Coconut Oil Graham Cracker Recipe

Coconut Oil Graham Crackers

This is the coconut oil version of graham crackers. It turned out great. I don’t think I have tried the regular graham crackers, hence I am not sure how this version compares. But it was delicious and crispy, and eating cookies made from whole-wheat seemed healthy (healthier).

Adopted from Smitten Kitchen and Martha Stewart

Ingredients

1½ cups all-purpose flour

1 cup whole-wheat flour

1 cup dark brown sugar, lightly packed

80 ml coconut oil, at room temperature

1/3 cup honey

90 ml milk

1 teaspoon baking soda

¾ teaspoon salt

2 tablespoons vanilla extract

Method

1.      Whisk flours, salt and baking soda in a bowl.

2.   Beat coconut oil, sugar, milk and honey until sugar has dissolved. Add the flour mixture, and mix until combined.

3.     Roll out the dough on a lightly greased baking pan until the dough is about 1/8 inch thick. I didn't grease the baking tray and it turned out OK.

4.    Using a pastry wheel or pizza slicer, make marks on the dough in the shape and size of the desired crackers. Don’t cut all the way through

5.      Place the baking tray in a fridge for about 5-10 minutes, so that the dough is firm

6.  Remove dough from the fridge. Pierce crackers using a fork. Bake at 175°C/350°F, rotating halfway through, until dark golden brown, 10 to 12 minutes. 

Coconut Oil Graham Crackers

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