Homemade Graham Crackers

Homemade Graham Crackers

Who does not love a graham cracker? They used to be one of my

absolute favorite childhood snacks and now my kids love them too.


I have a newfound passion for recreating my kids favorite snacks

with ingredients I know, love, and can pronounce. 


These are surprisingly easy, sweet, salty and have a perfect

crisp crust and a slightly doughy middle.  



*This recipe was influenced by the Minimalist Baker*



Graham Cracker 

3 tbsp coconut sugar 

1/2 tsp cinnamon 

1/2 tsp baking soda

1/2 tsp sea salt 

1/3 cup maple syrup or honey 

4 tbsp coconut oil, measured melted 

1 tbsp blackstrap molasses 

1 1/2 cup finely ground oat flour

1/4 cup tapioca flour 

2 tsp flax meal 



extra coconut sugar 


Preheat oven to 350F. 

Whisk coconut sugar, cinnamon, baking soda, and sea salt into a mixing bowl. 

Stir in maple syrup/honey, molasses, and melted coconut oil until a ball of dough is formed. 

It should be tacky but not overly sticky or overly dry -- if dry add a dash more coconut oil, if too wet add a tbsp of oat flour. 

Place a piece of parchment paper on a flat surface. Place dough directly onto parchment paper and then add one more piece of parchment paper on top of the dough.

First flatten the dough with your hands by pressing into the parchment paper. Use a rolling pin to roll the dough into a large rectangle, aiming for a layer about 1/16" thick. 

Sprinkle the top with extra coconut sugar. 

Trim the rectangle with a sharp knife so all edges are even. Then, slice the dough into even rectangles. You can either slide the parchment paper off the counter and onto the baking sheet or use a spatula to transfer onto a parchment lined baking sheet. 

Bake for 12-15 minutes or until the graham crackers have a golden hue and have firmed up. They will continue to crisp up as they cool. Allow these to cool on the counter for at least an hour. 

Store crackers in a sealed container for 2-3 days on the counter and up to a week in the fridge. Enjoy!