Last Updated on August 31, 2026 by Carrie Korem, FNTP
There’s something so nostalgic about a good graham cracker. Whether you’re making s’mores, whipping up a pie crust, or just want a crunchy snack with a glass of raw milk, this homemade gluten-free graham cracker recipe checks all the boxes.
And unlike the store-bought gluten-free options (which, let’s be honest, are either too dry or taste nothing like the “real thing”), these are grain-free, refined sugar-free, and actually taste delicious.
I created this recipe because I couldn’t find a single store-bought gluten-free graham cracker that my daughters and I liked. And I’ve tried them all! Most are filled with questionable ingredients or have that chalky texture no one wants. So I took matters into my own hands, and now I get messages all the time about how these are a total game changer.
These gluten-free graham crackers are lightly sweetened with raw honey and blackstrap molasses, and use a combo of almond flour, coconut flour, and grass-fed gelatin to give that classic crisp-but-chewy texture. You get the crunch, a warm hint of cinnamon, and a beautiful golden color. All ll without gluten, grains, or refined sugar.
Why You’ll Love This Gluten-Free Graham Cracker Recipe:
-
Naturally sweetened with honey and molasses
-
Gluten-free and 100% grain-free
-
Easy to make and kid-approved
-
Perfect for snacking, s’mores, or crusts
-
Made with real food ingredients you can feel good about
If you’re planning a s’mores night, don’t miss my homemade marshmallow recipe. It’s the perfect pair!
Tips for Success:
-
If you like your graham crackers extra crisp, you can bake them a minute or two longer — just keep an eye on the edges!
-
For best texture, always use a finely ground almond flour (like this one I use).
-
Want that true graham cracker flavor? Don’t skip the molasses, it’s the key!
There’s nothing quite like a recipe that brings comfort and nostalgia, without compromising your health. I hope this one becomes a staple in your kitchen like it has in mine.
If you try this recipe, let me know in the comments below. I’d love to hear how your family likes them!
Gluten-Free Graham Crackers (dairy-free, paleo)
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: about twenty 3” x 3” crackers
- Category: Baking
- Diet: Gluten Free
Ingredients
For the crackers:
- 2 cups finely ground almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon unflavored grass-fed gelatin
- 2 tablespoons raw honey
- 3/4 teaspoon grain-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
- 1/8 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cut into 1/4-inch cubes (or 4 tablespoons coconut oil for dairy-free)
- 1/4 cup blackstrap molasses
- 3 tablespoons whole milk or coconut milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F and adjust rack to middle position. Place the 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 (I baked them along with the crackers and ate them as 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 (if you used coconut oil, reduce the baking time to 15 minutes). Remove from the oven and cool completely.
- Once completely cool, break into individual crackers. Store in an airtight container. The crackers will keep for 1 week.
Looks amazing! I will definately be trying those out this summer when I am done with school and actually have the time! 🙂
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?
You could substitute with extra honey. They will be lighter in color, but still taste great!
I don’t know what to say or where to start…just that these look mouth-watering! S’mores are one of my favorite summer desserts/snacks. I especially love graham crackers any time of year too. Thanks for sharing, Carrie!
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!!!
OMG- these looks fantastic, and slightly guilt free!
Oh my!! This sounds so fabulous.
I can’t wait to try these! What chocolate do you recommend???
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.
Trader Joe’s Organic Dark Chocolate is the best!
Could you toss the marhsmallows in arrowroot powder to prevent sticking?
Yes, tossing in arrowroot is a great idea!
Seriously, this might be my favorite thing you’ve ever posted!
Oh my…this is on my “must try” list!! i Love smores! 🙂
Perfect summer treat!
These look AMAZING. You are a genius. I am going to make these for my crew. xo Molly
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?
A fun twist on a classic!!
What a great idea. This looks sooooo yummy! 🙂
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?
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.
Argh, I meant the marshmallows alone… Sorry. Is your answer the same?
They will keep for about 3 days. I recommend covering them loosely so they can breath and leaving them out at room temperature.
Question? >>How long would you say the marshmallows are good for?
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!).
Another question – has anyone tried halving the recipe? There’s no way the two of us should have that many marshmallows on hand! Thanks
Oh, Carrie, these look divine! And I don’t even really like marshmallows so that’s saying a lot!
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.
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!!
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: http://www.radiantlifecatalog.com/product/Bernard-Jensen-Gelatin
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.
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?
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!
That first picture…I die. So beautiful! I can’t wait to try these!
So glad to know that the marshmallows with honey instead of sugar turned out so beautifully! Now I can enjoy s’mores again.
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!
looking forward to trying this! Thanks Carrie!
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.
Yes, it can be substituted for muscovado 1:1.
My husband just looked at this and said that looks awesome. I think these will be made in our very near future.
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?
I found they soften quicker then regular marshmallows, but I didn’t find that they got drippy..
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.
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!
Thanks Jenny! I’m so glad you all enjoyed them!
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!”
How cute! I’m so glad he enjoyed them! 🙂
I’m wondering if anyone tried making the crackers nut free?
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!
I’ve never tried a substitute. If you do and it works well, please let me know!
Who doesn’t love S’mores? These look like perfection with the grain free grahams and honey-vanilla marshmallows. Great idea!
This looks mouthwatering. Love your use of ingredients. Beautiful!
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.
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!
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! 🙂
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.