There are certain foods that instantly transport me back to childhood: my grandmother’s chocolate chip walnut cookies, peanut butter and banana sandwiches, and cinnamon sugar graham crackers. These simple treats bring back memories of carefree days and small pleasures.
I’ve recreated one of those favorite snacks with this gluten-free, vegan version of cinnamon sugar graham crackers. They bake up light and crisp with just the right cinnamon-sugar sprinkle on top. The texture is delicate, the cinnamon flavor is spot on, and they’re as sweet and comforting as I remember. I’ve been enjoying them with my morning coffee (secretly keeping them away from my kids), but they’re equally delicious with a smear of creamy peanut butter. I’m confident they would also make fantastic s’mores.
What are some of your favorite childhood snacks that bring back warm memories? Recreating cherished recipes is one of my joys—leave a comment with a recipe you’d love to enjoy again.
- graham crackers
- 1 cup Sarah’s gluten free flour blend
- 1/2 cup gluten free oat flour*
- 1/4 cup brown sugar or coconut sugar
- 2 tablespoons cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup refined coconut oil, melted
- 2 tablespoons water
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- cinnamon sugar topping
- 2 tablespoons cane sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the gluten free flour blend, oat flour, brown sugar, cane sugar, cinnamon, baking powder, baking soda, and salt. Mix on low to blend the dry ingredients.
- Add the melted coconut oil, water, maple syrup, and vanilla to the dry ingredients. Continue mixing until the dough comes together. If needed, add an additional tablespoon of water to bring the dough together.
- Place the dough onto the prepared baking sheet and cover with another piece of parchment paper. Roll the dough into a 1/16-inch thick (about 12×17 inch) rectangle.
- Using a large knife or pizza cutter, trim and cut the dough into 3-inch squares. Prick each cracker a few times with a fork.
- In a small bowl, mix together the cane sugar and ground cinnamon for the topping. Sprinkle the cinnamon sugar evenly over the crackers.
- Bake for 20–22 minutes, or until the edges begin to brown. Rotate the pan halfway through baking for even color.
- Remove the crackers from the oven. While still warm on the baking sheet, retrace the cut lines to separate the crackers. Allow them to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Store the cooled graham crackers in an airtight container for up to one week.