Perfectly Snappy Graham Crackers | Gluten-Free & Vegan

Mary Draper
Jul 2
2 min read

These perfectly crispy, perfectly sweet graham crackers are gluten-free, grain-free, dairy-free, egg-free, vegan, starch-free and can be made sugar-free/low carb too.

These are great for fun summer dips (s’mores dip, cookie dough dip, cheesecake dip), by itself, or made into s’mores or other layered desserts like frozen protein s’mores, strawberry ice box cake, or tiramisu icebox cake (watch our next video for that recipe!)

INGREDIENTS:

►2 cups almond flour

►3 tbsp coconut sugar* (see note below for sugar-free swap)

►1 tsp ground cinnamon

►1 tsp baking soda

►1/2 tsp salt

►1/4 cup maple syrup* (see note below for sugar-free swap)

►1/4 cup coconut oil, melted

►1 tsp vanilla extract

INSTRUCTIONS

►Preheat oven to 350F

►Combine dry ingredients, and mix until cinnamon is distributed

►Add wet ingredients, and mix until it starts to come together. Dough should stick together well when pressed together.

►Roll to 3/16” thick (a little less than 1/4”) between parchment paper

►Use a knife or pizza/pastry cutter to cut into desired sized rectangles or squares (traditional size is 2x5” rectangles) or have fun with cookie cutter shapes!! I used a 3x4.5” rectangular cookie cutter we use for poptarts & got 9, 3x3, plus a bit of border.

►Prick with fork

►Bake 12-14 minutes, start to brown

►Pull & cool, snap apart

►Store in airtight container to keep them nice and snappy

►Enjoy!!

Want to watch our video with some extra tips, you can find it here:

https://youtu.be/gOqtGF0zFGQ?si=_w8Z8Ktvn82L90ol

‼️S.F. SUB NOTES: as part of this video, we did a test swapping the maple syrup and coconut sugar out for allulose. We added 7 tbsp allulose, and found we needed to add 2 tbsp of water to get the same dough moisture/texture.

They baked the same time/temp, and came out much darker (keep a close eye if you use allulose, as they can burn and turn bitter if baked too hot/long). ALSO, in this recipe and a few other cookies-type recipes we’ve tried allulose, they always turn out soft & chewy instead of crisp.

So if you plan to use graham crackers in an ice box cake, this softness is fine, as they will soften in the ice box cake anyways. But if you plan to use them as snappy cookies (making smores, etc), I recommend using another s.f. sweetener like erythritol/monk blend instead, to get a crispy graham cracker.

TLDR: you can swap syrup & coconut sugar for 7 tbsp sf sweetener + 2 tbsp water, but final snappiness of cookies may vary based on which s.f. sweetener you choose.

💡Fun ways to use your new graham crackers:

► Tiramisu Ice Box Cake: coming soon!!

► Strawberry Ice Box Cake https://youtube.com/shorts/cmXT2XlW2-c?si=x-43jeT4pn66e1ZE

► Frozen Protein S’mores https://youtube.com/shorts/NkCj2cp6MlE?si=1dTYz4KWkQCuyvNC

► Banana Pudding https://youtu.be/pu9BhfVd9i4?si=Zo1vOWEnInjfap_M

► Cheesecake Stuffed Strawberries https://youtube.com/shorts/-4CzmdxgAj4?si=y2c_JHdEmyWqES1t

► Strawberry Shortcake Ice Cream Bars https://youtube.com/shorts/yjCoP9JU1pU?si=Td18xs7Plae6i8Bp

► S’mores Dip https://youtube.com/shorts/quidvHwvtIk?si=9dpXpexJ-Ma1Dllk

► Cheesecake Dip https://youtube.com/shorts/Ol-Hn3ucD-M?si=_T68VAIzhH7Gkqou

► Campfire S’mores https://youtube.com/shorts/Wr5DANvHqV8?si=foiyHSwKMzvue42Q

► S’mores Choc Chip Cookies https://youtube.com/shorts/HbxcWYbj7fI?si=aKv2v187aUdB0Fxw

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