Dunked in milk, dipped in peanut butter, sandwiched into s’mores… graham crackers are the ultimate treat. These paleo graham crackers are just (and I mean, just) like the graham crackers of your childhood. They are super crisp, crunchy, and buttery, with cinnamon and a hint of molasses.
I’ve been wanting to create homemade paleo graham crackers for, um, almost seven years now. And it took being literally shut inside my house for 3 months to finally make them.
And boy, am I glad I finally made them! These are just delicious. They have basically the same taste and texture as regular graham crackers, but MORE flavor. More cinnamon, more butteriness.
Make these for a fun little baking project, and enjoy them dunked in macadamia milk, s’mored, or just plain!
If you want to turn these graham crackers into the ULTIMATE s’mores, cook up some Paleo marshmallows and serve them with some super dark chocolate (I love this one). Also, stay tuned because very soon, I’m launching an exciting project that includes a recipe for sugar-free marshmallows–shown in these photos!
Happy s’moring, y’all 🙂
Paleo Graham Crackers (LEGIT!)
Ingredients
1/4 cup + 2 Tbsp coconut sugar or maple sugar*
5 Tbsp grass-fed butter or palm shortening, softened
1 large egg
1 tsp blackstrap molasses (optional)
1 tsp vanilla extract
1/2 cup + 1 Tbsp almond flour
1/4 cup arrowroot flour
3 Tbsp coconut flour
1 tsp baking powder (make sure it’s grain-free)
1 1/2 tsp cinnamon
1/8 tsp sea salt
Instructions
1. Add the coconut sugar & butter to a large bowl, and cream together using an electric mixer until smooth and fluffy. Add the egg, molasses, and vanilla, then whip until combined. It’s okay if the mixture is not totally smooth.
2. Pour the dry ingredients into the wet ingredients, and blend together using the electric mixer until smooth. Cover the bowl in tin foil or plastic wrap, and chill in the freezer until completely firm, about 15-20 minutes.
3. Preheat your oven to 350ºF. Set out a chopping block or other flat surface and line it with a piece of parchment paper. Place the chilled dough onto the parchment, then place another piece of parchment paper on top of the dough.
4. Using a rolling pin, roll the dough out until it is very thin and forms a rectangle approximately 13×10”. If the dough has gotten pretty soft at this point, you can place the back in the freezer until it has hardened again. Using a pizza cutter, slice the dough into 18 small rectangles.
5. Transfer the cut dough, still on the parchment, to a cookie sheet. Bake for 8 minutes, then rotate the pan 90º, to prevent burning, and cook for another 8-10 minutes, or until nicely browned throughout and semi-firm to the touch.
6. While the cookies are still piping hot, go over the rectangle indentations again with a pizza cutter. If desired, while cookies are still hot, use a fork to pierce indentations into the tops of the cookies.
7. Cool the cookies for at least 15 minutes, or until completely crisp to the touch. Break along the indentations and enjoy! These are best eaten the same day, for maximum crispiness. But you can store on a plate at room temperature, lightly covered in a paper towel, for 2 days.
Notes
I haven’t tried making these with Lakanto monkfruit sweetener in place of the coconut sugar, but I’m sure that would create a delicious cookie! Just know that if you do that, the cookies will not get as crisp.
