Vegan Graham Crackers
These homemade Vegan Graham Crackers are crisp, sweet, and a billion times better than store-bought! These golden brown, crunchy cookies contain no honey, dairy, or eggs, making them 100% vegan and are perfect for snacking or all your baking needs. Get ready for a treat that's just begging to be turned into s'mores or a tasty pie crust!
My Notes:
Servings: (makes around 50 crackers depending on how big or small you cut them)
Ingredients
- 2 cup(s) whole wheat flour plus more for dusting (do not substitute)
- 1 teaspoon(s) ground cinnamon
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 7 tablespoon(s) vegan butter
- 1 cup(s) brown sugar packed
- 1/3 cup(s) agave (or sub maple syrup)
- 3 tablespoon(s) plant-based milk (such as oat or soy)
- 2 teaspoon(s) vanilla extract
Instructions
To make the dough:
- In a medium bowl, whisk together the whole wheat flour, cinnamon, baking soda, and salt. Set aside.
- In a stand mixer(I use this one) whip the vegan butter and brown sugar together until fluffy. Add in the flour mixture and mix in until it reaches a sandy texture. Add the agave, plant-based milk, and vanilla extract, and mix again to make a soft dough.*If you do not have a stand mixer you can use a hand mixer or mix by hand with a whisk and a strong spatula.
- Divide the dough into two, wrap each in plastic wrap, then chill in the fridge forat least 1 hour.
To roll and bake the Graham Crackers:
- Preheat your oven to 350℉ (180℃).
- Place a piece of parchment paper on a clean work surface and dust with whole wheat flour. Working with one chilled dough portion at a time, unwrap and place it in the center, then sprinkle with more flour. Roll out the dough into a rectangle that fits on the parchment paper, roughly 15" x 11" (38cm x 28cm), adding more flour as needed to stop it from sticking. The dough will be very thin but will puff up when baked.
- Use a pizza wheel or sharp knife to cut into rectangles.
- Then use a fork to pierce the dough all over to help prevent bubbles and to make the cookies crisper.
- Carefully pick up the parchment paper with the rolled dough on it and transfer the entire thing to a large baking sheet. Bake for 10 - 14 minutes until the cookies have puffed up and are darker. Keep a close eye on them so they don't burn. While the cookies are still hot, use your pizza wheel or sharp knife to cut along the lines again. Allow the cookies to cool on the pan.
- Once cooled, snap the cookies apart. Enjoy fresh or store in an airtight container in your pantry for up to 2 weeks or freeze them for up to 3 months.
To make Vegan Graham Cracker Crumbs (optional):
- Add as many prepared graham crackers as desired to a food processor and pulse until you reach a fine crumb texture.If you do not have a food processor, add the cookies to a sealable bag and use a rolling pin or something heavy to crush the cookies in the bag until you reach a fine crumb texture.Uses: Use in any recipes that call for Graham cracker crumbs.Storage: Store Graham cracker crumbs in an airtight container for up to 2 weeks at room temperature, up to 3 months in the refrigerator, or up to 6 months in the freezer.
Notes
How to Re-crisp Cookies: If your Graham crackers turn soft due to moisture in the air, preheat your oven to 300℉ (150℃) and bake them again for 5-10 minutes, ensuring they do not burn. Let them cool, and they will crisp right back up.
Whole Wheat Flour: whole wheat flour is essential to this recipe, it's what makes Graham crackers taste like Graham crackers!
Vegan Butter: 7 Tablespoons of vegan butter is equivalent to 1/2 cup minus 1 tablespoon.
Nutrition
Serving: 1 Graham Cracker (recipe makes about 50) | Calories: 53kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Sodium: 60mg | Potassium: 25mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 0.2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
