Graham Crackers

March 21, 2012 in Categories: , by

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Sometimes my kids really, really miss their old staples.  And while I have been known to say  “I know you want a graham cracker, but how about a carrot instead?!”, it is somehow much more satisfying to say “Yes, for a special treat, you may have a graham cracker!”.  I have a suspicion that there are other families out there that would find life much easier if they had a paleo version of this kid favorite.  So, here it is!  The recipe may look a bit daunting, but I assure you that if you follow the steps (freezing the cut-out dough being key), they are actually quite easy to make.  Yields about 3 dozen.

Graham Crackers


1.    Combine the dry ingredients in a small bowl or measuring cup.  Give them a bit of a stir to combine.
2.    Stir the palm shortening and honey together in a bowl with a rubber spatula or wooden spoon.
3.    Add the dry ingredients to the palm shortening and honey mix.  Work in until fully incorporated and a stiff ball of dough holds together (it might be helpful to get your hands in there).
4.    Start with about half the dough and roll out between two sheets of parchment paper.  Aim for slightly less than 1/8” thick.  Peel off the top sheet of parchment paper (save it to reuse because you’ll probably roll out the dough in 3-4 parts).
5.    Use a straight blade Pastry Wheel or Pastry Scraper to cut the dough into 2”x2” squares.  Remove the edge pieces that don’t form squares (add them to the dough left to roll out).
6.    Do not try and peel the dough off the parchment paper.  Instead, grab the entire sheet of parchment paper and place on a cookie sheet (or other flat surface).  Put it in the freezer for 1 hour (or until you have some free time to bake it). You can stack the 3-4 sheets of parchment paper with scored dough squares on them in the freezer.
7.    When you’re ready to bake the graham crackers, preheat the oven to 300F.  Line a baking sheet with parchment paper.
8.    Pull the dough squares out of the freezer one sheet at a time.  Peel the frozen squares off the parchment (they should come off easily) and place on your prepared baking sheet, spaced about ½” apart.
9.    Let the squares sit at room temperature for about 5 minutes (they thaw quickly!).  Then, prick all over the surface of each cracker with the tines of a fork.  Aim to prick about half way through the dough.
10.  Bake for 13-14 minutes, until golden brown.  Let cool a few minutes on the baking sheet and then remove to a wire cooling rack.
11.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.


You could try it. It would change the texture a bit. I use tapioca starch to help hold the cracker together (since it’s a very elastic starch). I would guess that you’d end up with a flakier crumblier cracker if you used arrowroot. If you try it, leave a comment and let everyone know how it works.

You could try a seed flower like sunflower seed flour. I think a mix of finely ground sunflower seeds and shelled pumpkin seeds would probably work really well in terms of flavor.

Tigernut flour!! It’s extremely versatile and isn’t really a nut, but a tuber! It’s completely AIP and no known allergies. I subbed with it and they came out great 🙂

I’m very allergic to tigernuts, unfortunately! My lips break out in sores and my throat swells immediately. Very scary!

I usually find shortening and butter are fairly interchangeable in recipes (not always true with oils). I would substitute butter in equal amounts. Let me know how it works!

I LOVE your blog. Thanks for making paleo easier to understand. I haven’t made these crackers yet because I’ve tried many iterations of grain-free graham crackers and they are never crunchy. Are your version crispy/crunchy? If not, any suggestions on how to get them that way? Thanks!

They aren’t as crunchy as the real thing, but they are crunchy (they get softer after sitting out for a few days, so you might want to cook them in small batches). If they come out of the oven on the chewy side, put them back in for a couple of minutes. And it’s important to finish the cooling on the wire rack (they are crisper when cool).

Thanks so much for sharing this recipe! They had a nice crunch and they will be perfect for making smores on our camping trip this weekend! By the way I used pastured butter instead of the palm shortening and they tasted great!

Sarah – I just finished making this recipe and I am SO impressed! I am “texture” eater and these are fantastic: crispy and slightly sweet, just like their glutinous counterparts. Many thanks

My son was just asking for graham crackers this morning after a child at school had them for snack. I’m going to try these. I saw where you said you could substitute butter for palm shortening. Could you also substitute coconut oil for the palm shortening? Thanks for posting this recipe. Can’t wait to try it and see what my son thinks.

i was just wondering if you could help me help someone on GAPS to adapt this recipe? she needs substitutions for cream of tartar and for tapioca starch. do you have any ideas? i’m going to play around with some ingredients but i have little clue to the science behind baking. i just use trial and error. thank you! i made the recipe just as you’ve listed it here and love it!!

I have made this recipe cutting into bite size pieces for cereal! Works like a charm, and retains it’s shape/crunch in coconut milk! Thanks paleo mom! oh yeah, and coconut oil causes them to spread a bit.

You can sub coconut oil for shortening, just place it in the icebox for just a bit, long enough to get solid and pull it out. If you leave it too long it will be rock hard. Scoop it out and it acts just like shortening. 🙂

I have a bunch of almond meal from making my own almond milk, so I’m going to try this recipe using that in place of the blanched almond flour. *fingers crossed* 🙂

I am definitely giving these a try this weekend. What can I sub for the coconut flour? Maybe a little more almond flour? I recently had a food intolerance test and I am mildly intolerant to coconut so I am trying to avoid it completely for a month. Thanks!

I haven’t tried these yet, but I keep my plantain crackers crisp by storing them in a pint- or quart-sized mason jar sealed with the canister attachment of my food saver. You could do the same with these if you made them small enough to fit.

Why do you remove from the parchment paper before baking? I bake on parchment all the time & find it a lifesaver. Is there a reason specific to this recipe?

The taste of these (especially the dough!) is fantastic. I don’t know where I went wrong, but mine are so flaky, they fall apart; kind of like pie crust. Any suggestions?

Have you tried using cardamom in them? It’s the spice that usually gives graham crackers their distinctive taste. I am still brand-new paleo but this wouldn’t be a bad thing would it?

Unreal! These are so delicious and crisp just like a graham cracker! I made these for my daughter to take to a campout this weekend. The only substitution I made was I omitted about a tablespoon of honey and replaced it with molasses. Now off to make homemade marshmallows!

Just made these, and about 10 minutes after coming out of the oven, they turned into magical, crispy, melt in the mouth, not too sweet graham crackers! Thanks! Been trying to be more paleo, and these certainly help with that endeavor!

It looks like several people have asked about substituting a flour for the coconut flour. My kids are allergic to coconut. I wonder if anyone has reported back on what / how much they substituted and how they turned out. I don’t have tigernut flour but I do have quinoa, cassava and almond flour. Any advice is much appreciated!

Coconut flour can’t simply be substituted for another flour one to one. I’d recommend you find a different recipe that already uses a flour other than coconut. -Kiersten

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