GRAHAM COOKIES

Makes 24 cookies Since our boys sometimes missed sandwiches, we thought it’d be fun to make a “cookie” that was similar to a graham cracker AND bread! We love filling these with sunflower seed butter, honey, and banana slices for delicious sandwiches. We also love topping them with apple butter and placing them next to our eggs for breakfast. We feel like we’ve even improved on your plain old box of crackers with these thick, breadlike cookies. You can use a cookie cutter with them to make fun shapes, and you can even make a graham pie crust by pulsing half your cooked cookies with three tablespoons of melted coconut oil! INGREDIENTS • 1 C (35°F) coconut flour • ¾ C almond flour • ½ C tapioca flour • 2 tsp (10 ml) baking powder • 2 tsp (10 ml) cinnamon • ½ tsp salt • ½ C coconut oil, melted • ¼ C palm shortening or butter • ¼ C unrefined granulated sugar • 1 Tbsp (15 ml) vanilla extract • ¼ C honey • 3 eggs INSTRUCTIONS AND HOW KIDS CAN HELP 1. Preheat oven to 350 degrees 2. Special Tools: Electric beater or stand mixer. Parchment paper or silicone liner. 3. In a bowl, sift together the flours, baking powder, cinnamon, and salt. 4. Beat coconut oil, shortening, and sugar with an electric beater or stand mixer. 5. While mixing on low, add vanilla, honey, and eggs one at a time until just combined. 6. Slowly beat the dry ingredients into wet until dough forms; use a spatula to scrape edges and combine well. 7. Spread dough onto a lined cookie sheet (silicone or parchment paper). 8. Bake for 10 minutes at 350 degrees, watching carefully so as not to burn. 9. Cut with a pizza cutter or knife into the desired square size or use cookie cutters to make fun shapes.

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Graham cookies that work as crackers, bread, and dessert all at once — thick, cinnamon-scented, and just sweet enough with honey. Our boys fill them with sunflower seed butter and banana slices for sandwiches, or top them with apple butter next to their eggs. A batch of 24 never lasts long.

Pro Tips

• Beat the coconut oil, shortening, and sugar first, then add the vanilla, honey, and eggs one at a time — dumping everything in at once can curdle the fats.
• Sift the coconut flour, almond flour, tapioca, baking powder, cinnamon, and salt together so the dough has no dense coconut-flour pockets.
• The bake is only 10 minutes at 350°F — stay by the oven; these go from golden to burnt quietly and fast.
• Cut the warm slab with a pizza cutter for neat squares, or stamp shapes with cookie cutters for the kids.
• Pulse half the baked cookies with 3 tablespoons of melted coconut oil and you've got a ready-made graham pie crust.

Frequently Asked Questions

Can I use butter instead of palm shortening?

Yes — butter is the listed swap for the palm shortening, and it adds a familiar graham-cracker flavor.

How do you eat graham cookies?

As sandwich cookies with sunflower seed butter, honey, and banana slices; with apple butter for breakfast; or straight off the tray as a snack.

Can I turn these into a pie crust?

Yes — pulse half the baked cookies with 3 tablespoons of melted coconut oil, then press the crumbs into a pie pan.

Why didn't my cookies spread in the oven?

This dough is meant to be thick and breadlike — spread it onto the lined sheet yourself, because it barely moves as it bakes.

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