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a stack of vegan almond flour graham crackers with a grey background

Almond Flour Graham Crackers {vegan, grain-free}

  • Author: Camilla
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 20 1x
  • Diet: Vegan


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




  1. In a small cups, mix the flaxseed meal and water. Let stand for 5 minutes to thicken.
  2. In a large bowl, whisk the almond flour, coconut sugar, baking powder, cinnamon and salt.
  3. Add the flax mixture and coconut oil , stirring until blended into a cohesive dough (you can also do this in a food processor).
  4. Cover the bowl and chill the dough for 30 minutes.
  5. 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).
  6. Using a knife or pizza cutter, cut into 2.5-inch squares; transfer squares to prepared sheet.
  7. 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.

  • Category: Cookie
  • Method: Baking


  • Serving Size: 1 graham cracker
  • Calories: 92
  • Sugar: 1.7 g
  • Sodium: 77.9 mg
  • Fat: 7.9 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 4.2 g
  • Fiber: 1.5 g
  • Protein: 2.8 g
  • Cholesterol: 0 mg

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

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