Kids love these no-fail homemade crackers—which work equally well as a lunchtime treat or after-school snack. The dough is made with garbanzo bean flour, coconut flour, and just a touch of honey, so it’s gluten-free, too. We’re warning you now: It might be impossible to eat just one!
Yield: 5 dozen cookies
Active Time: 20 minutes
Total Time: 55 minutes
In a large bowl, mix together garbanzo bean flour, coconut flour, and baking soda, and salt.
In a small bowl, mix together coconut oil, honey, and vanilla extract. Add wet ingredients to dry ingredients and mix until well incorporated. Use your hands to form a ball. Halve the ball, and place one round between two sheets of parchment paper. Roll out to about ¼-inch thick; freeze for 20 to 30 minutes.
Preheat oven to about 350 degrees. Line a baking sheet with parchment paper or silpat.
Remove first dough from freezer. Cut out animal shapes and place on baking sheet. Bake for 4 to 5 minutes or until edges get slightly brown. Cool completely before serving, or store in an airtight container for 3 to 4 days. Repeat the process with remaining dough until all crackers are baked.
Recipe by: Angela Gaines
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