Almond flour graham crackers that are both vegan, paleo and grain-free! They are even better than the original.

Scale

In a small cups, 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 , 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 cookie 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 12-15 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.

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

Tip: An equal amount of melted vegan butter can be used in place of the coconut oil.

Keywords: vegan, grain-free, graham crackers, almond flour graham crackers, paleo, vegan graham cracker