My husband really loves these Chocolate Covered Cracker Cookies which only require four ingredients! And besides being sweet and salty and totally delicious, they’re gluten free, dairy free, grain free, and refined sugar free!
Adding some colorful sprinkles to the top makes them festive for the holidays (though it does add a small amount of refined sugar and food dye). But they’re delicious without sprinkles as well and can be enjoyed any time of year.
While this recipe only requires a few ingredients, the right ingredients are important. First, the almond butter I used only contained almonds. Using a butter with sugar, salt, or other ingredients could affect the consistency of the cracker filling as well as the flavor. You don’t want it to be too sweet or salty (and the crackers are plenty salty).
I used raw honey because it is very thick and helps to thicken as well as sweeten the almond butter. Regular runny honey will not do. However, if you don’t mind using refined sugar, you could add powdered sugar to sweeten and thicken the almond butter like I did in these peanut butter pretzels.
Crackers are a key component in these cracker cookies, and I chose Simple Mills Sea Salt Almond Flour Crackers for several reasons. Although they are not low carb, they are grain free. They’re also bite size, so you can pop a whole one in your mouth without a crumbly mess. And they taste good!
But, if you want to try a different gluten-free cracker, it’s definitely worth a shot and will probably work well.
The chocolate chips are probably the most flexible ingredient. I like Enjoy Life brand because I know they are dairy free, which can be hard to find. But any semi-sweet chocolate chip that melts well is fine (assuming it’s gluten free).
This kind of recipe always ends up with some leftover ingredients. For one, the crackers will have some broken pieces in the bag. Some pieces can be put together and held in place with the almond butter and the chocolate coating. But some pieces will be too small for that.
Likewise, there will likely be a little almond butter/honey mixture left as well as chocolate. Try stirring the ingredients together or doing something creative with them. If you have very much melted chocolate left, stir in some nuts and dried fruit like I did here and here.
I hope you enjoy this recipe as much as we do!
Chocolate Covered Cracker Cookies
- In bowl, stir together the almond butter and raw honey. It's important to use raw honey for its thickness. It should be sticky but hold its shape. Add a little more honey, 1/2 teaspoon at a time, to thicken if needed.
- Place a small amount of the almond butter mix (about 1/2 teaspoon) on a cracker and top with another cracker. Press together lightly and set aside. Continue with the entire box of crackers.
- Use a double boiler to melt the chocolate (I used a small double boiler pan insert). Coat each cracker sandwich with chocolate and set on a tray lined with wax or parchment paper. To do this I place a cracker sandwich in the chocolate, flip it over with a fork, then slide the fork underneath and lift it up. Gently tap the fork on the side of the pan several times, then slide the flat side of a knife underneath to scrape off excess chocolate. Use the knife to slide the sandwich onto the tray.
- Top with sprinkles, if desired, and chill about 5 minutes in the freezer, until chocolate hardens. Store in the refrigerator or a place that's cool enough for the chocolate.
- Makes about 28 - 30 cracker cookies
The chocolate will thicken as it cools. Reheat as necessary to ensure a thin coating.