Graham crackers. One of my weaknesses. Along with biscuits and corn bread, graham crackers are just one of those things that are so hard for me to pass up. And because it’s difficult to find a real food store bought version, I figured it was time to make them at home. My way.
If you haven’t noticed, my way usually tends to include a twist or two, sometimes for health’s sake and others just for fun. These cookies have both! I transformed my graham crackers into a healthier version and with a hint of almond, making them so decadent. Keep in mind, these are actually vegan, with coconut oil instead of butter and soy milk instead of dairy. But if you crave that buttery finish and don’t mind the animal products, feel free to swap in equal parts melted butter for the oil and any other milk you prefer.
Also, if your mind’s eye sees a square graham, have no fear. You can simply roll out the dough and cut it into squares instead of rolling into cookie rounds. I’ve included alternate directions within the recipe.
Whole Wheat Almond Graham Cookies
Adapted from Food Doodles
2 c whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1 c almond butter
1/4 c coconut oil, melted (butter can be substituted)
1/4 c honey
2 tbsp blackstrap molasses
1/4 c brown sugar
1 tsp vanilla
2 tbsp soy milk (any milk will do)
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone baking sheet. In a large bowl, mix together the flour, baking soda, baking powder, salt and cinnamon then set aside. In a small bowl, mix together the almond butter, oil, honey, molasses, brown sugar, vanilla and milk. Mix well and add to the dry ingredients. Mix until all the flour mixture has been incorporated, adding 1-2 tbsp extra milk only if needed.
Cookie Rounds (pictured): Do not chill. Simply pinch off teaspoon sized pieces, roll into balls then flatten with a fork, criss-crossing, and pressing to about 1/4 inch thick. Bake for 12-13 minutes, until the edges just turn golden. Allow to cool on the pan for about 5 minutes before transferring to a rack to cool completely.
Traditional Squares: Divide dough into two small pieces, wrap each in plastic wrap and refrigerate about 30 minutes (or place in the freezer for about 10 minutes). It is possible to roll it out immediately but the dough holds together better when chilled. Once the dough is chilled, roll it out one piece at a time on a well floured surface until it is about 1/8 inch thick. Cut off any uneven edges and cut remaining dough into squares or rectangles. Carefully transfer dough to prepared baking sheet about 1/2″ apart and then poke with a fork. You could also roll out the dough directly on the parchment you will bake them on, cut them and leave to bake together, then break apart once they have cooled. The only downside to this version is that the edges will not be quite as pretty. Bake 11-12 minutes until just golden around the edges, turning pan half way through. Allow to cool on the pan for about 5 minutes before transferring to rack to cool completely.
Store grahams in an airtight bag or container at room temperature and enjoy leisurely. Or in my case, just eat them one by one until they’re gone. In one sitting.