Go Back
Gluten-free graham crackers on a plate.

Buckwheat Graham Crackers

Crispy, crunchy gluten-free graham crackers that are perfect for snacking or homemade s'mores!
Course Dessert
Cuisine Cookies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 43kcal
Author Lauren Goslin


  • 1 c . buckwheat flour (I grind my own from the raw buckwheat groats; see notes)
  • 1/2 t . baking soda
  • 1/2 t . cinnamon
  • 1/4 t . sea salt
  • 2 T . coconut oil , melted
  • 3 T . maple syrup
  • 1 T . molasses
  • 1-2 T . water , as needed


  • Mix the dry ingredients (flour, baking soda, cinnamon, salt).
  • Mix the wet ingredients, minus the water, in a separate small bowl.
  • Mix all, adding water only as needed to bring everything together.
  • Chill the dough in the freezer for 10 minutes.
  • Preheat the oven to 350 degrees.
  • Place the dough onto a sheet of parchment paper (large enough to fit a baking sheet).
  • Place a piece of plastic wrap atop the dough and roll the dough out to about 1/8 inch in thickness.
  • You may need to move small pieces of the dough around a bit and add a touch of water here and there to fill some cracks, but it's all relatively quick and easy.
  • Once you have a large rectangle, cut the dough with a pizza cutter into about 18-21 squares (three columns, 6-7 rows).
  • Prick each small square a few times with a fork.
  • Bake 22-25 minutes, until the edges begin to darken.
  • Cool 5-10 minutes.
  • Break apart and enjoy!


WW points (new system): 1


Serving: 1g | Calories: 43kcal | Carbohydrates: 7g | Protein: 0.8g | Fat: 1.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.4g | Sodium: 58mg | Fiber: 0.6g | Sugar: 2.5g