I was looking for a grain-free graham cracker recipe, and stumbled upon this one from Power Hungry. It fit what I was looking for and looked simple to make, so with a small modification I decided to make it.
These Graham Crackers turned out well. My boys both liked them. They were much softer than the graham crackers I used to buy in the store. I’m not sure how much longer I would have to cook them to make them crunchy, but it would have been quite a while.
That said, if you’re not eating grains and looking for a graham cracker recipe, this is a decent alternative. And if you’re looking for a low-sugar cookie recipe for a snack, this is a great way to go – especially if you plan to top it with something.
Here’s the recipe I used:
Ingredients
- 2-1/4 cups almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 egg
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup
Instructions
- Place the almond flour, cinnamon, and salt in a food processor and pulse a few times until combined.
- Add the egg, coconut oil, and maple syrup, and pulse until it’s completely mixed. It’ll form a cohesive dough.
- Place the dough in the refrigerator for 45 minutes to chill.
- Transfer the chilled dough to a large sheet of parchment paper. Top with a second sheet of parchment paper. Using a rolling pin, roll the dough to between 1/8 to ¼-inch thick; you don’t want them too thin. Remove the top sheet of parchment paper.
- Use a knife or a pizza cutter (that’s what I used) to cut your flattened dough into squares of desired size, about 2.5 inches is good.
- Transfer the entire sheet of parchment paper with the square-cut cookies onto your baking sheet.
- Place cookies in a preheated 325-degree Fahrenheit oven and bake for about 20 minutes.
- Cool on the pan before attempting to move.
- Store in an airtight container.
Grain-Free Graham Crackers
2-1/4 cups almond flour
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg
2 tablespoons melted coconut oil
2 tablespoons maple syrup
Place the almond flour, cinnamon, and salt in a food processor and pulse a few times until combined.
Add the egg, coconut oil, and maple syrup, and pulse until it’s completely mixed. It’ll form a cohesive dough.
Place the dough in the refrigerator for 45 minutes to chill.
Transfer the chilled dough to a large sheet of parchment paper. Top with a second sheet of parchment paper. Using a rolling pin, roll the dough to between 1/8 to ¼-inch thick; you don’t want them too thin. Remove the top sheet of parchment paper.
Use a knife or a pizza cutter (that’s what I used) to cut your flattened dough into squares of desired size, about 2.5 inches is good.
Transfer the entire sheet of parchment paper with the square-cut cookies onto your baking sheet.
Place cookies in a preheated 325-degree Fahrenheit oven and bake for about 20 minutes.
Cool on the pan before attempting to move.
Store in an airtight container.