Chocolate Campfire Crackers

Chocolate Campfire Crackers

Recipe by Cat Morrow
Course: Dessert


Prep time


Cooking time



These Super Simple Cocoa-Buckwheat Graham Crackers are easy to mix together, and they pair fantastically with a lightly sweetened ricotta or cream cheese spread. Just mix together a little raw honey with your favorite spreadable cheese, it’s a lovely snack or simple dessert. The leftovers make super fast crumb pie crusts. 
 If you’re feeling a little more indulgent, dip them in melted chocolate and make some homemade marshmallow spread. 
Great for gluten sensitive folks!


  • 1/2 cup Toasted Oat Flour Made with our Rolled Oats

  • 1 cup Organic Buckwheat Flour

  • 3 tbsp cocoa powder

  • 1 tsp cinnamon

  • 1/2 teaspoon sea salt

  • 4 tbsp dark brown sugar

  • 4 tbsp butter, softened

  • 1/2 Cup whole milk or cream

  • additional cocoa powder or oat flour for rolling out


  • Mix together the oat flour, buckwheat, dark brown sugar, cocoa powder, cinnamon, and sea salt.
  • Mix the butter into the dry ingredients using a spatula. Once it’s somewhat cohesive, slowly add the milk. Mix by hand or with an electric mixer.
  • Chill the dough for at least one hour.
  • Roll the dough out onto a lightly dusted silicone baking mat or baking parchment, use cocoa powder to maintain the dark rich color, or use oat flour if you prefer.
  • Create a rectangle with the dough as you roll it out to be about ⅛” thick. Cut into typical graham cracker rectangle shapes and prick the dough with a fork.
  • If you would like to make cut outs, Roll out the dough and use cookie cutters to carefully create shapes. If the dough becomes too sticky, put it back into the fridge for a few minutes.
  • Once cut, pop the dough back into the fridge for 10 minutes before baking.
  • Preheat your oven to 350, and bake for 15 to 18 minutes, or until cookies are golden brown. Time will vary a bit depending on how thick your cookies are. Store in an airtight container.


  • Grain Swap: You can Substitute Buckwheat for Rye, However NOTE: Rye is not gluten sensitive. 
  • You can increase both the sugar and butter by a few tablespoons for a more luxurious cookie. For a wicked rich flavor, use dark cocoa powder, and add a teaspoon of espresso powder.
  • Roll them thicker, and they are great for ice cream sandwiches!

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