My secret to making summer s’mores actually vegan? Homemade graham crackers.
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Imagine my surprise that it’s actually easier to find vegan marshmallows than graham crackers.
As a long-time vegan, I was honestly shocked to learn that most store-bought graham crackers aren’t actually vegan—sneaky honey, dairy, and who-knows-what hiding in the ingredient list. But I didn’t want my kids missing out on summer s’mores nights, campfire fun, or all the sweet nostalgia that comes with them.
So, I got to work on a recipe we could all enjoy. It took a few tries, but the final result I’m sharing with you today is everything you want in a graham cracker.
These vegan graham crackers are easy to make, subtly sweet, and have that classic toasty flavor and crisp bite we all expect. They’re perfect not just for s’mores, but also for pie crusts, lunchbox treats, or a quick snack with nut or sun butter.
And the best part? They last for weeks, so you can always have a batch ready to go. Below you’ll find tips to perfect them every time!
Vegan Graham Cracker Recipe Ingredients
This recipe has just 10 ingredients! We love recipes that have 10 ingredients or less and this one is a huge hit for how easy it is! It’s also contains most ingredients that you likely already have on hand or that are easily found at any store.
The ingredients that you need for these vegan graham crackers are:
- wheat flour
- brown sugar
- cinnamon
- baking powder
- salt
- vegan butter
- maple syrup
- dairy free milk
- vanilla
How to make Vegan Graham Crackers
1. Making the Dough
This recipe does go much faster if you have a food processor. To the processor, you are going to add both of the flours, brown sugar, baking powder, salt and cinnamon. You want to pulse this a few times to combine.
Then, you are going to add the butter and pulse until all the butter has been incorporated. The mixture will resemble coarse sand, or cornmeal.
Add in your maple syrup, dairy free milk of choice and vanilla. Turn your processor on until it has all been combined together. You will have a loose dough.
Lay a piece of parchment paper down (about 15″ or so- no need to measure just need a large piece) and scoop out the mixture onto the paper. Using your hand, form a ball with the dough and then shape it into a disk. About an inch thick or so.
Place another same size piece of parchment paper on top and then fold your sides of the paper around the dough. Place in the fridge for 30 minutes.
2. Making the Crackers
Preheat your oven to 350 degrees F 10 minutes before your dough is ready to come out of the fridge.
Pull the dough out of the fridge and fold the parchment back out to flat sheets. Leaving the second sheet of parchment paper on top of the dough, roll the dough out to graham cracker thickness. It’s about ⅛ inch.
Remove the top sheet of parchment paper and slide the bottom piece with the dough onto a baking sheet.
Use a pizza cutter to make desired size pieces. The ones in our photo are 2×2″ squares, but you could do 4×2″ for rectangles or 1X2″ for thinner strips, perfect for dunking into your dairy free milk of choice.
Trim off any excess dough around the edges. You can use this and form back into a disk, then roll out to thinness and make a few extra, but some odd shaped vegan graham crackers. No need to throw out the dough, it just won’t all be perfect squares.
Use a fork and poke holes all through the dough.
Bake in oven for about 20-27 minutes. The dough will just have started to darken around the edges. Do not overcook these. They burn very quickly at the end.
Remove from the oven and place on a pan to cool for 15 minutes. Break into individual pieces. Will remain good up to 3 weeks in an air tight container.
Use for your favorite recipes like s’mores or to make a pie crust. Or, if your like us, just dip them in your favorite dairy free milk! (PS: It’s really good with oat milk).
Can I make these Dairy Free Graham Crackers Top 8 Allergy Friendly?
At this time, we haven’t tried a replacement for the wheat flour, so we can’t say you can make them Top 8 Free.
These Vegan Graham Crackers are free from the remaining 7 top allergens including dairy, egg, and soy. They are also free from honey.
We will continue to work on a gluten/wheat free version of our vegan graham crackers and update this post when we do.
Can I prep these Vegan Graham Crackers ahead of time?
Yes. Make the recipe as direct and then they will last in an air tight container at room temperature up to 3 weeks. They are perfect for your next campfire/cookout get together or just to have a late night snack! Enjoy!
WHAT FOOD PROCESSOR DO YOU USE TO MAKE THE VEGAN GRAHAM CRACKERS?
For this recipe, we use a KitchenAid 7-cup processor. Any quality food processor should be able to handle making these.
How to store Graham Crackers (Vegan)
You’ll want to store graham crackers in an airtight container or bag in a cool, dry place. If stored properly, they can last up to 2 weeks.
What are other desserts I should try?
Once you try this recipe, you may be wondering what other vegan desserts you should try. If you are looking for another super easy recipe, then definitely give our Vegan Peanut Butter Fudge a try.
If you love cake, then Vegan Pineapple Upside Down Cake would be a win for you! But other cake ideas for the summer would also be:
If you are looking for some non-cake ideas, then these would be great!
Pin these Vegan Graham Crackers for later:
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Dairy Free Graham Crackers
Ingredients
- 2 cups whole wheat flour
- ¼ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
- ½ cup plant based butter, cold, cut into 1 tablespoon pieces
- 3 tablespoons maple syrup
- 2 tablespoons plant based milk (more need more)
- 1 teaspoon vanilla extract
Instructions
- To a processor, add 2 cups whole wheat flour, ¼ cup brown sugar, ½ teaspoon each baking soda and salt and 1 teaspoon cinnamon, if adding. Pulse to combine.
- Add ½ cup plant based butter, cut into tablespoon size pieces in different places in your processor so they aren't touching. Then pulse until all the butter has been incorporated. The mixture will resemble coarse sand.
- Add in 3 tablespoon maple syrup, 2 tablespoon plant based milk and 1 teaspoon vanilla. Pulse again until you have a crumbly dough. No unmixed flour should remain. When you touch the dough it should hold together, if it doesn't, you'll want to add 1 teaspoon more milk at a time and pulse until you have that, testing after each teaspoon.
- Lay a large piece of parchment paper down and scoop out the mixture onto the paper. Using hands, form a ball with the dough and shape it into a disc about an inch thick. Sprinkle a small amount of flour on top, then place another same size piece of parchment paper on top. Using a rolling pin, roll the dough out to graham cracker thickness, about ⅛ inch (3mm).
- Carefully pick up the parchment paper and place on a large baking tray. Place in the freezer for 20 minutes while you preheat the oven to 350˚F (177˚C).Note: You may need to cut down the sides depending on your tray.
- Remove from the freezer and remove the top sheet of parchment paper. Carefully, but quickly*, cut your dough using a pizza cutter or sharp knife into desired size pieces. For example, you can do 2×2" squares, 4×2" for rectangles or 1X2" for thinner strips, or use cookie cutters to make teddy graham crackers.
- Use a fork and poke holes all through the dough. Bake in oven for about 20-25 minutes. The dough will just have started to darken around the edges. Do not overcook these. They burn very quickly at the end. Remove from the oven and place on a pan to cool for 15 minutes. Break into individual pieces. Will remain good up to 3 weeks in an air tight container.
Notes
Nutrition
Hello,
I don’t see where it says the measurement for all purpose flour?
Hi. Just the whole wheat flour. Sorry for any confusion