gluten free vegan mini graham crackers
RECIPE TYPE: cookies
SERVES: 55-60 mini grahams
  • 1 1/2 cups Sarah's gluten free flour blend
  • 1/3 cup coconut sugar or brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 3 tablespoons water
  • 2 tablespoons pure maple syrup or honey
  • 1 teaspoon pure vanilla extract
  1. In food processor or high powered blender, add flour blend, coconut sugar, cinnamon, baking powder, baking soda and salt. Pulse until blended.
  2. Add coconut oil, water, maple syrup and vanilla. Continue to blend until dough comes together. Add an additional tablespoon of water, if needed.
  3. Wrap dough in plastic wrap and chill in refrigerator for 30 minutes.
  4. Preheat oven to 325 degrees. Line baking sheet with parchment paper.
  5. Place chilled dough onto piece of plastic wrap on counter. Top with another piece of plastic wrap. Roll dough until 1/6-1/8-inch thick. Using small circle or square cookie cutter, cut out dough. Use fork to poke hole into crackers (optional).
  6. Place crackers onto prepared baking sheet. Bake for 15-17 minutes, or until edges begin to brown.
  7. Allow to cool on pan for 15 minutes. Cool crackers completely on cooling rack. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at