These Gluten Free Graham Crackers are simple to prepare and made with good-for-you ingredients. They can be eaten on their own, served with a fruit salad or crushed up and used as a graham cracker crumb crust! They’re gluten-free, refined sugar free and made in 1 bowl!
Gluten Free Graham Cracker Recipe
If you are thinking that all graham crackers are created equal, then we’re here to tell you that you need to try these homemade Gluten Free Graham Crackers and you’ll know they aren’t! Homemade always beats out store-bought, but often times homemade snack recipes can feel complicated. These graham crackers are the exception! They’re made in 1 bowl, with a handful of ingredients and are a delicious and nutrient-dense alternative to store-bought. They are sweetened just right, and have a nuanced flavor thanks to the addition of flax seed and coconut sugar.
They would be a fun baking project to bake with the kids as well! And the resulting cracker can be eaten on its own, used in a dip or ground up and used as a graham cracker crust. What do you think, ready to make them?!
Tips on Making Gluten Free Graham Crackers
This dough is pretty easy to work with and roll out, but here are a few tips to make sure you are successful!
Add the butter to the dry ingredients and using your hands rub the butter into the mix until it is completely combined, with no visible pieces of butter remaining. Add the beaten egg to the dough and mix together until completely combined.
Place the ball of dough in the center of the lined baking sheet and cover with a second piece of parchment paper. Using a rolling pine, roll out the dough into a rectangle that’s approximatly ⅛” - 1/16” inch thick.
Using a pizza cutter, slice the dough into squares. If you end up with leftover scraps of dough, gather them up and repeat steps 3 and 4.
Sprinkle the dough with the remaining sugar and cinnamon.
Bake for 15-20 minutes, until golden brown and crispy.
Store crackers in an air tight bag or container for up to 3 days.
Want to make a gluten-free graham cracker crust? Grind these up! Check out this post for how to put it together.
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These Gluten Free Cut Out Cookies are the best for decorating holiday cookies! They are so simple to put together, can be rolled out immediately and decorated (or not) to celebrate any holiday! These versatile cookies are made with only 5 ingredients (plus a pinch of salt!) and are a great activity to do with the kids. We’ve included tips and tricks for decorating using an easy powdered sugar icing so you can get your holiday bake on now!
Gluten Free Cut Out Cookies
How cute are these Gluten Free Cut Out Cookies? They’re also easy to make, taste delicious and we’ve offered a few different flavor options so they’re customizable! They can be baked and left plain, or topped with good quality colored sugar, or they can be fully decorated to match the holiday you are celebrating!
We had SO MUCH FUN making them, and honestly it didn’t take long to come to a recipe that we were happy with. The best part about these cookies is that you don’t have to wait for them to chill before rolling out! Usually with sugar cookies the dough has to set up for a few hours in order to get great cookies, but we had amazing results with rolling the dough out immediately. You can also make the dough and then chill for a few hours to days if you want to break down the steps as well! Read below for some tips and tricks on how to make the cutest Gluten Free Cut Out Cookies!
Tips for Rolling Out Dough
We may be biased but we felt this dough was SO EASY to roll out! For us it went straight from the mixing bowl to being rolled out! We didn’t have any issues moving the cut out cookies from where we rolled them out to the baking tray. But if you are a beginner cut-out cookie maker follow these tips below for best results:
Prepare a baking sheet with a silpat or parchment paper.
Roll out dough between two sheets of parchment or plastic wrap.
Stamp cookies out as close together as possible to get the most out of each time you roll out the dough.
Using a small offset spatula or knife lift up cookies and transfer to baking sheet. If you are having trouble moving the cookies and having them keep there shape, place in the refrigerator to chill for a few minutes until they are stiff.
You can re-roll the scraps as many times as you would like because there is no gluten in these cookies so they won’t be tough from re-rolling!
Tips for Decorating with Powdered Sugar Icing
As we said above, these cookies are delicious as is! But if you’d like to make decorative cookies at any time of the year we’ve included a recipe for a stiff powdered sugar icing. We chose this over a royal icing because it is a lot easier to make and the end result didn’t look too different. If you’d prefer to use royal icing, than feel free to use that instead.
If you want to do more intricate decorating you’ll want to make two different consistency icings. One for piping, or borders, which is more thick. And a second for flooding a border, which is thinner.
We tried out a few different types of artificial dye free food coloring (see below) to make the most festive cookies. Once you have mixed your base icings you can divide them into smaller bowls and add the natural food coloring.
Pipe the border details first and let it dry briefly (10 minutes or so) before filling in the flooding icing.
We piped ours using both piping bags and also tried using squeeze bottles. We didn’t use a tip in the piping bags we just cut a small hole! Squeeze bottles would be great to use with kids! We use these Piping Bags and these Mini Squeeze Bottles!
Let the icing harden a bit before storing (a few hours, or until dry).
Have fun with it!
Let’s talk about natural dye options:
We’ve talked about making your own food dye with food based powders this past year. While you certainly can frost there cookies with buttercream, it’s more traditional to use an icing so we tried out a bunch of different brands of artificial dye free food coloring. We actually loved them all, but they vary in price. We tried:
Whole Foods Market 365 Brand: This one was the most economical and worked well, except for the red which tinted more towards pink. This brand most resembles traditional dye in the sense that it comes in little liquid squeeze bottles. It is under $10 for a few different colors and offers a guide on the package to mix additional colors.
ColorKitchen Foods: This dye free coloring comes in powder form. You can mix it with your dry ingredients to hydrate, or add in a touch of water to hydrate before adding it in the icing (which is the method we used).This one was surprisingly very potent, but it’s on the pricier side. It comes in single use packets which can be either useful, or annoying if you don’t want to use the whole amount. At the time that we tried this brand they didn’t have a red color that we found, but since we developed this recipe they are offering a red velvet color (though we have not been able to try it yet).
TruColor: This brand works magically, but it is expensive and harder to find. It also comes in powdered form but in small jars (depending on the amount you order) so you can store any leftover right in the container. You must store it in the refrigerator. Any red coloring that you see in this post uses TruColor, and does in fact make a brilliant red.
Don’t feel like stamping out designs with these cookies? No problem! The dough can also be formed into a log, placed in the refrigerator for about 1 hour (or more) and than sliced! Bake as directed. We’ve also included a couple of different flavor options in the post to include almond, citrus and mint!
Add dry ingredients to butter and combine. It may look crumbly at first, but continue to mix until the dough comes together.
Roll out immediately (see directions below) or wrap in plastic wrap and keep in refrigerator until ready to roll, up to 3 days.
To Roll Out and Bake Cookies:
Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.
Roll out dough between two sheets of parchment paper or plastic wrap. Roll out to a thickness or 1/4" and stamp with cookie cutters. Carefully peel stamped cookies off parchment and place on baking sheet. They will not spread so you can spaces them as close as 1/4" apart.
You can re roll scraps, chilling in between if dough is getting too warm.
Bake for 7 minutes, until slightly golden around the edges.
Let cool before decorating.
Whisk 1-1/2 tablespoons almond milk, vanilla and powdered sugar together until smooth. You want it to be thick enough to pipe. If you plan to flood the cookie you can make two smaller batches and add a touch more almond milk to want to make it thinner to floor the cookie in between the piping icing. Drop in some food coloring (see post for more info) depending on what color you'd like to make. Decorate using squeeze bottles of piping bags.
Read post for more information and tips for making these cut out cookies.
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Share a photo of your LCK Cut-Out Cookies on Instagram or in our Private Facebook Group with the hashtag #LCKCOOKIES to be entered to win a $100 Amazon Gift Card!
Bonus entry: Leave a review below of how the recipe went for you!
Winner picked 12/19 at 12pm EST.
Note: Must be public on Instagram for us to see your entries!!
I’ve been trying to make healthier, refined sugar free, paleo meringue cookies for SO long now and we finally nailed them! Meringue cookies are one of my all-time favorites! They are simple, crunchy, light, naturally gluten-free, and perfect to have for entertaining or for a treat. These Maple Meringue Cookies are refined sugar free, light, and the perfect beautiful cookie everybody will love!
I won’t lie, these Meringue Cookies took several attempt to get them just right! We wanted them to be light and crunchy and just sweet enough using only unrefined sweeteners. We tried honey, maple sugar and even beet sugar before settling down on maple syrup as the perfect sweetener for these cookies. The maple flavor is present, but it is subtle and adds a really great dimension to this elegant cookies.
Tips for Making Meringue Cookies
It’s easier to separate the egg whites while they’re cold, but let them sit at room temperature for about 20 minutes so they whip up easier.
Make sure you have a clean mixing bowl and whisk attachment before you start whipping the egg whites! Any grease leftover in the bowl could prevent your egg whites from whipping up.
To get your parchment paper to lay flat without moving on the sheet pan pipe a small portion of the meringue mixture on the back of the parchment on each corner.
Don’t open the oven up after you’ve finished baking the Meringues! Let them sit, undisturbed in the oven the entire 2 hours. They need that dry environment to continue to cook and dry out.
Once you take them out of the oven make sure to store any Meringues in an air-tight container that will not be consumed right away so they stay nice and crisp.
While made with minimal ingredients, meringues can be a trickier cookie to make without the classic white refined sugar. We spent a lot of time perfecting this recipe and are so excited for it to finally make it to LCK!
Are meringue cookies good for you?
They are certainly a healthier cookie made with minimal ingredients!! Plus, since they are made with egg whites, you get some protein bonus!
Can you over whip a meringue?
Yes. When you over whip the egg whites past stiff peaks they get grainy or “dry” and can then collapse back to liquid.
How long can I store meringue cookies?
When stored in an airtight container and placed in a cool, dry place, meringues can stay fresh for roughly 2 weeks. Freezing is the best option if you think you won’t be using meringues for a while! We like having them in the freezer for guests. When kept in the freezer, meringues can stay fresh for months, but be careful of moisture when defrosting them as this will soften the outside of the meringue.
With a clean whisk attachment, beat on high speed until stiff peaks form, about 3 minutes.
To form the meringue cookies you can simply scoop 1 heaping tablespoon sized dollop on to the parchment paper, or use a piping bag with a star attachment to pipe about 24 cookies.
Bake at 200ºF for 2 hours. Do not open the oven. When finished baking, shut off oven and leave inside for another 2 hours or so.
Once finished cooling in the oven, the meringues are ready to eat. If not eating right away you must store in an air tight container immediately or they will go soft. Store in an airtight container for up to two weeks.
When making a meringue it is important to have very clean utensils as any grease or water can make the meringue not work.
We've tested this using honey and it works just as well. Just make sure to use a mild tasting honey (raw honey depending on your tastes may be too strong of a flavor) like clover honey.
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Aside from these breakfast cookies being packed with awesome nutrients, they are also easy to make and taste like banana bread. Yes, banana bread.
Before we get into the cookies, I have to tell you how excited I am about today’s post. I am teaming up with Vital Proteins to share with you this protein-packed, delicious recipe, but I want to tell you why I love Vital Proteins Collagen Peptides so much, and how I sneak it into my diet daily.
My mom and I have been adding collagen into our diets for over a year and a half now and have been truly amazed at what we’ve seen. Let me tell you about her, first. My mom’s hair hasn’t stopped growing and is thicker than ever. Before she started using collagen protein daily, her doctor told her she might have to start taking medicine for Osteoporosis. At her next visit her doctor was stunned that she no longer had it! Now, I’m not saying collagen is the cure, but it was one of the only changes she made so she absolutely attributes it.
I love it as it’s wonderful for your skin, nails, and hair, and also for joint and gut health. Now, how do we sneak it into our daily routine (aside from breakfast cookies)? Through my coffee (yes it’s tasteless)!
Easy breezy. I just add a scoop into the mug, pour in the coffee, and it dissolves instantly with no taste. But, these cookies… what a treat! Loaded with protein, healthy fats, and some good carbs to make up the perfect fueling snack anytime of day.
Make them nut-free
Swap out almond flour for oat flour and omit nuts for your favorite add-ins!
Scoop 12 cookies onto the baking sheet and bake for 15 to 17 minutes.
Let cool completely before serving.
Lasts for up to 1 week in the refrigerator or in an air-tight container on the counter, or in the freezer for up to 1 month.
For these cookies I use the blue bottle of collagen peptides, not the green. The green is for gummies and other gelatin items.
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In partnership with Vital Proteins. All opinions are always 100% my own.
December is the best of the winter months in my opinion. Yes, it’s steadily becoming more and more freezing (like the horrible temperature today here in Boston). But the festive nature of the month brings such an amazing energy that the weather often gets overshadowed, and the holiday spirit is there in full force.
That is also why this is one of my favorite months for Healthy Food Friday with American Express. Not only do I get to share with you holiday eats (I’m talking about COOKIES), but I get to give you gift giving ideas for your loved ones! Last week I gave you printable labels for all of your edible gifts, so this week, let’s get to some cookies that you can give out!
I recently started going to a new gym (I’ll eventually share more on this). I’ve been there for one week and already have met such wonderful people! Why do I bring this up? Because I brought these cookie sandwiches for some of them to try, and they said they would go out and buy them in a store, and that they wouldn’t have known they were gluten-free, dairy-free, and paleo-friendly. Winning! Aside from those lovely words, these got tons of other thumbs up, too!
These cookies are: soft, perfectly spiced, and lightly sweetened. That plus the center of fudge… you have yourself an epic holiday cookie sandwich!
Good morning and welcome to all things cookie on LCK! That seems to be the theme this week (CC: Monday’s post)! Today… Sea Salt Nutella Thumbprints using my easy peas-y homemade Nutella. You can also sub chocolate. Whatever floats your boat!
This post is particularly torturous to write due to the fact that I am not eating one ounce of sugar this entire month. I am typing this and my mouth is literally watering because my blogger friends and I have brought you not one, not two, but FIVE holiday cookie recipes that are paleo-friendly, delicious, and perfect for all of your festive events going on this month! Each recipe is seriously perfection. Christmas week, I’m coming for you!
Sea Salt Nutella Thumbprint Cookies by yours truly (scroll to the bottom for recipe)
Shortbread Cookies dipped in Cranberry Chocolate Ganache from Nosh and Nourish. How pretty and perfect do these look? Find the recipe here.
Paleo Gingersnaps from Food Faith Fitness. So much crunch, so much holiday flavor! Find the recipe here.
Hot Chocolate Cookies from Fit Foodie Finds. WHA?! Yes. Hot chocolate. Frosting. These scream cold weather comfort! Find the recipe here.
Peppermint Chocolate Crinkle Cookies from The Healthy Maven, because you need the peppermint and chocolate combination in your life… ASAP. Find the recipe here.
My cookies combine my new (okay, not so new) favorite combination of chocolate/nutella and sea salt. Best combination, ever. Plus thumbprint cookies just make me happy. It’s like a surprise, that you see, right there in the center.