• Prep Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 15

Chocolate Covered Almond Butter Cracker Cookies

  • Recipe Submitted by on

 Ingredients List

  • 30 Breton Gluten Free Original with Flax Crackers {from a 4.76 oz box}
  • 5 TBSP almond butter {or any nut/seed butter}
  • For the chocolate coating:
  • ½ cup cocoa powder
  • 6 TBSP coconut oil
  • 2½ TBSP maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp salt


Spread 1 teaspoon each of almond butter onto 15 crackers. Top with a cracker.
Make the chocolate coating:
Stir together the cocoa powder, coconut oil, and maple syrup in a medium microwave safe bowl, and heat for about 20 seconds. Stir together and add vanilla extract and salt. {Add a little more coconut oil if needed}
Make chocolate covered sandwich cookies:
Dip one sandwich cookie in the bowl of chocolate coating. Wipe off excess and put on a waxed paper, parchment paper, or foil lined plate. Repeat with remaining crackers. Put in the refrigerator to harden for about 15 minutes. Enjoy!

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