Enjoy the ultimate gluten-free, vegan graham cracker! It’s easy and quick to make. Naturally sweetened.
We have perfected the crunchiest texture after several rounds of testing (that snaps!). The cinnamon flavor is subtly sweet. The graham crackers can be used as a snack (perhaps dipped in peanut butter? These graham crackers are perfect for snacking (dipped in peanut butter, anyone? Just one bowl and only ten ingredients are required. We’ll show you exactly how to do it!
How to make gluten-free Graham Crackers
To make these 1-bowl Graham Crackers, whisk together all ingredients except the flour and ground flaxseeds.
They are naturally sweetened using maple syrup and Coconut Sugar. We also add molasses, cinnamon, and graham-cracker flavor to the mix. Baking soda makes them rise. Sea salt brings out the flavors. Melted coconut oil gives them a crunchy texture.
Then we add the flour. To keep them healthy and whole grain, we used oat flour. The arrowroot starch gives them a bit of lightness, while ground flaxseeds add omega 3s and fiber.
We roll out the dough between two parchment sheets to avoid sticking and preserve the color of the crackers.
- Use 2 tbsp Coconut Sugar instead of organic cane sugar
- 1/2 tsp baking soda
- 1/4 teaspoon sea salt
- 1/4 tsp of ground cinnamon
- 1/4 cup maple syrup
- We used blackstrap Molasses.
- 2 1/2 Tbsp coconut oil*
- 1 1/4 cups oats (ground gluten-free oats; see notes for ideas on substitutions)
- 1/4 cup arrowroot (cornstarch, tapioca, or cornstarch might also work)
- Flaxseed Meal (also known as ground flaxseed): 1 1/2 Tsp
- Preheat the oven to 350 F. (176 C). Line a large baking pan with parchment paper.
- In a large mixing bowl, combine the coconut sugar with the baking soda, cinnamon, maple, molasses, and coconut oil. Whisk until smooth.
- Mix the oats, arrowroot, and flax seeds with a wooden spatula until all the flour has been incorporated. The dough shouldn’t feel sticky (sticking) or dry (crumbly) and should retain its shape. The dough may need more mixing if it appears to be too dry. If the dough is sticky, you may need to add more oats flour.
- Place a sheet of parchment paper onto a large countertop or cutting board. Place the dough in the middle and place another parchment sheet on top. Roll the dough outwards, starting at the center. It should be about 1/16 inch thick. This thickness will make the crackers crisp (our favorite texture) rather than soft. If you are having trouble rolling the dough, chill it in the refrigerator for 10-20 minutes before attempting to move.
- Use a pizza knife or cutter to cut the dough into 2-inch by 3-inch rectangles. (Remember that they will expand slightly when baked). Use a metal spatula that has been lightly dusted with oats flour to transfer the dough to a baking tray. You can chill the crackers in the fridge for 5-10 minutes if you find it difficult to handle or move. To allow hackers to spread, space them 1 inch apart.
- Continue to roll out and cut the remaining dough until it is all gone. Each graham cookie should be pricked twice with a knife. The recipe, as written, will make 15 crackers. (This number may vary depending on how thinly the crackers are rolled or if you modify batch size).
- Bake for 10-14 min or until the color is darker and slightly more firm. Avoid burning by watching closely at the end.
- Enjoy plain, make s’mores, or try our a href=”https://minimalistbaker.com/vegan-peanut-butter-cup pie/”>graham cracker crust/a>. Enjoy basic or make s’mores. Or try our Graham Cracker Crust.
- Crackers can be kept in an airtight container at room temperature for 2-3 days, in the refrigerator for 7-10 days, or in the freezer for 1-2 months. The dough can be frozen for up to one month and then rolled/baked in the oven after overnight defrosting.