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Graham Cracker Cookies

Who didn't grow up with graham crackers in their life? I mean, they really were a staple in our home when I was a kid at my grandparents. Even at school, that is what they provided us with for snack time. My favorite was when they would take a graham cracker and break it into two squares and slap some peanut butter on one side to make a little sandwhich. YUM.... I can taste it now!

This cookie recipe was super random. I was throwing some ingredients together to make a plain cookie. I was considering adding chocolate chips, and then I thought I might as well just make one without the chocolate to see how they would taste... and WOW, no chocolate needed (don't tell all the chocolate in my kitchen that I said that cause I do love chocolate).

I really didn't plan on these cookies tasting like honey graham crackers, but boy oh boy they surely taste like those childhood cookies we all know and used to love.

These cookies are egg-free and dairy-free and can easily be made vegan by swapping out the honey for maple syrup or agave, although it probably wouldn't taste like honey graham crackers... they would just taste like yummy cookies - win win!



1 cup Namaste Foods All Purpose Gluten Free Flour

1/2 cup Trader Joes Gluten Free Flour

1/2 cup coconut palm sugar

1/3 cup honey

1/2 cup dairy free butter

1 tsp baking soda

1/2 tsp sea salt

1 TB vanilla

1 Flax egg *

*Flax egg - mix 3 TB of warm water with 1 TB of flax seed meal. Let it sit about 3 minutes until it forms a gel = 1 egg.


Set oven to 350 degrees.

Mix dry ingredients in a large bowl and set aside.

Mix your butter and honey until it's fully combined. I used one of the beaters from my electric mixer but just by hand - or you could even use a fork. Once fully combined, add in your vanilla and then your flax egg.

Pour your liquid mixture into your dry mixture and mix well.

Place parchment paper on a large cookie sheet. Using a cookie scoop (the smaller size, about a tablespoon) or any spoon and drop cookie dough onto your baking sheet evenly spaced out. The dough will be wet, so don't use your hands as it will just stick to your hands.

You can either let them be round like a dome (if you are using the cookie scoop) or you can press them down with your fingers a little bit.

Bake for 10-11 minutes or until the edges start to brown. Allow the cookies to cool on your cookie sheet for a few minutes before putting them onto a plate.

Hope you enjoy these yummy cookies!


About Me

Hey! Welcome to Krysten's Kitchen... I guess I can say, "my kitchen." I am all about creating delicious recipes that are made with yummy, real ingredientsI love recreating old family favorites, sweets and everything in between. You'll find a touch of Disney, lots of amazing products and laughter along the way. I launched Krysten's Kitchen with the mission to share my years of research on healthy alternatives to everyday foods that most people can no longer eat due to dietary restrictions, food allergies or special eating lifestyles. 


In 2018, I received the Rising Star Award at ShiftCon & in May 2019 I lobbied on Capitol Hill with the Organic Trade Association and in October 2019 I received the Best Healthy Recipes Blogger at ShiftCon. You can learn more about me, my family and my story, here.

Welcome to Krysten's Kitchen. I hope you'll stay and eat awhile.

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