Quick & Easy Vegan Graham Crackers Recipe – Gluten Free option
These easy homemade vegan graham crackers are crisp, crunchy, and sweet, and so quick to make. Use for homemade s’mores, cheesecake crust, and more- and you can even make them gluten free!
Ditch the store-bought graham crackers and bake these instead:
I know your pain- it is SO hard finding store-bought vegan graham crackers. Most varieties contain honey, which is not vegan.
So then you’re left to order them online, and wait for the mail to arrive. Well, not anymore.
This quick and easy vegan graham cracker recipe is here to solve your graham cracker problems so that there are no S’MORE issues when it comes to s’mores season 😉
As a vegan baking cookbook author who specializes in making vegan AND gluten free baking easy and delicious, it was well overdo that I added a homemade graham cracker recipe to the baking list.
And now we can finally have that perfect vegan s’more, cheesecake crust, or just all around good cookie snack for whenever the craving hits!
These vegan graham crackers are:
- “Buttery” and richly spiced with cinnamon
- Perfectly sweet and light
- Crisp and crunchy- perfect for s’mores!
- Easy to make with the simplest of ingredients
- Easily made gluten-free for those who need it!
Simple dairy free ingredients:
The ingredients list for true graham crackers (the wheat flour variety!) were always very simple, and we’re staying along that same line of thinking.
Here’s what you need to make the vegan version:
- Flour: While we’re not using whole wheat flour, all-purpose flour works just as well here and is typically more common. You can also use gluten-free baking flour, such as King Arthur Measure for Measure. Please note, this recipe will NOT work with almond flour.
- Vegan butter: I like Miyoko’s here, but for nut-free, Plant Crock is great too.
- Light brown sugar: This adds to the rich flavor of graham crackers.
- Maple syrup: In lieu of honey. You can also use agave.
- Ground cinnamon
- Baking soda
- Dairy free milk: You can use almond milk, soy milk, oat milk, or your favorite nut milk.
How to shape homemade graham crackers:
Here’s my trick for shaping graham crackers easily and quickly:
Ways to use these vegan graham crackers:
Aside from the obvious VEGAN S’MORES (cue Sandlot- “You wanna s’more?!”). Here are a few other ideas for you to use these homemade vegan graham crackers in:
- As the base for cheesecake crusts (think my classic vegan cheesecake or even this lovely baked vegan pistachio cheesecake!)
- In my vegan key lime pie recipe!
- Crushed and mixed into homemade vegan ice cream
- In any of my vegan s’mores related desserts: s’mores cookies, s’mores cake, s’mores cupcakes, and s’mores cookie bars!
- As the base for a vegan eclair cake
- Smeared with some homemade peanut butter or cashew butter for a treat!
How long do homemade vegan graham crackers last?
You can keep these graham crackers in an airtight container for up to 5 days at room temperature. Otherwise, you can freeze them using the same method for up to 3 months.
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Quick & Easy Vegan Graham Crackers Recipe – Gluten Free option
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 15 squares 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These easy homemade vegan graham crackers are crisp, crunchy, and sweet, and so quick to make. Use for homemade s’mores, cheesecake crust, and more- and you can even make them gluten free!
Ingredients
- 1/4 cup (55 g) salted vegan butter, melted
- 1/2 cup (105 g) light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 tbsp ground cinnamon
- 1 1/2 cups (185 g) all purpose flour or gluten-free measure for measure flour
- 2 tbsp (30 mL) dairy free milk
- 1/4 cup (60 mL) maple syrup
Instructions
- Prep: Measure out all ingredients. Read through all instructions before beginning
- Whisk the wet ingredients: In a medium bowl, whisk together the melted vegan butter, light brown sugar, baking soda, sea salt, and cinnamon.
- Finish the dough: Add in the flour, and pour in the dairy free milk and maple syrup. Use a silicone spatula to fold the flour into the wet ingredients until you get a thicken dough.
- Roll out the dough: Place the dough onto a piece of parchment paper, and place another piece of parchment paper on top. Roll the dough out to be about 12″ by 15″ and about 1/4″ thick. You can shape the dough by slicing pieces off until you get a rectangle and place the extra dough back onto the main block of dough, rolling it out again.
- Transfer the dough to a baking sheet: Place the piece of parchment paper that has the dough on top of it onto the baking sheet. Place the baking sheet into the freeze to chill while you preheat the oven to 400F.
- Bake: Once the oven is preheated, place the baking sheet into the oven and bake the graham crackers for 12 minutes, or until lightly golden on top.
- Shape: Once baked, remove the graham crackers from the oven and with oven mitts, transfer the parchment paper sheet to a cool rack. While the graham crackers are still warm, use a pizza cutter and cut the graham crackers into squares and then rectangles, but leave them on the baking sheet to cool. Poke a few holes into the top of each square.
- Cool and enjoy: Let the graham crackers cool completely before removing. Then enjoy in homemade vegan s’mores, in cookies, s’mores cake, or as a graham cracker crust for cheesecake!
Notes
Gluten free: I recommend using King Arthur Measure for Measure gluten free flour here. I do NOT recommend just using almond flour or oat flour here.
Just made these with gluten free flour and they turned out so well! I had to use quite a bit more gf flour (maybe an additional 1/2 cup – I used Bob’s Red Mill GF All Purpose because it was what I had, though I wouldn’t recommend it) to get the texture of the dough right before I rolled it out. The flavor was still spot-on, and the texture was great. Will definitely make these again with regular flour next time! Thanks for the great recipe.