The secret to getting that classic graham cracker flavor is whole wheat flour. Graham crackers were invented by Sylvester Graham in the 1800s, who advocated for the use of whole wheat flour. These cookies have since become a staple in every grocery store, but unfortunately, most store-bought versions are not vegan. My homemade graham cracker recipe is made with whole wheat flour, just like the traditional ones, for that perfect crunch and a hint of nuttiness. Instead of honey, I use agave, which has a similar sweetness and flavor.
I find most store-bought versions are lacking in flavor and are kind of dusty tasting, but these homemade vegan graham crackers are A-MAZ-ING! Delicious, crisp, and sweet, they are wonderful cookies all on their own. These crackers are also freezer-friendly, so I love making a batch and storing them in the freezer so I have them ready for any future baking. You can layer them into desserts, make s'mores, create a graham cracker crust, or use them in any recipe that calls for graham crackers. Whether you’re planning a camping trip or just need a snack, these vegan graham crackers are a must-try.
Common Questions:
What makes graham crackers not vegan? Most graham crackers contain dairy, eggs, and honey, making them not vegan.
Why isn't honey vegan? Honey isn't considered vegan because it is produced by bees, and vegans avoid all animal products and by-products. The production of honey often involves the exploitation and harm of bees, and it can negatively impact natural bee populations by disrupting their natural behaviors and reducing biodiversity.
Can I use these graham crackers in my baking? Yes, these graham crackers can be used the same as store-bought crackers and will work perfectly in any baking recipe.
How do I make graham crackers crumbs? Add as many prepared graham crackers as desired to a food processor and pulse until you reach a fine crumb texture. If you do not have a food processor, add the cookies to a sealable bag and use a rolling pin or something heavy to crush the cookies in the bag until you reach a fine crumb texture.
How should I store my homemade graham crackers? Once cooled, snap the cookies apart. Enjoy fresh or store in an airtight container in your pantry for up to 2 weeks or freeze them for up to 3 months.
How to Make Homemade Vegan Graham Crackers...
To Make the Dough: In a medium bowl, whisk together the dry ingredients: the whole wheat flour, cinnamon, baking soda, and salt. Set aside. In a stand mixer (I use this one), whip the vegan butter and brown sugar together until fluffy. Add in the flour mixture and mix in until it reaches a sandy texture. Add the agave, plant-based milk, and vanilla extract, and mix again to make a soft dough. *If you do not have a stand mixer you can use a hand mixer or mix by hand with a whisk and a strong spatula. Divide the dough into two, wrap each in plastic wrap, then chill in the fridge for at least 1 hour.
To Roll and Bake the Graham Crackers: Preheat your oven to 350℉ (180℃). Place a piece of parchment paper on a clean work surface and dust with whole wheat flour. Working with one chilled dough portion at a time, unwrap and place it in the center, then sprinkle with more flour. Roll out the dough into a rectangle that fits on the parchment paper, roughly 15" x 11" (38cm x 28cm), adding more flour as needed to stop it from sticking. The dough will be very thin but will puff up when baked. Use a pizza wheel or sharp knife to cut into rectangles.
Then use a fork to pierce the dough (poke holes) all over to help prevent bubbles and to make the cookies crisper. Carefully pick up the parchment paper with the rolled dough on it and transfer the entire thing to a large baking sheet. Bake for 10 - 14 minutes until the cookies have puffed up and are darker. Keep a close eye on them so they don't burn.
While the cookies are still hot, use your pizza wheel or sharp knife to cut along the lines again. Allow the cookies to cool on the pan. Once cooled, snap the cookies apart. Enjoy fresh or store in an airtight container in your pantry for up to 2 weeks or freeze them for up to 3 months.
These Vegan Graham Crackers Are...
- Crisp, sweet, golden brown and crunchy!
- A billion times better than store-bought graham crackers!
- Perfect for all your baking needs! Use them in homemade S'mores, in your pie crusts, or on their own!
Use These Vegan Graham Crackers In...
Perfect Vegan Nanaimo Bars
Easy Vegan Pumpkin Cheesecake
Vegan Strawberry Cheesecake Popsicles
Vegan No Bake Pumpkin Pie
If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Graham Crackers
Servings: (makes around 50 crackers depending on how big or small you cut them)
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Ingredients
- 2 cups whole wheat flour, plus more for dusting (do not substitute)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons vegan butter
- 1 cup brown sugar, packed
- ⅓ cup agave, (or sub maple syrup)
- 3 tablespoons plant-based milk, (such as oat or soy)
- 2 teaspoons vanilla extract
Instructions
To make the dough:
- In a medium bowl, whisk together the whole wheat flour, cinnamon, baking soda, and salt. Set aside.
- In a stand mixer(I use this one) whip the vegan butter and brown sugar together until fluffy. Add in the flour mixture and mix in until it reaches a sandy texture. Add the agave, plant-based milk, and vanilla extract, and mix again to make a soft dough.*If you do not have a stand mixer you can use a hand mixer or mix by hand with a whisk and a strong spatula.
- Divide the dough into two, wrap each in plastic wrap, then chill in the fridge forat least 1 hour.
To roll and bake the Graham Crackers:
- Preheat your oven to 350℉ (180℃).
- Place a piece of parchment paper on a clean work surface and dust with whole wheat flour. Working with one chilled dough portion at a time, unwrap and place it in the center, then sprinkle with more flour. Roll out the dough into a rectangle that fits on the parchment paper, roughly 15" x 11" (38cm x 28cm), adding more flour as needed to stop it from sticking. The dough will be very thin but will puff up when baked.
- Use a pizza wheel or sharp knife to cut into rectangles.
- Then use a fork to pierce the dough all over to help prevent bubbles and to make the cookies crisper.
- Carefully pick up the parchment paper with the rolled dough on it and transfer the entire thing to a large baking sheet. Bake for 10 - 14 minutes until the cookies have puffed up and are darker. Keep a close eye on them so they don't burn. While the cookies are still hot, use your pizza wheel or sharp knife to cut along the lines again. Allow the cookies to cool on the pan.
- Once cooled, snap the cookies apart. Enjoy fresh or store in an airtight container in your pantry for up to 2 weeks or freeze them for up to 3 months.
To make Vegan Graham Cracker Crumbs (optional):
- Add as many prepared graham crackers as desired to a food processor and pulse until you reach a fine crumb texture.If you do not have a food processor, add the cookies to a sealable bag and use a rolling pin or something heavy to crush the cookies in the bag until you reach a fine crumb texture.Uses: Use in any recipes that call for Graham cracker crumbs.Storage: Store Graham cracker crumbs in an airtight container for up to 2 weeks at room temperature, up to 3 months in the refrigerator, or up to 6 months in the freezer.
Notes
Nutrition
More Homemade Vegan Cookie Recipes You Might Enjoy...
Cinty Yniguez says
Can you swap out the brown sugar for a vegan sweetener like stevia or monk fruit?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cinty, While it is possible to use a vegan sweetener like stevia or monk fruit as a substitute for brown sugar, keep in mind that these sweeteners have different properties than sugar. Brown sugar adds moisture, sweetness, and a bit of chewiness to the graham crackers, so using a non-sugar alternative may alter the texture and flavor. If you choose to substitute, I recommend using a brown sugar replacement that is specifically formulated for baking (like a stevia or monk fruit blend designed to mimic the texture of sugar), as this will yield the best results. Adjust the amount to taste, and keep in mind that these sweeteners can be more potent than sugar, so you may need to use less.
Pam St louis says
So excited to try this recipe !
Sam Turnbull @ It Doesn't Taste Like Chicken says
I hope you love it!
Sue says
I loved this recipe and it worked perfectly for the crumb base of my vegan white chocolate raspberry cheesecake.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you enjoyed it Sue 🙂
Jane says
I am very excited about this recipe. Partly because I live in Australia and Graham crackers are a mystery and also because I only bake with wholemeal flour but if I'm honest.. really it's mostly because now I can make Graham cracker vegan cheesecake base thanks Sam
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yummmmmm! I love vegan cheesecake!! Thank you for the review Jane 🙂
Cheryl Moore says
Is it possible to use flaxseed or some other ingredient instead of vegan butter, which is not a healthy whole food.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cheryl, I haven't tested this so I am not sure. If you give it a try, let us know how it turns out!
Fily] says
Would I be able to use applesauce or something else to replace the vegan butter to make them oil-free? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Fily, I haven't tested this so I am not sure. If you give it a try, let us know how it turns out! 🙂