Vegan Graham Crackers
October 13, 2021
You may have noticed it's not easy to find graham crackers in grocery stores that are both dairy-free and made without honey. But don't worry! These homemade graham crackers are super easy, delicious, and 100% free from animal products!
Full of flavor and topped with (optional) crunchy cinnamon sugar, these graham crackers are the perfect base for s'mores. Just be sure to top them with vegan chocolate and vegan marshmallows (like Dandies). You can also crumble them up into graham cracker crumbs and use them in a graham cracker crust for a vegan cheesecake, Key lime pie, or chocolate mousse pie crust. Or grab some non-dairy ice cream and make a sandwich with them. Of course, they're yummy on their own, too!
Graham crackers were invented in the United States, in the 19th century, by Presbyterian minister Sylvester Graham. He believed that a vegetarian diet with lots of bread made from whole grains would keep people from temptation. Graham crackers have changed quite a bit from his original graham cracker recipe, but today they've become a widely-loved sweet snack. And also very tempting. 😆
The key to making homemade graham crackers is using whole wheat pastry flour (regular whole wheat flour works, too). If you can get graham flour, even better, but that can be hard to find. I don't recommend using all-purpose flour, as the texture and flavor will be affected, and your crackers won't taste much like graham crackers at all.
You also need to make sure to roll your dough out to about 1/8" thick. If your dough is thicker than that, your graham crackers may end up soft instead of crunchy.
I recommend using high-fat vegan butter sticks for this recipe, such as Earth Balance or Miyoko's. If vegan butter is unavailable in your area, or unreasonably priced, try my homemade vegan butter recipe.
Vegan Graham Crackers
Yield42 large (2 x 3.5-inch) crackers
Prep Time25 minutes
Cook Time18 minutes
Total Time1 hour, 15 minutes
Ingredients
- 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
- 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
Instructions
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.
![Dry ingredients mixed with vegan butter]()
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.
![Two balls of graham cracker dough wrapped in plastic]()
After the dough has chilled, preheat your oven to 350°F (180°C).
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.
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.
![Rolled-out graham cracker dough, cut]()
(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.
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.
Repeat with the second ball of dough, and re-roll any remaining scraps of dough as well.
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!
![Graham crackers on a cooling rack]()
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.
Nutrition Data
Serving Size: 1/14 of recipe; Calories: 176; Fat: 7 g.; Saturated Fat: 5 g.; Cholesterol: 0 mg.; Sodium: 217 mg.; Carbohydrates: 28 g.; Fiber: 3 g.; Sugar: 11 g.; Protein: 2 g.; Vitamin A: 1 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 0 mg.; Vitamin D: 0 mcg.; Calcium: 14 mg.; Iron: 1 mg.; Potassium: 98 mg.; Zinc: 0 mg.Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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