These Gluten Free Graham Crackers are easy to make, crunchy, mildly sweet, and so delicious! A paleo, dairy free version that is equally as tasty!
Tip for easily making graham crackers
Making homemade graham crackers may seem like something hard, but they’re not at all! If you can make cookies then you can make these. Rolling them out evenly may seem intimidating because it needs to be even, but I thought of a really great trick. Take the dough and place it in the middle of a large piece of wax paper then press it into a rectangle 13×9 and it makes it so easy! Remove the wax paper from the pan and you have a perfectly even piece of dough that is ready to cut into squares. No need for a rolling pin and it's super quick.
Graham crackers are one of the treats I grew up on. I could always count on finding some in the cupboard so recreating them was so fun. They are also perfect for making s’mores and would pair perfectly with chocolate marshmallows or strawberry marshmallows.
Ingredients for homemade graham crackers
Just like traditional graham crackers, these are not overly sweet. The small amount of molasses in them gives an added depth of flavor and is not overpowering at all. It pairs perfectly with the cinnamon and has that classic flavor that is so delicious! Almond and coconut flour as the base keep these grain free and the coconut sugar gives them the perfect sweetness.
Storing gluten free graham crackers
If you want a crunchy graham cracker then it is best to eat them the day they are made. Coming out of the oven they will be a little soft, but once they cool they will harden. They can be stored in an airtight container and will slightly soften after the first day- they will be more like a cookie than cracker.
Here are some more cookies to try:
- Gluten Free Monster Cookies
- Paleo Chocolate Crinkle Cookies
- Brownie Stuffed Chocolate Chip Cookies (paleo and vegan)
- Cinnamon Roll Cookies (paleo)
Gluten Free Graham Crackers
- Preheat oven to 300° and line a cookie sheet with parchment paper.
- In a large bowl, combine almond flour, coconut flour, coconut sugar, cinnamon, salt and baking soda. Stir well.
- Add the coconut oil, molasses, egg and vanilla to the almond flour mixture. Stir until a dough forms and everything is evenly incorporated.
- Roll dough ⅛-1/4 inch thick. The easiest way to do this is use a large piece of wax paper and press the dough in a 13x9, remove paper and cut the dough into strips- 5 horizontal and 3 vertical. Use a spatula and place the squares on the cookie sheet.
- Gently poke holes in each square using a fork, not going all the way through. Bake for 25 minutes or until lightly brown. Let cool and enjoy! They will harden as they cool.