vegan graham crackers

Crispy, gluten-free graham crackers that taste just like the real thing! Vegan, gluten-free, naturally sweetened, and made in 1 bowl. Perfect for s’mores and beyond!

Crispy Gluten-Free Graham Crackers (Vegan)

Tbsp coconut sugar ((or sub organic cane sugar))

tsp baking soda

tsp sea salt

tsp ground cinnamon

maple syrup

Tbsp molasses ((we used blackstrap molasses))

½ Tbsp melted coconut oil*

oat flour ((ground from gluten-free oats

arrowroot starch

½ tsp ground flax seeds ((also called flaxseed meal))

Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.

In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.

Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.

Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.

Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.

Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).

Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.

Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s’mores, or try our graham cracker crust!

Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.

I was so excited to try this recipe!  I live overseas and can't get graham crackers.  These tasted great.  I used tapioca starch rather than arrowroot starch, and baked them in my air fryer because my oven doesn't work.  (I rolled out the dough very thin -- they took about 6 minutes to become cooked and crispy in the air fryer.)  I just needed to add a few drops of each of the liquid ingredients because my dough was too dry to stick together.  I'll definitely make these again.  Thanks for the recipe!

Hey, thanks!  These are really good.  Mine were not crispy like store bought, but I added cocoa powder and a little more cinnamon.  Husband says to hide them or they will be gone.

Helen

Chef Dana ! You did it again!
I love this graham cracker recipe !

I subbed out molasses for date syrup .. I was hoping I could post a photo!

I’m using this as a pie crust for a butternut squash pie .. fridge version 

Your recipes are always so on point !
as a long time vegan chef I deeply appreciate your hard work and precision ..

The crackers are dense and substantial with super crunch 

I adjusted with some added ginger powder and extra cinnamon otherwise followed to a T 
(Pay attention to Dana’s notes about the tackiness of the dough very important for texture !)

You’re my hired baker at my first restaurant!!!!!! 

Much love and thanks 
JW

These are seriously delicious! They have an excellent crunch and taste like a richer version of your typical graham cracker. Actually, they taste a little like
Biscoff! So good!

For my gluten free/ vegan and fructose malabsorption son, I sun the coconut sugar for can sugar and brown rice syrup for the molasses. He loves them and so does the rest of the family! Thanks for creating a recipe that allows to make memories around a fire with s’mores!

Amazing recipe! So easy, delicious, perfect for cheesecake. Love that I can now make allergy-friendly graham crackers with healthy ingredients anytime at home. Thank you!!!

https://www.youtube.com/watch?v=CE0dAw9_6jM

Crispy, gluten-free graham crackers that taste just like the real thing! Vegan, gluten-free, naturally sweetened, and made in 1 bowl. Perfect for s’mores and beyond!

Full Recipe: https://minimalistbaker.com/gluten-free-graham-crackers-vegan/
 
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Crispy Gluten-Free Graham Crackers (Vegan) | Minimalist Baker Recipes

These easy homemade vegan graham crackers are crisp, crunchy, and sweet, and so quick to make. Use for homemade s'mores, cheesecake crust, and more- and you can even make them gluten free!

Quick &amp; Easy Vegan Graham Crackers Recipe - Gluten Free option

(55 g) salted vegan butter, melted

(105 g) light brown sugar

tbsp cinnamon

(185 g) all purpose flour or gluten-free measure for measure flour

tbsp (30 mL) dairy free milk

(60 mL) maple syrup

Prep: 

Measure out all ingredients. Read through all instructions before beginning

Whisk the wet ingredients: 

In a medium bowl, whisk together the melted vegan butter, light brown sugar, baking soda, sea salt, and cinnamon.

Finish the

dough: Add in the flour, and pour in the dairy free milk and maple syrup. Use a silicone spatula to fold the flour into the wet ingredients until you get a thicken dough.

Roll out the dough: 

Place the dough onto a piece of parchment paper, and place another piece of parchment paper on top. Roll the dough out to be about 12&#8243; by 15&#8243; and about 1/4&#8243; thick. You can shape the dough by slicing pieces off until you get a rectangle and place the extra dough back onto the main block of dough, rolling it out again.

Transfer the dough to a baking sheet: 

Place the piece of parchment paper that has the dough on top of it onto the baking sheet. Place the baking sheet into the freeze to chill while you preheat the oven to 400F.

Bake: 

Once the oven is preheated, place the baking sheet into the oven and bake the graham crackers for 12 minutes, or until lightly golden on top.

Shape: 

Once baked, remove the graham crackers from the oven and with oven mitts, transfer the parchment paper sheet to a cool rack. While the graham crackers are still warm, use a pizza cutter and cut the graham crackers into squares and then rectangles, but leave them on the baking sheet to cool. Poke a few holes into the top of each square.

Cool and enjoy

Let the graham crackers cool completely before removing. Then enjoy in homemade vegan s&#8217;mores, in cookies, s&#8217;mores cake, or as a graham cracker crust for cheesecake!

Just made these with gluten free flour and they turned out so well! I had to use quite a bit more gf flour (maybe an additional 1/2 cup - I used Bob's Red Mill GF All Purpose because it was what I had, though I wouldn't recommend it) to get the texture of the dough right before I rolled it out. The flavor was still spot-on, and the texture was great. Will definitely make these again with regular flour next time! Thanks for the great recipe.

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Top 2 vegan graham crackers recipes from across the web

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