This versatile cookie, The Gluten-Free Graham Cracker Cookie, can be made as crunchy or as soft as you'd like and is worth every roll of the rolling pin!! Grab a glass of milk and enjoy!!
2 1/2 Cups Gluten-Free Heaven All Purpose Flour
1/2 Cup packed brown sugar
3/4 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. xanthan gum
1/2 tsp. salt
6 Tbsp. butter (or dairy-free), softened
3 Tbsp. honey
1/4 c. water (may need extra)
1 tsp. vanilla
LET'S GET TO WORK!
In a large bowl, mix all ingredients until smooth. If you mix all the ingredients together and the consistency isn't smooth, or cookie-dough like, add 1 tbsp of water and mix. Continue to do so until you get the correct consistency.
Cover and refrigerate for 1 hour. Preheat your oven 350F. Place dough between two sheets of greased plastic wrap. Roll out dough to 1/8" thick. You may need to divide the dough into two balls and roll them out separately. If you roll them out to 1/4' thick, your cookies will be softer and not so crunchy.
Cut rolled out dough into squares. Optional: you can use cookie cutter shapes to make small impressions in the cookie dough - just don't press hard enough to make it through the dough. Then place on a lightly greased cookie sheets.
Bake for 15 minutes. Allow to cool completely.
Store in an airtight container for up to 2 months, however, I don't think they'll last that long. These suckers are delicious!!!