If making s’mores is the only occasion when you think about graham crackers, perhaps you should toss out the brand of graham crackers you’re using and make your own. These vegan graham crackers are easy to bake and can be eaten alone, used as a dipper, crushed into pie or vegan cheesecake crusts, or crumbled over dairy-free ice cream.
Vegan Graham Crackers
Makes 24 large crackers
- 2 cups white whole wheat flour
- 1/2 cup graham flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup vegan butter
- 2/3 cup granulated sugar
- 1/4 cup maple syrup
- Preheat the oven to 350 degrees F. Line two large baking sheets with silicon mats.
- In a large mixing bowl, whisk together flours, salt, baking soda, and cinnamon.
- In the bowl of a standup mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the maple syrup and beat well until smooth.
- Add the flour mixture to the butter mixture, beating until a stiff dough forms.
- Form the dough into a flat rectangular disc, wrap tightly in plastic wrap and refrigerate for 1 hour to overnight.
- On a lightly floured surface, roll out the dough to an even 1/8-inch thickness.
- Use a pizza cutter, cut the dough into 24 rectangles, scoring into 4 smaller rectangles, and transfer to the prepared baking sheets.
- Use a fork to poke each cracker. Bake 15 to 20 minutes or until lightly browned. Let cool on the baking sheets for 5 minutes.
- Transfer crackers to wire racks to cool completely. Store in an airtight container for up to 2 weeks.
Cook’s note: If you love cinnamon, dust graham crackers with a mixture of cinnamon and granulated sugar before baking.