Sometimes you have to choose between taste and appearance, so I chose taste. These may not be the most classy looking graham crackers you’ve ever seen, but they sure are tasty.
Beauty is in the eye of the beholder, right? So behold these little unconventional beauties…nubbly is the new beautiful.
I wanted a dough that I could roll out and cut and poke holes in. A cracker that was sweet and crunchy. Well that didn’t happen. I made multiple batches that looked from-the-box perfect, but they tasted boring and didn’t have the right crunch.
So I stuck to what I know. And what I know is that these graham crumbles were delicious, and I want a cracker that tasted just the same. So I tweaked that recipe a little and made the world’s first no-roll graham crackers!
By the way, these graham crackers have only 3 (maybe 4) ingredients. It seems that less really is more in life and graham crackers. It also seems that I am just full of cliches (and graham crackers) today.
Substitutions: Since I was on a graham cracker making streak, I tested out a few different flours and sweeteners, too. Maple syrup can be used in place of the bee free honee, and I’m sure agave would work as well. I made a batch with brown rice flour, and they turned out lighter in color and a bit drier. I also made a batch with whole wheat flour, and the dough was roll-outable, but the cookies weren’t as crunchy. Those are just my experiments, let me know if you try anything else.
With brown rice flour + maple syrup 
With whole wheat flour + maple syrup
The authentic graham flour + honee version is definitely my favorite. I found graham flour at my local natural grocery store, but you can order it online too. Same goes for the bee free honee.
Vegan-Made Graham Crackers
Makes 6 squares
1 cup graham flour
1/3 cup Bee Free Honee (or maple syrup)
1 tsp cinnamon
1-2 tbsps water if needed
- Preheat the oven to 350F.
- Stir together the flour and cinnamon.
- Add the Honee and mix. You will need to use your hands and knead the dough.
- The dough should be quite moist and almost hold together in a ball. If a few crumbles fall of the ball when you knead it, that’s okay. If its too dry, add 1 (maybe 2) tablespoons of water.
- Press the dough out into a rectangle on a sheet pan lined with parchment paper. The dough should be a maximum of 1/4 inch thick. Press together any crumbly edges or cracks, use wet hands if needed.
- With a knife, cut off the ragged edges.
- Cut the rectangle into two rows of three squares. Each square should be about 2 1/2 to 3 inches wide.
- Use your knife lightly to create the line in center of each square. Use a fork to poke the holes.
- Bake at 350F for 15 minutes until the edges are just lightly brown.
- They must cool before they will be crunchy.
- Store in an airtight container. Just like store-bought graham crackers, they can lose their crunch quite easily.
I miss graham crackers! These look beautiful though! How could you think otherwise!
You’ll have to create the perfect gluten free graham cracker recipe someday!
I made these with brown rice flour last week and turned that into smores banana boats with vegan marshmallows, almond butter, chocolate chips, and these graham crackers- check my instagram: http://instagram.com/g.donatti/They were so good! You’re my new favorite recipe site 🙂
Oh my goodness that looks epic!! You are so sweet, let me know if you ever have recipe request, too 🙂
These look amazing! Regrettably, I am celiac, do you know if gluten free flour can be used instead? Or any other type of gluten free flours, like rice or sorghum flour?
Yep, these can definitely be GF! I made a batch with brown rice flour in place of the graham flour, and while they look and taste a bit different they totally work! If you scroll though the post I even have a picture of them (they’re the pale ones). I’ve never tried it with oat flour, but a GF oat flour would probably work too 🙂 Hope that helps!
I’m plotting a way to turn this recipe into a graham cracker crust, which I’ve missed since eliminating added fats from our vegan lives because that is what I love to use for our vegan pumpkin pies, especially. Just discovered your website via Twitter (yay!) so for all I know you already have a graham cracker crust recipe on it, but that is the first happy thought I had when I saw this recipe. ?
Happy Holidays!
I think this recipe could very easily be turned into a graham cracker crust! I don’t actually have such a recipe because I’ve gone in a GF direction lately so all my crusts are made with GF flour instead of graham flour. But graham flour and just enough honee (or maple syrup even) to get a crumbly press-in texture sounds promising. And with pumpkin pie inside, YUM! I’m so happy you stumbled upon my site 🙂
I think it would be easy too! And thank you! I’m at least as happy as you are that I found your site! ?
S’mores were my absolute favorite birthday treat until the doctor told me to go gluten free just over a year ago. I can’t wait to try these in the GF options. You may have saved my birthday for me!
Well happy almost birthday to you Leah, and I hope these hit the GF s’mores spot🤗🥳