Made with coconut oil and a mix of all-purpose and whole wheat flour, these Vegan Graham Crackers are perfect for s'mores and make a delicious graham cracker pie crust.
Why bake these crackers
I guarantee you, the best, sweet, crispy, crunchy graham crackers are homemade! They make your house smell amazing and leave you yearning for just one more. I love baking these cookies during fall as much as this vegan apple bread.
Also, baking your own graham crackers is not as difficult as you might think: this recipe makes a dough that’s super easy to roll out!
Ingredient and substitutions
Molasses. It gives this cracker cookie a subtle caramel flavor. You can substitute with maple syrup, or use my plant-based honey if you’re looking for a vegan honey graham cracker recipe.
Whole wheat and all-purpose flour: This recipe calls for a mix of these two flours. You can make it with all-purpose white flour only, but the crackers will miss the nutty flavor that whole wheat gives them. If using all-purpose flour only, add 3 tablespoons more to the dough.
Coconut oil: Use refined coconut oil so your crackers won’t have a coconut taste. You can also use canola or avocado oil.
I don’t recommend any other substitutions for this recipe. If you tried it with any other ingredient than the ones listed here, let me know how it went in the comments!
Flavor variations
- Cinnamon Graham Crackers: Add one teaspoon of ground cinnamon to the dough. Combine ¼ cup of granulated sugar with half teaspoon of cinnamon and sprinkle the crackers with the mixture just before baking.
- Vegan Honey Graham Crackers: Substitute molasses with vegan honey.
- Chocolate Graham Crackers: Substitute 2 tablespoons of all-purpose flour with cocoa powder.
How to make them
This dough has no cooling time, so after getting the ingredients ready, you can preheat the oven to 375°F. We’re using the rack on the middle shelf.
Step 01. Add dry ingredients to a food processor (1a). Pulse 3-4 times to combine (1b).
Step 02. Add wet ingredients (2a). Pulse 6 to 8 times to mix, 2 more times if dough is still not formed (2b).
Step 03. Divide the dough into 2 or 4 pieces. I find 4 pieces easier to work with. Store the remaining dough in the fridge, covered with a kitchen towel.
Step 04. Place dough between 2 sheets of parchment paper and roll it out until very thin (4a and 4b). Check the video on the recipe card or the photo below to see how thin I roll the dough.
Step 05. Trim the dough to get a rectangle.
Step 06. Cut the dough into rectangles using a pizza slicer, a knife, or something sharp. Do not separate them.
Step 07. Poke each cracker 4 times with a fork. This is super important! Poking your crackers will ensure they won’t puff up while baking.
Step 08. Place them with the bottom parchment paper in a baking sheet and bake the crackers for 13 to 15 minutes. They’re done when slightly crispy and light brown on the edges.
These crackers won’t come out of the oven fully hard, but will harden as they cool. Be careful not to overbake them!
Tips for the best crackers
These crackers are easier to roll out, as the dough is a bit more hydrated tham most of the recipes out there. However, this can also cause the gluten to develop faster if you’re not careful. Follow these tips to ensure your crackers are crunchy and crispy:
- Do not knead the dough. It will come together when pulsing in the processor.
- Don’t overwork the dough. Handle it as little as possible: roll it out quickly and try to shape it into a rectangle so you don’t have to trim much dough off.
- Keep the dough you’re not working with in the fridge. Cold helps prevent gluten formation, resulting in lighter and tender crackers.
- Roll the dough really thin. Roll it out until as thin as shown in the photo/video. A thicker dough will give you soft crackers. The dough needs to be thin for your crackers to be crispy.
Questions you might have
The first graham crackers recipes didn’t have milk or any dairy among the ingredients. My graham cracker recipe is vegan, free of any dairy ingredient.
A graham cracker is a sweet cracker, first made in the United States in the beginning of 1880. The first recipes were made using graham flour, oil, salt and molasses.
It’s simply a coarse ground whole wheat flour. Graham flour has its name because of reverend Sylvester Graham. Among the things he believed were that being vegetarian and following a diet using a homemade coarsely ground wheat could keep you healthy. Graham flour, graham crackers, and graham bread were created by his followers.
After cooled, store crackers in an airtight container, away from sunlight. They’re good for up to 3 weeks.
What to have with them
You can have these crackers on their own, or use them for delicious desserts.
Graham crackers are amazing for making sweet pie or cheesecake crusts, and one of the essential ingredients for s'mores.
Spread berry jam over it for a sweet snack, or have it along with a glass of oat milk for a quick sweet treat.
More vegan baking recipes
Have you tried these Vegan Graham Crackers? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Vegan Graham Crackers (with Coconut Oil)
Ingredients
- 1 ½ cup whole wheat flour
- ¾ cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 6 tablespoon refined coconut oil or canola oil
- 7 tablespoon cold water
- 3 tablespoon molasses
- 1 teaspoon vanilla extract
Instructions
- Adjust oven rack to middle shelf and preheat the oven to 375°F.
- Add whole wheat and all-purpose flour, sugar, baking soda and powder, salt and ground cinnamon to a food processor. Pulse 3 to 4 times to combine.
- Add coconut oil (or canola oil), cold water, molasses and vanilla extract. Pulse about 6 to 10 times, just until the dough comes together.
- Divide the dough into 2 or 4 pieces. Keep the remaining dough inside the fridge, covered with a kitchen towel.
- Place dough between 2 sheets of parchment paper and roll it open until very thin (check the video to see how thin I open my dough).
- Remove the top sheet of parchment paper and trim the dough into a rectangle, using a pizza cutter or a sharp knife. Cut the dough into smaller rectangles. Do not separate them.
- Poke each cracker 4 times with a fork. Do not skip this step! Poking your crackers will assure you they won’t puff up while baking.
- Place shaped crackers still on parchment paper into a baking sheet. Bake crackers for 13 to 15 minutes, or until edges look firm and golden brown. They won’t come out from the oven fully hard, but will harden as they cool. Be careful not to overbake them.
- Let graham crackers cool onto a cooling rack, still on parchment paper, for about 15 minutes.
- After cooled, remove from parchment paper and break them apart. Store in an airtight container, away from direct sunlight.
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