Buckeye Graham crackers (gluten free, vegan)

Buckeye Graham Crackers (Gluten-Free & Vegan)

Chocolate-dipped. Peanut butter-filled. And that graham crunch? Unreal.

This recipe is what happens when a buckeye candy and a graham cracker have a deliciously chewy, chocolatey baby. These Buckeye Graham Crackers are made with my homemade grain-free graham base, layered with a naturally sweetened peanut butter filling, and finished with a rich chocolate shell. They’re gluten-free, dairy-free, and surprisingly easy to make!

Why You’ll Love These:

• No refined sugar (just maple syrup + coconut sugar)
• That dreamy peanut butter layer is naturally sweetened and thickened with tapioca
• They’re no-bake after the graham base—just layer and chill
• Gluten-free, vegan, kid-approved
• Kid-friendly and gluten/dairy-free

Print Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 9

Ingredients

  

1x2x3x

For the Graham Crackers:

• 1.5 cups almond flour
• 1/3 cup tapioca flour
• 1/4 cup coconut oil, or non-hydrogenated palm shortening (softened)
• 1/4 cup maple syrup
• 1/4 cup coconut sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

For the Peanut Butter Filling:

• 2/3 cup creamy peanut butter
• 4 tbsp maple syrup
• 2 –3 tsp tapioca starch, for thickening
• Pinch of salt
• For the Chocolate Coating:
• 3/4 cup dark chocolate chips
• 1 tsp coconut oil, optional, for a smoother melt

Instructions

 

Instructions

• Make the graham base:
• Mix all graham cracker ingredients into a soft dough. Roll or press onto parchment and shape into squares using a knife or pizza cutter. Poke holes with a fork if you want that classic graham look. Bake at 350°F for 10–12 minutes. Let cool.

Shape the filling:

• Stir together peanut butter, maple syrup, tapioca starch, and a pinch of salt. Roll into small balls (about 1 tbsp), place on top of each cracker, then press flat using the back of a spoon (see photo above!).

Dip and drizzle:

• Melt chocolate and coconut oil. Dip each cracker halfway or corner-first, then set on parchment. Drizzle extra PB or chocolate on top if desired.

Chill and enjoy:

• Place in the fridge or freezer to set, then store chilled in an airtight container.

Author: Ali Jenkins

Tried this recipe?Let us know how it was!