Recipes // Cookies // Three Tablespoons Graham Crackers

Three Tablespoons Graham Crackers

  • 1/4 cup organic canned chickpeas, pureed
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons agave nectar or honey
  • 2 Tablespoons blackstrap molasses
  • 3 Tablespoons cold water
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups whole wheat pastry flour
  • 1/2 cup whole spelt flour
  • 3/4 cup whole oat flour
  • 1/2 cup plus 2 Tablespoons evaporated cane juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350 F.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl, mix pureed chickpeas, olive oil, evaporated cane juice, agave nectar, molasses, water and vanilla extract by hand or with the paddle attachment of an electric mixer. Add flours, baking powder and soda, salt and cinnamon mixing until the dough comes together.
  4. Divide dough into 3 pieces. Wrap each one in plastic wrap and flatten a bit. Chill dough for about 30 minutes, and then roll dough out in between 2 pieces of plastic wrap or parchment paper. Cut with cookie cutters and prick several holes on each cookie with a tooth pick.
  5. Bake for about 12 minutes. Bake longer for a crispy cookie and shorter for a softer one.
  6. Makes about 1 pound of cookies
  7. Eat Clean. Enjoy!
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