These Vegan Graham Crackers are easy to make, have only a few ingredients, and are very flavorful and aromatic.
There is nothing like a graham cracker with your smores or in your cheesecake. The slight cinnamon-y and honey taste complement desserts well and the crisp texture makes for a satisfying mouthfeel.
But to find a vegan version is nearly impossible. And using substitutes, like figs and nuts or another cracker, just leaves me wishing for the real thing. So I set on making it myself and I was surprised by how easy it was. The ingredients were already ones I had in my kitchen and it didn’t take me long to bake.
I used agave instead of the traditional honey. You can also use maple syrup. I don’t have a huge problem with using honey, but I was curious how it would taste a honey substitute.
And the taste was so much better than any store-bought version. You could really taste the agave and cinnamon! I was blown away by the flavor.
If you are looking for a vegan honey-free graham cracker, try to make it yourself. It’s easy and the flavor is so much better.
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Ingredients for Vegan Graham Crackers
Graham crackers are surprisingly simple to make and only require a few ingredients. Most of which you probably have in your kitchen anyway.
- Whole Wheat Flour. Graham crackers are named that way because they use graham flour. Graham flour is similar to whole wheat flour in which they are both made with whole grains, but graham flour is ground more coarsely.
- Baking soda. This is the only leavening agent in the recipe, so make sure not to omit this.
- Butter. Try to get the unsalted vegan buttery sticks. These have a higher fat content and work better in baked goods.
- Agave. Honey is usually the sweetener of choice in graham crackers. If you have no problem with honey, you can use it in the same amount. You can also use maple syrup if you can’t find agave syrup.
- Light brown sugar
Trouble Shooting
This recipe is simple, but here are some tips to make sure nothing goes wrong:
My dough is too soft! The dough is very sticky and if it gets too warm it will stick to everything. If that happens, wrap it back up and stick it in the fridge for 15-30 minutes. This will firm the butter and it will be easier to roll out.
It spread out in the oven! Again this is a really soft dough, so if you find it spread too thinly in the oven, try to stick it in the freezer for 10 minutes before baking it. It will firm up the dough and stop it from spreading too much.
My cracker does not snap! If after baking and cooling, your cracker is more like a soft cookie, put it back on the baking tray and let it rest in the off, but still warm oven. The residual heat will dry it out without burning it. After 15 minutes, take out and cool. It should have a nice snap when cool.
Storing It
These crackers can be stored in an airtight container at room temperature for up to 3 weeks at room temperature or be put in the freezer for up to three months.
You also can freeze the dough to whip up some graham crackers when you want to.
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Graham Crackers
Materials
- 240 g (2 cups) whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 99 g (7 tbsp) softened unsalted vegan butter If you can only find salted, then omit the salt in this recipe
- 3 tbsp unsweetened non-dairy milk
- 1/3 cup agave or maple syrup Or any liquid sweetener of choice
- 2 tsp vanilla extract
- 1 cup light brown sugar
Instructions
- In a bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside until needed.
- In another bowl, add the softened butter. Using a hand mixer, mix until fluffy. Add the bown sugar and mix on medium until light and fluffy.
- Add the flour mixture gradually until a very soft dough forms.
- Add the rest of the wet ingredients, which include the agave, vanilla extract, and milk. Mix on low until everything is combined. The dough shuld be sticky and soft.
- Wrap in plastic wrap and put in the fridge for at least 1 hour.
- Adjust the oven racks to the middle of the oven and preheat to 350°F.
- To prepare for rolling, generously flour a work surface or parchement. This dough will still be sticky, so it's best to flour everything, including the rolling pin with a generous layer of flour.
- Cut the dough into half and work with each piece individually.
- Roll as even and thin as you can. It is going to expand in the oven, so go thinner than you would expect. Cut the edges with a pizza cutter. Then cut twelve crackers about 2 1/4 by 4 3/4 inch. To make it look like the grocery store version, dock the surface with holes with a toothpick, chopsticks, or with a fork.
- If the dough is getting too soft, put in the refrigerator for 15-30 minutes to firm up.
- Put in the oven and bake for 10-12 minutes. Immediately cut along the precut lines. Let cool.
- These can be stored in an airtight container at room temperature for up to 3 weeks at room temperature or be put in the freezer for up to three months.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.