Honey Graham Crackers (Gluten Free)

• 1 3/4 cup coconut flour
• 1/2 cup almond flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup room temp butter
• 1/4 cup solid coconut oil (or more butter)
• 1/4 cup sugar (more if you like)
• 1/4 cup honey
• 1 tbsp vanilla
• 3 eggs

1. Whisk together all dry ingredients, except for the sugar. Using stand mixer, cream butter, coconut oil, and sugar together. Add vanilla and honey, then eggs one at a time until mostly combined.
2. 1n 3 or 4 increments, add dry ingredients into butter mixture until well combined. Here is where you taste the mixture to see if you should be adding more sweeteners. If the mixture is a little crumbly, no matter, it'll all roll out well in the end. If you feel you need to, adding honey or a little extra oil will help a little.
3. Divide mixture, yes somewhat dry and crumbly, among the 2 cookie sheets. Place wax paper on top and roll flat. Remove wax paper.
4. Repeat with other cookie sheet.
5. Use pizza cutter to cut into crackers. You could score them with a fork, too, so they bake evenly. (nope, not just for looks!)
6. Bake for 10 minutes, rotating halfway through so they don't get too brown. These will be easy to over bake because they don't get very golden brown.
7. Just after you pull them out, cut through them again to separate the crackers before gently moving them to cooling racks (i used an icing spatula for delicate removal.)
8. Let 'em cool before smoring them. They're tasty warm, though!

coconut flour, almond flour, salt, baking powder, cinnamon, butter, solid coconut oil, sugar, honey, vanilla, eggs

Taken from www.epicurious.com/recipes/member/views/honey-graham-crackers-gluten-free-52508491 (may not work)