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?
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 a 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 quickly 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 in 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: This is a recipe redo: You can find the original recipe here.)
GRAHAM CRACKER COOKIES RECIPE
Graham Cracker Cookies Recipe
Equipment
- Cookie sheet
- Parchment paper
Ingredients
- 1¼ cups brown rice flour
- ¾ cup tapioca starch (or organic cornstarch or arrowroot powder)
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ cup honey
- 3 tbsp. oil (light flavored)
- ¼ 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.
- 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).
- 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.
- 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.
The tapioca starch is also called tapioca flour. As far as I know, it’s clean.
Thanks Jodi. As usual, you’re spot on. 🙂
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.
Can you use canola, veggie or olive oil instead of safflower oil?
Sure! Safflower would be best.
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!!!!!!
My pleasure! I hope they turn out well for you. 🙂
The recipe list says baking soda, but in the directions, it says baking powder. Which is correct?
Sorry, all fixed. It’s baking powder.
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!
My pleasure!
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!
My pleasure! 🙂
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 🙂
No, sorry. This is too crumbly for that.
I always have a craving for smore’s! But what could be used as a replacement for marshmallows?
Courtney – I make these. They aren’t completely clean, but they are still the healthiest marshmallows you’ll ever find. https://www.thegraciouspantry.com/clean-eating-agave-sweetened-marshmallows-recipe/
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
Nicole – Fantastic! Try my Freedom Brownies too. Yummy!
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!
Heidi – Fantastic!! So glad you like them! 😀
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!!
Felicia – I’m not sure, I’ve never tried. I suppose it would probably work though… in theory…