Crunchy Graham Crackers (Gluten-Free)


5 1/2 tablespoons unsalted grass-fed butter, softened *

1/3 cup plus 1 tablespoon coconut sugar

¼ cup honey

1 ½ cups blanched almond flour

5 tablespoons arrowroot powder

3 tablespoons coconut flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

1/8 teaspoon sea salt


In the bowl of a stand mixer using the beater attachment, or using a handheld electric mixer, cream the butter, coconut sugar and honey for 4 minutes on high, until airy, smooth and creamy.

Meanwhile, combine the almond flour, arrowroot powder, coconut flour, baking powder, cinnamon, and sea salt in a small bowl.

Add the dry ingredients to the creamed butter and beat on high for 30 seconds, until well combined.

Combine the dough into a ball and wrap it tightly in plastic wrap. Using the palms of your hands, flatten the ball into a 1-inch thick disc. Refrigerate the dough for 2 hours.

Preheat oven to 325F.

Roll the dough to a little less than 1/4-inch thickness out between 2 pieces of parchment paper. Using a pizza cutter, cut the circle into a large rectangle. Cut the rectangle into 6 equal rectangles. Use the pizza cutter to lightly score the middle of each rectangle to make 2 squares, then again to make 4 equal smaller rectangles, being careful not to cut all the way through. Use a barbecue skewer or a fork to prick the dough all over, keeping the marks surface-level, not cutting all the way through.

Gently remove any excess dough and carefully transfer the parchment paper with the crackers onto a baking tray. Do not attempt to space the rectangles as this dough is very soft and will not transfer well. Bake the entire rectangle with the smaller rectangles as one piece. Repeat with remaining dough.

Bake the crackers for 11 minutes, rotating the pan half-way through. Remove the crackers from the oven and use the pizza cutter or a knife to reinforce the cuts for each full rectangular graham cracker. Allow the crackers to cool completely on a wire rack, about 30 minutes.

The crackers will be crunchy at this point, but will lose their crunch after a day or 2. To keep them crunchy for up to 14 days, take the following steps:

Once the crackers have cooled completely on the wire rack, turn the oven to 200F on the convection setting, or 200F for regular ovens. Place the wire rack with the crackers directly on the center rack of the oven. Dry the crackers in the low oven for 1 hour. Remove and let the crackers cool again.

Now they will be super crunchy and will stay that way for s’mores, dunking in almond milk, or to use in a pie crust!