Homemade Graham Crackers | Vegan & Whole Grain
Whole Wheat & VEGAN Homemade Graham Crackers!
Nothing beats classic Graham Crackers…except for this cleaned-up DIY recipe! Unlike the traditional processed treats, these homemade graham crackers are made with just a few simple ingredients. And, they’re ingredients that you’ll actually recognize—no artificial junk or additives. Plus, they’re 100% whole wheat!
With just a bit of sugar and molasses, they’ve got the comforting, subtly-sweet flavor I crave. And, these homemade graham crackers are actually even more deliciously crispy than the classic. Which, in my opinion, makes them perfect for dipping in milk or coffee! Cue the nostalgia.
But, are the Graham Crackers that we’re used to really even that “classic?”
The Truth about Graham Crackers
Dating back to the 1800s, Graham Crackers are crisp, flat cookies, typically made with graham flour and sweetened with honey. At the time, they were actually intended to be a healthy treat. And, that’s because graham flour is a form of whole wheat flour, developed in an effort to move people away from refined wheat flour.
However, if you look at a box of store-bought Graham Crackers, you likely won’t find graham flour on the label. (Or, if you do, it’s a secondary flour—not the main ingredient.) Nowadays, most of these treats feature unbleached enriched flour (a.k.a. refined flour) as the main ingredient.
Yet, plenty of brands even market them as ‘whole grain’ options! Plus, they typically include refined sugars, inflammatory vegetable oils, and artificial flavors/colors. Unfortunately, many people still consider Graham Crackers a healthier choice as a “digestive biscuit” of sorts. But, they’re really just a refined, ultra-processed cookie.
The good news: it’s easy to health-ify homemade graham crackers! In this recipe, I’ve returned to 100% whole wheat flour as the main ingredient. And, rather than a refined sugar, I chose a cleaner option: coconut sugar. Finally, instead of vegetable oil or butter, these clean, vegan crackers are made with coconut oil!
Pro Tips for Homemade Graham Crackers: Roll & Poke
Whenever I make recipes with a roll-out dough, I recommend putting the dough between sheets of parchment paper. First off, this makes much less of a mess for easier cleanup. And, this trick makes it easier to keep your dough a consistent thickness. Also, I recommend chilling the dough a bit before rolling so it’s easier to work with.
Finally, don’t skip the hole poking—it isn’t just for looks! Poking holes in your homemade graham crackers helps the steam escape in the oven. And, that’s crucial to keeping them flat and crisp, rather than bubbling on top or expanding.
Then, after baking, these homemade graham crackers will crisp up more as they cool. So, don’t wait for them to become extra firm in the oven—you may end up burning them on accident!
Give the Gift of Graham
Personally, I love making homemade graham crackers as DIY holiday gifts for family or friends. They’re adorable and versatile—great for enjoying with coffee, a glass of milk, or in recipes for baked goods. Or, even in plain old s’mores!
Admittedly, they do require a bit of attention and intention when making them because of the somewhat extensive process. But, these homemade graham crackers are always made with love! And, your loved ones will certainly taste the difference. Although, you might not have many left to give away after tasting a few for yourself!
Homemade Graham Crackers
Ingredients
Dry Ingredients:
- 2 cups whole wheat flour
- ½ cup coconut sugar, make sure coconut sugar isn’t lumpy!
- ¾ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 6 Tbsp coconut oil, melted
- 2 Tbsp molasses
- ½ tsp vanilla extract
- 1-2 Tbsp water, if necessary, to adjust consistency
Instructions
- Preheat oven to 350°F (180°C).
- Combine dry and wet ingredients (besides water) separately, and then mix dry and wet mixtures together. Add water if needed to adjust consistency. Form a ball.
- Refrigerate for a few minutes, if necessary, to firm up dough.
- Place dough ball in between 2 sheets of parchment, with flour on the bottom sheet, and roll out thin (less than ⅛ of an inch thick).
- Cut into squares or rectangles (I used a 1½ x 2 inch rectangle cookie cutter) and place on baking sheet, lined with parchment and lightly sprayed. Poke holes with a fork or toothpick.
- Bake for 16 to 18 minutes, until they begin to brown.
- Let them sit to cool before enjoying! (They’ll crisp up more during this time!)
- Yields about 60 homemade graham crackers.
