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I make these crunchy vegan graham crackers when I want a sweet treat made with simple ingredients like whole wheat flour, coconut sugar, and maple syrup. They are dairy free, refined sugar free, and perfect for snacking or making vegan smores with the kids. I also love turning the rolling and cutting into a fun family kitchen project.
When I crave Honey Maid graham crackers but want to skip high fructose corn syrup, soy lecithin, soybean oil, and other overly processed ingredients, I make this homemade version instead. I use whole foods and natural ingredients, and it is a healthy alternative that both kids and adults love. I also like making these graham crackers alongside my vegan protein balls so I have a lineup of kid friendly treats ready for snacks and desserts.
Made without honey or any animal products, this vegan graham cracker recipe is one of my favorite plant based treats to keep around. They are easy to make, crunchy, and so satisfying, so I like to bake a big batch to snack on throughout the week. They make a wholesome option for lunchboxes, after school snacks, or a sweet treat after dinner, and they never last long in my house. Once you try homemade vegan graham crackers, store bought ones just do not compare.
I made these vegan graham crackers for my sons weekend camping trip because I wanted to send him with a wholesome snack that was easy to pack. When the crackers were golden and crisp, my son tried one and said they were better than store bought. Yay!
I love how easy these vegan graham crackers are to make with whole grain wheat flour, and I like that they are plant based and dairy free, with less processing than most store bought options. The dough rolls out easily, and the crackers bake into crisp squares with an even texture. I also like how versatile the recipe is since I can keep them classic, use them for a crust, or swap in gluten free flour if needed.
These crackers have become a favorite in our house for snack time. One afternoon, my youngest stacked a few with vegan Nutella and marshmallows and grinned like it was the best treat on the counter. As a nutritionist and a mother, seeing my family enjoy a healthy, plant based snack shows me that balanced food can still taste like a treat. 🙂
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🥘 Ingredients
I usually find all the ingredients for these graham crackers in my pantry or at any well-stocked grocery store. Here’s what I use in this recipe:
Flour: I use regular whole wheat flour for more healthy whole grains instead of all-purpose flour.
Coconut Sugar: I use coconut sugar to keep things refined sugar-free. Its low glycemic index makes it a natural delicious sweetener.
Cinnamon: I add ground cinnamon for a warm, spicy sweetness and the familiar graham cracker flavor I love.
Baking Powder: I always include baking powder to help the crackers rise while baking.
Vegan Butter: I use my favorite vegan butter, usually Miyoko’s, and cold butter works best.
Milk: Soy milk works well for me because it’s neutral and creamy.
Maple Syrup: I add a touch of maple syrup for sweetness in these cinnamon graham crackers made without honey.
Pure Vanilla Extract: Rich vanilla extract balances all the flavors and gives the crackers a mouthwatering taste.
Kosher Salt: I add just a pinch of salt to enhance all the other flavors.
Substitutions
Milk: I use any unsweetened non-dairy milk I have on hand, like coconut, cashew, oat, almond, or hemp milk for these plant-based graham crackers. If I’m not making them vegan, regular skim milk works too.
Agave or Vegan Honey: I sometimes use agave or my homemade vegan honey instead of maple syrup.
Sugar: I swap coconut sugar with my favorite vegan brown sugar, monk fruit, or date sugar depending on what I have available.
🔪 How To Make
I follow these easy steps to make my own vegan graham crackers at home:
Whisk Dry Ingredients: I start by whisking the flour, coconut sugar, cinnamon, baking powder, and salt together in a large bowl.
Add Butter: I add the vegan butter and rub it into the flour mixture until it looks like bread crumbs. Then I set it aside.
Mix Wet Ingredients: I mix the soy milk, maple syrup, and vanilla extract together in a small bowl.
Combine Wet And Dry Ingredients: I add the milk mixture to the dry ingredients and mix until a dough forms.
Shape Dough And Chill: I place the dough on a floured work surface, cutting board, or baking sheet and shape it into a ball. Then I wrap it in plastic wrap and let it rest in the refrigerator for 1 to 2 hours.
Preheat Oven, Divide The Dough: I preheat the oven to 320 degrees F and take the dough out of the fridge. Then I cut it into 4 pieces using a sharp knife.
Roll Dough: I place 1 piece of dough on a sheet of parchment paper and cover it with another sheet. Then I roll the dough out with a rolling pin.
Trim Edges: I use a pizza cutter to trim the edges and form a rectangle. I save the edges and re-roll them to make more crackers.
Cut Into Crackers: I cut the dough into squares and use a fork to poke holes in the top of each cracker.
Bake: I transfer the parchment paper and healthy graham crackers to a baking sheet and bake them in the oven for 10 to 15 minutes until the edges turn slightly brown.
Cool: I let these dairy-free crackers cool on the baking sheet for 5 minutes before separating them and transferring to a wire rack to cool completely. The crackers continue to get crisp as they cool, so I wait 1 to 2 hours before serving.
My #1 Secret Tip for this recipe is to use cold vegan butter. I take it straight from the fridge and cut it into small pieces, then I mix it into the dry ingredients with my fingertips. The heat from my hands softens the butter just enough, so it blends in quickly. I keep rubbing the butter in until the mixture looks like damp sand, then I move on to the next step.
Other Tips To Keep In Mind:
- Don’t Overwork the Dough: I avoid overmixing because it can make these low-sugar graham crackers chewy and less crispy. I mix the wet and dry ingredients just until combined, then turn the dough onto my work surface and form a ball with my hands. If the dough looks too dry, I add a sprinkle of water.
- Chill Before Rolling: I let the dough chill in the refrigerator for at least 1 hour before rolling it out. Chilled dough is much easier to roll and cut.
- Use a Fork: I use a fork to create the perforations in these crackers. It pokes multiple holes at once, helping them bake evenly and giving them a look similar to store-bought crackers.
- Allow Time for Crackers to Cool: I let my baked crackers cool on a cooling rack for at least one hour. As they cool, they continue to get crispy.
📖 Variations
I love customizing this vegan graham cracker recipe with one of these variations:
Cinnamon warmth: I add 1 teaspoon ground cinnamon to the dough for a warmer flavor. I also sprinkle a little cinnamon sugar on top before baking.
Chocolate version: I mix 2 tablespoons cocoa powder into the dry ingredients. I love serving these with nut butter or vegan marshmallows.
Mini bites: I cut the dough into small squares or circles for snack size crackers. I bake them for 1 to 2 minutes less so they stay crisp.
🍽 Serving Suggestions
I love serving these homemade vegan graham crackers with sweet dips or sauces, or topping them with nut butter, sunflower seed butter, or even vegan cream cheese. I often enjoy them with chocolate milk tea, dairy-free milk, or a refreshing Blueberry Pineapple Smoothie.
My kids love these crunchy crackers with fresh sliced fruit. They also like dipping them in milk or making vegan ice cream sandwiches by sandwiching a scoop of lychee ice cream or mango mochi ice cream between 2 crackers. Yum!
🧊 Storage Directions
Storing: I keep my graham crackers in an airtight container at room temperature for up to 1 week. An airtight container will help keep crackers crisp.
Refrigerating: I store them in the refrigerator in an airtight container for up to two weeks. I let them sit at room temperature for a few minutes before serving to bring back their crunch.
Freezing: These no-honey graham crackers can also be frozen in a freezer-safe container for up to 3 months. Just defrost at room temperature for 5-10 minutes before enjoying.
❓Recipe FAQs
If my dough sticks to my hands or rolling pin, it usually hasn’t been chilled long enough. I wrap it tightly and refrigerate for 1 to 2 hours. Chilling firms up the butter and makes it easier to handle. A lightly floured surface also prevents sticking.
Crackers bake unevenly or stay doughy when the dough is rolled too thick or unevenly. I roll each piece to about 1/8 inch and check with a ruler if needed. Rolling evenly ensures they bake at the same rate.
It depends on the brand! While there are a few vegan options at the grocery store, it’s important to check ingredients labels to identify which popular brands are truly vegan friendly.
Some vegan graham cracker brands include:
Nabisco Original Grahams (vegan + dairy-free)
Teddy Grahams (vegan + dairy-free)
Keebler Graham Crackers (vegan + dairy-free)
Nairn’s Gluten-Free Oat Grahams (vegan + dairy-free)
Annie’s Graham Crackers (vegan, dairy-free and also offer gluten-free options)
Brands that are not vegan:
Honey Maid graham crackers contain honey so they are not vegan.
Scooby-Doo Graham Crackers are not vegan because they contain honey.
One thing to note, while none of these brands include animal ingredients, if you are a very strict vegan you may want to call to ensure that the sugar they use is vegan sugar, as some sugar can be processed with animal bone char to make it whiter in color!
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📋 Recipe Card
Vegan Graham Crackers
I make these crunchy vegan graham crackers when I want a sweet treat made with simple ingredients like whole wheat flour, coconut sugar, and maple syrup. They are dairy free, refined sugar free, and perfect for snacking or making vegan smores with the kids. I also love turning the rolling and cutting into a fun family kitchen project.
Servings: 32 graham crackers
Calories: 64kcal
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In a large mixing bowl, whisk together the flour, coconut sugar, cinnamon, baking powder, and salt.
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Add the vegan butter and rub into the flour mixture until butter is completely incorporated and the mixture looks like bread crumbs. Set aside.
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Next, in a small mixing bowl, mix together the soy milk, maple syrup, and vanilla extract.
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Add the milk mixture into the bowl of dry ingredients and mix to form a dough.
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Place the dough on a floured work surface and shape it into a ball. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for one to two hours.
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Next, preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius and remove the dough from the fridge. Cut into four pieces.
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Place one piece of the dough onto a sheet of parchment paper and place another sheet on top of the dough. Roll the dough out with a rolling pin until it is ¼-inch thick.
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Using a pizza cutter, cut the edges to form a rectangle. Remove the edges and reroll them to make more crackers.
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Cut the dough into squares and poke holes into the tops of each cracker.
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Place the crackers onto a baking sheet once they are all cut. Bake the crackers in the oven for 10 to 15 minutes.
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Allow the crackers to cool on the baking sheet for five minutes before transferring to the wire rack to cool completely. The crackers will get more crispy as they cool. Make sure they cool for at least 1 hour (up to 2 hours) before serving!
- My #1 Secret Tip for this recipe is to use cold vegan butter. I take it straight from the fridge and cut it into small pieces, then I mix it into the dry ingredients with my fingertips. The heat from my hands softens the butter just enough, so it blends in quickly. I keep rubbing the butter in until the mixture looks like damp sand, then I move on to the next step.
- Don’t Overwork the Dough: I avoid overmixing because it can make these low-sugar graham crackers chewy and less crispy. I mix the wet and dry ingredients just until combined, then turn the dough onto my work surface and form a ball with my hands. If the dough looks too dry, I add a sprinkle of water.
- Chill Before Rolling: I let the dough chill in the refrigerator for at least 1 hour before rolling it out. Chilled dough is much easier to roll and cut.
- Use a Fork: I use a fork to create the perforations in these crackers. It pokes multiple holes at once, helping them bake evenly and giving them a look similar to store-bought crackers.
- Allow Time for Crackers to Cool: I let my baked crackers cool on a cooling rack for at least one hour. As they cool, they continue to get crispy.
Serving: 1large graham cracker | Calories: 64kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 62mg | Potassium: 48mg | Fiber: 1g | Sugar: 5g
