If you follow me on Instagram, you know that I’ve been nothing short of obsessed with getting this recipe right! I think I did four runs, and I had my kids, husband, and different family members try them each time. I pretty much stared at them each time they took a bite and asked them what they thought. I’m creepy like that. I’ve seen SO many grain free recipes online, but none of them have the actual graham cracker CRUNCH! And if I’m having a graham cracker, I want to crunch into my homemade s’mores, dip them in milk, and relive my childhood of graham cracker goodness!
These are sweet with a good amount of cinnamon in them, and you will have to babysit them a tiny bit at the end of the cooking time. But hey, if you have kids, who doesn’t like to watch things cook! I did step by step instructions below for you and the full recipe is at the bottom. Enjoy! And I sure would love your feedback after you make them!
Preheat your oven to 350. Then go ahead and whip the egg and coconut oil together for about 30 seconds. Then you’ll add your dry ingredients with the exception of the extra cinnamon and coconut sugar (or xylitol). When you mix them together, it’s going to feel like you don’t have enough moisture, but keep at it! This is what it looked like before it all came together.
Keep mixing and when things start to come together, put a little water on your hands and start kneading with your fingers. If you don’t add the water, it will stick to your hands and you’ll end up with coated hands! It should look like this when you’re done. If it really is crumbly, add tiny amounts (like a 1/4 teaspoon) of the coconut oil if needed.
Get your Silpat or parchment paper, and lay it out as evenly as possible before rolling.
I have an adjustable roller that is a GAME CHANGER, friends. Check it out, and GET ONE here!!! This has been such a help with grain free cooking, since it needs to cook more evenly than your average recipes.
I used the 1/6 inch roller setting and then placed wax paper over the dough. Roll evenly (or as evenly as possible if you’re using a regular rolling pin) and be sure to throw any excess back in the middle, so you have as even a rectangle as possible! Score with a pizza cutter, but be sure not to get all the way through if you’re using a Silpat.
My kids love to take forks and put little holes in them like the “regular” graham crackers. Which is pretty funny, because I’m honestly not sure they’ve ever had a “regular” one. Then you’ll take your cinnamon/coconut sugar mixture and sprinkle it over the top.
Go ahead put it on your baking sheet and cook at 350 degrees for 12 minutes. You’ll then turn it up to 400 and cook for anywhere from 3-5 minutes. Just hang out by your oven and check it every minute or two. You want your crackers to be brown around the edges, but you don’t want them to get a burned flavor. This is what mine looked like after my last run.
If you have an oven that doesn’t cook evenly, make sure to rotate about halfway through if needed. Now here’s the hard part. DON’T EAT THEM. You have to wait about 2 hours for the “crunch” to set in. They will still be delicious eating them now, but you won’t get the crunchy factor. Store in an airtight container for up to a week. But really, they’ve never lasted more than a day in our home! So good luck with that. hehe!
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut sugar plus 1 tablespoon
- 1 egg (room temp)
- 1 tablespoon melted coconut oil (or grass fed butter)
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees
- Mix together your almond flour, tapioca flour, and coconut sugar and set aside
- Whip together the egg and coconut oil with a whisk for about 30 seconds
- Add in your dry ingredients and start working the ingredients together
- Once things are mixed together, wet your hands and start working the dough together with your hands
- Once it’s in a ball, place it on the Silpat or parchment paper and shape it evenly into a rectangle
- Then use your rolling pin (see above for a recommendation for this!!) and roll into as even a rectangle as possible
- Use a pizza cutter or knife to make squares and make holes with a fork for the traditional graham cracker look
- Combine the tablespoon of cinnamon and coconut sugar and sprinkle over the top of the crackers
- Place in the oven for 12 minutes at 350 then turn the oven up to 400 and cook for another 3-5 minutes until crackers are browned around the edges and starting to brown along the top
- Take them out of the oven and let them cool off ON the cookie sheet for 2 hours
**To up the sweetness factor, use xylitol instead of coconut sugar for the topping
**This is for a regular oven, so if you’re going to use a convection oven, make sure to watch the crackers carefully as they make cook faster!