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Vegan Graham Crackers (gluten-free)

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overhead image of vegan graham crackers on a table

These vegan graham crackers are also gluten and refined sugar-free! This easy recipe bakes up deliciously soft cookies and crumbly cookies. Enjoy these vegan graham crackers with a thick slather of peanut butter, some toasted marshmallows and melted chocolate, or simply on their own as a healthy snack or dessert!

vegan graham crackers witha glass of almond milk and rolled oats

I’d like to start off by thanking the person that first invented s’mores. Graham crackers are great, but let’s be honest they’d be nothing without the s’more. S’mores put graham crackers on the map. And it wasn’t until I had leftover boxes of this crispy cookie lying around from s’more-making that I realized how perfect they truly are. They’re soft, light, crumbly, and not to sweet. Graham crackers deserve a moment of their own and I am here to give them that. Think about this for a second – why don’t we place this sweet cracker in the same lineup as say a chocolate chip cookie? They are more than worthy of standing alone in my opinion. Not convinced yet? OK OK just make this vegan graham cracker recipe yourself and you’ll understand.

What You Need To Make Vegan Graham Crackers

Oat Flour – I love baking up my gluten-free treats with oat flour! Not only is it inexpensive, but it’s super easy to acquire. I highly advise against purchasing pre-made oat flour, it’s simply not necessary. Instead, purchase a big bag of oats then grind them in a food processor or blender to make your own cheap and easy oat flour. Oat flour gives these vegan graham crackers their irresistibly soft texture. It also make them healthier and more nutritious!

Maple Syrup – Just a touch of maple syrup gives these gluten-free cookies a bit of caramel color and flavor. You’ll notice that I keep the amount of sweetener in this recipe low because these vegan graham crackers really don’t need much! Maple syrup is a delicious natural sweetener and much healthier than any refined sugar.

Vegan Butter – I use and love the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe. You could also sub the vegan butter for melted coconut oil or regular butter if you’d like!

Adjust This Recipe To Your Dietary Needs

Add Dairy: Feel free to use regular milk and butter in place of the almond milk and vegan butter in this recipe.

Make it Nut-Free: Use soy, hemp, or coconut milk instead of almond milk to make this vegan recipe nut-free.

Add Gluten: I haven’t tested this myself, but you can try using 2 cups of all purpose flour instead of oat flour. If you give this a try, start with just the 2 cups then add a bit more flour until a dough forms. And of course, let me know how it goes!

Vegan Graham Crackers (gluten-free)
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Vegan Graham Crackers (gluten-free)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy
Servings

16

cookies
Prep time

5

minutes
Cooking time

10

minutes
Chilling time

1

hour

These vegan graham crackers are also gluten and refined sugar-free! This easy recipe bakes up deliciously soft cookies and crumbly cookies. Enjoy these vegan graham crackers with a thick slather of peanut butter, some toasted marshmallows and melted chocolate, or simply on their own!

Ingredients

  • 2 1/2 cups oat flour, see Notes

  • 1/4 cup coconut sugar, see Notes

  • 1 teaspoon cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup vegan butter or coconut oil, melted

  • 1/4 cup maple syrup

  • 1/4 cup almond milk

  • 1 teaspoon vanilla extract

Directions

  • Mix together the oat flour, coconut sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
  • Add in the melted vegan butter, maple syrup, almond milk, and vanilla extract. Mix until a dough forms.
  • Cover and transfer dough to the fridge for 1 hour.
  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Remove dough from fridge and roll out on a floured surface to 1/4-inch thick.
  • Cut dough into 2-inch squares, transfer to a baking sheet, poke the top of each graham cracker with a fork, then bake for 10-12 mintues.
  • Remove from oven, then let cool slightly on a baking sheet before transferring to a wire rack to cool completely.

Recipe Video

Notes

  • Oat Flour: Make oat flour by grinding rolled oats in a blender or food processor until a fine flour forms and no large oat pieces remain.
  • Coconut Sugar: Feel free to use cane sugar or white sugar in place of the coconut sugar in this recipe!

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Desserts

Gluten Free Oreos (vegan)

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Five gluten-free oreos stacked on top of each other.

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Five gluten-free oreos stacked on top of each other.

I. love. oreos. They’re easily one of my favorite packaged cookies (right next to milanos). Thought as I’m sure we all know, oreos are not gluten-free. *womp womp* But now that’s ok! I made these gluten-free oreos with all my celiacs and gluten-intolerant people in mind. These babies are completely gluten-free, though I’d argue they taste even better than regular oreos.

What You Need to Make Vegan and Gluten-Free Oreos

Vegan Butter – Found in both the cookie and the filling, vegan butter is key to this healthier recipe! A cup of softened vegan butter in the cookie dough makes them irresistibly soft and crumbly. While half a cup of softened vegan butter in the filling makes it light and fluffy. I use and love the Earth Balance Vegan Buttery Baking Sticks in most of my vegan/dairy-free recipes, though feel free to use whatever kind of vegan butter you’d like! Also, if you’re not vegan or dairy-free you can easily swap regular butter in its place.

Gluten-Free Flour – I prefer and recommend Bob’s Red Mill 1:1 Baking Flour, though feel free to use your favorite gluten-free flour in this recipe. When picking out a gluten-free flour for baking, you always want to make sure that it contains xantham gum! If you’re not gluten-free, you can use regular all purpose flour instead.

Cocoa Powder – Any unsweetened cocoa powder will work for these gluten-free oreos! You could even use unsweetened cacao powder for extra vitamins and minerals in your cookies. Cocoa powder is usually pretty lumpy and is the main reason I recommend you sift the dry ingredients in this recipe. Sifting the cocoa powder in particular will ensure that the rich chocolatey flavor is distributed evenly throughout the cookie dough.

Filling gluten-free oreos with vanilla frosting.

Tips and Tricks

  • I know most of us, me included, forget to soften our butter ahead of recipes that call for softened butter. While you can usually get away with quickly microwaving butter to soften it, that trick won’t work for this gluten-free oreos recipe. The dough for these cookies is on the stickier side and if your butter is at all melted going into this mixture, it will make your dough nearly impossible to work with. Therefore, don’t forget to leave the vegan butter out for at least an hour before making this recipe!
  • I didn’t have a cookie cutter small enough for this, so I used the rim of a shot glass to cut out my cookies! If you find yourself in the same boat, take a look around your kitchen for other items you might be able to use. You’ll be surprised by how many round objects can double as a cookie cutter!
  • Any double-stuffed fans out there?? Simply double the filling recipes and pile on that sweet vanilla frosting! You’re free to stuff these gluten-free oreos as much as you want.
Gluten-Free Oreos (vegan)
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Gluten-Free Oreos (vegan)

5 from 1 vote
Recipe by Samantha Russo Course: DessertCuisine: American
Servings

24

oreos
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

These vegan and gluten-free oreos are BETTER than the real thing! Sweet vanilla frosting is layered between two extra-chocolatey, crumbly cookies. These gluten-free oreos are not only fun, but surprisingly easy to make!

Ingredients

  • For the cookies:

  • 1 cup vegan butter, softened

  • 1 cup sugar, see Notes

  • 2 cups gluten-free flour

  • 1/2 cup cocoa powder

  • 1/2 teaspoon baking soda

  • For the filling:

  • 1/2 cup vegan butter, softened

  • 2 cups powdered sugar

  • 1/2 teaspoon vanilla extract

Directions

  • For the cookies:
  • Beat the butter and sugar on high until light and fluffy.
  • Sift the flour, cocoa powder, and baking soda together in a separate bowl and mix to combine.
  • Add the dry ingredients into the butter and sugar, mix until a dough forms.
  • Transfer dough to a floured surface and roll into 1/4-inch thick disc, then cut out 2-inch round circles.
  • Transfer all circles onto a parchment lined baking sheet and place in the fridge to chill for 20-30 minutes.
  • Preheat oven to 350° Fahrenheit and bake cookies for 10-12 minutes. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • For the filling:
  • Beat all filling ingredients together until light and fluffy.
  • Place a dollop of filling onto each cookie and top with another cookie – repeat for all remaining cookies!

Recipe Video

Notes

  • Sugar: I used coconut sugar in this recipe and had great results! Though feel free to use white or cane sugar.

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Breakfast

Cranberry Orange Scones (Gluten-Free, Dairy-Free)

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Close up image of cranberry orange scones.

These cranberry orange scones are perfectly flaky and sweet! I took a traditional recipe and turned it gluten and dairy-free with just a few simple swaps. These scones taste incredible with a warm cup of coffee for breakfast or lightly toasted as an afternoon snack.

Cranberry orange scones stacked on top of eachother.

Breakfast in bed was the big thing on Mother’s Day in my house. And because my dad can barely boil an egg, the cooking of breakfast was always my job. I always loved to cook, so I had fun thinking up a breakfast menu for my mom on Mother’s Day. I don’t remember too many menu items from over the years, but I do remember making her cranberry orange scones one year. And the only reason I remember is because I truly couldn’t believe how INCREDIBLE they were! Ever since that Mother’s Day, I’ve thought about those scones frequently. And honestly, I have no good excuse as to why I haven’t remade them sooner?!

Though for this year’s cranberry orange scones, I added my Sam Does Her Best signature gluten-free and dairy-free twist. You know what it is. Not going to lie here either, I was pretty worried these just wouldn’t work sans gluten and dairy. But to my surprise, they definitely did. And not only did they work, but they taste even better than what I remember! So without further ado, I present to you gluten-free and dairy-free cranberry orange scones that will change your Mother’s Day game forever.

What You Need To Make Cranberry Orange Scones

Gluten-Free Flour – I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Powder, it’s pretty much an exact dupe to regular all purpose flour. Though feel free to use any gluten-free flour you’d like, my only recommendation would be to make sure that it contains xantham gum. Xantham gum is a stabilizer and a key ingredient in holding your baked goods together.

Dairy-Free Butter – Make sure your butter is ice cold for this recipe! I’d even recommend dicing it into cubes and then sticking it in the freezer for 10 minutes or so. Cold butter is signature to any and all scones because when baked, it gives your scones that irresistible flaky texture.

Dairy-Free Milk – I used almond milk and had great results, but feel free to use whatever unsweetened dairy-free milk you’d like in these cranberry orange scones. You also want to make sure that the milk is cold, in order to ensure the butter in this recipe stays cold.

Tips and Tricks

  • Use a fork to combine the butter into the flour. When mixing, lightly mash the butter cubes with the back of the fork. You’re simply looking to break up the butter into the dry ingredients. You’ll know you’re done with this step when you have a crumbly mixture and your butter is the size of peas.
  • Lightly whisk the eggs before adding them into the cranberry orange scones dough. Crack them in a bowl and give them a quick whisk with a fork to break up the yolks before proceeding with the recipe.
  • Make sure your surface is well-floured before transferring the dough onto it. The dough will be quite sticky, but when introduced to flour on your work surface, will be much easier to handle! Continue sprinkling gluten-free flour on the surface, on your hands, or on the dough itself whenever it feels too sticky to work with.
Cranberry Orange Scones (Gluten-Free, Dairy-Free)
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Cranberry Orange Scones (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: SnacksCuisine: ScottishDifficulty: Intermediate
Servings

8

scones
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These cranberry orange scones are perfectly flaky and sweet! I took a traditional recipe and turned it gluten and dairy-free with just a few simple swaps. These scones taste incredible with a warm cup of coffee for breakfast or lightly toasted as an afternoon snack.

Ingredients

  • 2 1/2 cups gluten-free flour

  • 1/4 cup almond flour

  • 1/4 cup sugar

  • 1 tablespoon baking powder

  • 1 tablespoon orange zest

  • 8 tablespoons cold dairy-free butter, cut into 1/4-inch cubes

  • 1 cup cold dairy-free milk

  • 2 large eggs, whisked

  • 1 cup dried cranberries

  • For the egg wash:

  • 1 egg, whisked

  • For the icing:

  • 1/2 cup powdered sugar

  • 3 teaspoons fresh orange juice

Directions

  • Preheat oven to 400° Fahrenheit.
  • Mix together the gluten-free flour, almond flour, sugar, baking powder, and orange zest in a large bowl.
  • Add in the cubed butter and mix with a fork until the butter is the size of peas, then fold in the cranberries.
  • Add in the cold milk and whisked eggs, mix until just combined.
  • Transfer dough to a floured sheet of parchment paper set on a work surface and gently press into a 1-inch thick circle.
  • Slice into six triangles and transfer to a baking sheet, then brush with egg wash and sprinkle with extra sugar.
  • Bake for 15-20 minutes or until golden brown, then remove from oven, gently separate scones, and transfer to a wire rack to cool.
  • Make the icing by whisking the powdered sugar and orange juice together in a small bowl, then drizzle over cooled scones.

Recipe Video

Notes

  • Ingredient Swaps: Feel free to use all purpose flour instead of gluten-free flour, and leave out the almond flour if you’d like. You can also swap regular butter for the dairy-free butter and cow’s milk for the dairy-free milk in this recipe.

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Breakfast

Ultimate Gluten-Free and Dairy-Free Banana Bread

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Slices of gluten-free and dairy-free banana bread stacked on top of each other.

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Gluten-free and dairy-free banana bread with a slice removed.

Not sure why, but I hated banana bread as a kid. Though I started to enjoy it a few years ago. And well, I quickly went from hating it, to enjoying it, to being totally obsessed with it. And I am specifically obsessed with this ultimate gluten-free and dairy-free banana bread recipe. It’s light, fluffy, not too sweet, and yields the perfect amount of that yummy banana flavor. I love this recipe so much that I often use this trick to ripen all of my bananas, because I’m way too impatient to wait for them to ripen on their own.

Lightly toasted, smeared in dairy-free butter, dairy-free cream cheese, and a drizzle of honey is the my preferred method of enjoying this ultimate gluten-free and dairy-free banana bread. I also love enjoying it as an afternoon snack with a big ole’ dollop of crunchy almond butter on top. It’s also totally delicious on its own! I recommend slicing it and then storing it in the fridge, to maintain its freshness. I also recommend doubling this batch and throwing a few slices in the freezer for a later date. Simply remove from the freezer, toast until defrosted and enjoy!

What You Need To Make Ultimate Gluten-Free and Dairy-Free Banana Bread

Gluten-Free Flour – I use and love Bob’s Red Mill Gluten-Free 1:1 Baking Flour, it has truly never failed me. Though if you’re not gluten-free, you can easily sub all purpose flour for the gluten-free flour in this recipe.

Cinnamon – While developing this recipe, I realized that no other banana bread recipes out there include cinnamon. To me, adding cinnamon was a no-brainer. I honestly thought it was one of those signature banana bread ingredients. When I realized no one else includes it in their recipes, I tried making this recipe without it. Oh man, never doing that again! Cinnamon adds incredible flavor and aroma to this recipe that it simply, to die for.

Mashed Banana – Make sure your bananas are SUPER ripe for this recipe. The more ripe your bananas are, the softer and sweeter they’ll be in this recipe. If you don’t have any ripe bananas but want to make this banana bread, use this trick! I use the quickly-ripen banana method often and can attest to its success. Now as far as mashing goes, remove the bananas from their peel, place them in a bowl and press down on them with the back of a fork. You’ll want to mash your bananas until you achieve a consistency similar to apple sauce. Measure out the 1 and 1/2 cups of banana once they are completely smooth.

Eggs – Remove your eggs from the fridge an hour or two before using them in this recipe. Room temperature eggs are always ideal in baking. If your eggs are too cold when mixed into the batter, they may cause the melted butter or oil you used to harden.

Non-Dairy Milk – Any non-dairy milk will work in this recipe. I used a homemade almond milk and has great results. If you’re not dairy-free, you can easily swap the non-dairy milk with cow’s milk.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: Use two flax eggs or your favorite egg-substitute in place of the flax eggs in this recipe. Expect your bread to be slightly more dense than the one pictured, but still delicious!
  • Add Gluten: Use all purpose flour instead of gluten-free flour in this recipe.
  • Add Dairy: Use melted butter instead of coconut oil and cow’s milk instead of non-dairy milk in this recipe.
Ultimate Gluten-Free and Dairy-Free Banana Bread
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Ultimate Gluten-Free and Dairy-Free Banana Bread

0 from 0 votes
Recipe by Samantha Russo Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

10

slices
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

This gluten-free and dairy-free banana bread is truly the best EVER! Fool your friends and family with this recipe that tastes just like the real thing. Toast up a thick slice of this ultimate gluten-free and dairy-free banana bread, then top it with your favorite non-dairy butter for a heavenly snack!

Ingredients

  • 2 Cups Gluten-Free Flour, see Notes

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1 1/2 Cups Mashed Banana (about 3 bananas), see Notes

  • 1/2 Cup Coconut Sugar, see Notes

  • 2 Eggs, see Notes

  • 1/4 Cup Coconut Oil, melted

  • 1/4 Cup Non-Dairy Milk, see Notes

  • 1 Teaspoon Vanilla Extract

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the mashed bananas, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely before slicing.

Notes

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xantham gum. If you’re not gluten-free, use all purpose flour instead.
  • Mashed Banana: Remove very ripe bananas from their peel, place them in a bowl, and the mash them with the back of a fork. Continue mashing until you achieve a consistency similar to apple sauce. Measure out the mashed banana then use it in this recipe.
  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.
  • Eggs: Bring your eggs to room temperature before using in this recipe.
  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

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