(Chunky!) Almond Flour Graham Crackers

Almond flour graham crackers with maple syrup marshmallows for s'mores

(Chunky!) Almond Flour Graham Crackers

These almond flour graham crackers, with their chunky yet crisp and airy texture, are bound to become a s'mores staple.

Course Cookies, Dessert

Cuisine American, Gluten Free, Grain Free

Keyword almond flour graham crackers, gluten free graham crackers, grain free graham crackers

Prep Time 20

Cook Time 15

chilling time 1

Total Time 1 35

Servings graham crackers

Calories 92kcal

Ingredients

192 g almond flour *
30 g arrowroot starch or tapioca (optional)*
1/2 teaspoon xanthan gum or 1 tsp flax meal
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
80 g unsalted butter at room temperature*
96 g cane sugar
1 egg

Metric - US Cups

Instructions

Add almond flour, arrowroot (optional) xanthan gum, salt, baking soda, and cinnamon to a medium bowl. Whisk until thoroughly combined and set aside.
Cream butter in a large bowl with the sugar and continue to beat until thoroughly light and fluffy (about 3 minutes, as you *really* want to whip some air into your butter to get those nice crisp air pockets).
Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
Preheat oven to 350°F/180°C.
Roll out the dough between two pieces of parchment paper until desired thickness (making them a bit chunky is really nice!). Using a ruler or pastry cutter, cut dough lengthwise and then crosswise into squares. Prick each piece with a fork for even baking and so they don't puff up too much.
Transfer parchment paper with the graham crackers to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
Store in an airtight container for up to 5 days.

Notes

*you can whip these up with just almond flour solo (my keto version upon which these are very directly inspired does that), but you can add a bit of arrowroot starch or tapioca for a slightly "starchier" version.

p.s. It's only a small difference, so only add it if it's an ingredient you've on hand ok?

Nutrition

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