Today while skimming through blogs, I came across this recipe for Homemade Graham Crackers. And they just happened to also be grain-free! And they ALSO happened to use ingredients I had on hand already!

So I had to go for it. I love(d) graham crackers… sometimes you just want something cinnamony and honey-y that will sort of melt in your mouth as you eat it, without being too complicated.


This fits the bill.

Liz made hers so that she could make s’mores, which sounds awesome! (She also made homemade marshmallows, fancy girl!) I just wanted something to snack on. No, I didn’t eat the whole stack in that photo… I just thought they looked pretty in a tower. Since these are made with coconut flour and almond flour, they’re pretty substantial and filling (and nourishing) so just a couple will make a nice snack.

I’m not sure if I made them as thin as Liz’s… her cracker looks much thinner than mine do when you compare pictures, but she said it would make 20 crackers and I got 24 out of it. But then again, her 20 crackers might be much bigger (surface area) than my 24. Hard to tell. Either way, they’re good. I wouldn’t say a “dead ringer for the boxed variety” though.

I also think that if/when I make them next time, I might also sprinkle some more cinnamon and sugar on top to get the “sparkly” extra something that the ones in the box have… I can’t even remember the last time I baked anything with sugar in them, so while I’m splurging, I may as well go all out, right? Maybe? Then again, they’re delicious like this.

Grain-Free Gluten-Free Graham Cracker Recipe

Preheat your oven to 350 degrees Fahrenheit.

In a bowl, mix together:

  • 1 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp cinnamon (Liz used 1, but I thought it needed more after tasting the dough.)

In your stand mixer, cream together:

  • 3/4 cup room temp butter (Liz uses part butter and part solid coconut oil, but my coconut oil is melted at room temperature these days, so I used all butter)
  • 1/4 cup sugar
  • 1/4 cup raw honey
  • 1 tbsp vanilla extract
  • 3 eggs

Then add the dry ingredients to the wet ones and combine until a dough forms.

Make dough into two balls and place each one on a parchment-lined cookie sheet. Put waxed paper on top, roll the dough out thinly, and remove the waxed paper. Cut into crackers with a pizza cutter and make little holes with a fork — Liz said that will make them bake more evenly, and I believe her.

Bake 10 minutes, then remove and cool. I just lifted the whole piece of parchment off and placed it on the counter top to cool, but if you want, you can put your crackers on cooling racks.



Recommended Posts


  1. This recipe is OK, I think there is waaaaaay too much coconut flour in it. I reduced it to 1 1/2 cups and the dough was extremely crumbly and therefore very difficult to roll out. Surprisingly, the taste isnt as bad as I was expecting. I really thought Id be chewing on cardboard based on the dough. It is much less sweet than an actual graham cracker, but thats not unusual with grain free baking. I think if I made these again I would reduce the coconut flour down to 1 cup and even that much is ALOT of coconut flour. I think this recipe has potential with some modifications.

  2. I’d love to try these it’s been so long since I’ve been able to have a Graham Cracker.
    But I need to ask. Do you happen to have a low carb version of this.
    I only ask because I have RA & IBD long with a few other conditions & I have to be very strict with my diet.

  3. You put together a handful of good tips throughout your posting, “Grain-Free
    Gluten-Free Graham Cracker Recipe – Joyful Abode”.

    I may possibly be coming to ur site before long. Many thanks -Lydia

  4. x3yjya

  5. For those asking about substituting the sugar, maybe try coconut sugar??

  6. Yum, these look great! I have a GF relative–will save this one for cheesecake bases! 😉

  7. Your recipe was terrific! Super easy to put together.
    Where did I go wrong?? Measurements were accurate. Eggs & butter, room temperature & procedure exact- however,I did NOT get a ‘dough’ consistency it was ‘oatmeal’ so I added 1/4 c. coconut flour which helped very little. Spread this very thin and got baked for 25 minutes at 350. Got very soft, flat & crumbly sweet ‘things’. PLEASE advise.

    • I’m not sure why your initial dough was like “oatmeal” (as mine ended up doughy enough once packing it together by hand), but adding more coconut flour would’ve made yours especially dry. Coconut flour itself will suck the moisture out of anything it’s in, so I’m not surprised yours turned to crumbles. Personally, I think the coconut flour made the finished product too dry-tasting… I may do a different almond flour-to-coconut flour ratio in the future.

      • Olga, I just made these and I sifted the flours and ended up with a beautiful dough.

  8. these were delicious! I brought them to a family weekend and everyone loved them (and most the family eats a standard american diet). This will definitely be a regular around our house. My kids love them! Also just wanted to note that I used Coconut Secret coconut flour and Trader Joe’s almond meal, and it turned out great.

  9. […] a sugar free graham cracker recipe? I came across this recipe for gluten-free graham crackers at Joyful Abode and I had to give it a whirl. My version is sugar free so it’s low carb and diabetic friendly. […]

  10. Do you have a low-carb version of this?

  11. […] it wasn’t anything I couldn’t talk through or walk through, but there it was. We were eating homemade graham crackers and watching the X-Men movie. It always seemed like when the contractions got really intense, they […]

  12. […] were completely gone in less than an hour.  There was no need for storing.  🙂  Next up…homemade graham crackers! Share this:TwitterFacebookLike this:LikeBe the first to like this […]

  13. These look awesome. Though my concern is the sugar…do you think there is anyway to make a sugar free version? Probably not…but maybe 🙂

    I’m new to this grain/sugar/dairy/legume free thing (since the summer) and have a 9 month old (yesterday! wow, time flies) who I am trying to find grain-free alternatives for things like cheerios and those styrofoam looking rusk things that babies snack on. So far he has gummed one piece of bread, that’s been the extent of the grains he has had. Other than that he eats what I eat – meat, veggies, and fruits.

    Any ideas?

    • I’m not sure it would taste good without the sugar (or sugar of some sort…) but you could try it. Never hurts to experiment. Or try xylitol maybe!

      Check out for foods for babies. 🙂 And find the grain-free pancake recipe I have there (different from the one on this site) which I made a lot for my daughter in the beginning – very easy for her to eat. I still make them now and then for her but she likes ‘regular’ eggs too now.

  14. Found this recipe on Pinterest! 🙂 What flours could I substitute for the almond and coconut that are gluten free and how much? I’d LOVE to make some for my wheat allergic daughter!

    Also, shes allergic to eggs. What egg substitute could I use in them?


    • Well the almond & coconut flours are already gluten/grain free so no sub there. And for the eggs there is chia seeds (ground up & soaked in water) BUT I DONT KNOW HOW OLD YOU HAVE TO BE TO EAT CHIA SEEDS so you should check before giving to any kids
      Hope this helps😘

  15. These look so good! Are they crunchy?

    • I just made them and replaced the egg with flax seed and they came out perfect . My some has both an egg and wheat allergy

  16. I like Joyful Abode’s comment about making these with marshmallows and nutella. That sounds so decadent and delicious! Sooo looking forward to making these.

  17. Yes please!!!! Oh my goodness. I’m definitely making these with cinnamon and sugar on top. Graham crackers used to be my favorite snack and now they can be again!

  18. these look awesome! I have four kids who would love for me to make these.

  19. I think a cheesecake crust would be an AMAZING application for this recipe.

  20. If you are looking for paper dispenser for home or office, the options are many. You can find a wide variety of kitchen or bathroom. With manual and automatic self-feeding, all available in different price ranges, it is really down, depends on personal preference. Visit

  21. Would Truvia work in place of the sugar?

  22. I've been concerned since there were no updates for so long! So I searched for you on facebook and saw your profile picture of you and your baby! yay! Congratulations! Can't wait to hear the story. Your blog is so inspiring!

  23. Awesome! We decided to put them in a tupperware with a tea towel lining it, in the fridge. They're exactly the same a week later. Still SO yummy. Thanks again for the recipe!

  24. i kept them in a tupperware with paper towels layered between over the duration of my camping trip with great success. i'm actually still working on them, and they haven't changed a bit!

  25. No updates for SIX days?!?!?!?! Maybe the baby has arrived!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! AHHH! 😉

  26. […] you miss graham crackers? Why not make grain free graham crackers? I may have to try this recipe myself very soon! Or, if you are craving pork, I urge you to try […]

  27. What is the texture like- crunchy or is it more soft and bready given that it's been made with coconut flour?

  28. Maybe coat the cracker in egg white, sprinkle with cinnamon and sugar and bake lightly? This should 'seal' it up a bit.

  29. Mmmm, yum! Another wonderful treat for my MIL that she can actually eat! Thanks love! 🙂

  30. These crackers look amazing! There are so many recipes that I want to try. I better get to work!

  31. Maybe coat the cracker in egg white, sprinkle with cinnamon and sugar and bake lightly? This should 'seal' it up a bit.

  32. Gosh, these look amazing Emily. I definitely will have to try them. My list of things to cook from your blog is growing and growing. Do you think they'll hold well if I make cheesecake crust with them?

  33. Good to know about the thinner/bigger thing. I'll keep that in mind for next time! Though I mentioned it to my husband and he said he liked the soft cookie-like texture… so maybe I'll do some thinner and some thicker?
    Marshmallows + nutella + these cookie thingies = love. haha. Wish I had some Nutella right now. That stuff is dangerous in my possession though!

    Also, do you have any tricks for storing these so they don't get soggy over a couple days?

  34. yay! i'm glad you liked these. mine are much thinner (i like 'em crispy), but i cut big pieces! next time i'll put cinnamon sugar on the tops before baking, but opted out this time because i'll be putting loads of sugar on them in marshmallow and nutella form.
    your thicker versions look very pretty!
    hope you and baby are still holding in there!

Add a Comment

Your email address will not be published. Required fields are marked *