Grain Free Graham Crackers with Honey-Vanilla Marshmallows

Grain Free Graham Crackers with Honey-Vanilla Marshmallows via #paleo

Graham crackers, marshmallows and chocolate – an iconic American combination. Have no fear, even if you’re avoiding grains and processed foods, there’s no need to go without your favorite sweet combination this summer.

Grain Free Graham Crackers with Honey-Vanilla Marshmallows via #paleo

These grain-free graham crackers make a nice snack on their own, but they’re over the top when used as an envelope for sweet, creamy chocolate and marshmallows. Every homemade marshmallow recipe I found in the past used corn syrup or refined sugars, so I created a less-processed version using honey instead. I discovered that if honey is simmered to 240°F, it reacts a lot like corn syrup. This recipe is fun to make with kids because they’re fascinated watching honey, gelatin, and water turn into fluffy goodness.


Grain Free Graham Crackers

Serving Size: Yields about twenty 2 x 2” crackers

Grain Free Graham Crackers

You can substitute the molasses for honey if you can't consume molasses. If you use this substitution the crackers will be a bit softer.


  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 3/4 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 2 tablespoons honey

  • 3/4 teaspoon aluminum-free baking powder *

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon Celtic sea salt
  • 1/8 teaspoon ground cinnamon

  • 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes

  • 3 tablespoons unsulphured molasses (or honey)

  • 3 tablespoons whole milk or coconut milk

  • 1/2 teaspoon vanilla extract


Preheat the oven to 350° F and adjust rack to middle position. Place flours, gelatin, honey, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse 4 times to combine. Add the butter and pulse 7 times until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract to the dough and process until the dough forms a ball. The dough will be very tacky. Pour the dough out onto a large piece of parchment paper (a piece large enough to cover a large baking sheet).

Dust the top of the dough with a little coconut flour. Using a rolling pin, roll the dough out until it’s a rectangle about 14 x 11 inches and about 1/8-inch thick. Using a knife or rolling pizza cutter, divide it into 2 x 2-inch square pieces. There will be small pieces of excess on the sides (use these little bits for a snack later). Using a fork, poke holes in the top of the dough. Place the baking pan with the dough in the oven and bake for 18-20 minutes or until the edges just start to darken. Remove from the oven and cool completely. (The outer crackers on the pan will be crisp and the interior crackers will be a bit softer. The kids actually preferred the softer ones, while I preferred the crispy exterior squares.) When crackers are completely cool, break into individual squares. Store in an airtight container. The crackers will keep for 1 week.

* I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar.

Honey-Vanilla Marshmallows

Serving Size: Makes 30 2-inch marshmallows

Honey-Vanilla Marshmallows

This recipe can also be made with maple syrup. If you prefer, substitute the 2 cups honey for 2 cups pure maple syrup. As with all desserts, remember to enjoy in moderation.


  • 3 tablespoons unflavored gelatin

  • 2 cups honey (I prefer a light honey like clover)

  • 1 vanilla bean, split, with seeds scraped out

  • 1⁄4 teaspoon Celtic sea salt


Sprinkle gelatin over 1⁄2 cup water in the bowl of a standing mixer with a whisk attached. Set aside for 5 minutes so the gelatin can soften and bloom. Lightly oil a 13 x 9-inch baking dish.

Whisk together honey and salt in a medium saucepan over medium heat. Add vanilla bean and vanilla seeds. Gently simmer until syrup reaches 240°F. With mixer on medium speed, very slowly add honey to gelatin and water in mixing bowl (it should take about 1 1/2 minutes to add all of the honey mixture). Turn mixer on high for 10 minutes until liquid has doubled and becomes light and fluffy. Pour into the oiled baking dish and let sit at room temperature overnight, uncovered.

The next day, flip the marshmallows onto a greased cutting board. Cut marshmallows using a knife dipped in hot water, to prevent sticking (I also oiled my hands when handling the marshmallows to prevent sticking).

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  1. Chelsea

    Looks amazing! I will definately be trying those out this summer when I am done with school and actually have the time! :-)

  2. Rebecca Miller

    These look awesome! I can’t use molasses at all. Woould they work with out it or are you aware of a substitution that would work?

    • Deliciously Organic

      You could substitute with extra honey. They will be lighter in color, but still taste great!

  3. OH you are my HERO!!!! I love, love, love marshmallows….but like you have only seen recipes for the ones with corn syrup which I refuse to use in my kitchen. Not only have you hit the jackpot with these…they look incredible. Oh how I wish I was your neighbor to have a taste test. These will definitely go on my list for holiday baking. Yippee!!!

    • Deliciously Organic

      I used a dark organic chocolate bar from Trader Joe’s (72% cocoa). But I also Viviani and Equal Exchange because they don’t contain any soy.

  4. Brooke @ Food Woolf

    Wow. Me want. Looks incredible and makes me think that if I ate the whole tray I could still convince myself that this was healthy for me. :) Right?

  5. Have you stored these? I’m wondering if I can make them a couple of days ahead of time and keep them in the fridge. Might condensation make them dissolve/break down if refrigerated?

    • Deliciously Organic

      You can store them in an airtight container at room temperature for up to one week. I wouldn’t store them in the fridge. As you mentioned, the condensation could cause them to break down.

    • Deliciously Organic

      They will keep for about 3 days. I recommend covering them loosely so they can breath and leaving them out at room temperature. You could also roll them in cocoa powder or coconut to help keep the moisture inside (or to add extra flavor!).

  6. Jill

    Another question – has anyone tried halving the recipe? There’s no way the two of us should have that many marshmallows on hand! Thanks

  7. Rosabel

    Hi Carrie!
    I am also a fan of Organic food and I always try to include this in my recipe!
    I find it is a good idea to replace corn syrup with honey. On my end, I think I will use Organic Maple Syrup instead (I guess the fact that I am from Quebec, Canada, has something to do with it!) :0) I know it is not easy for you to get Maple Syrup but just so you know, I get mine online with Rouge Maple and it is delicious! And you can even adopt a Maple Tree! Thanks for sharing your recipe.

  8. heatherh

    Those graham crackers look wonderful! I’ve been testing/ adapting several gf graham recipes and have yet to find the perfect one so I’m anxious to give these a whirl. One question, it’s my understanding that gelatin (beef or pork) is one of the most highly processed ingredients, due to the manufacturing process but also b/c of the hydrochloric acid washing. What are your thoughts about that? Do you think ground psyllium, chia, or flax meal might be an alternative? Obviously only for the grahams, not the marshmallows. Thanks for all the lovely recipes!!

    • Deliciously Organic

      Many gelatins are very highly processed so that’s why I prefer Bernard Jensen gelatin. It’s 100% gelatin from mostly grass-fed cows. If you’d like to read more about this product, here is some info:

      I’ve been using this gelatin for years and really like it!

      I don’t prefer using flax for baking because flaxseed oil has a very low smoking point. So if you bake with it, the oils will most likely oxidize. I only use flaxseeds or flaxseed oil for cold dishes. I’m not sure how chia would work in this recipe.

  9. Jenny

    Do you strain out the vanilla seeds before you add the honey to the gelatin? Or can I just use a liquid extract, although I know vanilla bean would be wonderful?

    • Deliciously Organic

      You can substitute a tablespoon of vanilla extract for the vanilla bean and seeds. Add the vanilla after you add the hot honey/salt mixture to the gelatin. I’ve tested it this way, and it works great!

  10. How long do you think you can store the marshmallows? I’ve just started participating in a food swap, and I think these would be a big hit!

  11. Jen

    This is off the subject, but just got your book and wondering about muscovado sugar. Can this easily be substituted with organic brown sugar?
    Thanks so much! Can’t wait to start cooking.

  12. Erin

    My husband just looked at this and said that looks awesome. I think these will be made in our very near future.

  13. One more question, and hope I didn’t just miss it if it’s already been addressed… But how did you toast yours? Do they toast the same as a regular marshmallow or do they get drippier?

    • Deliciously Organic

      I found they soften quicker then regular marshmallows, but I didn’t find that they got drippy..

  14. Meredith

    The graham crackers are delish! Thanks for another great recipe. My kids saw the picture on the computer and have requested this as our holiday dessert.

  15. Jenny G

    These are sooooo good! The coconut almond flavor is awesome! My daughter helped me make them. And we used fun cookie cutters to create cute shapes. It was a little hard to handle the moist dough with the cookie cutters but it worked in the end. Will surely make these again!

  16. Emily Cantey

    Made the graham crackers tonight, and topped them with chocolate peanut butter spread as a quick dessert. My son’s response after two bites was “Make SURE to put these in my lunch tomorrow!”

  17. Carrie, I have so missed graham crackers since going gluten-free. Thanks for this recipe! I am intrigued by the notion of trying to make marshmallows without gelatin… any thoughts on a substitute? Do you think agar agar or lecithin would work instead? I know you haven’t tested it, just wondering. Thanks!

    • Deliciously Organic

      I’ve never tried a substitute. If you do and it works well, please let me know!

  18. A Table in the Sun

    Heck! You don’t have to be a kid to enjoy these crackers. I’m always left out when we go camping when the rest of the crowd makes s’mores. Last time, I tried s’mores with gluten free ginger snaps. Not good. Thanks for perfecting the technique for a healthy snack.

  19. A friend made marshmallows with a similar recipe and I made the crackers for our summer solstice party yesterday. With some Theo 70% dark chocolate bars they were incredible! The 6 or so crackers in the middle were perfect, very crispy but not too crumbly and falling apart. But all the outside got pretty burned. Any tips on getting them rolled out evenly so that doesn’t happen? I don’t mind the edges getting extra crispy, but it was enough that they were pretty much black 😉 . Thanks!

  20. Katie

    Hi Carrie! Question for you: I just made these graham crackers and while they are really yummy, they taste more like a gingerbread cookie to me than a graham cracker. Is that how yours taste? My molasses is very dark and my cookies are also quite a bit darker than yours. Could it be causing the flavor difference? What kind of molasses do you use? Any thoughts? Thanks! :)

    • Deliciously Organic

      The molasses could be causing the flavor difference. Mine taste more like graham crackers. I ran out of molasses and I don’t remember the name brand I used. I do remember it was an unsulphured molasses. You could also substitute with honey for a lighter flavor.


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