Vegan Graham Crackers

by Steph Sunshine at

Yield42 large (2 x 3.5-inch) crackers

Prep Time25 minutes

Cook Time18 minutes

Total Time75 minutes


  • 300 $g whole wheat pastry flour (or whole wheat flour)
  • 100 $g vegan light brown sugar
  • 1 $tsp. salt
  • 1 $tsp. ground cinnamon
  • 1/2 $tsp. baking powder
  • 1/2 $tsp. baking soda
  • 114 $g vegan butter sticks (such as Earth Balance)
  • 75 $mL maple syrup
  • 3 $tbsp. plain, unsweetened almond milk
  • 2 $tsp. vanilla extract

Cinnamon-Sugar Topping (optional)

  • 2 $tbsp. vegan granulated sugar
  • 1/2 $tsp. ground cinnamon


  1. Add whole wheat pastry flour, brown sugar, salt, 1 teaspoon cinnamon, baking powder, and baking soda to a large mixing bowl and stir to combine. Then cut your vegan butter into small chunks, and add it to the bowl. Use a fork to cut the butter into the dry ingredients until only small lumps remain.
  2. Add maple syrup, almond milk, and vanilla to a small bowl and mix. Then add the wet ingredients to the flour-butter mixture and mix until a dough forms. I find it a little easier to mix the dough with my hands. Divide the dough in half, and form two balls. Wrap each ball in plastic wrap and refrigerate for 30 minutes.
  3. After the dough has chilled, preheat your oven to 350°F (180°C).
  4. Place a large piece of parchment paper on a flat work surface and sprinkle some flour on top. Place one of your balls of dough on the parchment paper, sprinkle with some additional flour, and roll it out with a rolling pin until it's just under 1/8-inch (2 to 3-mm) thick, trying to keep the shape as rectangular as possible. It's important to roll the dough to the right thickness; if it's too thick, your crackers may be soft instead of crunchy.
  5. Use a pizza cutter to form a large rectangle. Remove the scrap pieces of dough and set aside to re-roll later. Then, use the pizza cutter to cut the dough into whatever size graham crackers you'd like (such as 2-inch squares, or 2 x 3 1/2-inch rectangles). Use the prongs of a fork to poke holes in each cracker.
  6. (Optional) Mix remaining cinnamon and sugar in a small bowl, then sprinkle some on top of the dough. You can spread it around with your hands, if needed.
  7. Transfer the parchment paper and the dough onto a large baking sheet. If the parchment paper is too large for the baking sheet, you can cut the edges. Then, bake for 16-20 minutes, until the edges turn golden brown, turning the pan halfway through.
  8. Repeat with the second ball of dough, and re-roll any remaining scraps of dough as well.
  9. Use a pizza cutter to cut the crackers along the score lines (this is easier to do while they're still warm and a little soft). Then, transfer graham crackers to a wire rack to cool. Enjoy!

Notes & Hints

I recommend using a digital scale to weigh your ingredients, as measuring with cups can be inaccurate.

The cinnamon-sugar topping can be left off for plain graham crackers.

Store in an airtight container at room temperature for up to 1 week.