These super easy homemade vegan graham crackers will be a new favorite! Perfect for s’mores, pie crusts, dipping in your favorite dairy free milk, and more!
While graham crackers don’t typically have milk in them, they do typically contain honey and soy. These vegan graham crackers doesn’t use either and actually taste better than your store bought varieties.
If you have children at home, this is a great recipe for them to try to make on their own. It’s easy enough that they can do most of it themselves, with very minimal help.
Which also means that if you are new to baking or being in the kitchen in general, that this is also a great recipe for you to try too!
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What ingredients do you need to make vegan graham crackers?
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:
- all purpose flour
- wheat flour
- brown sugar
- cinnamon
- baking powder
- salt
- vegan butter
- maple syrup
- dairy free milk
- vanilla
How do you make vegan graham crackers?
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.
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 Top 8 Allergy Friendly Graham Crackers?
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.
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:
Vegan Graham Crackers
Ingredients
- 1 cup flour
- 1 cup whole wheat flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ tsp sal
- ¼ teaspoon cinnamon (optional)
- ½ cup vegan butter (ensure soy free if needed)
- ⅓ cup maple syrup
- 4 tablespoon dairy free milk
- ½ teaspoon vanilla extract
Instructions
- To a processor, add both of flours, brown sugar, baking powder, salt and cinnamon if adding. Pulse to combine.
- 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 and vanilla.
- Turn processor on until it has all been combined together. You will have a loose dough.
- Lay a large piece of parchment paper down and scoop out the mixture onto the paper.
- Using hands, form a ball with dough and shape it into a disk about an inch thick.
- 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.
- Preheat oven to 350 degrees F 10 minutes before dough is ready to come out of the fridge.
- Pull 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. 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. You can do 2×2" squares, 4×2" for rectangles or 1X2" for thinner strips.
- 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 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.
Notes
Nutrition
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