Vegan Graham Crackers

by Angela (Oh She Glows) on December 15, 2010

Thank you all so much for your support with my final Project Food Blog post! Your comments, tweets, and emails mean so much to me and I can’t thank you enough. Regardless of what the outcome is on Friday, I am truly grateful to have you all in my life and I feel extremely thankful for your positivity throughout this entire process.

To me, that is worth more than any prize!


I have been having the worst case of insomnia this week, not falling asleep until about 3am each night. It is definitely my nerves and I have battled insomnia on and off throughout my life whenever I have a lot going on. I have been making sure to exercise and eat right, but I think I also need to work on other things like meditation or yoga!

It actually turns out that one of my favourite yoga websites – Yoga Journal– has a bunch of yoga poses just for insomnia. I think I will have to try this out tonight and see if it helps.

I also tend to start going a bit crazy at night when I don’t sleep well…


This is what happens when I am up at 2am.

It wasn’t pretty.

Vegan Graham Crackers

Consider this post to be part one of how I made the Vegan Nanaimo bars!

Tomorrow, will be part two of the Nanaimo Bar photo tutorial. I’m excited.

Vegan Graham Crackers are really hard to find in my area, so I decided to make homemade graham crackers for the base layer of the bars instead of using store bought graham crackers.

I lightly adapted Ashley’s graham cracker recipe to suit the ingredients I had stocked in my own pantry and after a few trials I am now happy to share this version with you!

I used to be intimidated to make my own graham crackers, assuming that the process would be lengthy and difficult, but these are actually super easy to make. I think from start to finish I was done in about 35-40 minutes!

Let us begin this magical journey.



Vegan Graham Crackers

Crispy, flavourful, lightly sweet, and super addicting, these vegan graham crackers will have you coming back for more and more! Enjoy them plain, decorate them for the holidays, or make delicious homemade s’mores. The sky is the limit!

Adapted from Edible Perspective and Vegan Cupcakes Take Over The World.

Yields: Approx 18 crackers.



  • 3/4 cup + 1 tbsp whole wheat flour
  • 3/4 cup white flour
  • 2 tbsp Sucanat (brown sugar probably works)
  • 1/2 tsp kosher salt
  • 1/8th tsp ginger
  • 2 tsp cinnamon
  • 1/8th tsp nutmeg
  • 1/2 tsp baking soda
  • Turbinado sugar or coarse sugar, for garnish



  • 3 tbsp extra virgin olive oil
  • Modified flax egg: 1/2 tbsp ground flax + 1 tbsp warm water
  • 3.5 tbsp almond milk
  • 2 tbsp pure maple syrup
  • 3 tbsp blackstrap molasses



Preheat the oven to 350F and line a baking sheet with parchment paper or a non-stick mat.

In a small bowl or cup mix together the modified flax egg: 1/2 tbsp ground flax and 1 tbsp warm water. Set aside for 5 minutes so it can gel up.

In a large bowl, whisk together the dry ingredients and make sure everything is combined very well.

In a small bowl, whisk together all the wet ingredients, including the flax egg, but give the flax egg a good stir before mixing it in.

Add the wet mixture to the dry mixture and stir well with a spoon and then set the spoon aside and get in there with your hands and squeeze the dough together with your fingers.

Form the dough into a ball and place it on a very lightly floured counter. Be sure not to use too much flour or it will dry out the dough. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. You want to roll it as thin as you can while still being able to remove it from the surface. The dough tends to crack in the initial rolling stages (and this was true for all different trials of the recipe), but I found that once I worked with it more it began to hold together better. If the dough cracks for you, you can form it into a ball again and restart the rolling process if need be. Sometimes I just patch cracks with another piece of dough and press it into the crack. Don’t worry because they don’t need to be perfect!

Once your dough is rolled out you can use cookie cutters, a pizza slicer/pastry slicer, or even a knife to cut the shapes you want. The sky is the limit!

Now pull away the scrap dough around the edges and set aside. Using a flat spatula/pancake flipper, carefully slide it underneath each cracker and place the cracker onto the baking sheet about 1 inch apart.

Grab your scrap dough and roll it out and repeat the cookie cutting process. Place onto baking sheet.

Now grab a fork and pierce each cracker a few times so it has air holes.

Sprinkle with turbinado sugar (or coarse sugar/white sugar) and bake for approx 15 minutes, rotating the pan 180 degrees half way through the baking time. There is no need to flip the crackers during baking. Baking time will vary depending on how thick your crackers are, so keep that in mind.

Allow the crackers to cool on the baking sheet for about 10 minutes. They will firm up quite a bit. Enjoy plain, decorate them with frosting, or make s’mores! They are highly versatile and absolutely addicting.

Makes about 18 crackers.


Making these graham crackers could NOT be easier!

Whisk together your dry ingredients…


Like so.


Whisk together the wet ingredients…


Like so.


Add wet to dry and stir until it starts to come together and then get in there with your hands and squeeze the dough together.


On a lightly floured surface and with a floured rolling pin, roll out the dough


For all of the trials that I made, the dough tended to crack during the initial rolling stages. I found that the more I worked with the dough the easier it became to handle. Sometimes I would patch a crack with another piece of scrap dough and this seemed to work well for me.

This recipe would be so great to make with kids!!


It has been way too long since I have used my fun cookie cutters! I have an entire drawer filled with them from back when I used to make decorated cookies for weddings and parties.


I was able to make about 18 large crackers.


After removing the scrap dough, grab a flat spatula and slide it under each cracker, placing it onto the baking sheet.


Roll out the leftover scrap dough and repeat the cookie cutting process.


Take a fork and pierce each cracker about three times to create air holes. These little guys need to breathe!

Bake for approx 15 minutes at 350F and allow to cool for about 10 minutes. The crackers will firm up nicely. The baking time will vary slightly depending on how thin you made your crackers, so keep that in mind and watch closely.


Sadly, I did not get a chance to decorate these little guys because I had to use them in the Nanaimo bars, but I definitely plan on decorating some in the future! How cute would they be decorated for a holiday party?


The result is a vegan graham cracker that is absolutely addictive with a rich molasses flavour and a very light sweetness. They are not as sweet as your typical store-bought graham crackers, but I enjoyed these much better than any store bought cracker I have ever had. Homemade always tastes better, don’t you think?

They are nutty, crunchy, wholesome, and they are so delicious I was happy eating them plain. They would make the perfect cracker to throw into a lunch bag and you could enjoy them with all kinds of dips or toppings. Have fun experimenting!


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{ 42 comments… read them below or add one }

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Allie December 15, 2010 at 3:12 pm

Woah, that is SUPER cool! They look super tasty and cute :) I really hope you win on Friday!!


Mary @ Bites and Bliss December 15, 2010 at 3:13 pm

Love the talking gingerbread men grahams!! ;) If only food could really talk..haha!!


kaila December 15, 2010 at 3:43 pm

homemade is definitely always better! i love making homemade graham crackers but mine never come out as crispy and crunchy as i’d like them… i will totally have to try this recipe!


Erin (Travel Eat Repeat) December 15, 2010 at 3:44 pm

My coworkers and I were just talking about homemade graham crackers and here’s this post at the perfect time!


Elise (Healing Cuisine) December 15, 2010 at 3:54 pm

Yummy and fun, too!! Thanks for the tips and inspiration! :)


Leigh December 15, 2010 at 4:05 pm

Great thanks for the recipe! I’ll be doing a gluten free version w/ my toddler this afternoon.


Katy (The Singing Runner) December 15, 2010 at 4:28 pm

I normally do not like gingerbread but I am interested in trying this recipe!


Stefanie December 15, 2010 at 4:38 pm

Those crackersn make a great pie crust too. ;-)


Angela (Oh She Glows) December 15, 2010 at 5:56 pm

oh wow great idea!


Heidi - Apples Under My Bed December 15, 2010 at 4:53 pm

SO brilliant, I love it! I love making as much of ‘everyday things’ as you can (i.e. muesli, these crackers) – far tastier and more fun than store bought!
Heidi xo


Amy December 15, 2010 at 5:19 pm

Now I just need a recipe for vegan marshmallows!
I suffered from insomnia years ago, now this is what I do…I think about whatever it is in my head that is keeping me up. I visualize it then I pretend it is all on a piece of paper and then I visualize erasing it slowly. Then I dust off the eraser shavings. I crumple up the piece of paper and throw it away. If I still feel restless I do it again and change it, put it on a black board, burn the piece of paper, rip it into little pieces. It helps. I learned that technique from my hypnobirthing class when I was pregnant. It really helps to let it go and calm the mind.


Angela (Oh She Glows) December 15, 2010 at 5:57 pm

I love this thank you. Will def try it


Robin December 15, 2010 at 6:10 pm

Hi Angela,

I am a 24 year old girl from Europe and have been reading your blog for about a year now…
I have always struggled with my weight, not feeling happy and guilty about eating. I became obsessed and starved myself for years.

It was so hard to have food on my mind 24/7….

I always checked two websites every day, yours and another one which I will not mention the name but it gossiped about celebrity weight. There was such a contrast between those two websites, your blog helping women accepting their bodies and being healthy in body and mind, and the other blog talking about who lost or gained and X amount of weight.

I guess somewhere in my mind I just couldn’t let go of my obsessiveness, but wanted a change.
I was so tired of counting calories and hating myself!

This year I have quit counting calories, quit smoking, and started running. And most importantly, for me, given up on reading those poisonous websites. All because of you.

It still is hard, and I still think about food a lot, but a lot of that thinking is in a positive manner, like making healthy food and trying your recipes, and making a shift towards organic food…

Thank you so much, I believe women should stop reading those weight loss websites, they make you feel horrible, they make you hate yourself, whereas you encourage women to value themselves and get their hands dirty and actually DO something.

Thank you so much, I’m sure I speak for many women here.



Angela (Oh She Glows) December 15, 2010 at 7:22 pm

Robin, your comment is so touching. Thank you for sharing your story with me. I am so proud of you for all that you have overcome. You should be SO proud of yourself! I cannot take credit for the amazing changes that you were brave enough to make.


Celina December 15, 2010 at 6:46 pm

Have you tried taking Melatonin before bed? It helps me a lot!


Angela (Oh She Glows) December 15, 2010 at 7:20 pm

i tried a while back in university and it didnt seem to do anything for me unfortunately!


Steph December 15, 2010 at 7:00 pm

I was inspired to google “graham flour.” Has anyone else ever wondered what it actually is? I was surprised to find out that it is actually one of the orginal “health” foods! (from back in the 19th century, that is). According to wikipedia, it is made by grinding the white part of the flour, the bran and the germ separately and then adding them all together again. Sort of the equivalent of modern whole wheat flour with wheat germ added.

I think this makes graham crackers even more appropriate for a blog about healthy food! I’m going to try making these with a bit of wheat germ added. My grandmother used to add wheat germ to everything she baked!

PS Angela, Saje Wellness makes a remedy called “Sleep Well Roll-on.” It is a blend of essential oils that you roll on the bottom of your feet (no, I’m not kidding!) and it works like a charm. As a chronic insomniac I was skeptical at first, but now I swear by it for times when I’m stressed.


Angela (Oh She Glows) December 15, 2010 at 7:20 pm

Ive heard of that before and I am really anxious to use it too! Let me know if you do try it, im so curious!


Steph December 16, 2010 at 11:52 am

Yes, I have some, and it really works! The best part is that it helps me sleep but doesn’t leave me drowsy the next day. Totally recommend it! :)


Laura @ Starloz December 15, 2010 at 7:03 pm

angela, your recipes just keep getting better.


linds December 15, 2010 at 7:11 pm

When is your book coming out? ;)

…I know I’m not the only one with that on my wishlist.


Angela (Oh She Glows) December 15, 2010 at 7:19 pm

aww you are too sweet!


Kate @ahealthypassion December 15, 2010 at 7:21 pm

Those look so delicious!! I can’t wait to try them.


Sarah December 15, 2010 at 7:21 pm

This looks delicious! Homemade (and vegan) is so much better tasting and better for you than store-bought. I’m always surprised at what my kids get served at school and church when it comes to crackers an graham crackers-I mean, haven’t the parents/teachers seen the ingredients list on the box of those things? Ick! Thanks for this recipe…as always!


Chelsea @ One Healthy Munchkin December 15, 2010 at 9:08 pm

I’ve been having bad sleeps this week too! Don’t you hate it how life seems to deny you a good sleep when you need it the most? :P Thanks for the yoga poses tip though! I’ll definitely have to try those out.


Melissa @ I Never Imagined December 15, 2010 at 11:47 pm

SO cute!! Little Graham and Grahamina :)


Wei-Wei December 16, 2010 at 12:41 am

I made graham crackers a while ago but I don’t know if they were vegan – they didn’t have eggs, and the dough tasted SO yummy! Here’s the recipe:


retro sweets December 16, 2010 at 5:51 am

You deserve all the lovely comments Ang. I can’t wait to hear that you really won! :) The only tactic I do when I can’t sleep is to read books. Most of the time it work but if not I just watch TV and sleep on the couch. These crackers look so good. I really appreciate your taking photos of every step.


Maya December 16, 2010 at 8:29 am

What adorable graham cracker gingerbread men! I love the faces you made for them.


DrCarrieNelson December 19, 2010 at 11:22 pm

Hi! I’m Dr. Carrie Nelson, a family physician in practice for 20 years and mother of 3 young men. As one who is always looking for great tasting AND healthy recipes, this sounds really good. I’m going to give it a try. Thanks Angela!


Brooke December 22, 2010 at 6:39 pm

Hi Angela! I love your blog! I just made a double batch of these graham crackers on Saturday and I need to make more tonight for your nanaimo bars. My boyfriend can’t stop eating them and he’s picky….lol. I also love your vegan parmesan recipe and the pull apart dinner rolls that you made for project food blog. You really should write a cookbook ;-)


Ashley October 27, 2012 at 9:16 pm

Just made these and they are delicious! Thank you for another great recipe!


Hilary December 11, 2012 at 1:23 pm

I was wondering if using an egg instead of an egg replacement would effect the recipe?


Angela (Oh She Glows) December 12, 2012 at 9:09 am

Hi Hilary, Im sorry but I’m not sure. Maybe scan the comments to see if anyone tried this? Or you can just try looking for traditional graham cracker recipes online too. Goodluck!


Sophie March 8, 2013 at 5:04 pm

These turned out so well!! Thank you. They were surprisingly easy to make. :)


Carl Bankes June 12, 2014 at 7:02 pm

Could this dough be used as a pie crust directly without making it into crackers first?
Perhaps you have already done this; how did it turn out?

Carl Bankes


Alyssa August 29, 2014 at 4:13 am

I made these yesterday for my vegan sister and they came out great (I made them into teddy bears). I had planned on giving her the stuff to make vegan smores for her birthday, but couldn’t find vegan graham crackers. At least not the kind that aren’t laden with all kinds of who-knows-what. So I decided to make them myself. Found your recipe here.

The only thing I didn’t like about it was how wet the dough was after all the initial measurements. I followed the recipe exactly. The measurements were so precise so I made sure to be as precise as possible. But it was just really wet and sticky. Getting in there with my hands didn’t do anything, just made my hands a sticky mess.

So I ended up adding a lot of flour to make it less wet, and that helped tremendously. I think next time (they are still totally worth making again) I will go ahead and up the flours to at least a full cup each. Even after adding as much flour as I did, I didn’t at all experience the cracking problem when I was rolling the dough. It probably could have handled a little more flour even, but I was scared to ruin it. :)

Thanks for the recipe though! I’m glad I found it!


amanda September 5, 2014 at 7:33 pm

I just made these for the first time as well and was going to comment but you said exactly was I was going to say! Ditto for the stickiness, amount of extra flour added and yumminess!


Sarah L. January 26, 2015 at 12:18 pm

We are having a snowy day today–a perfect day to
Make your graham crackers. They were delicious! Dog and husband approved ;). I rolled my dough between two sheets of wax paper to avoid drying them out with flour. Thanks!


darlina November 22, 2015 at 4:53 am

Can these be made with gluten free flour? Thank you!


Katy March 11, 2017 at 11:45 pm

Can I replace the Whole Wheat flour? I don’t have any on hand. I do have Oat, Brown Rice, and AP flour. Would any of those work?


Angela Liddon April 17, 2017 at 9:07 am

Hey Katy, I think the “safest” option is probably the AP flour. I wouldn’t recommend using rice flour as it’s gluten-free and might lead to crumbly graham crackers. If you try something, please do let us know how it goes! Enjoy :)


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