These Paleo Graham Crackers are so incredibly easy to make and such a kid-friendly hit! Before we went Paleo as a family (you can read more about that transition here), I had one child who LIVED on crackers for at least a year of their life. Crackers are such a kid-favorite and easy to snack on or put in lunchboxes. I was determined to make a more nutrient-dense option with a shorter list of ingredients. And I did it!
Why we love these Paleo Graham Crackers
These crackers only take 5 ingredients! And they might be ones you already have on hand. Plus, they only take 10 minutes to mix up and are such a kid-friendly win! These are fabulous in lunch boxes, for a more nutrient-dense after school snack, or for making smores around the campfire. I love that the ingredients are not only simple, but that a batch of 24 crackers can be sweetened with only 2 tablespoons maple syrup. All five of my boys give these a hearty two thumbs up!
Also, since they are Paleo, that means they are gluten-free, dairy-free, and grain-free. The healthy fats from the almond flour help not spike my kiddos’ blood sugar and keeps them more satiated. Plus, you can through them in the freezer for up to 3 months.
There are two varieties you can make – with or without cinnamon and sugar on top. We enjoy both varieties. If your kids are coming from a non-paleo diet, you might try with the sugar on top for a sweeter option and easier transition.
I am not super exact with the cutting and holes for my graham crackers, as it’s just not that big of a deal for me. But, if you want them all uniform sizes and aesthetic, my friend at Back Porch Paleo shows how she does it here. See her cookbook for that recipe also if you need a nut-free option.
- Almond flour – I prefer “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon. As this recipe only has 5 ingredients, I don’t have a nut-free swap here. But, if you need nut-free, see the paragraph above for a creator who has that option for you!
- Baking powder
- Melted coconut oil – Meaning, melt it first and THEN measure. It might work with extra light tasting olive oil, but I haven’t tried it. Drop a comment if you do on how it goes!
- Maple syrup or honey – I prefer maple syrup, but you can use honey if needed as well. For a paleo diet, be sure to get ones that are 100% pure syrup or honey.
- OPTIONAL: Coconut sugar + cinnamon – These graham crackers are not very sweet, but my boys still enjoy them plain. However, if you want a little more sweetness or flavor, you can add coconut sugar or coconut sugar + cinnamon on top for added flavor.
Paleo Graham Crackers
- 2 cups fine or finely sifted almond flour*
- 1 teaspoon baking powder
- 1 pinch salt
- 1 egg
- 2 tablespoons melted coconut oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon cinnamon
- 2 tablespoons coconut sugar
- Preheat oven to 325.
- Combine almond flour, baking powder, and salt in a medium mixing bowl. Add oil, syrup and egg and stir until well combined and forms a dough.
- Place mixed dough on a sheet of parchment paper. Place another sheet of parchment paper on top of the dough and roll out flat with a rolling pin or large flat sided glass. We enjoy these the thickness of graham crackers (about an 1/8 of an inch). Ideally it is a uniform thickness throughout, so it will cook at an even rate.
- Remove and discard the top sheet of parchment. If desired, combine cinnamon and sugar and sprinkle on top, pressing it down slightly into the dough (we enjoy it both with or without the cinnamon sugar topping). Pierce all over with a fork to help even baking, you can do this in an organized pattern or just scattered throughout. Use a knife or pizza cutter to cut into squares.
- Bake at 325 for 22-25 minutes until lightly browned. We like these best crunchy, but they are still enjoyable soft, and the longer you bake them, the crunchier they will be. Start checking on them at around 18 minutes, as the edges might be done then. The outer edges often cook first, so I will take them out of the oven, cut those edges off and put them on the counter to cool, then put the rest of the dough that is not browned or crunchy yet back in the oven. Repeat as needed.
- Keep in a sealed container at room temperature for 7-10 days. Good for 2-3 months in the freezer.
*See ingredient notes in the blog for rec
**These graham crackers are not very sweet. If you want more sweetness to your crackers, top with either coconut sugar or the coconut sugar + cinnamon before baking.