Peanut Butter & Jam Graham Cracker Sandwiches

by Angela (Oh She Glows) on January 7, 2011


Happy Friday to you!

I just wanted to let you guys know that my spam checker is marking some comments randomly as ‘spam’ and I am not sure what is going on. I have approved several spam comments from the past few days and I will keep a close eye on it. I’m sorry if that was happening to you and you didn’t know why! I will monitor the situation and report to the computer authorities if necessary (aka Eric).

Today, we talk homemade graham crackers. For the second time.

I’ve been quite smitten with homemade graham crackers ever since I fell in love with them back in December after adapting a recipe from Ashley.

Last week, I was feeling frisky and I made a PB + J graham cracker sandwich using two homemade graham crackers, raspberry jam, and peanut butter.

I think this photo speaks for itself…


I just loved how the peanut butter, jam, and graham flavours all went together and I was instantly hooked!

And then I started to imagine how delicious a peanut butter graham cracker would be….


Three trials later, I am happy to share my favourite version with you.



Peanut Butter Graham Crackers

Crispy, flavourful, lightly sweet, with a hint of delicious peanut butter flavour, these vegan PB graham crackers will have you coming back for more and more! Enjoy them plain, with nut butter and jam, or make delicious homemade s’mores. They have a nice crumb and an authentic graham cracker texture when using whole wheat pastry flour.

Adapted from Homemade Graham Crackers, Edible Perspective’s graham crackers, & VCTOTW.



  • 1.5 cups whole wheat pastry flour
  • 1 tbsp sugar
  • 2 tbsp Sucanat (brown sugar might work)
  • 1/4 tsp baking soda
  • 1/8th tsp ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt



  • 2 tbsp Extra virgin olive oil
  • 2 tbsp almond milk
  • 3 tbsp smooth Peanut Butter
  • 2 tbsp Maple syrup
  • 2 tbsp blackstrap molasses
  • modified flax egg (1/2 tbsp ground flax + 1 tbsp warm water, mixed)


Directions: 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. Try to just mix it until combined and avoid over mixing it.

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. Separate the dough into two equal balls and roll out each separately. Lightly flour a rolling pin and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. The dough cracks quite a bit (this was true for all trials that I did), so try not to roll it too thin or it will fall apart. I also find that the more I work with the dough, the less it cracks. 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.

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. 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 15-18 minutes, rotating the pan 180 degrees half way through the baking time. There is no need to flip the crackers during baking.  The amount of time you have to bake will depend on how thick they are. The crackers should be slightly firm when coming out of the oven. They are much better crisp than chewy, so err on the side of cooking longer, but keep a watchful eye on them.

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

Makes about 18-24 medium sized crackers.



These graham crackers are quite fun to make. First you mix the modified flax egg and then set aside.

Now, grab those dry ingredients…



Whisk together.


Assemble the wet ingredients and the gelled up flax egg.


Add to a bowl.




Add wet to dry..


It will be very thick and you will have to get in there with your hands to mix in the ingredients fully.


Squeeze the dough in your hands until most of the flour is mixed in.


Form a ball.


Break the ball in half and then roll out on a floured surface. I used my new Silpat mat that I got at Christmas and it was a great non-stick surface for rolling dough!


The only thing I do not like about the dough is that it cracks a bit (this was true for all trials that I did), so try not to roll it too thin or it will fall apart.

Use cookie cutters if preferred.



You can even make cute little hearts for Valentine’s Day!


Or maybe you’d rather stab a square with a fork…


Place in the oven for 15-18 minutes at 350F. Rotate half way through. The amount of time you have to bake will depend on how thick they are. The crackers should be slightly firm when coming out of the oven.


Allow to cool for about 30 minutes. The graham crackers will really crisp up during this time.

The result is a delicious homemade graham cracker with a hint of peanut butter flavour!


Peanut Butter S’more anyone?


Or maybe PB + J?



They are pretty insane.


I think I slightly prefer this version over the last ones I made. This version has less of a molasses flavour to allow the peanut butter flavour to come through and it just seems to work really well.


Have a great start to your weekend!

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{ 32 comments… read them below or add one }

Page 3 of 3«123
Bella January 8, 2011 at 7:18 am

Is there a reason you didn’t use graham flour for these graham crackers?


Jessie January 8, 2011 at 8:06 am

I’ve been looking for a good healthy snack for the kids. Thinking we will whip up a batch today. Smores sound so good . . . wish we had the 6 burner gas stove that someday will be in my kitchen to roast the marshmallows over!


Paige @Running Around Normal January 8, 2011 at 8:47 am

Oh yum!! I think I’ll try my hand at these! I have a feeling today is going to be a baking day :) Your granola post the other day inspired me to make some granola, too :D


Melomeals: Vegan for $3.33 a Day January 8, 2011 at 9:43 am

That sounds sooooo good.


Jo January 8, 2011 at 10:16 am

Hi Angela,

Do you have the calories per serving attached to your recipes? I thought I saw it once, but I haven’t seen this in a long time. Thank you.



Diana @ frontyardfoodie January 8, 2011 at 10:53 am

Holy crap I must make these! I have a terrible love for graham crackers and I think homemade must be a hundred times better.


Adam January 8, 2011 at 11:02 am

Do you think putting the dough in the fridge for a few hours would make it have better flavor, like the cookies??


Natalia - a side of simple January 8, 2011 at 11:40 am

I’m in love. Think of all the variations and fillings!


Ashley @ the fit academic January 8, 2011 at 1:58 pm

So cute! I love the little heart-shaped crackers!


liza January 8, 2011 at 2:45 pm

yum! looks good :)


Faith @ lovelyascharged January 8, 2011 at 3:01 pm

Mmm, grown-up version of kiddie favorites :)


Colleen January 8, 2011 at 3:15 pm

They look SO good!!! Probably oodles better than packaged, and a whole lot healthier :)


Rach January 8, 2011 at 6:56 pm

Oh my gracious, those are adorable! And they make me crave peanut butter… haha!


Rach January 8, 2011 at 6:56 pm

Oh my gracious, those are adorable! And they make me crave peanut butter… haha!


Casey January 8, 2011 at 9:24 pm

I just made these, and they are delicious (even when they are a little burnt…oops)!!!!


Kathi January 8, 2011 at 10:07 pm

Just wanted to let you know that the trying making the crackers today. They were a big success even hubby like them and he is resisting the whole vegan tooth and nail.

Have any idea what I can use in replacement for half and half? I used soy creamer but thought maybe you might have some other suggestions. I made a cauliflower soup that called for half and half.

Thanks for your help.


Nicole January 8, 2011 at 10:46 pm

Those look AMAZING. Could I use actual graham flour in them, do you think? I have some at home I really need to use up (my mom’s annoyed at the ridiculous number of types of flour that are taking up space in our pantry lol)


jodie January 9, 2011 at 3:23 pm

Oh my goodness. I just made these. Yup addicting. I only had 1 cup of whole wheat flour left so I used 1/2 cup of rye flour and it was still great ( i do love rye flour though).
Thanks for the inspiration. Oh my daughter thinks they are great too. But I think she is just more excited that they were vegan so she could eat the batter!


Kristy January 10, 2011 at 7:38 am

I’ve realized that usually seek out a “best” version of a recipe I’m trying to make – I make it then a few weeks later I check to see if you or mama pea have a vegan version. :-) Its fun to see the difference in textures and final products! I.E. Now I MUST make vegan graham since I made regular a few weeks back!


Sarah January 14, 2011 at 10:43 pm

Oh my goodness….these are amazing!!! Just made a batch and the house smells heavenly :) I rolled it out between two layers of cling wrap to prevent sticking and it worked a treat. So happy with the outcome!


Sarah Dean January 26, 2011 at 7:33 pm

Hey Angela!
I was hoping you may have a suggestion: I made these this evening with an egg instead of the flax mixture because my grinder(to grind the flax) was broken. They turned out great, but I ended up having ot form them into little balls and flatten them on the cookie sheet because they were incredibly sticky-is this because of the egg maybe? Any suggestions to help this-or should I just add more flour?


Tina June 2, 2012 at 11:02 am

I just made these today after wanting to try them forever. They are absolutely amazing! I only had whole wheat flour on hand and just substituted more maple syrup for the molasses and they are just perfect. Thank you for sharing your ingenuity!


Angela (Oh She Glows) June 2, 2012 at 1:41 pm

Glad you enjoyed them Tina!


Marci June 27, 2012 at 10:49 pm

This look super yummy! My little boy (5 yrs old) loves graham crackers but we need to be gluten free. How would you modify your recipe for the needs of the gluten free people?



Angela (Oh She Glows) June 28, 2012 at 9:52 am

Hey Marci, I have worked on a GF version a few times before and I didn’t quite nail it yet. I hope to at some point in the future! Im guessing a combo of flours will work best.


Jenny Jensen June 28, 2012 at 6:32 pm

I can’t wait to try this recipe but I can’t take wheat. What should I use as an alternative flour? Love your ideas, so different! X X


Samantha August 16, 2012 at 3:08 pm

Hi! Any thoughts on a flour I could sub in to makes these gluten free? Thanks and, Angela, love your blog. It, plus, is my one break from my daily dose of cynicism. :)


Angela (Oh She Glows) August 16, 2012 at 6:38 pm

Hey Samantha, I’ve tried some GF versions and nothing Im sold on yet. Ill keep working on it!


Samantha August 19, 2012 at 7:29 pm

I’m going to try them with Thomas Keller’s new gluten free flour. I’ll report back!


jacque September 1, 2013 at 7:07 pm

What would be a good swap for the whole wheat pastry flour to make these gf?


PinaColada February 16, 2014 at 1:58 pm

Where did you get those heart shaped cookie cutters, if you don’t mind sharing? They are so adorable! :)


Chandrika March 6, 2014 at 10:27 am

I love your blog and find myself coming back to it whenever I need Inspiration. Thank you for sharing such wonderful recipes.. Will certainly try this one…


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