Graham Cracker Cookies Recipe

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These graham cracker cookies are perfect for graham cracker lovers!

Ya, you read that right.

Say it with me… clean eating G.R.A.H.A.M. C.R.A.C.K.E.R.S!!! I could just squeak!

Why?

A stack of these Graham Cracker Cookies sit on a white platter, ready to eat.

I can sum it up for you in one, wonderful word… S’MORES!!!

Like how I yelled at you through your computer screen? I know. I really need to calm down….and get a life. I really need a life. A social life.

I know!! I’ll make…. S’MORES!!! (I’m bound to entice a few friends over with those, right?)

Oh dear….

I know, I know. These are cookies, but so far, it’s as close as I’ve gotten to clean graham crackers. And gosh darn it, I want s’mores!

HOW TO MAKE GRAHAM CRACKER COOKIES

The trick to these delicious cookies is working quickly after they’ve been in the oven for the first half of the baking. Mixing the ingredients together is similar to making pancake mix. You just stir stuff together to get your batter. But once they’ve done their first ten minutes in the oven, you’ll need to work quick to take them out, get them cut and poke them with a fork for the traditional graham cracker holes we all recognize so well.

HOW TO SERVE THESE COOKIES

These can be served so many ways! One of my favorites is to put a dollop of fresh whipped cream on top and then top that with fresh berries. But you can also crumble these over ice cream or make ice cream sandwiches. You can also find other fillings such as nut butter or Nutella and make a sandwich cookie. Get creative!

STORAGE: Make sure these are stored in an air-tight container and kept in the fridge. These will last a week or so, give or take. You can freeze these for up to 4 months.

Note:Β This is a recipe redo: You can findΒ the original recipe here.)

Copyright Information For The Gracious Pantry

GRAHAM CRACKER COOKIES RECIPE:

Clean Eating Graham Cracker Cookies

Graham Cracker Cookies Recipe

Note: I don't recommend these for pie crust.
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 cookies
Calories: 84kcal
Author: The Gracious Pantry

Equipment

  • Cookie sheet
  • Parchment paper

Ingredients

  • 1 1/4 cups brown rice flour
  • 3/4 cup tapioca starch (or organic cornstarch or arrowroot powder)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup honey
  • 3 tbsp. oil (light flavored)
  • 1/4 cup unsweetened almond milk (dairy milk works too)
  • 1 tbsp. unsulfured molasses
  • 2 tbsp. ground cinnamon

Instructions

  • Preheat oven to 350 degrees F.
  • Line a cookie sheet with parchment paper (cookie sheet MUST have edges).
  • In a large mixing bowl, blend the rice flour, tapioca starch, baking powder, cinnamon and salt with a whisk.Β 
  • In a medium mixing bowl, blend the honey, oil, almond milk, and molasses.
  • Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until well combined.
  • Pour the batter onto the cookie sheet. Spread this out thin using a spatula (an offset spatula works best).
    Clean Eating Graham Crackers
  • Place in oven for 10 minutes.
  • Working quickly, remove the crackers from the oven. Using a knife or pizza wheel, cut into your desired size.
    Clean Eating Graham Crackers
  • Using a fork, poke wholes all over the crackers.
  • Place back in oven and bake for another 10 minutes.
  • Remove from oven and cool on a cooling rack.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cookie | Calories: 84kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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55 Comments

  1. Chrystal Nelson says:

    Mmmm…. these look good! Going to have to try them tonight when I get home from work! I’m thinking the rugrat will love them! πŸ™‚

    1. The Gracious Pantry says:

      Chrystal – My rugrat sure did!

  2. Ooh…those look good! I may have to whip up a batch of those this afternoon!!

    1. The Gracious Pantry says:

      Lynn – Great! Let me know how they turn out for you!

  3. trude wofford says:

    gonna make these tonight Thanks Tiffany – yummmm tea and graham crackers

    1. The Gracious Pantry says:

      Trude – Fabulous! Let me know how they turn out!

  4. chef vanda says:

    awesome Tiffany and gluten free to boot ~_~ TY
    Namaste,
    Vanda

    1. The Gracious Pantry says:

      Hey Chef! Thanks! Hope you enjoy them!

  5. Dawn-Marie says:

    OHHH…. If I could hug you right now but, for now I’ll virtual send you a hug ~… Craving these and you made them clean thank you(:

    1. The Gracious Pantry says:

      Dawn-Marie – Thanks for the hug! Needed one of those today! Enjoy!

  6. Oh, these sound soooooooo good. Now I am totally craving a smore! I will have to try making these. I never really thought about it this way, but graham crackers are perfect for the upcoming holiday season. Maybe because they are kind of like gingerbread?

    1. The Gracious Pantry says:

      Roxan – Yes, they are! Let me know how you like them!

  7. Hey, sounds yummy!! but I don’t have brown rice flour. will wheat flour work??

    1. The Gracious Pantry says:

      Linette – It might. This recipe is gluten free, so I’m not sure how it will react with gluten in it. But it’s worth a shot!

  8. Anonymous says:

    April – Hmmm. The batter should have just poured into the cookie pan. You shouldn’t have had to work so hard to spread it. It should have only required a little extra help. Did you make any changes to the recipe?

  9. I didn’t have brown rice flour, but instead used Eagle Mills Naturday All Purpose unbleached, could that by why?

    1. Anonymous says:

      April – Yep! That would do it! All purpose flour works very different from whole grain flours.

  10. Well that’s a bummer haha, glad you knew right away! So…is that flour “unclean”. I just bought a double pack at Costco before we started clean eating, darn it!

    1. Anonymous says:

      April – Afraid so. All purpose flour is white flour. If you use a lot of my recipes, find some whole wheat PASTRY flour. It’s the only stuff I cook with. It has a lower gluten content than regular whole wheat flour, but it also provides a softer, fluffier texture in finished food. You want 100% whole grain/meal/wheat.

    2. Anonymous says:

      April – Afraid so. All purpose flour is white flour. If you use a lot of my recipes, find some whole wheat PASTRY flour. It’s the only stuff I cook with. It has a lower gluten content than regular whole wheat flour, but it also provides a softer, fluffier texture in finished food. You want 100% whole grain/meal/wheat.

  11. Anonymous says:

    Tiamaria – It’s possible. But they are very crumbly. I have a feeling it might just fall apart on you unless you mix it with something else to keep it together.

  12. I have been looking at your blog all night!!! I am fascinated and inspired. I always have the desire to eat more clean, but I felt like it was so overwhelming. I love how you have made it very accessible, but even more, your writing style is very friendly and nonjudgmental.

    1. Anonymous says:

      Justine – thank you so much! What a nice comment!

  13. Anonymous says:

    Dana – You could try whole wheat pastry flour. I haven’t tried it myself, but it could work.

  14. Anonymous says:

    Dana – I do have a recipe for the goldfish I’ve been meaning to try. The vanilla wafers would be a bigger project. I’ll add it to my list though. πŸ™‚

  15. graciouspantry says:

    tchr450 – any lightly flavored oil will work. Enjoy!

  16. graciouspantry says:

    Tracylea – Did you substitute anything or change anything in the recipe?

  17. graciouspantry says:

    Tracy – Hmmm…. I can’t imagine that causing a problem for anything other than flavor. Are you at a high or low altitude? Maybe something got measured incorrectly? Sorry, just trying to figure it out…

  18. I would love to have a substitute for a graham cracker pie crust. Any suggestions?

    1. graciouspantry says:

      JennyD – You can make these and just crumble them. There are some on the market that are sweetened only with honey, but not sure what else is in them.

  19. graciouspantry says:

    Glad they worked out!

  20. graciouspantry says:

    Haha!! Great tip, thanks!

  21. graciouspantry says:

    The tapioca starch is also called tapioca flour. As far as I know, it’s clean.

  22. graciouspantry says:

    Thanks Jodi. As usual, you’re spot on. πŸ™‚

  23. I made these again using regular whole wheat (greaham) flour and oat flour. Since different flours (or even the same flour in different climates/humidity levels) absorb different amounts of liquid, I kept adding milk by the tablespoon until it became pourable. They turned out great. I cut them into 24 crackers. By the time I went to put them away there were only 9 left! Probably would have been less if we hadn’t kept the kids away from them while I was making dinner.

    By the way corn starch, tapioca starch, potato starch or flour are not whole foods. They are highly processed. So they won’t be in my clean pantry.

  24. Can you use canola, veggie or olive oil instead of safflower oil?

    1. The Gracious Pantry says:

      Sure! Safflower would be best.

  25. Sooo excited to try this recipe again. This time I’m ging to try to make them ice cream sandwiches. (I’m going to use peanut butter and banana for the ice cream) Thanks for all the amazing recipes you share with us!!!!!!

    1. The Gracious Pantry says:

      My pleasure! I hope they turn out well for you. πŸ™‚

  26. The recipe list says baking soda, but in the directions, it says baking powder. Which is correct?

    1. The Gracious Pantry says:

      Sorry, all fixed. It’s baking powder.

  27. I made them with baking soda, and they turned out good. I’ll try the powder next time. I like that they aren’t too sweet. I may add a little ginger next time to give them a little zing. Thanks for the recipe!

    1. The Gracious Pantry says:

      My pleasure!

  28. Making these for the second time. Super yummy! These are one of my favorite cookies so it is wonderful to have a clean recipe for them. Thank you so much!

    1. The Gracious Pantry says:

      My pleasure! πŸ™‚

  29. Do you think this batter can be baked as muffins? I really want to find or figure out a good smores muffin that I can put gooey choc in the center of and melt a marshmallow on top or something like that to avoid a crumbly graham cracker that makes a mess πŸ™‚

    1. The Gracious Pantry says:

      No, sorry. This is too crumbly for that.

  30. I always have a craving for smore’s! But what could be used as a replacement for marshmallows?

  31. TY for this recipe! My lil guy is gluten and airy free, and its so difficult to find things for him to eat! I now he’ll love these

    1. The Gracious Pantry says:

      Nicole – Fantastic! Try my Freedom Brownies too. Yummy!

  32. I just made these to use for camping and they are amazing! My batter was thicker, probably because I used creamed honey but it didn’t affect the finished product. They taste better than store bought for sure!

    1. The Gracious Pantry says:

      Heidi – Fantastic!! So glad you like them! πŸ˜€

  33. Hi, i was wondering, if you remove the baking powder all together will you get more of a cracker? I am going to try these, but I wanted to know. My weakness is crackers!!

    1. The Gracious Pantry says:

      Felicia – I’m not sure, I’ve never tried. I suppose it would probably work though… in theory…

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