Vegan Graham Crackers (with Coconut Oil)
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.
Servings: 22 crackers
Calories: 100kcal
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.
Video
Notes
Tips
Use cold ingredients. Mix the dry ingredients and store in the fridge for an hour. You can do the same with all wet ingredients but coconut oil.
Do not knead the dough. It will come together when pulsing in the processor.
Don’t overwork the dough. Handle it as little as you can: open it fast and try to open in a rectangle so you don’t have to trim much dough off.
Leave the dough you’re not working on inside the fridge. Cold helps to prevent gluten formation, and the less gluten, the lighter and tender the crackers.
Roll the dough open really thin.
Variations
Cinnamon Graham Crackers. Add a full teaspoon of ground cinnamon to the dough. Combine ¼ cup of granulated sugar with another teaspoon of cinnamon and sprinkle the crackers with the mixture just before baking.
Vegan Honey Graham Crackers. Substitute molasses for my vegan honey and have a delicious, homemade vegan honey graham cracker.
Chocolate Graham Crackers. Substitute 2 tablespoons of all-purpose flour for cocoa powder.
Nutrition
Serving: 1cracker | Calories: 100kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 123mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 2mg
