Chocolate Covered Cracker Cookies



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Makes about 28 - 30 cracker cookies


The chocolate will thicken as it cools. Reheat as necessary to ensure a thin coating.

Recipe by Gluten-Free Homemaker at