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Cinnamon ABC Crackers (gluten-free vegan)



Dry Ingredients

  • 1 c. Cara’s All-Purpose Flour blend (see below)
  • 1/3 c. buckwheat flour
  • 1/3 c. coconut palm sugar, or granulated sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Wet Ingredients

  • 1/4 c. coconut oil, solid (or non-hydrogenated shortening)
  • 3 Tbsp. unsweetened applesauce
  • 1 Tbsp. flaxseed meal + 2 Tbsp. water –thickened for 5 minutes
  • 1/2 tsp. vanilla extract


  1. In a large bowl, whisk the dry ingredients together. Add all of the wet ingredients into the bowl and stir with a wooden spoon until a nice, smooth dough comes together. You might have to use your hands to mix well.
  2. Divide into two smooth balls, cover and chill in the fridge for 30 minutes.
  3. Preheat your oven to 350 degrees. Line a baking sheet with a piece of parchment paper.
  4. Roll one dough ball out between two pieces of parchment paper. If your dough is still too sticky, sprinkle the bottom of the paper and top of dough with a tablespoon each side of flour blend.
  5. Roll into 1/4″ thickness and cut out with ABC cookie cutters. Place on baking sheet and bake for 8-10 minutes or until the edges are nicely brown. Repeat with other dough ball.
  6. Allow to fully cool and crisp up on a wire rack.
  7. Makes approx. 3 cups of cookies.