July 4, 2007

Graham Crackers

by IsaChandra

I have an awful habit of posting recipes just a little too late to be used for the holidays. Oh, well. Have vegan smores next 4th of July, if there is one.

I wanted a graham cracker that was relatively hassle free, most graham cracker recipes call for chilling the dough and that sometimes turns me off from baking. I want graham crackers, NOW. Not in 3 hours. I also wanted them to be relatively healthy for a sweet treat, with a hearty wheaty crunch, so I ultimately went for regular whole wheat flour – pastry flour didn’t give me the crunchy crumbs I was wanting. These aren’t too sweet so if you would like them sweeter and more cinnamony sprinkle with a tablespoon of sugar and 1/2 a teaspoon cinnamon before scoring. To add to the beauty of this recipe, everything gets done with just a large mixing bowl and a fork.

I don’t know if these graham crackers will suppress unhealthy carnal urges, but they’ll probably impress the folks.

vegan graham crackers

Gwam Crackers
Makes about 12 crackers

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too

Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.

In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.

Line a work surface with parchment. Place the dough on the parchment and work into a rectangle. Flatten a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle that is roughly 10 x 14 inches. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.

Cut the edges off so that you have a relatively even 12 x 8 rectangle. Cut the dough into 8 crackers, to do this evenly use a sharp paring knife to slice the dough in half lengthwise and widthwise. Then cut widthwise again on either side of the center widthwise cut. That probably made it sound confusing, read it slowly.

Use a very thin flexible spatula to transfer the crackers to a baking sheet. It helps if you spray the spatula with cooking spray so that it slips on and off easily.

Gather up the scraps of dough and form them into a ball, then roll it out into a 4 by 8 rectangle, or whatever size you can manage. I was able to get 4 more crackers out of the deal, but your mileage may vary. Cut the edges evenly and slice into 4 crackers then transfer to the baking sheet.

Score each cookie with a fork 4 times in 2 columns. You don’t need to poke all the way through. Bake for 12 to 14 minutes. 14 will give you nice crispy crackers, 12 minutes will be better for making ice cream sammiches.

Let cool completely on the baking sheet.

  • July 9, 2007 at 12:52 pm: urbanevgan

    it is almost impossible to find honey-free grahams. not anymore! thankyouthankyouthankyou.

  • July 10, 2007 at 9:46 am: bazu

    well, great. now I’m feeling carnal urges- towards graham crackers! must redirect. must redirect.

  • July 24, 2007 at 11:07 pm: johanna3

    thanks for the recipe!

  • August 1, 2007 at 12:56 am: Emilia

    I live in Iowa, pork capital of the world. I snuck my home made vegan Graham crackers onto the snack table at a party where the main draw was meat smoking. They were SO well received: each bite sparked raised eyebrows and toothy smiles. It made me feel warm and fuzzy. These are fun to make and better than any store bought cracker. Incidentally, do you know the history behind the Graham cracker’s namesake? Quite interesting…
    Thank you! Cupcakes rock!

  • August 13, 2007 at 5:30 pm: Dawn

    Oh. My. Goodness. These sound SO good. I live gluten free so I’ll have to change up the flour a bit, but the rest of the recipe fits in with my food issues! Thanks!!

  • August 15, 2007 at 1:32 am: JenasaurusX

    Oh! I’ve been looking for a recipe to use my new bag of graham flour on and *poof* here it is! I’m so excited! THANKS!

  • August 15, 2007 at 1:35 am: JenasaurusX

    P.S. Sylvester Graham was a vegetarian!

  • August 17, 2007 at 12:05 pm: Vegan_Noodle

    Just what I’ve been looking for! I just got some sweet and sara vegan marshmallows in the mail and I’ve been dying to make smores!! Now I can, thanks!!

  • August 20, 2007 at 4:39 pm: Vegan_Noodle

    PS They turned out perfect! Way better than store-bought graham crackers…

  • August 3, 2008 at 1:19 pm: Marians

    Yay! Interesting…

  • August 8, 2010 at 12:05 am: sui

    Wow, according to Wikipedia:
    “Around 1829, Graham invented the Graham diet, which consisted mainly of fresh fruits and vegetables, whole wheat and high fiber foods, and excluded meat and spices altogether (see vegetarianism). Very fresh milk, cheese, and eggs were permitted in moderation, and butter was to be used “very sparingly”.[2]
    Graham believed that adhering to the diet would prevent people from having impure thoughts and in turn would stop masturbation (thought by Graham to be a catalyst for blindness) among other things. He was a prolific writer and speaker for his cause, which was sternly opposed to “bad habits” of the body and mind. During the 1830s, the diet had a moderate response from the mostly puritanical faction of the American public, so much so that at one point it was strictly imposed on students of Oberlin College by David Campbell (a disciple of Graham’s). During the period in which it was enforced, some rebellious students ate off-campus, and at one point a professor was fired for refusing to stop bringing his own pepper for use with his meals. The diet was eventually renounced by the college in 1841 following a public outcry.
    The Graham cracker, invented by its namesake as a staple for the diet, eventually became part of American cuisine.”

    So the guy who invented graham crackers basically promoted a diet that was almost veganism ! (minus the eggs..)

  • August 24, 2010 at 2:47 pm: steve

    I’m drooling on my keyboard… I love sweet stuff!

  • January 31, 2011 at 3:46 pm: Ashley

    These were amazing! Thank you for the great recipe.

  • April 30, 2011 at 7:04 pm: Krista

    I will try them with this rolling method – http://video.nytimes.com/video/2008/11/28/magazine/1194834173435/tiny-kitchen-homemade-spelt-crackers.html
    I made spelt crackers this way and it worked great – soooo much less hassle than parchment paper and transferring dough and all that.
    Also, I like to make graham crackers with sunflower seeds in them – extra delicious!

  • June 23, 2011 at 11:11 am: Doro

    I love them! They taste perfect! <3

  • November 23, 2011 at 5:53 pm: Kim Johnson

    Can I use blackstrap molasses?!

  • December 19, 2011 at 12:04 am: kaity

    heyy jw how long these last about? im baking for the holidays and tryna plan everything out lol

  • January 16, 2012 at 10:00 am: CloudberriesInLondon

    Wow, this one is going straight to our “must-try” list: many vegan recipes call for Graham crackers so we will definitely find a good use for them! Any advice on how to make it gluten-free? We were thinking about maybe using buckwheat…

  • October 4, 2012 at 8:53 pm: Lizzy

    Super yummy…even raw ;D…thanks for a super recipe…almost bought from the store today…so happy I didn’t. These are gonna be eaten tonight in a parfait…like a pudding pie in a glass type of deal. Bonus, with the colder weather, this is going to great with hot chocolate :P

  • November 1, 2012 at 9:54 pm: Marta

    Never seen, eaten or smelled Graham crackers before (don’t have them here), but I saw the recipe and decided I loved them.
    They’re just out of the oven and they’re divine.
    I know I can put my cooking trust on you, Isa, and that you’ll never let me down :-)

  • January 5, 2013 at 2:25 am: Loren

    I LOVE graham crackers! Krista’s video post (from 2011) for rolling dough is definitely worth a watch – so awesome!

  • January 12, 2013 at 4:01 pm: Flowerpowergirl

    I just made one, then a second and finally a third staple of these… all the same afternoon. Actually the idea was just getting the base for a pie crust, but my kids kept eating everything away. Thanks Isa, being vegan would be difficult without you and is a great adventure because of you, your books and your blog!

  • January 13, 2013 at 11:57 pm: Rebecca Stucki

    These are in my oven now! The dough tastes great, so can’t wait for the cracker. I actually used Bob’s Red Mill Graham Flour, which is, as far as I can tell, just whole wheat flour. I also used the technique in the video referenced above to roll out the crackers, only I use a flat pizza stone instead of a baking tray, which I LOVE for baking biscuits, cookies, crackers – anything! It’s so easy.

  • January 25, 2013 at 1:03 pm: Katy

    I’m making these right now! The dough tastes good! Lol

  • March 26, 2013 at 6:31 pm: GermanVegan

    Thank you for another fantastic vegan recipe! I made these just now in preps for Easter. I added enough flour to the dough to make it easily rollable and used very cute lamb cookie cutouts. We then poked holes in the lambs “wool” and two holes for eyes with a fork and wooden dowel. They are as cute as they are yummy and will be gift wrapped in cellophane to give as a very healthy and heart warming bring along for my friend`s toddlers for Easter! Faboulous recipe! Thank you for your effort in making other vegans` lives more pleasurable! Happy Easter to you and your loved ones!

  • April 9, 2013 at 3:44 am: Ariel

    I just made these for a camping trip and they were just divine! I didn’t have molasses, so I subbed maple syrup. Still tasted great.

  • April 19, 2013 at 11:30 pm: Andrea

    Great to be able to make vegan Graham crackers. Be aware that making them with anything other than graham flour will result in crackers but not Graham crackers, it’s a unique flavor. They came out awesome, but somewhat oily. I would reduce the oil next time.

  • June 9, 2013 at 11:39 pm: Kd M

    These look really good! What could I replace the oil with? We eat Dr. Mcdougalls diet of no oil. Thanks, Kd

  • January 8, 2014 at 10:04 pm: Julie Camacho

    Love your simple graham cracker recipe! I just made a double batch, subbing 1/2 cup of whole wheat flour for cocoa powder. Great simple snack for the kiddos!

  • May 20, 2014 at 7:44 am: Ayida Honor

    Hi there, I am planning to use these for a my son’s construction theme birthday party to make graham cracker houses. I was wondering if these get hard enough for that idea? Thanks in advance

  • June 26, 2014 at 8:59 pm: sunna

    Thank you for sharing your recipe. I made them using graham flour, water, and only 1/4 cup sugar. They tasted better than store-bought graham crackers.

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  • July 18, 2015 at 3:03 am: Carolyn

    Do you think gluten-free all purpose flour will work?

  • August 12, 2015 at 5:27 pm: Kristina

    Could you use this recipe to press into a pie crust vs. rolling out and baking into sheets?

  • September 6, 2015 at 10:26 pm: Alyssa

    Great recipe. I didn’t have any molasses on hand so I subbed corn syrup (I know, yuck. But others in my house bake and they regularly use it.) and it worked out fine. Using them to make a pie crust for pumpkin pie.

  • December 22, 2015 at 12:17 pm: Jerry

    Just wanted to know if you think gluten free flour would work with these? Other than that all the stuff in these a friend can have and I want to make them as a surprise for him