To continue with my cocoa obsession, it only made sense to make cocoa crackers. I’ve been thinking about these crackers since making the first 2 batches on Monday. The possibilities are endless. They’re healthy and they’re addicting. You can go sweet or savory, breakfast or dinner, turn them into cereal, or snack.

With my new found love for making cereal, it seemed the only logical thing to do with these crackers was pour milk on top [like Mama Pea!].

Not only were these cocoa infused, but they were also coconut infused.

Before the first bake, I forgot to sprinkle on the cinnamon sugar mixture. No problem there! I made a cinnamon sugar mixture, added a little water and dabbed on with a brush. I like the dry mixture better, but this worked too.

A major kitchen bomb went off today, that I still have yet to clean. I was grinding flour, making crackers, making hummus, making breakfast, making lunch….

…and apparently drinking wine too. Actually, that’s Chris’s glass from last night. Dishwasher was full. Sue me. Yes we put those glasses in the dishwasher. They cost $1.99 from Crate + Barrel and do not deserve a hand washing.

The kitchen bomb was worth it!!

I stirred the coconut into the batter so it wouldn’t burn if I just sprinkled it on top. Worked like a charm!

Crunchy, flakey, delicious. I tried one batch with applesauce instead of oil, but the texture was not as good at all! They didn’t all become fully crunchy and the ones that did were too crunchy. It doesn’t call for much oil, so I definitely wouldn’t leave it out. Mama Pea subbed Earth Balance and I’m sure butter would work too.

Cocoa Crisp Crackers [~100, 1” crackers, or double that for cereal size 1/2” crackers]

3/4c garbanzo flour
1/2c raw buckwheat flour [ground from raw groats into powder]
1c water
2T unrefined coconut oil, melted
1T maple syrup
2T unsweetened cocoa powder
3/4c unsweetened shredded coconut [opt]
pinch of salt
1/2t cinnamon
1.5t vanilla
1/4t almond extract [opt]

topping:

1t cinnamon
1T pure cane sugar

Preheat oven to 375*
Whisk all ingredients together, until there are no lumps.
Line a 11x17” cookie sheet [with sides!!] with parchment paper [the combination oil + flour spray works too].
Pour batter in pan and spread evenly to the edges of the pan.
Sprinkle on the cinnamon topping.
Bake for 22-25 min until the top is cracked and edges are browned.
Remove from parchment and place on a cutting board.
Cut into desired cracker size.
Place crackers on a larger pan [or cookie sheet], so there is space in between them.
Bake for 3-5min, flip and bake another 3min. Watch carefully so they don’t burn.
They will crisp as they cool.