’t made them yet, don’t be overwhelmed and give them a go! Crackers are a lot like cut-out cookies, so don’t let it scare you off.
I’ve been wanting to do a chocolate version for a long time, so with Valentine’s Day approaching, the timing couldn’t be better.
These little crackers can be any shape you want, and I think they’re adorable as little hearts. These are perfect for showing your child with food allergies that you love them-and not just on Valentine’s Day! These crackers aren’t super crunchy, but they’re delicious and will be a great addition to a lunchbox or snack bag.
- 2 cup all-purpose flour
- 1 tsp salt
- ½ cup sugar
- 8 T cocoa
- ½ cup chilled dairy-free margarine (I use Earth Balance dairy & soy free)
- ¾ cup very cold water (I chill my water with ice, but don't put ice in the mixture)
- In a blender or food processor, put the flour, salt, sugar, and cocoa. Pulse until well combined.
- Add dairy-free margarine in small chunks. Pulse until mixture is a well combined.
- Add ice water 2 tablespoons at a time, pulsing each time until mixture pulls away from sides of bowl and is blended well. The dough will form a ball easily.
- Form dough into a flattened circle and wrap in cling wrap.
- Chill dough in refrigerator for at least one hour.
- Preheat oven to 350F.
- Roll out dough to ¼ inch on a well-floured surface. Use small cookie cutter to cut dough.
- Place on parchment paper lined cookie sheet.
- Bake for 10-12 minutes.