Crunchy, healthy crackers that are lightly sweetened – these oatmeal crackers are a perfect gluten free, allergy friendly snack!
You know, with all the cracker recipes I’ve made through the years…I had not made a sweet cracker yet.
No graham crackers or anything like that, which is super weird, because we love graham crackers.
Well, that’s all changed now, because I decided to try something new the other day when I made these cinnamon sugar oatmeal crackers. The first thing my son said when he bit into one was, “Yum, are these graham crackers?” They do have a graham cracker like quality, although the texture is a bit different – they aren’t quite as hard as a tradtional graham cracker.
These are lightly sweetened, and spiced with cinnamon both in the dough and on top of the cracker. I made my own oat flour by grinding oats in the food processor. The oat flour gives these a nice crunch, and adds some extra fiber to these crackers, too.
I cut these into triangle shapes for fun, but you can cut them into squares or rectangles if that’s easier! Don’t forget to sprinkle on the cinnamon sugar – that’s the perfect finishing touch!
Cinnamon Sugar Oatmeal Crackers.
- ½ cup certified gluten free old-fashioned oats
- ⅝ cup gluten free flour blend I used the King Arthur Gluten Free Multi-Purpose Blend
- ⅛ teaspoon salt
- 1 ½ Tablespoons organic cane sugar
- 1 teaspoon cinnamon
- 1½ Tablespoons vegan buttery spread melted
- 1 Tablespoon maple syrup
- ⅛-1/4 cup water the amount may vary depending on the flour you use
- cinnamon sugar for on top
Preheat the oven to 400 degrees.
Put the gluten free old-fashioned oats in the food processor and process until a coarse flour forms.
Put the melted vegan buttery spread in a bowl, and add the maple syrup and sugar. Stir well.
Add the oat flour, gluten free flour blend, cinnamon, and salt. Stir.
Add the water a little at a time, alternating with stirring, until the dough comes together into a ball.
Place the ball of dough on parchment paper, and lay another piece of parchment on top.
Use a rolling pin to roll the dough out to a thickness of ⅛ of an inch. Remove the top piece of parchment and transfer the dough to a cookie sheet.
Score the dough into squares or triangles. Do not separate. Sprinkle water on top and smooth over the dough with your fingers. Dust the crackers with cinnamon sugar.
Bake at 400 degrees for 13-16 minutes.
Let the crackers cool completely before breaking apart.
These were such a big hit with everyone over here – now I know to make a double batch next time!
Be sure to follow my Nut Free Snacks board on Pinterest for more snack ideas!