Learn how to make your own amazing Vegan Graham Crackers. These iconic crackers are sweet but not too sweet, super crunchy with toasty, nutty, cinnamon flavour and they are so easy to make! Enjoy as they are, make S'mores or Nanaimo Bars, or grind into crumbs to make vegan graham cracker crust for pies or cheesecakes.
These Vegan Graham Crackers are SO GOOD!
Toasty wholewheat goodness, brown sugar and cinnamon sweetness, satisfying snappy crunchiness, and nubbly coarse sugar sprinkles make it very easy to eat way too many all at once. Dip them in some ice-cold plant milk or a cup of tea or coffee and call it a day, sandwich them with your favourite things, or make delicious desserts like S'mores, Nanaimo Bars, cheesecakes and pies.
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My favourite thing about vegan graham crackers is that they combine the best of both the cracker and the cookie worlds. If you're from across the pond and are unfamiliar with graham crackers and not sure what this recipe is all about, think digestive biscuits. They are very similar, just a bit crunchier with a hint of cinnamon and a different shape and can be enjoyed or used in much the same way.
Ingredient & equipment notes
For detailed measurements and instructions, see the printable recipe card.
- Vegan butter - Essential for great tasting, dairy-free graham crackers.
- Sugar - A mix of cane or white sugar and dark brown sugar. The combo is essential for the best flavour and texture. I tested the recipe with a sugar/maple syrup combo and the maple flavour did not come through at all. The texture wasn't as snappy either. So, the moral of the story is, don't waste your maple syrup in this recipe. Sugar does the best job.
- Wholewheat flour - Essential for that graham cracker flavour. If you have access to graham flour then I should think it would work fine too although the recipe hasn't been tested with it. I tried but it turns out it's impossible to buy it here.
- All-purpose flour - The combination of wholewheat and all-purpose gives great texture and a nice lightness to the crackers.
- Cinnamon & salt - For flavour. Feel free to double the cinnamon if you prefer a stronger flavour.
- Baking soda - Best for coarser cookies. Baking powder produces a too light, and fine texture.
How to make Vegan Graham Crackers
These dairy-free graham crackers are so easy to make! Here's how it's done:
Step 1 - Cream the butter with the sugars. If you have a food processor I highly recommend using it. It makes the whole process so quick and easy. It can easily be done by hand if you don't though.
Step 2 - Add everything else except the milk and pulse to create a dampish sandy mixture.
Step 3 - Add milk very gradually to bring the dough together.
Step 4 - Remove the blade, turn the dough out and form it into a ball.
Step 5 - Cut the dough ball in half.
Step 6 - Roll out each half between parchment paper sheets as the dough is a little sticky.
Step 7 - Use a sharp knife to cut squares or rectangles across the dough then poke holes with a fork over the top.
Step 8 - Sprinkle coarse sugar over the top then bake.
And here's what you get:
Recut them when you take them out of the oven then leave them to cool on the tray in the oven. The untidy, super crunchy, delicious outer offcut pieces are to be enjoyed while you're waiting ;O)
Success tips
For the very best results when making this recipe follow these tips:
- When baking the use of a digital kitchen scale is essential for the best results. Cups are not accurate enough for reliable and consistent outcomes.
- Don't overwork the dough. It will affect the texture of the crackers and make them tough.
- Be sure to roll the dough out between parchment paper sheets or it will stick to your rolling pin. It also makes it easy to lift up and onto your baking tray.
- The nubbly coarse sugar on the top really adds texture and interest so don't skip it!
- Cooking the crackers on the lowest shelves in your oven. This will make them crisper because they are nearer the element.
- Don't underbake. These crackers need to dry out and become crispy.
- Cool on the tray inside the cooling oven. This gives them the best snappy texture!
Storage
Store cooled graham crackers in an airtight container. They will keep well for a few weeks.
Freezing
Uncooked graham cracker dough can be frozen either prior to rolling out or after:
- To freeze the dough in a ball - Wrap it well and freeze for up to 2 months. Defrost overnight in the fridge, then roll and cut as instructed. Be sure to refrigerate the cut crackers for 30 minutes before baking.
- To freeze rolled and cut cracker dough - Make the cracker dough and roll out and cut as instructed. Place on the baking trays, cover well with plastic wrap and freeze for up to 2 months. I recommend keeping them on the trays while freezing because they are pretty thin and delicate. The crackers can be cooked straight from the freezer. Just add an extra 2 minutes to the cooking time.
Serving suggestions
Vegan Graham Crackers can be enjoyed in many ways. Here are some ideas:
- Enjoy with an ice-cold glass of plant milk like my cashew milk or oat milk or with a hot cup of tea, coffee or hot chocolate. They are great for dipping!
- Dairy-free graham crackers lend themselves really well to dessert flavours like chocolate, lemon curd, peanut butter, marshmallows, date caramel and marshmallow fluff. Dip or sandwich them with any of the above or have even more fun and make S'mores.
- Be very British and enjoy them with some vegan butter and Sharp English Farmhouse Cheese. I know it sounds weird but the sharp, strong cheese works really well with the sweet crackers.
- Crush them up and use them to make vegan tiffin bars, vegan graham cracker pie crust, cheesecake crust, icebox cake, or Nanaimo Bars.
- Crumble them on vegan yogurt and a dollop of jam or lemon curd for a quick and delicious dessert.
Recipe FAQs
It is possible to buy vegan graham crackers but they are few and far between. Most store-bought graham crackers are not vegan-friendly.
Vegan butter gives the best result so I recommend using it if at all possible. They don't taste as good with coconut oil. If you have to use coconut oil make sure it is refined coconut oil so your crackers don't end up tasting of coconut.
I haven't tested the recipe gluten-free but a good quality all-purpose GF flour like Bob's Red Mill 1 to 1 should work out ok.
Did you make this recipe?
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📖 Recipe
Vegan Graham Crackers
Author:Ingredients
- ¾ cup (165 grams) vegan butter
- ¼ cup (50 grams) cane or white sugar
- very packed ¼ cup (50 grams) dark brown sugar
- 1½ cups (188 grams) wholewheat flour
- 1 cup (125 grams) all purpose flour , (plain flour in the UK)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda , (bicarbonate of soda in the UK)
- ¾ teaspoon fine sea salt , (not table salt)
- about 2 tablespoons plant milk , unsweetened & unflavoured
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Get 2 large baking trays and cut 3 pieces of parchment paper to fit on the trays. Set aside.
- To a food processor add the vegan butter, brown sugar and white sugar. Process to combine. If you don't have a food processor cream it together with a fork then give it a quick beat with a wooden spoon.
- Add the wholewheat flour, all-purpose flour, cinnamon, baking soda and salt. Process (or mix) again to combine, stopping to scrape the sides down with a spatula as needed. You should end up with a damp sandy looking mixture.
- Add a few drops of milk at a time, pulsing in between until the dough starts coming together. You won't need any more than 2 tablespoons. Use your hand (carefully avoiding the blade) to check you can squeeze it together. It should be soft, pliable and slightly sticky.
- Place one parchment paper sheet on your counter. Remove the blade from the processor and tip the dough out onto the paper. Bring it together into a smooth ball then cut the ball in half. Pat the 2 lumps of dough into smooth balls and flatten their tops a bit.
- Set one ball of dough aside, and place the other in the middle of the parchment paper. Cover it with another sheet of paper and roll out into as close to a rectangular shape as you can, about ⅛ inch thick making sure you roll within the confines of the paper. Remove the piece of paper from the top and lift the bottom piece of paper with the rolled out dough on it carefully onto one of your baking trays.
- Repeat the process with the 2nd ball of dough, reusing the same top piece of parchment paper when you roll the dough out.
- Get a sharp knife or pizza cutter and cut the dough into either squares or rectangles. You can make them whatever size you like. (Mine were about 2 x 1½ inches). I leave the excess dough around the edges. I like the rustic look and don't like to waste it. If you prefer you can remove it.
- Prick the crackers all over with a fork, then sprinkle a handful of coarse sugar across the top.
- Put both trays in the fridge for at least 30 minutes. This step is important. Don't skip it. They are ok in the fridge for up to 2 days but if leaving them longer than an hour cover them with some cling wrap to stop them from drying out.
- Preheat the oven to 350 °F (175° C) while the dough is chilling and reposition the shelves to the 2 lowest positions.
- Place the baking trays in the oven on the lowest 2 shelves and bake for 20 minutes then turn the oven off.
- Immediately remove the trays from the oven and carefully recut the crackers along the original lines with a sharp knife or pizza cutter then return both trays to the oven. Close the door and leave them in there for at least 30 minutes but a few hours or overnight is fine (don't turn the oven back on). This step helps them dry out thoroughly and become really crunchy and snappy.
- Transfer the cooled crackers to an airtight container. They will keep well for a few weeks.
NOTES
- When baking the use of a digital kitchen scale is essential for the best results. Cups are not accurate enough for reliable and consistent outcomes.
- Don't overwork the dough. It will affect the texture of the crackers and make them tough.
- Be sure to roll the dough out between parchment paper sheets or it will stick to your rolling pin. It also makes it easy to lift up and onto your baking tray.
- The nubbly coarse sugar on the top really adds texture and interest so don't skip it!
- Cooking the crackers on the lowest shelves in your oven. This will make them crisper because they are nearer the element.
- Don't underbake. These crackers need to dry out and become crispy.
- Cool on the tray inside the cooling oven. This gives them the best snappy texture!
Freezing Uncooked graham cracker dough can be frozen either prior to rolling out or after:
- To freeze the dough in a ball - Wrap it well and freeze for up to 2 months. Defrost overnight in the fridge, then roll and cut as instructed. Be sure to refrigerate the cut crackers for 30 minutes before baking.
- To freeze rolled and cut cracker dough - Make the cracker dough and roll out and cut as instructed. Place on the baking trays, cover well with plastic wrap and freeze for up to 2 months. I recommend keeping them on the trays while freezing because they are pretty thin and delicate. The crackers can be cooked straight from the freezer. Just add an extra 2 minutes to the cooking time.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Beth says
made them as soon as I got your email. Really good graham crackers. perfect flavor and texture. Thank you.
Stacie Smith says
Hi, I was wondering if the Sharp English Farmhouse Cheese is vegan?
Thanks, Stacie
Melanie McDonald says
Miyoko's (which is the brand I link to) is a 100% vegan brand. I wouldn't recommend anything that wasn't vegan.
Alana Miller says
Isn't there a way for us to make good vegan food without the oil/butter? My doctor says stay away from oil because of my heart disease and those crackers look so good.
Thanks
Melanie McDonald says
To get the best flavour and texture and make them as close to the original as possible, vegan butter is necessary. My recipes are all about getting the best results possible.
With every recipe I publish I get requests for oil-free, gluten-free, grain-free, fat-free, paleo, whole-food, nightshade-free etc options. I don't have the time to test every possible variation of every single recipe so I generally make what I like best and what will appeal to the majority. It's physically impossible to keep everyone happy.
I do offer oil-free options in quite a lot of recipes though and I have an oil-free section in my recipe index: https://avirtualvegan.com/category/oil-free/