Easy homemade Vegan Graham Crackers from simple ingredients. Great for snacking or use vegan marshmallow to make s'mores!
We're heading into the last weeks of summer and there's no better time for homemade graham crackers. Enjoy delicious vegan s'mores or get ready for back to school with a delicious snack to pack in lunchboxes.
Crackers are such an easy, delicious and kid friendly snack to make at home. Minimal ingredients are needed and the flavor varieties are endless. And because you're controlling the ingredients they're healthier too. Savory crackers like our cheese herb or olive oil ones are great, but sometimes you want something a little sweet. These Vegan Graham Crackers have just the right amount of sweetness with a hint of cinnamon and are perfectly crisp and delicious. Perfect for vegan s'mores, smeared with peanut butter or eaten plain!
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Ingredients
These graham crackers are made with simple pantry staples. I like to use graham flour, which is more coarsely ground wheat flour made from the whole kernel so it's less processed and more nutritious. It gives a nutty flavor to baked goods and is often used to make graham crackers. No worries if you don't have graham flour, whole wheat flour can be used instead.
- graham flour or whole wheat
- all purpose flour
- cinnamon
- salt
- baking powder
- brown sugar
- neutral oil
- non dairy milk
- molasses, optional
See recipe card for quantities.
Instructions
The process to make these crackers is simple and starts as many recipes for baked goods do. Dry ingredients are combined and wet ingredients are added.
In a large bowl, combine flours, cinnamon, salt and baking powder. Whisk to throughly combine. In another bowl combine sugar, milk, oil and molasses, whisking to combine. Pour wet ingredients into dry and stir to form a crumbly dough.
Transfer crumbly dough to a lightly floured surface. Use hands to bring dough together to form a disc and place in silicone or plastic bag or wrap in plastic wrap. Refrigerate for 1 hour.
After dough has chilled, remove from plastic and place on a lightly floured surface. Roll out the dough into a rectangle shape about ¼ inch in thickness. Use a pizza cutter or knife to cut rectangles to your desired size. Roll out scraps again and cut until dough has been used.
Use a fork to poke holes over crackers surface and transfer them to a baking sheet. Place into preheated oven at 350 Fahrenheit and bake for 11-13 minutes or until crisp.
Hint: You can also roll the dough out between two sheets of parchment paper. Leave on the paper to cut and then transfer the whole sheet of paper to baking sheet.
Substitutions
- Flour - if you don't have graham flour you can use whole wheat instead
- Oil - melted vegan butter can also be used instead of oil.
Variations
- Flavor - try different spices to change the flavor. I think cardamom would be lovely.
- Deluxe - make s'mores with vegan marshmallows or spread with peanut butter and add chopped fruit or chocolate, or try vegan cream cheese and jam.
Equipment
There is no special equipment required to make these graham crackers. A rolling pin is helpful but you can also use a glass to roll out the dough.
Storage
Store crackers in an air tight container at room temperature for 3-4 days.
Top tip
Don't overwork the dough. Try to handle it as little as possible so the dough doesn't become tough and the crackers will have the best texture.
If you try this recipe, I'd love to know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Vegan Graham Crackers
Ingredients
- 1 cup graham flour or whole wheat flour
- 1 cup all purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ teaspoon salt
- ¼ cup non dairy milk
- ½ cup dark brown sugar
- ¼ cup oil I use avocado oil. Coconut oil will also work.
- 1 tablespoon molasses, optional
Instructions
- In a large bowl, combine flours, cinnamon, salt and baking powder. Whisk to throughly combine.
- In another bowl combine sugar, milk, oil and molasses, whisking to combine. Pour wet ingredients into dry and stir to form a crumbly dough.
- Transfer crumbly dough to a lightly floured surface. Use hands to bring dough together to form a disc and place in silicone or plastic bag or wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. You'll need a large baking sheet with either a silicone mat or parchment paper ready to use.
- After dough has chilled, remove from plastic and place on a lightly floured surface. Split the dough into 2 pieces. Start with 1 piece and roll out the dough into a rectangle shape about ¼ inch in thickness. Use a pizza cutter or knife to cut rectangles to your desired size. Continue this process with the second piece of dough. Roll out scraps again and cut until dough has been used. Alternatively you can roll out the dough between 2 sheets of parchment paper and transfer the sheet to baking pan after cutting.
- Use a fork to poke holes over crackers surface and transfer them to a baking sheet.
- Place into preheated oven and bake for 11-13 minutes or until crisp.
- Allow to cool completely before transferring to an air tight container for up to 4 days.
Notes
FAQ
Definitely. Use them the same way you would store bought crackers to make a crumbly delicious crust for cheesecakes and pies.
Did you make this recipe? Let me know!