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Vegan Almond flour graham crackers that are grain-free & paleo! A perfect energizing snack or treat, they are even better than the original.
Table of Contents
- Grain-Free Vegan Graham Crackers
- Why You’ll Love these Almond Flour Graham Crackers
- Ingredients for Vegan Almond Flour Graham Crackers
- How to Make Grain-Free Graham Crackers
- Storage for the Vegan Almond Flour Graham Crackers
- How to Serve The Vegan Almond Flour Graham Crackers
- Ingredient Substitutions
- Expert Tips for the Best Almond Flour Graham Crackers
- Related Recipes
- Almond Flour Graham Crackers (Vegan) Recipe
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 homemade granola as snacks. Chips and cookies were for special occasions only, and the latter were almost always homemade.
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 healthy, 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 delicious
If this is your first attempt at homemade 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 between US Customary (volume) and Metric (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 directions 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 healthy 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 ground sunflower seed flour or pumpkin seed flour can be used in place of the almond flour.
Expert Tips for the Best Almond Flour Graham Crackers
- Measure carefully. For best 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.
Related Recipes
- 3-Ingredient Almond Flour Cookies
- 3-Ingredient Banana Almond Flour Cookies
- 4-Ingredient Chocolate Almond Flour Cookies
- 3-Ingredient Almond Flour Shortbread Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
Almond Flour Graham Crackers (Vegan)
Ingredients
- 1 1/2 tablespoons flaxseed meal
- 1/3 cup water
- 2 1/4 cups almond flour, (finely ground, no almond meal)
- 2 tablespoons coconut sugar, or brown sugar
- 1 teaspoon baking powder, (certified GF, as needed)
- 1 teaspoon ground cinnamon
- 1/2 tsp salt
- 2 tablespoons virgin coconut oil, melted
Instructions
- In a small cup, mix the flaxseed meal and water. Let stand for 5 minutes to thicken.
- 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 (6 cm) 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.
Notes
Nutrition
Is there a way to do this recipe without flaxseed or substitute with psyllium husk powder? I try to avoid flaxseeds when baking.
Hi Denise! I have not tried it, but should be possible. I suggest subbing with 1.5 teaspoons of whole psyllium husks (or 1/2 teaspoon psyllium powder). I would love to know if you give it a try!
Could I make these without oil?
Hi Natalia,
I think you could get away with that for these crackers because there is a lot of fat in the almond flour and flaxseed meal to keep them crisp. (even without the oil). You could use water in place of the oil, or plant based milk, but almond butter or another nut or seed butter would work beautifully.
I found your recipe by googling for almond flour graham that do not have egg. I am so glad I found your site! The graham crackers came out great and I am very excited to try many more of your recipes. Thank you!
can you replace the coconut sugar with date sugar? And if so would the measurements be the same?
Hi Payton,
I think that would be delicious. I would use an equal volume (dry measure, not weight) of date sugar as coconut sugar . One thing to keep in mind: the graham crackers will likely come out a bit softer (less crisp) since date sugar is 100% dates. Dates make baked good softer, sugar makes baked goods crisper.
Hi! I was wondering if these would crush well to use for a faux graham cracker crust? I’m not vegan but I am grain-free whenever possible.
Yes, I’ve used them for exactly that purpose, TigerTye ????
They came out perfect
That’s great, Jin!
We make these all the time, so easy and good!
Yay, so glad to know it, Sithra! They make some great smores in the summertime 🙂
Can these be made with an egg? I am not vegan.
Hi Anne Marie! Yes, just omit the flax, reduce the water by 3 tablespoons and add a large egg.
Thank you! This recipe is awesome! It turned out to be so delicious!!!
we made a fall inspired graham crackers from this recipe:
and even also a macau sawdust pudding (GF, Dairy Free, Refined Sugar Free)!]
THANK YOU THANK YOU! 🙂 It was perfect!
Thank you so much for this beautiful recipe! My sister and I have missed eating graham crackers for a long time. We made it over the weekend with some adaptations – skipping the oil and adding some ginger in to make it fall-inspired!
Thank you absolutely fabulous recipe.
WOW!!! Looks so great , Zoe! We are sympatico, I adore ginger. What a great addition! 🙂
I followed natalie’s addition of nutmeg and extra cinnamon and replaced the maple syrup with date syrup. instead of graham crackers, though, I rough cut them into 1/2″ pieces and baked them an additional 15 minutes at 300. I’m thinking they will make. the perfect crunchy dry cereal. some sliced strawberries or fresh blueberries, homemade nut milk and…hey, baby!!! can’t wait to try it out tomorrow morning!
Oh my goodness, that sounds sooo good, Annalea! I am going to have to try–thanks so much for sharing your adaptation! 🙂
@Annalea,
I do not see the where to add the date syrup in the recipe, did you replace the oil with syrup? I love using date syrup, and I wanted to try your cereal version as well.
Can I substitute coconut flour for the almond meal?
Hi Julie,
No, the two flours are very different. I’ll work on a coconut flour version–promise!
These are ridiculously good! I added
1 teaspoon of nutmeg and doubled the cinnamon. I also used a little more salt and used coarsely ground pink Himalyian salt. I’m hooked.
Terrific! Love the spices you added, Natalie 🙂
My current favorite whole grain food is Hodgson Mills Multi-grain with quinoa and flax hot cereal. Since I discovered it I have been eating it almost every day–sometimes for breakfast and lunch…
Thank you for a great recipe. I substituted the maple syrup for raw honey and they turned out great. I may decrease the salt next time though. But, overall very tasty and easy to make! I made them a bit smaller too so they would be crispier.
Wonderful! 🙂