Grain-Free Graham Crackers

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Grain-Free Graham Crackers

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:

 

 

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.

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