Buttery, syrup sweetened vegan graham crackers made super easy at home. Perfect with vegan cream cheese, or bringing your graham cracker pie crust making to life. These versatile vegan friendly crackers never let you down!
From savory snacks to sugary desserts, Graham crackers are sweetened crackers used in so many ways. If you like baking sweet delights, or enjoy a casual savory snack, you need these in your kitchen!
Cream cheese, butter or fruit jams are their best friends. Show stopping piecrust, cheesecake base or4 sweet buttery crumbles on ice cream, graham crackers are perfect!
Are graham crackers vegan?
The ingredients of graham crackers are commonly flour, oil, molasses and salt. No dairy or eggs! But, some shop-bought brands use honey as a sweeter. Nabisco original graham crackers are honey free and are vegan. (source)
Why making them at home?
Every now and then, I just have to make a cheesecake. A cup of tea and slice of cheesecake with friends is my idea of an afternoon well spent! I decided on a strawberry cheesecake, but really wanted a base to die for! The crust and creamy cheese combination is what really sets cheesecake apart from other desserts.
That’s when I thought of graham crackers! I sometimes buy a a box of graham crackers at the grocery shop to keep in the pantry, but I had none, so it was time to make them at home.
To my delight, these slightly sweetened vegan graham crackers turned out to be super easy to make. And, a buttery maple syrup aroma fills your home with joy as you bake. It's heavenly! Goodbye shop-bought graham crackers!
Ingredients of graham crackers
Whole wheat flour: Traditionally graham crackers use whole wheat flour. Whole wheat flour makes the brownish colour of the crackers!
Maple Syrup: Traditional graham crackers use molasses. I replaced molasses with maple syrup – that’s what I had in the pantry, and I just love the sweet caramel vanilla flavour of maple syrup. It works perfectly.
Cane Sugar: I use raw cane sugar for this vegan graham cracker. The natural brownish colour is just right. It's blended well with maple syrup.
Cinnamon: Graham crackers with cinnamon is a must it just adds that hint of spice.
Vegan Butter: I love making the graham crackers with a buttery flavor. Homemade vegan butter is perfect. You can use vegetable oil if you don’t have vegan butter.
How to Make Vegan Graham Crackers
Our vegan graham crackers recipe is super easy. You just add the wet ingredients into the dried ingredients, combine them well with a spatula or a whisk. If you pulse them in a food processor, it's just takes a few seconds to combine.
When all the ingredients are mixed together, the surface of the dough can look a bit dry. But don’t be tempted to add extra water or mix it again becausehe dough will get sticky.
I used a push and folding technique to combine the ingredients, which I found in Pies and Tacos.
Divide the dough into 2 pieces. Place it on the top of the other. Push it down from the top. Fold the dough three times. This folding technique prevents you from over mixing. The surface of the dough gets smooth, and the ingredients combine well together.
After combining the ingredients, I keep the dough in the fridge for next day. This way you do not need to wait for 2 hours to rest the dough when you decide to bake them.
After removing from the fridge, roll the dough out on parchment paper and divide it. If you divide it into two pieces, you can make 8 crackers at once. I divided it into two and made 4 biscuits with each piece. I also used a plastic container to to cut the biscuit shapes. Poke holes evenly across the surface with a fork. Bake and serve!
More Recipes with Graham Cracker
Vegan Graham Crackers
- 1½ cup whole wheat flour (or gluten free all purpose flour)
- 1 tbsp corn starch
- ¼ cup raw cane sugar
- 1 tbsp baking powder
- ½ tsp cinnamon
- ⅛ tsp salt
- ¼ cup vegan butter (58g, softened with room temperature)
- 1 tbsp water
- 1 tsp pure vanilla extract
- 2 tbsp maple syrup
- Combine dry ingredients with a whisk in a mixingbowl. Make a space in the middle. Put wet ingredients into the space. Mix it untilthe texture of dry and wet ingredients becomes even. Use a spatula or hands.
- Divide the graham cracker dough into two. Put the one piece on the top of the other. Push it down from the top. Repeat this three times to allow the dough to combine well. With this folding technique,you can avoid over mixing the dough.
- Cover the dough with wrapping film. Leave it in the fridge for 2 hours.
- Preheat the oven to 350 degree F or 177°C. Place parchment paper or a silicon mat on a baking tray.
- Remove the dough from the fridge and divide into four (each of which make 4 crackers). Put a little flour on surface of parchment paper (to avoid it sticking).
- Place the dough on parchment paper and make a rectangular shape. Roll out and make it into ⅛″ thick. Cut the dough into evenly sized rectangles with a pizza cutter or a spatula. Poke the surface of the dough with a fork. Bake for 14 minutes
- Remove the baking plate and leave baked graham crackers on parchment paper or a silicon mat for 5 minutes. Then transfer them on to a dry rack. Serve!