Ingredients:

  • 2 cups (280g) Gluten-free all-purpose flour blend
  • 1/2 cup (100g) Coconut sugar
  • 1 tsp (2g) Ground cinnamon
  • 1/2 tsp (3g) Baking soda
  • 1/4 tsp (1.5g) Sea salt
  • 4 tbsp (56g) Unsalted butter, softened
  • 1/3 cup (110g) Pure honey
  • 1 tsp (5ml) Pure vanilla extract
  • 3 tbsp (45ml) Almond milk

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, cinnamon, baking soda, and sea salt until no clumps remain.
  3. Add the softened butter, honey, and vanilla extract to the dry ingredients. Mix on medium speed or stir vigorously until the mixture resembles coarse sand.
  4. Gradually add almond milk one tablespoon at a time, stirring until the dough forms a cohesive ball that does not crack when pressed.
  5. Place the dough between two sheets of parchment paper and roll it into a rectangle approximately 1/4 inch (6mm) thick.
  6. Remove the top sheet of paper. Use a knife or pizza cutter to slice the dough into rectangles, then use the back of the knife to lightly score traditional perforations into each cracker.
  7. Slide the parchment paper onto the baking sheet and bake for 12–15 minutes until the cookies reach a golden-brown mahogany color.