paleo graham crackers

Paleo Graham Crackers

Paleo Graham Crackers are gluten-free, and made with just 4 ingredients. All you need is almond flour, yacon syrup, arrowroot, and salt. I’m often asked, “are graham crackers gluten-free?” In general, the kind you buy at the store are not, however, these homemade Paleo Graham Crackers are both gluten-free and grain-free! They’re also super easy to make.

These Paleo Graham Crackers will satisfy your urge for a healthy gluten-free snack or dessert. They go very well with a cup of coffee. Of course in our house that would be a cup of homemade caffeine-free Dandelion Root Coffee with a splash of my delicious homemade Almond Milk.

Print Recipe
Paleo Graham Crackers
  1. In a food processor combine almond flour, arrowroot, salt, and yacon
  2. Process until dough forms
  3. Roll out between two pieces of parchment paper to ¼ inch thick
  4. Remove top piece of parchment paper
  5. Cut dough into 6 (5 x 2.5 inch) rectangles
  6. Score rectangles into 4 equal parts and poke holes in the surface
  7. Bake at 350° for 6-9 minutes
  8. Cool for 1 hour, then serve

Here are some of my other easy paleo snack recipes:


    • Elana says

      LL, they will last a couple of days. I haven’t tried freezing them so I’m not sure about that. If you do experiment please let us know how it goes.

      • laurie says

        I hope these taste like graham because I absoluately miss my crackers …and will try to make some this weekend with all my other crackers.

  1. Dana says

    Awesome recipe! They taste great and were really simple to make! I used 2 Tbs. Maple Syrup (could try 1.5 T) and needed to add 2 tsp. water. Fast and easy!

  2. Suzanne in TN says

    I used maple syrup instead of the yacon the recipe suggested. I mixed ingredients in a small food processor and it took a few minutes, maybe 3-5 minutes. I would stir down the sides from time to time while mixing. I think it took this long for the oils in the Honeyville almond flour to make the mixture moist enough to hold together. I poured all ingredients onto my Silpat, folded it in half, rolled dough between silpat, unrolled, used pizza cutter to cut into desired size, pricked with fork, baked 9 minutes. I don’t know if I can wait 1 hour for them to cool LOL Thanks so much for a wonderful recipe Elaina!

  3. Kristin says

    I cooked these on a silpat, and for 5 min longer than suggested and they didn’t really get crunchy. They tasted good, but were so, so soft. Could it have been the silpat or just a bad oven? :-/

    • Elana says

      Kristin, sometimes on a humid day these types of treats don’t get a great crunch. If that happens, put them back in the oven for 10 minutes on the lowest setting to dry them out.

  4. Sam says

    Can you use honey instead of yacon syrup? I live in a small town and I doubt I can find it without ordering it online.

  5. D'Monique says

    I did it with raw honey and cinnamon/ coconut sugar mix to top it off. Also subst. Almond flour for sun flower meal. Amazing nutfree and grainfree

  6. KT says

    Loved these! Made them with maple syrup instead of yacon syrup, plus 1 teaspoon pure vanilla extract. The end result reminded me of shortbread cookies!

    Instead of rolling between 2 sheets of parchment, I placed the “dough” on a silpat mat and then 1 sheet of parchment on top for rolling. It saves a little bit of money by using half as much parchment since a silpat mat works the same way. I did my scoring with a sharp plastic spatula (the one that came with my food processor for scraping it out) without pressing hard so that I did not cut into my siplat mat.

    I needed to cook these a tad longer, maybe 9ish minutes, likely because I rolled them a tad thicker so I didn’t have any too thin burnt edges.

    I offered these to my kids for breakfast since they are practically all almonds and minimal sweetener. They loved them and I loved that they started their day with a good amount of protein.
    Mom and kid approved recipe! Will be making often!

  7. V King says

    What is and where do you get yacon syrup? Never heard of it.

    Do you ever have recipes that don’t use a food processor? I’ve had to pass up almost all your recipes b/c I do not have one. I have Fibro, RA, and Hashi’s, so my arm can’t beat things with a spoon in a bowl. So I am mostly out of luck with your recipes.

    Do keep us in mind, okay? Thanks so much.

    • Kris says

      You could try walnut flour. Just process walnuts in your food processor to make the flour and then continue with the recipe. Aida Mollencamp has a wonderful recipe with walnuts that we love!

    • Michele says

      I’ve had good luck substituting oat flour for almond flour, or doing a half and half mix in many of Elana’s recipes. I grind my gf steel cut oats in a Ninja blender until it resembles the consistency of almond flour/meal.

  8. Lakisha Scott says

    Does anyone know what can be used in place of the arrowroot powder? I am guessing tapioca flour, but I just want to be sure. Those cracker looks better than any I’ve ever seen…Thanks Elana for all you do, and thanks to anyone who can answer my question.

  9. Pam says

    I made these with Grade B maple syrup. I don’t have a food processor and it took a lot of hand pressure to get them to resemble a dough. So I added 1 teaspoon of water and the dough was perfect.

    We had a potluck with a house full of children and dogs. There are no crackers left. I got one bite. I thought it could stand to be sweeter. I asked my son if he liked them and he said he didn’t even get any.

    So I can’t review the recipe, but I did want to share how I made them without a food processor.

  10. sarah says

    YUMMY!! I didn’t have yacon syrup so used 1 Tb molasses and 1 Tb maple syrup. They came out great. The only problem is sharing them. Next time I’ll make a double or triple batch!

  11. Pam says

    I looked at Whole Foods and Sprouts by me and neither sells yakon syrup. Amazon would be at least $25. My daughter is allergic to cane sugar so we can’t do molasses. Does anyone have any idea where else to get yakon or what could be used as a substitute?

    • Pam says

      I was just googling for yacon syrup and it did come up on the Whole Foods website. Perhaps it’s because my WF is small. There is another one on the NE side of town (naturally we live SW.) I will see if they have it.

    • Britt says

      I just made these with 2Tablespoons grade B Maple syrup and they are delish! Super simple. Very satisfying.

      • Pam says

        Maple syrup, that’s a good idea. My daughter can eat that. I have grade A. I just googled the difference between grades a and b. I think I’ll buy b next time.

  12. Judith says

    Thank you so much Elana! I have been trying to come up with a crunchy snack thing.
    I just tried these. I substituted 1TBS agave and 1TBS molasses for the yacon, but it took almost a tablespoon of additional water to get any sort of dough to form. They are baking now, I hope they turn out. Did anyone else have this difficulty?

    • Kenna says

      They were super crumbly…and not sweet at all…I am turning them into tagalongs as I type this. Next time I will use agave in addition to yacon…maybe the extra tablespoon of sweet will also help them stick.

      • Kenna says

        Never mind…make that Tagalong protein balls…yikes. This was probably the least positive experience I have had with a recipe from Elana. :(

    • says

      I had to sub maple syrup for the yacon, and I had to use 2 tsp of water to get it to form into slight dough. They baked up beautifully, and are not crumbly. I wasn’t careful to roll them evenly, so the edges got more brown before the middle got crispy. Will definitely make these again this week and tweak the baking time/rolling part. Everyone here loved them!

      • Joelle says

        Based on your comment, I will try these your way. I was thinking of doing molasses and agave, and was worried about these falling apart, and I see actually someone had this problem, and then right below it was yours. I’ll see how it goes. Thanks. =)

  13. says

    I don’t have that special sweetener but I do have molasses. Can I sub with what I have to use it up… and if so would I use the same amount?? Just wondering because I REALLY want to make these!! Thank you so much!! I love your website and books!!

  14. says

    These look amazing! I can’t wait to try them. I even have Yacon Syrup in my pantry. Thanks for the awesome recipes! And I can’t wait until your new book comes out.

  15. Jacky says

    Hi Elana,

    I’m from Sydney Australia and was wondering if you know if yacon syrup was available here?
    If I’m unable to find it what can I replace it with as I am very excited to bake this recipe?

    Thanx in advance

    Jax :)

    • Heather says

      Reading Elana’s book’s it says its more of a molasses flavour, I have some dark agave that’s heading towards that flavour,i got it from Adelaide market.

    • Sylvia says

      I have seen yacon syrup sold in Brisbane Australia at Wray Organic in Newmarket Brisbane. Maybe you could try other organic stores in Sydney and ask if they could get it in for you??

    • Naomi says

      Loving Earth sell yacon syrup – I ordered mine form the directly (online) but any local stockist of the Loving Earth range should either have it or be able to order it in for you. It’s exxy though!

  16. Christina says

    How beautiful. You are so talented! What a gift. Leans do you eat almond flour with your autoimmune illness. Just wondering if you can tolerate nuts.

    • Elaine W says

      Just made these and used Organic Rice Syrup instead of Yacon Syrup.

      Couple of notes

      Added a very small drop of milk as no food processer . Must buy food processor
      Watch oven kind of over cooked mine but who cares still taste nice with butter and vegemite.or actually on their own.

      from a sunny Melbourne Sunday afternoon..Australia

  17. kathy says

    You are such a dear to share this awesome recipe, so grateful to get it so grateful that they only require four ingredients. You are such a blessing thank you.

  18. Robyn Baldwin says

    Oh Em Gee. I’ve been waiting for something like this. I so miss graham crackers to have with hot cocoa. Is the dough sturdy enough to transfer to a baking pan? I’m going to assume yes, but that is where I can get into a lot of trouble. Thank you so much for taking the time to make life so happy for the rest of stuggeling to live the grain free life.

    • says

      I use the parchment paper to coat both sides of dough. as Elana suggests, and that makes it easy to transfer to baking trays. Chilling the dough before baking also helps. I’ve done that with Elana’s cracker recipes and with many others.

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