Homemade Vegan Graham Crackers: Easy, Crispy & Dairy-Free Delight
There’s a special satisfaction that comes with baking something from scratch, especially when it’s a staple like graham crackers. I rarely find myself making them, but a sudden craving or a last-minute need can spark a delightful kitchen adventure. One such occasion arose when I needed graham crackers in a pinch and simply didn’t feel like making a trip to the store. Fortunately, our pantry was well-stocked with the essential ingredients, most notably, high-quality whole wheat flour.
What truly made this particular baking session stand out was the opportunity to experiment. With coconut oil and almond milk readily available, I decided to swap them for the traditional shortening and dairy milk, transforming a classic recipe into homemade vegan graham crackers. The results were nothing short of fantastic! These crackers genuinely exceeded all our expectations, delivering a flavor and texture that was both familiar and uniquely delicious. Since that initial batch, they’ve become a regular fixture in our kitchen, proving just how wonderful dairy-free baking can be.
As you can observe from the initial photos, I enjoy playing around with the preparation, particularly the thickness of the dough, and even adding a sprinkle of cinnamon sugar to some before baking. Each variation offered its own charm. The thicker crackers, with their robust structure, often looked more aesthetically pleasing, making them perfect for building impressive s’mores or breaking into larger, satisfying pieces. However, it was the thinner, slightly more browned ones that proved utterly irresistible. Their delicate crispness reminded me of popular wheat thin crackers, yet they retained that unmistakable, comforting flavor profile of classic graham crackers. This delightful contrast in texture—crispy yet full of that sweet, earthy graham taste—made them incredibly addictive and difficult to stop eating. It’s this versatility in thickness that allows you to customize your homemade graham crackers to suit any preference or use, whether you prefer a sturdy cracker for dips or a thin, delicate crunch for snacking.
Crafting the Perfect Vegan Graham Cracker: Essential Ingredients
Creating these delightful vegan graham crackers begins with a thoughtful selection of ingredients. I started with a conventional graham cracker recipe that typically called for shortening and dairy milk, then carefully adapted it to be entirely dairy-free without sacrificing any flavor or texture. The main dairy-free substitutes—coconut oil and almond milk—play a crucial role in achieving the desired results.
Here’s a closer look at the key components and why they are essential:
- Whole Wheat Flour: This is the cornerstone of any authentic graham cracker. It provides the characteristic earthy flavor and rustic texture that defines a true graham. Using a good quality whole wheat flour ensures that deep, wholesome taste. While a purely whole wheat cracker can sometimes be too dense, blending it with all-purpose flour creates the perfect balance.
- All-Purpose Flour: By incorporating half a cup of all-purpose flour, we achieve a lighter, more tender crumb. This blend prevents the crackers from becoming overly heavy or tough, making them more enjoyable to eat while still maintaining that distinctive graham character. The combination of flours yields a dough that is easy to work with and bakes to a satisfying crispness.
- Baking Powder & Baking Soda: These leavening agents are vital for giving the crackers a subtle lift and airy texture. Baking powder reacts when moistened and heated, while baking soda reacts with the acidic brown sugar, contributing to a tender interior and a crisp exterior. They ensure the crackers aren’t too dense.
- Salt: Often underestimated, salt is a flavor enhancer that balances the sweetness of the brown sugar. In vegan baking, where certain rich flavors might be less prominent, a slightly increased amount of salt can significantly elevate the overall taste profile, making the crackers more complex and satisfying.
- Coconut Oil (Room Temperature): This is the star dairy-free fat substitute. When at room temperature, coconut oil mimics the texture of softened butter or shortening, creaming beautifully with the sugar to create a tender dough. It also contributes to the crispness of the final product without imparting an overwhelming coconut flavor. If you’re not keen on coconut oil, or simply prefer another option, feel free to substitute it with trans-fat free shortening, which will yield a similar texture and neutral flavor.
- Packed Brown Sugar: Beyond just sweetness, brown sugar brings a rich, molasses-like flavor that is integral to graham crackers. Its moisture content also helps keep the dough pliable and contributes to the crackers’ chewiness before they crisp up. For the best flavor, use packed brown sugar as it contributes more moisture and a deeper caramel note.
- Vanilla Extract: Just like salt, vanilla extract is a powerful flavor enhancer. A generous teaspoon of good quality vanilla extract adds a warm, aromatic depth that complements the whole wheat and brown sugar beautifully, making these crackers truly irresistible.
- Almond Milk (Unsweetened Vanilla): My preference for this recipe is unsweetened vanilla almond milk, which adds a subtle, pleasant aroma without extra sweetness or dairy. It binds the dough together and provides the necessary moisture. The amount of almond milk can vary slightly depending on the humidity and flour, so it’s best to add it gradually until the dough just comes together. Other plant-based milks like soy milk or oat milk could also work, but always opt for unsweetened varieties.
Beyond the ingredient list, one critical adjustment I made was to the baking temperature and time. I’ve discovered that baking these vegan graham crackers at a lower temperature of 300 degrees Fahrenheit, rather than the more common 350 or even 325 degrees, allows them to bake more evenly through and through. This slower bake ensures that the crackers achieve a consistent crispness without burning the edges, resulting in a perfectly golden and crunchy texture every time. This careful balance of ingredients and baking technique is what elevates these homemade crackers from good to truly exceptional.
The Art of Rolling and Cutting Homemade Graham Cracker Dough
While the thought of cutting dough into perfect squares might initially seem like a tedious task, I found the process of rolling and cutting these homemade vegan graham crackers to be surprisingly enjoyable and therapeutic. The dough itself is incredibly forgiving and easy to handle, making the entire experience rather delightful, reminiscent of childhood play with modeling clay.
Mastering the Roll
The key to evenly baked, uniform crackers lies in achieving a consistent thickness during rolling. I highly recommend rolling the dough out between two sheets of parchment paper. This method offers several advantages:
- Prevents Sticking: The parchment paper acts as a non-stick surface, eliminating the need for excessive flour dusting which can dry out the dough.
- Easy Manipulation: You can easily flip and move the dough without it tearing or sticking to your work surface.
- Effortless Transfer: Once rolled and scored, the dough can be directly transferred onto a baking sheet, still on its parchment paper, minimizing mess and handling.
For this recipe, aim to roll each half of the dough into a 6×12 inch rectangle with a thickness of approximately ⅛ inch. While achieving a perfectly precise rectangle right away can be challenging, don’t fret. Start by rolling an elongated slab to the desired ⅛ inch thickness, then simply trim the edges with your pizza cutter. The excess dough can be re-pieced and gently pressed back together to form a neat rectangle. The beauty of this dough is its cooperative nature; it comes together easily without becoming tough when re-worked slightly.
Scoring for Success
Once you have your perfectly rolled rectangle, the next step is scoring. This is where the pizza cutter truly shines, making quick and clean work of the task. Start by cutting crosswise to create four (3×6 inch) rectangles. Then, cut lengthwise down the middle of each of those, turning them into eight (3×6 inch) squares. If you prefer smaller crackers, like those commonly found in stores, you can make four more cross-wise slashes within each 3×6 inch piece, yielding 16 smaller rectangles. The important thing is to score the dough deeply enough so that the crackers easily snap apart after baking, but not so deep that you cut all the way through before baking.
To give your homemade graham crackers that authentic look and to help prevent them from puffing up excessively, use a fork to make 4 or 5 decorative pricks down the center of each scored rectangle. This also allows steam to escape, contributing to a crisper cracker.
A crucial tip: do not separate the individual pieces of dough before baking. Keeping them together on the parchment paper ensures they bake uniformly and maintain their shape. They will easily break apart along the scored lines once they are baked and cooled. This method simplifies the baking process and ensures a perfect batch every time.
This recipe yields a modest batch of approximately 32 vegan graham crackers. This is a great amount for a family snack or to use in a single dessert recipe. However, if you’re planning a larger gathering, stocking up your pantry, or just have a big appetite for these delicious crackers, you can always double the recipe. I recommend trying the recipe with these specified amounts first to familiarize yourself with the dough’s consistency and baking behavior in your oven before scaling up.
Delectable Variations: Chocolate Graham Crackers and More!
Since first sharing this recipe, it has become one of my absolute favorites, a truly versatile foundation for a variety of treats. I constantly find myself returning to it, and its adaptability never ceases to impress. While coconut oil is my go-to for its superb texture and neutral flavor, I sometimes opt for trans-fat free shortening when I have it on hand. It yields a very similar result, ensuring those perfectly crispy, tender crackers every time.
Beyond the classic, I’ve also developed a wonderfully rich chocolate graham cracker variation, which I’ve included in the notes section of the recipe card. This simple tweak transforms the crackers into a decadent base for s’mores, pie crusts, or simply a delicious standalone snack. To make them, you’ll simply substitute a small portion of the all-purpose flour with Dutch process cocoa powder (Hershey’s Dark cocoa powder works exceptionally well). This gives the crackers a deep, dark chocolate flavor and a beautiful color, making them an instant hit.
The beauty of homemade graham crackers, whether classic or chocolate, lies in their versatility. They’re not just for s’mores (though they excel at that!). Consider using them for:
- Pie Crusts: Crush them up for a flavorful, dairy-free pie or cheesecake crust. The chocolate version makes an incredible base for a peanut butter or chocolate cream pie.
- Snacks: Enjoy them plain, dunked in dairy-free chocolate sauce, or topped with your favorite fruit spread.
- Crumble Topping: Roughly break them and sprinkle over baked fruit desserts for a crunchy topping.
- Icebox Cakes: Layer them with pudding or cream for an easy, no-bake dessert like a Graham Cracker Pudding Icebox Cake.
Tips for Perfecting Your Vegan Graham Crackers
Baking homemade vegan graham crackers is a rewarding experience, and a few key tips can ensure your batch turns out perfectly crispy and delicious every time:
- Ingredient Quality Matters: Start with good quality ingredients. Fresh whole wheat flour and a good vanilla extract will make a noticeable difference in the final flavor of your crackers. For almond milk, an unsweetened vanilla variety adds a subtle depth without unwanted sweetness.
- Room Temperature Coconut Oil: Ensure your coconut oil is at a true room temperature. It should be soft and pliable, not melted or hard. This allows it to cream properly with the brown sugar, creating a smooth, cohesive dough base. If your coconut oil is too warm, the dough might become greasy; if too cold, it won’t incorporate well.
- Don’t Overwork the Dough: After adding the flour mixture and almond milk, mix just until the dough comes together. Overworking the dough can develop the gluten in the flour too much, leading to tough, rather than crisp, crackers. A quick, gentle knead to combine is all that’s needed.
- Consistent Thickness is Key: This is paramount for even baking. Rolling the dough to a uniform ⅛-inch thickness ensures that all your crackers bake at the same rate and achieve the same level of crispness. If some crackers are thicker than others, you’ll end up with some burnt and some undercooked. Use the parchment paper method for best results.
- The “Off Oven” Technique for Ultimate Crispness: The recommended baking method – 20 minutes at 300°F followed by 10 minutes in the “off” oven with the door closed – is a game-changer. The initial bake sets the crackers, and the residual heat in the cooling oven slowly draws out any remaining moisture, resulting in crackers that are incredibly crisp and snap perfectly. Don’t skip this step for maximum crunch!
- Adjust Baking Time to Your Oven: Every oven is different. I highly recommend baking one slab of dough first, using the recommended times, and then adjusting for the second batch if necessary. If your crackers seem too soft after cooling, you might need a few more minutes in the “off” oven. Conversely, if they’re too thin and prone to burning, you might reduce the initial bake time slightly.
- Proper Cooling: Allow the crackers to cool completely on the baking sheet before breaking them apart and storing them. They will continue to crisp up as they cool. Breaking them too soon can result in a softer texture.
- Storage: Store your cooled homemade vegan graham crackers in an airtight container at room temperature. They will remain fresh and crispy for up to a week. For longer storage, you can freeze them for up to a month; simply thaw at room temperature before enjoying.
Why Make Your Own Vegan Graham Crackers?
While store-bought graham crackers are convenient, there are numerous compelling reasons to embark on the journey of making your own, especially the vegan variety:
- Dietary Needs & Inclusivity: The most obvious benefit is catering to a vegan lifestyle or dairy sensitivities. This recipe offers a delicious, tried-and-tested alternative that allows everyone to enjoy the classic taste of graham crackers without compromise.
- Superior Flavor & Texture: Homemade always trumps store-bought in terms of fresh flavor. You control the quality of ingredients, and the blend of whole wheat and all-purpose flours, combined with the strategic low-temperature baking, yields a cracker with an unparalleled depth of flavor and a crisp, satisfying snap that’s hard to find in commercial versions.
- Control Over Ingredients: When you bake at home, you know exactly what goes into your food. This recipe is free from high-fructose corn syrup, artificial flavors, and unnecessary preservatives often found in mass-produced crackers. You can choose organic flours and natural sweeteners, ensuring a healthier and more wholesome snack for your family.
- Customization Opportunities: As demonstrated with the chocolate variation, making crackers from scratch opens up a world of customization. Adjust the spices (a touch of nutmeg or ginger?), vary the sweetness, sprinkle with cinnamon sugar before baking, or experiment with different plant-based milks. You can also play with thickness to achieve your desired crunch level.
- A Rewarding Culinary Experience: There’s immense satisfaction in creating something delicious from basic ingredients. The aroma of baking graham crackers filling your kitchen is truly wonderful, and sharing your homemade creations with friends and family is a joy. It’s a fun project, especially for those who enjoy baking and want to expand their vegan repertoire.
These homemade vegan graham crackers are more than just a snack; they are a testament to how simple swaps and thoughtful techniques can transform a classic into an even more delightful and accessible treat. Whether you’re making s’mores, a pie crust, or simply enjoying them plain, these dairy-free crackers are sure to become a new favorite in your kitchen.
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Recipe
Vegan Graham Crackers
Anna
Pin Recipe
Ingredients
- 1 cup whole wheat flour (140 grams)
- ½ cup all-purpose flour (70 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons coconut oil, room temperature** (50 grams)
- ¼ cup plus 2 tablespoons packed brown sugar (65 grams)
- 1 teaspoon vanilla extract
- 6 tablespoons almond milk, plus more if needed (84 grams, approximately)
Instructions
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Preheat your oven to 300 degrees F (150 degrees C). Prepare two large baking sheets by lining them with parchment paper.
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In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
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In a separate large mixing bowl, using an electric mixer, beat the room temperature coconut oil, packed brown sugar, and vanilla extract together until the mixture is light, fluffy, and creamy. This usually takes 2-3 minutes.
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Gradually add the reserved flour mixture to the creamed coconut oil mixture, stirring on low speed until crumbly. Next, add the almond milk one tablespoon at a time, continuing to mix until the dough just comes together and holds its shape when pressed. The dough should be on the drier side but should not fall apart. If needed, gently knead the dough a few times to help it form a cohesive ball, but avoid overworking it to keep the crackers tender.
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Divide the prepared dough into two equal halves.
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Take one half of the dough. Place it on a sheet of parchment paper, then cover it with another sheet of parchment paper (or plastic wrap). Using a rolling pin, roll the dough out evenly to create a 6×12 inch rectangle, about ⅛ inch thick. Don’t worry if it’s not a perfect rectangle initially; you can trim the edges and re-piece any excess dough to form a neat shape.
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With a pizza cutter, score the rolled dough crosswise to make 4 (3×6 inch) rectangles. Then, score lengthwise down the middle to create 8 (3×6 inch) individual cracker squares. For smaller crackers, make 4 additional cross-wise slashes within each 3×6 inch section, resulting in 16 smaller rectangles. Using a fork, prick 4 or 5 holes into the center of each cracker segment to prevent puffing during baking.
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Carefully transfer the parchment paper with the scored dough onto a baking sheet. Do not separate the individual cracker pieces at this stage.
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Repeat steps 5-7 with the second half of the dough. If you are using a large sheet pan (like a 13×18 inch half-sheet pan), you might be able to fit both slabs of scored dough on one tray. Otherwise, place the second slab on a separate baking sheet and bake one sheet at a time, or on the upper and lower racks, rotating them halfway through baking.
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Bake in the preheated 300 degrees F (150 degrees C) oven for approximately 20 minutes, or until the edges are lightly golden and the crackers feel firm. After 20 minutes, turn off the oven and allow the crackers to remain in the closed “off” oven for an additional 10 minutes. This slow cooling helps them crisp up beautifully.
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Remove the baking sheets from the oven and let the crackers cool completely on the parchment paper. They will become even crispier as they cool. If you prefer a softer cracker, or if you rolled your dough thinner than ⅛ of an inch, you can skip the step of letting them sit in the “off” oven. Once completely cool, gently break the crackers apart along the scored lines. Store in an airtight container at room temperature for up to one week.
Notes
Chocolate Variation: To make delicious chocolate graham crackers, reduce the all-purpose flour by 2 tablespoons and add 3 scant tablespoons of Dutch process cocoa powder (Hershey’s Dark cocoa works wonderfully) to the dry ingredients mixture.
Coconut Oil Substitute: If coconut oil isn’t preferred or available, feel free to substitute it with 50 grams of trans-fat free shortening for similar texture and a neutral flavor profile.