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Chocolate crackers with peanut butter filling (gluten free)

If you're not into peanut butter, or are allergic, try them with some creamy brie and sour cherries. Otherwise, use 100% natural or organic peanut butter for the filling. Dairy-free substitutes can be used in place of butter and milk. Gluten free flour can be substituted for regular self-raising flour if you wish. You will need a rolling pin, baking paper and a cookie cutter or a sharp knife.
Servings: 10 -12


For the Chocolate Crackers:

  • 1 cup self-rising gluten free flour
  • 3 tbsp brown sugar
  • 2 tbsp cocoa powder
  • 75 g butter diced, cold
  • 3 tbsp milk
  • 1 tbsp honey

For the Peanut Butter Filling:

  • 1/2 cup organic peanut butter
  • 1 tbsp unrefined icing sugar sifted


To make the Chocolate Crackers:

  • Mix together flour, sugar and cocoa.
  • Add diced butter and process or rub together with your fingers until fine breadcrumbs form.
  • Add milk and honey and mix to form dough.
  • Transfer to a lightly flour-dusted surface and knead for another minute or so, until the dough is nice and smooth.
  • Flatten the dough and place between 2 sheets of non-stick baking paper.
  • Using a rolling pin, roll out until the dough is about 3-4mm in thickness.
  • Cut out your shapes as required, transfer onto a baking tray lined with extra baking paper.
  • Re-roll the scraps and repeat the process. Prick each cracker with a fork a few times.

To bake:

  • Bake in a pre-heated oven for 10 minutes.
  • Transfer to w wire rack and allow to cool before sandwiching with peanut butter.

To make the peanut butter filling:

  • Mix together organic peanut butter with icing sugar.

To make the cracker sandwich:

  • Place about a teaspoon of peanut butter into the middle of half the crackers.
  • Top each with the remaining crackers and squeeze together to stick and push the filling to the edges.


Tip: store in an airtight container for upto 1 week.
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