Paleo Graham Crackers (Gluten-Free & Grain-Free)
These homemade Paleo Graham Crackers are lightly sweetened with maple syrup and flavored with cinnamon and vanilla. Made with coconut flour, tapioca starch, and arrowroot starch, they’re both gluten-free and grain-free.
The recipe is from Tammy Credicott’s cookbook Paleo Indulgences. Enjoy the crackers on their own, use them for gluten-free s’mores, or crush them into crumbs for desserts that call for graham crackers.
Ingredients
To make these delicious gluten-free graham crackers, you’ll need the following dry and wet ingredients:
Dry Ingredients
- ¼ cup coconut flour
- ¼ cup tapioca starch
- ¼ cup arrowroot starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
Wet Ingredients
- ⅓ cup maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- ¼ cup coconut oil, melted
Ingredient Notes
- Coconut flour: Coconut flour absorbs considerably more liquid than wheat flour, so don’t substitute another flour cup-for-cup in this recipe.
- Tapioca and arrowroot starch: These help give the grain-free crackers structure and a lighter texture.
- Maple syrup: Sweetens the crackers and adds flavor without using granulated sugar.
- Coconut oil: Use melted coconut oil so it mixes evenly into the dough.
- Cinnamon and vanilla: Give the crackers their warm, familiar graham cracker flavor.
How To Make Gluten-Free Graham Crackers
- Preheat your oven to 350°F.
- In a large mixing bowl, whisk together the dry ingredients: coconut flour, tapioca starch, arrowroot starch, baking powder, baking soda, and cinnamon.
- Add the wet ingredients—maple syrup, egg, and vanilla extract—and mix well with a hand mixer. Gradually incorporate the melted coconut oil until the dough forms.
- Let the dough rest for 3 minutes, then pat it into a disc, wrap it in plastic wrap, and refrigerate for 15-30 minutes.
- Roll the dough between two sheets of parchment paper to about ¼ inch thickness. Score the dough with a sharp knife or pizza cutter to create cracker shapes. Prick with a fork to give it that classic graham cracker look.
- Bake the crackers on a cookie sheet for 8 minutes. Carefully separate the crackers, then bake for an additional 5-10 minutes until they reach a crisp texture and golden brown color.
- Cool on a cooling rack and store in an airtight container.
Storage and Freezing
- Room temperature: Store completely cooled graham crackers in an airtight container for up to 5 days.
- Freezer: Freeze the baked crackers in a freezer-safe container for up to 3 months. Let them thaw at room temperature before serving.
For the crispest texture, make sure the crackers are completely cool before putting them into a storage container.
Tips for the Best Graham Crackers
- Roll the dough evenly so the crackers bake at the same rate.
- Chill the dough so it’s easier to handle.
- Watch the edges closely near the end of baking so they don’t over-brown.
- Let the crackers cool completely before storing.
Paleo Graham Crackers
Ingredients
Method
- Preheat oven to 350°.
- Place the dry ingredients in a medium bowl and whisk to combine.
- Add the maple syrup, egg and vanilla extract. Mix well with a hand mixer.
- With the mixer on low, slowly add the coconut oil. Blend well to incorporate. Let the dough rest for 3 minutes.
- Pat the dough into a disc, cover in plastic wrap and refrigerate 15 -30 minutes.
- Place refrigerated dough between 2 pieces parchment paper (big enough to fit on your baking sheet) and roll to a ¼-inch thick rectangle. Remove top piece of parchment, place bottom piece with the dough on the baking sheet.
- Using a sharp knife, score the dough lengthwise into 6 sections, then across into 4 sections. (Or be independent and make them as large or small as you’d like!)
- Poke dough all over with fork.
- Bake 8 minutes, then pull the tray out and carefully (use a spatula) separate the crackers. Return the crackers to the oven and bake 5-10 minutes more, or until centers are cooked and edges are golden.
- Cool on trays on wire racks. Store in an airtight container up to 5 days or freeze for up to 3 months.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!What Can You Make With Gluten-Free Graham Crackers?
These crackers are good for much more than snacking.
Use them to make gluten-free s’mores, serve them with nut butter, or crush them into graham cracker crumbs for cheesecakes, pies, and other desserts.
If you’re making crumbs, allow the crackers to cool completely before pulsing them in a food processor or crushing them in a sealed bag.
Are These Graham Crackers Gluten-Free?
Yes. This recipe does not use wheat flour and is made with coconut flour, tapioca starch, and arrowroot starch.
The crackers are also grain-free and dairy-free as written. They do contain egg.
If you need to avoid gluten for medical reasons, check the labels of individual ingredients to make sure the products you use meet your needs.
Can I Make the Dough Ahead of Time?
The dough needs to chill for at least 15 to 30 minutes before rolling. If you’d like to prepare it farther in advance, keep it tightly wrapped in the refrigerator and let it sit at room temperature briefly if it becomes too firm to roll easily.
About Paleo Indulgences
This graham cracker recipe is adapted from Tammy Credicott’s Paleo Indulgences, a cookbook filled with paleo-friendly versions of familiar treats and comfort foods.
I’ve tried several recipes from the book over the years, including the One-Minute Chocolate Cake and Candied Coconut Walnuts. The graham crackers remain a fun option when you want a homemade grain-free alternative to traditional graham crackers.
If you’re looking for more paleo-friendly treats, try my Paleo Chocolate Cake, Paleo Brownies, or Dairy-Free Chocolate Ice Cream.
Last Bite
Homemade graham crackers take a little more effort than opening a box, but you also get to control exactly what goes into them—and a batch of cinnamon-maple crackers cooling on the counter isn’t exactly a hardship.
Would you use these for s’mores, a graham cracker crust, or just eat them straight from the pan? Let me know in the comments!
These look delicious, I don’t know too much about the Paleo diet but these look good : )
The granola looks great. I haven’t really paid much attention to the Paleo
one minute cake looks like a winner
I’ll have to get this recipe book. I want to try the One Minute Chocolate Cake recipe.
Well all the foods looks amazing!
I think the candied walnuts sound the most appealing to me. They would be great going into the holidays.
I don’t eat a paleo diet, but I love treats. I would love to eat any of those!
I’m definitely going to have to give this a try. I haven’t found it in my local stores though. 🙁 I am enjoying learning more about it though.
I’ve never tried Paleo, but I keep hearing about it. I’m going to have to look into it.
Oh the coconut walnut looks yummy!
My husband is gluten free so this would come in handy. thank you for sharing!
That Vanilla Cupcake with Vanilla Frosting looks so delicious!
That nutella cup looked amazing and these sound super tasty as I’m trying to eat Paleo.