3/4 cups + 2 tablespoons Bob's Red Mill flour
2 tablespoons unsweetened cocoa powder
1/2 cup brown rice flour
1/3 cup dark brown sugar, tightly packed
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons earth balance butter, cold
2 tablespoons agave nectar
2 tablespoons almond milk
2 teaspoons vanilla extract
1 tablespoon cane sugar, for sprinkling on top
Preheat oven to 350°F. Combine flours, cocoa, sugar, baking soda, and salt in a large bowl and stir until thoroughly combined. Add cube of vegan butter and cut butter into flour mixture using a fork (or pastry cutter, if you have one) until pea-sized chunks remain.
In a medium bowl whisk together agave, almond milk, and vanilla until thoroughly combined. Stir together; dough should come together in a ball after a bit of working. If you have trouble getting the dough to fully come together, work any additional floury bits into the dough clump by hand (as you would with pie dough).Flatten into large disk, wrap in plastic wrap and refrigerate until dough is slightly firm, about 30 minutes.
On a large surface lightly floured with cocoa powder roll dough out to 1/8” thick. Using a biscuit or cookie cutter, cut out 24 rounds and transfer to parchment lined baking sheets. You can also slice the dough into rectangles if you don't need anything fancy.
Prick cookies with a fork and bake for 8-10 minutes or until dry to the touch. Halfway through baking remove cookies from oven and sprinkle with granulated sugar, if desired. When cookies are done remove from baking sheet and transfer to wire rack to cool completely. Store in an airtight container for up to 3 days.
makes about 24 crackers