Ingredients
Scale
DRY
- ½ cup cashew flour (finely ground)
- 1/2 cup almond flour (finely ground)
- 1 and ½ cups oat flour
- 1/4 cup white rice flour (brown rice flour would work too)
- 5T potato starch
- 2T organic cane sugar
- 2t cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/8t ginger
WET
- 3 tablespoons coconut oil
- 3 tablespoons molasses
- 2 tablespoons maple syrup
TOPPINGS
- white chocolate
- dark chocolate
- crushed peppermint
- crushed pecans
Instructions
- First, preheat oven to 350F and line 2 baking sheets with parchment paper.
- In a large bowl, combine all of the dry ingredients. Make sure that the almond flour and cashew flour are finely processed.
- Add all of the wet ingredients into the dry and mix with a wooden spoon. Roll dough into a ball. (*note: your ball of dough should not stick to the side, so if you need to add a little more flour, use white rice flour)
- Lightly flour your surface (I used more white rice flour) and place ball of dough on it. Using a rolling pin, roll out dough to about ⅛th of an inch.
- Use your favorite holiday cookie cutters to make your graham cookies.
- Place each cookie on the baking sheet and cook at 350F for 10 minutes. Then flip, and cook for an additional 6 minutes.
- Place the graham cookies on a drying rack and let cool for at least 15 minutes before decorating.
- Prep Time: 20 minutes