Vegan Graham Crackers
I make these crunchy vegan graham crackers when I want a sweet treat made with simple ingredients like whole wheat flour, coconut sugar, and maple syrup. They are dairy free, refined sugar free, and perfect for snacking or making vegan smores with the kids. I also love turning the rolling and cutting into a fun family kitchen project.
Servings: 32 graham crackers
Calories: 64kcal
Equipment
Ingredients
- 2 cups whole wheat flour or your 1:1 gluten-free flour
- 1 cup coconut sugar or your other favorite type of granulated sugar
- 1 tsp cinnamon ground
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup vegan butter we like Miyoko's
- 2 tbsp unsweetened soy milk or your favorite dairy-free milk
- 4 tbsp maple syrup or other favorite liquid sweetener
- 2 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, coconut sugar, cinnamon, baking powder, and salt.
- Add the vegan butter and rub into the flour mixture until butter is completely incorporated and the mixture looks like bread crumbs. Set aside.
- Next, in a small mixing bowl, mix together the soy milk, maple syrup, and vanilla extract.
- Add the milk mixture into the bowl of dry ingredients and mix to form a dough.
- Place the dough on a floured work surface and shape it into a ball. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for one to two hours.
- Next, preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius and remove the dough from the fridge. Cut into four pieces.
- Place one piece of the dough onto a sheet of parchment paper and place another sheet on top of the dough. Roll the dough out with a rolling pin until it is ¼-inch thick.
- Using a pizza cutter, cut the edges to form a rectangle. Remove the edges and reroll them to make more crackers.
- Cut the dough into squares and poke holes into the tops of each cracker.
- Place the crackers onto a baking sheet once they are all cut. Bake the crackers in the oven for 10 to 15 minutes.
- Allow the crackers to cool on the baking sheet for five minutes before transferring to the wire rack to cool completely. The crackers will get more crispy as they cool. Make sure they cool for at least 1 hour (up to 2 hours) before serving!
Notes
- My #1 Secret Tip for this recipe is to use cold vegan butter. I take it straight from the fridge and cut it into small pieces, then I mix it into the dry ingredients with my fingertips. The heat from my hands softens the butter just enough, so it blends in quickly. I keep rubbing the butter in until the mixture looks like damp sand, then I move on to the next step.
- Don’t Overwork the Dough: I avoid overmixing because it can make these low-sugar graham crackers chewy and less crispy. I mix the wet and dry ingredients just until combined, then turn the dough onto my work surface and form a ball with my hands. If the dough looks too dry, I add a sprinkle of water.
- Chill Before Rolling: I let the dough chill in the refrigerator for at least 1 hour before rolling it out. Chilled dough is much easier to roll and cut.
- Use a Fork: I use a fork to create the perforations in these crackers. It pokes multiple holes at once, helping them bake evenly and giving them a look similar to store-bought crackers.
- Allow Time for Crackers to Cool: I let my baked crackers cool on a cooling rack for at least one hour. As they cool, they continue to get crispy.
Nutrition
Serving: 1large graham cracker | Calories: 64kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 62mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g