These delicious homemade graham crackers are just like traditional store-bought graham crackers, just without any animal products. Most store-bought versions contain honey, so this vegan version swaps the honey for a touch of maple syrup to bring that traditional graham cracker flavor. These vegan graham crackers have just the right amount of sweetness and a hint of cinnamon, too!
These crunchy crackers are the perfect recipe to use when making my homemade Vegan Graham Cracker Crust. Or they are perfect on their own for a snack.
Try using these graham crackers to make a crust for this Vegan Key Lime Tart or Vegan Pumpkin Pie.
Looking for more vegan pantry staples? Try this Homemade Rye Bread, Oil-Free Apple Cider Vinaigrette, or Homemade Italian Herb Blend.
Why You’ll Love this Recipe
- Simple ingredients – Regular graham crackers often contain high-fructose corn syrup and other filler ingredients. These homemade graham crackers are made with whole grains and simple ingredients, so you can feel good about indulging in this sweet treat.
- Quick & easy – This easy recipe really just requires mixing, rolling, and cutting. The hardest part is waiting for them to cool before you devour them!
- Allergy-friendly – These graham crackers are vegan, nut-free, and easy to make gluten-free with just one swap! They’re a great option when making a treat for a crowd that may have different dietary restrictions.
Ingredients
Dry Ingredients
- Whole wheat flour – I use regular whole wheat flour, but you can also use whole wheat pastry flour. Swap up to half of the amount of whole wheat flour with all-purpose flour, but do not omit the whole wheat flour entirely. It is necessary for that graham cracker flavor you are used to.
- Cane sugar* – Sub with vegan white sugar if you can’t find cane sugar (see notes).
- Brown Sugar* – Dark or light brown sugar is fine here (see notes).
- Baking Soda – Helps the crackers puff up just the right amount.
- Salt – Helps highlight the delicious nutty flavor of these graham crackers.
- Cinnamon – Feel free to increase the amount of cinnamon or omit entirely if you don’t want any cinnamon flavor in your graham crackers.
Wet Ingredients
- Vegan butter – Make sure to select a brand of vegan butter that meets your dietary needs. You can swap for coconut oil or vegetable shortening (Crisco is vegan!) if you can’t find vegan butter.
- Pure maple syrup – Make sure to use pure maple syrup versus pancake syrup which tends to burn. Swap for agave syrup, brown rice syrup or honey (if you aren’t vegan) if you don’t have maple syrup.
- Non-dairy milk – I prefer oat milk or coconut milk for this recipe, but you can choose whatever non-dairy milk meets your dietary needs.
- Vanilla extract – Helps round out the flavors in this recipe.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large mixing bowl
- Plastic wrap – For letting the dough rest in the refrigerator.
- Rolling pin
- Baking sheet x2
- Parchment paper
- Pizza cutter or sharp knife
- Optional: Food processor
How to Make Homemade Vegan Graham Crackers
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Making the Graham Cracker Dough. In a large bowl, combine the whole wheat flour, cinnamon, baking soda, and salt. Mix until no clumps remain.
In a separate bowl, whip the vegan butter and both sugars together until fluffy. Once well mixed, add the butter/sugar mixture into the bowl with the dry ingredients. Add the maple syrup, non-dairy milk, and vanilla extract. Mix thoroughly until a cohesive dough forms.
Cut the dough into 2 portions and wrap them in plastic wrap. Let the dough rest in the refrigerator for at least one hour.
Prepare the Dough for Baking. Preheat the oven to 350 degrees Fahrenheit.
Take two sheets of parchment paper equal in size to your baking sheet and flour them generously. Turn out the chilled dough onto the pieces of parchment paper and sprinkle flour on the top of the dough and coat your rolling pin with flour as well.
*Make sure to use the parchment paper that you will be baking with as your work surface. You will be leaving the dough on that piece of parchment paper to transfer to the baking sheet.*
Roll the dough into a rectangle slightly smaller than each piece of parchment paper. The dough should be rolled very thin.
Use a pizza cutter or very sharp knife to cut the dough into graham cracker shapes. Poke holes in the top of the dough in several places to prevent large bubbles from forming when baking.
Carefully lift the parchment paper and place it onto the baking sheet. Place the baking sheet in the preheated oven. Bake at 350 degrees for 10-15 minutes or until the crackers have reached a dark golden-brown, but are not yet burnt.
Remove the graham crackers from the oven, and immediately (and carefully) re-cut along the same lines. Then let the crackers cool fully to room temperature. You can leave them right on the baking sheet to cool or carefully transfer to a cooling rack.
The crackers will crisp up as they cool.
That’s it! Serve or store and enjoy!
How to Serve
These graham crackers are such a fun recipe to use for vegan s’mores! Make a build-your-own smore’s bar with vegan marshmallows, vegan chocolate, and other fun toppings like different flavors of jelly or peanut butter!
As mentioned before, this recipe is also perfect for making my homemade Graham Cracker Crust.
How to Store
- Room Temp: Store these crackers in an airtight container at room temperature for 5-7 days.
- Reheat: If the crackers soften due to moisture in the air, you can re-bake them at 300 degrees Fahrenheit for about 10 minutes OR pop them in the air fryer at 300 degrees Fahrenheit for about 5 minutes. Let them cool fully, and they will crisp up again.
- Freezer: To freeze these crackers, make sure they are room temperature, then store them in a freezer-safe container for up to 3 months for best flavor.
More Tips
- Not vegan? Use regular butter instead of vegan butter or dairy milk instead of plant milk. Use these to make traditional s’mores instead of vegan ones.
- Gluten-free? You can swap the whole wheat flour with 1:1 gluten-free baking flour for this recipe for the sake of making it gluten-free. You will lose a touch of the traditional graham cracker flavor, but they will still be delicious. In this case, I would double the cinnamon to get closer to that traditional graham cracker flavor.
FAQ
Yes, kinda. You can use a mixture of flours, but whole wheat flour is responsible for the majority of the traditional graham cracker flavor, so make sure at least half of the total amount of flour that you use is whole wheat flour.
Yes! Freeze in an airtight container meant for freezer storage for up to 3 months.
If your graham crackers remain soft after fully cooling, they weren’t cooked long enough. Return them to the oven at 300 for 10-15 minutes, making sure to remove them if they begin to burn. Let them cool again and they should crisp right up.
Homemade Vegan Graham Crackers
Equipment
- Large baking sheet (x2)
- Pizza cutter or sharp knife
- Plastic wrap
- Parchment paper
- Food processor (optional)
Ingredients
- 2 cups whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 6 tbsp vegan butter
- ½ cup cane sugar*
- ½ cup light brown sugar*
- ⅓ cup maple syrup
- 3 tbsp plant milk
- 2 tsp vanilla extract
Instructions
Making the Graham Cracker Dough
- In a large bowl, combine the whole wheat flour, cinnamon, baking soda, and salt. Mix until no clumps remain.
- In a separate bowl, whip the vegan butter and both sugars together until fluffy. Add the butter/sugar mixture into the bowl with the dry ingredients. Add the remaining wet ingredients. Mix thoroughly.
- Cut the dough into 2 portions and wrap them in plastic wrap. Place in the refrigerator for at least one hour.
Prepare the Dough for Baking
- Preheat the oven to 350 degrees Fahrenheit.
- Take two sheets of parchment paper equal in size to your baking sheet and flour them generously. Turn out the chilled dough onto the pieces of parchment paper and sprinkle flour on the top of the dough and coat your rolling pin with flour as well.
- Roll the dough into a rectangle slightly smaller than each piece of parchment paper. Use a pizza cutter or very sharp knife to cut the dough into graham cracker shapes. Poke several holes in the top of the dough.
- Carefully lift the parchment paper and place it onto the baking sheet. Bake at 350 degrees for 10-15 minutes or until the crackers have reached a dark golden-brown.
- Remove the graham crackers from the oven, and immediately re-cut along the same lines. Then let the crackers cool fully to room temperature. You can leave them right on the baking sheet to cool or carefully transfer to a cooling rack. The crackers will crisp up as they cool.That's it! Serve or store and enjoy!
Notes
- Not vegan? Use regular butter instead of vegan butter or dairy milk instead of plant milk. Use these to make traditional s’mores instead of vegan ones.
- Gluten-free? You can swap the whole wheat flour with 1:1 gluten-free baking flour for this recipe for the sake of making it gluten-free. You will lose a touch of the traditional graham cracker flavor, but they will still be delicious. In this case, I would double the cinnamon to get closer to that traditional graham cracker flavor.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 14, 2025
My kids love these! It can be hard to find vegan graham crackers in stores, so it is great to have an easy recipe to whip up whenever I want!
Homemade vegan graham crackers! Brilliant!! Love the ingredients, and they look and taste just perfect!
I’m so glad you enjoyed this recipe! Always so nice to hear. Thanks for sharing!