These crackers deserve an award. They are absolutely delicious. Is it too corny to say I’d give them a “grahamy”? (get it-graham crackers… oh never mind)
I’ve missed graham crackers. One of my favorite snacks as a kid was graham crackers and milk. Now with these, I can enjoy graham crackers and a glass of almond milk, with no bloated gut or horrible gas! (I know you’re happy about that too)
One of the things you’ll love about this recipe is it’s a one bowl-er. That means you can literally throw everything in one bowl, mix it up good, flatten the dough onto parchment paper and bake it! Easy peasy.
I’ve tested these with adults and kids. Adults who love healthy food and ones who could care less. Kids who know the flavor of almond flour well, and those who don’t. I tried almond meal vs. almond flour. I even tested different thicknesses of this cracker!
Now it’s been refined and perfected. I made this recipe with the option for a thicker cracker, that is almost “cookie” like in texture or to make it thinner and crunchy like a normal cracker would be.
Don’t forget, you don’t have to buy oat flour, simply click here to make it yourself!
Preheat the oven to 350°. Line 2 cookie trays with parchment paper.
Using a large bowl, put all ingredients together. I know, that's super easy right??!?
Stir with a wooden or rubber spatula. The dough is ready when it is thick and slightly sticky.
Divide the dough into 2 balls and put one on each cookie tray. *If you want thick graham crackers, then put all the dough onto one cookie tray instead.
This is the most time consuming part. With either a rubber or wooden spatula begin flattening and spreading the dough out.Take your time and repair any tears that occur during this process. It doesn't have to be perfect, but you do want a consistent thickness for the crackers.
Once you have the desired thickness (or thinness) bake one cookie tray at a time for 10-11 minutes. Rotate at the 5 minute mark. *If you are making thick graham crackers with one tray, bake for 15 minutes.
Be sure to check every few minutes towards the end to keep the edges from buring.
Remove from the oven, and allow to cool 10-15 minutes before cutting. If you like the holes that are in graham crackers, then use a fork and lightly puncture the crackers every 2-3 inches while it's cooling.
Cut them up, eat them up, and store them in an air tight container for up to 2 weeks.
You’ll want to pin this recipe, because I’ll be showing you how to turn this in to a pie crust AND how to make healthy s’mores out of them soon! If you’re like me, any recipe that can be used in 3 different ways is already a winner.
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