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!
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)Course: DessertCuisine: AmericanDifficulty: Easy
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!
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
- 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.
- 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!