Gluten-Free Graham Crackers with Oat Flour
These gluten-free graham crackers with oat flour taste better than store-bought with maple syrup and molasses. Perfect crispy snap for s’mores, crusts, or snacking. No specialty ingredients needed—just simple pantry staples and a mess-free rolling technique between parchment paper.
These gluten-free graham crackers with oat flour deliver that perfect crispy snap and honey-sweet flavor you’ve been craving without any of the cardboard texture you might expect from gluten-free treats. Made with simple pantry ingredients like oat flour, maple syrup, and molasses, these homemade gluten-free graham crackers taste even better than store-bought versions and require no specialty gums or hard-to-find ingredients.
If you’ve been missing that satisfying crunch for s’mores, pie crusts, or just snacking straight from the jar, this easy gluten-free graham crackers recipe solves your problem with a foolproof rolling technique that keeps your kitchen mess-free. My family actually prefers these to regular graham crackers because the oat flour adds a subtle nuttiness and heartier texture that tastes so good with melted chocolate and toasted marshmallows.
Why You’ll Love This Gluten-Free Graham Crackers Recipe
- Simple pantry ingredients: No specialty flours or gums needed—just oat flour, tapioca flour, and basic baking staples you likely already have.
- Perfect crispy texture: These crispy gluten-free graham crackers have that satisfying snap without being too hard or crumbly like many gluten-free alternatives.
- Mess-free rolling method: Roll the dough between parchment paper sheets to avoid flour everywhere and achieve perfectly even thickness every time.
- Versatile for any use: Whether you want gluten-free s’mores, a gluten-free graham cracker crust, or just a healthy snack, these work perfectly for everything.
Ingredients & Substitutions
Here is everything you need to make gluten-free graham crackers with oat flour:
Oat Flour: Creates the hearty, nutty base that makes these taste better than regular graham crackers. You can storebought oat flour or make your own by grinding rolled oats in a food processor.
Tapioca Flour: This helps everything stick together without being gummy. Don’t have it? No worries—use the same amount of your favorite gluten-free flour blend or even regular flour if gluten isn’t an issue for you.
Ground Flaxseed: This helps as a binder. But, you can totally skip it if you don’t have any, though your crackers may end up a tad more crumbly.
Cinnamon: Feel free to bump it up to a full teaspoon if you’re a cinnamon lover like me.
Honey: You can also maple syrup or agave nectar.
Molasses: Here’s what gives these that classic graham cracker flavor that you can’t get anywhere else. You can replace it with an additional tablespoon of honey if you prefer.
Light Olive Oil: You can also use avocado oil, melted coconut oil or butter.
Vanilla Extract: Just a splash to round everything out. You can skip it if you’re out, but it really does make a difference.
Baking Soda: Be sure your baking soda is fresh.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it dairy-free or vegan while keeping the same great texture and flavor.
Gluten-Free: This recipe is naturally gluten-free as written using oat flour and tapioca flour.
Dairy-Free: This recipe is naturally dairy-free as written.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Graham Crackers Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Cracker Dough
Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together 1/4 cup honey, 1/3 cup light olive oil, 1 tablespoon molasses, 1 tablespoon of flaxseed, 1 teaspoon vanilla extract and 1 egg until smooth and well combined.
In the same bowl, add 1-1/2 cups oat flour, 1/2 cup tapioca flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Mix until the dough comes together and falls off the beaters in large clumps. If the dough drips off easily, add 1-2 tablespoons more oat flour.
Step 2: Roll and Score the Dough
Cut two sheets of parchment paper the size of your cookie sheet. Place one sheet on your work surface and lightly spray with nonstick cooking spray. Spread half the dough in a rectangular shape on the parchment, cover with the second sheet, and roll evenly to 1/8-inch thick.
Using a pizza cutter or knife, score the dough into your desired cracker size. I like to cut strips 2.25 inches wide to match traditional graham crackers. Use a fork or skewer to press holes in each scored cracker to prevent air bubbles during baking. Scrape away excess dough around the edges and add it back to your mixing bowl.
Step 3: Bake the Crackers
Transfer the parchment with scored crackers to a baking sheet. Bake for 10-13 minutes until golden brown, watching carefully as they can quickly overbake. Cooking time varies depending on thickness, so keep an eye on them.
Repeat the rolling and scoring process with the remaining dough and bake the second batch. Allow crackers to cool on the pan for a few minutes, then transfer the parchment to a wire rack to cool completely before breaking or slicing apart.
My Expert Recipe Tips
Roll between parchment paper: This keeps your workspace clean and ensures even thickness without adding extra flour that could make the crackers dry.
Don’t skip the holes: Poking holes in each cracker prevents them from puffing up unevenly and helps them bake to that perfect crispy texture.
Watch the oven closely: These can go from golden to burnt quickly, so check them at 10 minutes and adjust time based on your desired level of crispiness.
Score before baking: Scoring the crackers while the dough is soft makes much cleaner edges than trying to cut them after baking.
Test the dough consistency: The dough should hold together when rolled but not be so wet that it sticks to everything—adjust with flour as needed.
Delicious Serving Suggestions
- Classic s’mores: These handle melted chocolate and toasted marshmallows perfectly without breaking or getting soggy like some gluten-free alternatives.
- Graham cracker crust: Crush these up for the most flavorful gluten-free graham cracker crust for cheesecakes and pies.
- Cinnamon cream cheese dip: I love serving these with a simple cream cheese and cinnamon dip for parties—everyone asks for the recipe.
- Pudding layers: Break them up for parfaits or use whole crackers to create fun layered desserts that kids absolutely love.
- Protein S’mores Ice Cream Sandwiches: Make my easy and delicious Frozen S’mores Protein Ice Cream Sandwiches for a high-protein sweet treat.
Frequently Asked Questions
Do you love snack crackers and cookies? Check out more of my easy snack recipes:
Gluten-Free Graham Crackers with Oat Flour
Ingredients
- 1/4 cup honey
- 3 tablespoons light olive oil
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 egg
- 1-3/4 cup oat flour
- 1/2 cup tapioca flour
- 1 tablespoon ground flaxseed
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, whisk together 1/4 cup honey, 1/3 cup light olive oil, 1 tablespoon molasses, 1 tablespoon of flaxseed, 1 teaspoon vanilla extract and 1 egg until smooth and well combined.
- In the same bowl, add 1-1/2 cups oat flour, 1/2 cup tapioca flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon. Mix until the dough comes together and falls off the beaters in large clumps. If the dough drips off easily, add 1-2 tablespoons more oat flour.
- Cut two sheets of parchment paper the size of your cookie sheet. Place one sheet on your work surface and lightly spray with nonstick cooking spray. Spread half the dough in a rectangular shape on the parchment, cover with the second sheet, and roll evenly to 1/8-inch thick.
- Using a pizza cutter or knife, score the dough into your desired cracker size. I like to cut strips 2.25 inches wide to match traditional graham crackers. Use a fork or skewer to press holes in each scored cracker to prevent air bubbles during baking. Scrape away excess dough around the edges and add it back to your mixing bowl.
- Transfer the parchment with scored crackers to a baking sheet. Bake for 10-13 minutes until golden brown, watching carefully as they can quickly overbake. Cooking time varies depending on thickness, so keep an eye on them.
- Repeat the rolling and scoring process with the remaining dough and bake the second batch. Allow crackers to cool on the pan for a few minutes, then transfer the parchment to a wire rack to cool completely before breaking or slicing apart.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
I made these Graham Crackers and they were really delicious, but if you want more of a honey taste after cooked I combined a small amount of honey and water brushed them onto the crackers put them back in the oven at a lower temperature for a few minutes and the taste is more of a honey taste. I made these crackers for a pie crust. Soo good. I didn’t roll out the dough either. I lined a small cookie pan with parchment paper put on the dough and got another small cookie pan the same size with parchment paper and pressed down and it spread evenly.
Thank you so much for the review, Roger!
The flavor in these is really good! I made them as directed and they turned out great! My daughter had no idea they were gluten-free.
Hi Alice, I’m so glad you and your daughter love them, too 🙂
These turned out really. They have the perfect snap. My second batch turned out better than the first once I got the hang of rolling the dough out thin and even.
Thank you, Chloe!! I’m so glad you enjoyed them 🙂
made these…and they’re amazing! Best graham cracker recipe I’ve tasted. I love the molasses!
Hi Peggy, thank you so much for this review 🙂
Finally, a gluten-free graham cracker recipe that actually tastes really good!! Thank you for using easy ingredients, I actually have. Be sure to roll them even. They turned out better the second time I made them and got a feel for it.
Hi Mandy, I’m so glad you found my recipe and love it, too 🙂
I was so excited to perfect this recipe after many experiments! I hope you enjoy it, too 🙂