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Sugar Free Cinnamon Grahame Crackers with Vegan Option


290gm graham flour
7 tablespoons NuNaturals Stevia Blend for Baking, or other sweetener equivalent to 3oz brown sugar)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons (84gm) coconut oil, melted
3 tablespoons (60gm) honey (or maple syrup or molasses, for vegan option)
5 tablespoons vanilla unsweetened almond milk
1/2 teaspoon vanilla extract

Combine the flour, stevia blend, baking powder, baking soda, salt, and cinnamon in a food processor. Pulse several times, until thoroughly combined.

Add the melted coconut oil, honey, almond milk, and vanilla extract. Process until the mixture forms a crumbly dough and just begins to pull together. Place a large piece of plastic wrap on the counter and turn the dough out onto it. Gather into a ball, and press into a disk. Wrap the disk with the plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350ºF. Remove the dough from the refrigerator, unwrap, and place on top of a large piece of parchment paper. Cover with a second piece of parchment, and roll into a large rectangle of about 1/8" thickness. At this point. Remove the top piece of parchment. At this point, you may transfer the dough along with the bottom parchment to a baking sheet, and cut into squares. Or, use a cookie cutter to cut desired shapes and transfer to a parchment-lined baking sheet. Gather scraps, re-roll, and cut, until all of the dough has been used up. Using a fork, poke holes in the surface of the cookies. Bake for 20-25 minutes, or until lightly browned around the edges. Remove from oven and allow to cool completely.