Gingerbread Cookies (Babycakes Graham Crackers)

Graham Crackers

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This recipe is adapted from BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles.  

(Clicking on the book’s title, above, will take you to googlebooks where you can view the contents of the book online, purchase the e-book or click through to a variety of online retailers to buy a hard copy.  You can also read reviews.  To see the original version of this recipe, go to p. 79 of the googlebooks version).

You can also purchase it on Amazon: BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles

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The following is my Yankee Homestead tweaked version.   🙂

These “crackers” are really more like cookies.  (Perhaps making them on the thin side would allow them to get more crispy, like a cracker).  We’ve used them for s’mores as well as all by themselves as gingerbread cookies.

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This year, I plan to use this dough for cookie-cutter Christmas cookies.


  • ½ cup xylitol
  • 2 TB ground cinnamon
  • 1½ cups rice flour, plus more for dusting
  • 1½ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • 2 tsp ground ginger
  • 1 tsp xanthan gum
  • 1 tsp unrefined sea salt
  • ¾ cup + 2 TB melted coconut oil
  • 1 TB vanilla extract
  • liquid vanilla stevia, to taste
  • ½ cup cold water


  1. Preheat oven to 325° F.
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a medium bowl, whisk together rice flour, all-purpose flour, xylitol, cinnamon, ginger, xanthan gum and salt.
  4. Add the coconut oil, vanilla and stevia and mix with rubber spatula until very thick dough forms.
  5. Slowly add cold water and continue mixing until dough is slightly sticky.
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  6. Cover with plastic wrap and refrigerate for 30 minutes.
  7. Dust a clean work surface with extra rice flour and place the dough in the center.
  8. Roll dough around until it’s entirely covered in flour.
  9. Sprinkle rolling pin with flour and roll out the dough to ¼-inch thickness.
  10. Use a pizza roller to cut the dough into squares.  Or use cookie cutters to cut into shapes.
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  11. Transfer to the baking sheets, placing the squares about 1 inch apart.
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  12. Bake for 10 minutes, rotate, and bake until the crackers are deep golden, about 5 minutes more.
  13. Let stand on baking sheets for about 10 minutes.


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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Deirdre on 11/30/2012 at 5:30 pm

    Thanks for the recipe…can not wait to try these. BTW, for your version of s’mores, what did you sub for marshmellows??
    Bon Appetit!

    • Yankee Homestead on 11/30/2012 at 6:52 pm

      DD, we used regular marshmallows. Which are gluten-free, but not exactly sugar-free. 🙂 Only for special occasions!

  2. Angela on 12/07/2012 at 3:01 pm

    We made these this morning, and oh boy did the kitchen ever smell good!!! And they tasted delicious too. 🙂 Thanks so much for sharing!

    • Yankee Homestead on 12/07/2012 at 5:41 pm

      Glad they turned out well! Enjoy! 🙂

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