A fairly simple one bowl, one pan recipe for a delicious and vegan/gluten free take on graham crackers. These would be extra delicious dipped or drizzled with melted chocolate for a nutella-like chocolate hazelnut twist.

Recipe by: Laura, www.thefirstmess.com
Serves: about a dozen
Prep Time: Quick & Easy


1/4 cup shredded unsweetened coconut

1 teaspoon arrowroot powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of ground cinnamon

pinch of fine grey sea salt

1 tablespoon amber maple syrup (no 2, grade c)

scant 3 tbsp coconut oil

1 1/2 tablespoons blackstrap molasses

1 tablespoon original almond milk beverage

splash of vanilla extract

1 cup, de-shelled hazelnuts in shell

Shop this recipe

1. Preheat the oven to 350 degrees F. Place a rack in the middle of the oven.

2. Add hazelnuts and coconut to a food processor and pulse until they have broken down to a rough flour.  Next add the arrowroot powder, baking powder, baking soda, cinnamon and sea salt. Pulse a couple times to combine.  Add the maple syrup, molasses, coconut oil, non-dairy milk and vanilla to the dry ingredients and pulse until the dough starts to form a solid mass. If it isn’t clumping together, add hazelnut or coconut flour in tablespoon increments until it starts forming a ball as you pulse the machine.

3. Remove the blade and scrape the dough onto a piece of parchment paper. Place a big sheet of saran wrap on top of the dough and flatten the dough out with a rolling pin. You want it fairly thin, around a 1/4 inch thickness. Transfer the parchment sheet with the dough to a baking sheet large enough to hold it all. Bake for about 12 minutes or until edges are quite brown and dough feels dry. Cool completely. Cut giant graham into whatever size cookies you like, removing any overly browned edges.