What’s your favorite way to enjoy a Graham Cracker? With an ice cold glass of milk or holding together a oozy-gooey s’more at a summer camp fire? Either way, my Grain, Gluten & Nut Free Graham Cracker Recipe will bring back all those treats you’ve been missing – in a HEALTHY way! Oh and if you’re going to be using these for s’mores – I encourage you to make homemade marshmallow, click HERE for my recipe – you can make them with or without the toasted coconut 🙂 
Ingredients
- 1/2 cup Coconut Oil (unrefined) or butter, room temperature
- 1 large eggs
- 1/4 cup coconut sugar
- 1 tablespoon Organic Unsulphured Molasses
- 1 teaspoon Vanilla
- 3/4 cup organic coconut flour
- 1/4 cup Arrowroot Starch
- 1 1/2 teaspoon baking powder (aluminim free)
- 1 pinch Sea Salt
Instructions
- Preheat oven to 350 degrees F
- In your food processor, combine butter, egg, molasses, vanilla, and coconut or maple sugar, process until smooth
- Add in the rest of the ingredients, pulsing to combine
- Roll our your dough between layers of parchment paper to 1/4 inch thick
- Cut your rolled out dough into crackers of your desired size then transfer the cut dough on the parchment paper onto a cookie sheet.
- Bake 8-10 minutes
- Break crackers apart and allow to cool on a cooling rack
- Enjoy!
Tried this recipe?Mention @HealthStartsinthekitchen or tag #HealthStartsInTheKitchen!
Do you mean coconut oil at room temperature as in melted coconut oil?
Unless otherwise noted, coconut oil is measured solid.
I really wanted to make cheesecake with a graham cracker crust for valentines day (my all time favorite dessert!) so I made a batch of your graham crackers yesterday. I subbed honey for the sugar, but kept everything else the same. I’m not sure you realize how thick 1/4 inch is. Most store-bought crackers and graham crackers are maybe 1/8″ thick. So I rolled mine to 1/8″ thick between 2 pieces of plastic wrap. Then I cut them into squares and transfered them carefully to a baking sheet with parchment paper on it. My mom, who’s kitchen I was using at the time, said “Why don’t you just roll it out directly on the parchment paper?” Thanks for pointing that out after I’m done! Anyway, I had to bake them longer than 8-10 minutes, more like 15-18. The first batch I pulled out early and they were still soft and not getting crisp as they cooled, but I was making graham cracker crust anyway, so I blitzed them in the food processor, spread the crumbs on the baking sheet, and baked for another 10 minutes at 300 degrees to dry them out/crisp them up. Now I have perfect crumbs for my cheesecake that I’ll make tomorrow.
Then I decided to make a second batch and keep them as actual crackers to eat (I used to love them with applesauce on them, or dipped into yogurt. I baked them 15-18 minutes until they were golden brown and they were perfect. Next I will be making some marshmallows (from scratch with honey and maple syrup) and making s’mores!
Can you use regular molasses?
Tana – I only keep Organic Unsulphured Molasses in my pantry, in theory they should both work the same, the regular is just not as healthy.