Vegan Almond Flour Graham Crackers (Grain-Free)

VeganAlmond flour graham crackers that are grain-free & paleo! A reliable energizing snack or treat, they are even better than the original.

Grain-Free Vegan Graham Crackers

I thought I might talk about graham crackers today. Perhaps you love them as much as I do?

When I was little, my mother rarely bought sweets. A die-hard Co-op shopper, she encouraged whole grain toast smeared with peanut butter, fresh or dried fruit, or a handful of her kitchen-made granola as snacks. Chips and cookies were for special occasions only, and the latter were almost always kitchen-made.

Graham crackers were the exception. The familiar blue box was almost always on-hand and we were allowed to have them for afternoon nibbling anytime. My dad almost always sandwiched them with peanut butter, but I loved their true flavor unaltered with a glass of milk alongside (at least until summer camping and s’more weather came around).

In this month of nourishing, portable food posts, it seems high time for a sold dose of graham cracker comfort, but in a form that can be enjoyed by almost everyone.

I’m talking almond flour graham crackers!

Why You’ll Love these Almond Flour Graham Crackers

They are:

• vegan(egg-free, dairy-free)
• gluten-free
• grain-free
• seriously satisfying

If this is your first attempt at kitchen-made crackers of any sort, prepare yourself: they are a breeze to mix and make. The absence of gluten actually has a major advantage: you can roll and re-roll the dough as much as you like and the dough will not become tough.

Ingredients for Vegan Almond Flour Graham Crackers

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• almond flour (finely ground, not almond meal)
• flaxseed meal
• coconut sugar (or brown sugar)
• baking powder (certified gluten-free, as needed)
• ground cinnamon
• coconut oil (or plant-based butter, or the oil of your choice)

You will also need a small amount of water to make the dough. I add a large pinch of salt, too, but it is optional/ adjustable, according to your needs and preferences.

How to Make Grain-Free Graham Crackers

Note that the complete instructions are also in the recipe card below.

• In a small cup, mix the flaxseed meal and water. Let stand for 5 minutes to thicken.
• In a large bowl, whisk the almond flour, coconut sugar, baking powder, cinnamon and salt.
• Add the flax mixture and coconut oil to the flour mixture, stirring until blended into a cohesive dough (you can also do this in a food processor).
• Cover the bowl and chill the dough for 30 minutes.
• Preheat oven to 325ºF and line a large baking sheet with parchment paper.
• Transfer the chilled dough to a large sheet of parchment paper; top with a second sheet of parchment paper. Using a rolling pin, roll the dough to 1/8-inch thickness.(not too thin–mine were actually between 1/8 and 1/4 inch).Using a knife or pizza cutter, cut into 2.5-inch squares; transfer squares to prepared sheet.
• Bake in preheated oven for 12 to 15 minutes, until golden brown (they will still look slightly soft–will harden as they cool).
• Cool on the pan 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container.

I like to take these out of the oven when they are light golden brown, just beginning to darken at the edges. They may look slightly soft, but they will crisp up as they cool.

Happy nibbling!

Storage for the Vegan Almond Flour Graham Crackers

Store the cooled graham crackers in an airtight container at room temperature for up to a week or freeze for up to 3 months.

How to Serve The Vegan Almond Flour Graham Crackers

Try the graham crackers:

• For breakfast, for dunking into yogurt
• As a nourishing snack, plain, or sandwiched with nut butter or seed butter
• As a sweet treat with coffee or tea
• For a not-too-sweet dessert

Ingredient Substitutions

• Coconut Oil. An equal amount of melted vegan butter (stick form, not tub spread) can be used in place of the coconut oil. You can also use the oil of your choice, such as avocado oil or safflower oil.
• Coconut Sugar.An equal amount of brown sugar can be used in place of the coconut sugar.
• Almond Flour.An equal amount of finely groundsunflower seed flourorpumpkin seed flourcan be used in place of the almond flour.

Expert Tips for the Reliable Almond Flour Graham Crackers

• Measure carefully.For reliable results, weigh ingredients (toggle to metric for weights in grams in the recipe card). If using dry measuring cups, lightly spoon the almond flour, and then level the top with a flat edge.
• Chill the dough.Chill the graham cracker dough for 30 minutes. This ensures cookies that are crisp and hold together.
• Do not overbake.Check the graham crackers for doneness at the earliest given time. They may look slightly underdone at the centers.
• Cool on baking sheet 5 minute.This allows the structure of the graham crackers to fully set due the carryover heat from the baking pan.