These grain-free graham crackers make a nice snack on their own and are super easy to make!
Graham crackers are nostalgic and are fun to use for a pie crust, to make s’mores, or to have as a snack with some raw cheese or milk.
A combination of almond flour, coconut flour, gelatin (to bind the ingredients together), raw honey, molasses and unsalted butter make for a crunchy on the outside, but a little softer on the inside cracker.
They have all the taste and texture of a “normal” graham cracker!
If you like your grain-free graham crackers on the crispier side, you can bake them a minute or two longer. Just keep an eye on them to make sure the edges don’t get too dark.
I’ve tried all of the gluten-free graham crackers currently available at the store and I couldn’t find any that my daughter’s and I actually liked. And, there actually aren’t any grain-free options available, so I hope you find this recipe helpful!
And, if you’re wanting to make s’mores, click here to grab my homemade marshmallow recipe!
about twenty 3” x 3” crackers
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.
Save RecipeIngredients
- 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.
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