Graham Cracker Cookies Recipe
Note: I don't recommend these for pie crust.
Servings: 24 cookies
Calories: 84kcal
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.
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