Crispy Gluten-Free Graham Crackers (Vegan)

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Stack of homemade gluten-free vegan graham crackers

Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!

After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnamon flavor. These graham crackers are perfect for snacking (dipped in peanut butter anyone?), s’mores, and beyond! Plus, just 1 bowl and 10 simple ingredients required. Let us show you how it’s done!

Tray with coconut sugar, baking soda, sea salt, cinnamon, maple syrup, molasses, coconut oil, oat flour, arrowroot starch, and ground flax

How to Make Gluten-Free Graham Crackers

These 1-bowl graham crackers start with whisking together everything but the flours and ground flaxseeds.

We keep them naturally sweetened with maple syrup and coconut sugar and include molasses and cinnamon for a more subtle sweetness and graham cracker flavor. Baking soda helps them rise, sea salt enhances all the flavors, and melted coconut oil makes them crunchy and snap-able just like the real thing!

Whisking coconut sugar, baking soda, sea salt, cinnamon, maple syrup, molasses, and melted coconut oil

Next we stir in the flours. We used mostly oat flour (ground from gluten-free oats) to keep them whole grain and wholesome! Arrowroot starch adds a little lightness and ground flax seeds add fiber and omega 3s.

Stirring wet and dry ingredients in a mixing bowl

After mixing the dough, we roll it out between two sheets of parchment paper to prevent sticking while preserving the beautiful color of these crackers.

Placing parchment paper over a ball of gluten-free graham cracker dough to roll it flat

Then we cut into small rectangles.

Using a pizza cutter to cut dough into graham cracker shapes

And poke twice with a fork for that classic graham cracker look.

Gluten-free graham cracker dough on a parchment-lined baking sheet

They’re cuties going into the oven, but even cuter coming out!

Gluten-free graham crackers on a cooling rack

We hope you LOVE these gluten-free graham crackers! They’re:

Perfectly sweet
Quick & easy
& Just like the real thing!

They’re perfect for making s’mores, snacking, and beyond! Keep this recipe close by for summer camping trips, back-to-school snacks, or work week nibbling.

More Gluten-Free Cookies & Crackers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of vegan gluten-free graham crackers

Crispy Gluten-Free Graham Crackers (Vegan)

Crispy, gluten-free graham crackers that taste just like the real thing! Vegan, gluten-free, naturally sweetened, and made in 1 bowl. Perfect for s’mores and beyond!
Author Minimalist Baker
Plate with a stack of homemade gluten free graham crackers
5 from 19 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 15 (Crackers)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 2 Tbsp coconut sugar (or sub organic cane sugar)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup maple syrup
  • 1 Tbsp molasses (we used blackstrap molasses)
  • 2 ½ Tbsp melted coconut oil
  • 1 ¼ cup oat flour (ground from gluten-free oats // see notes for substitution ideas)
  • 1/4 cup arrowroot starch (we think cornstarch would also work, and maybe also tapioca starch)
  • 1 ½ tsp ground flax seeds (also called flaxseed meal)


  • Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
  • In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
  • Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
  • Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
  • Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
  • Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
  • Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
  • Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s’mores, or try our graham cracker crust!
  • Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.



*Nutrition information is a rough estimate.
*If you can’t tolerate or would rather not use oats, the next closest sub would be a gluten-free flour blend. Note that we haven’t tested with a gluten-free blend and can’t guarantee the results.

Nutrition (1 of 15 servings)

Serving: 1 cracker Calories: 78 Carbohydrates: 12.5 g Protein: 1 g Fat: 2.8 g Saturated Fat: 1.9 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 84 mg Potassium: 66 mg Fiber: 0.8 g Sugar: 5.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 23.1 mg Iron: 0.4 mg

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Reader Interactions

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My Rating:

  1. Natan says

    Baked up great! Used cornstarch and it turned out fine, and didn’t have molasses so just used more maple (tasted lovely, but the color suffered some). A favorite for sure!

  2. Linsey says

    These turned out amazing! So tasty – perfectly sweet and crispy without being overly sweet. Exactly what I was looking for in a graham cracker.

    Going to try them again today with regular AP flour instead of oat flour and adding cinnamon + sugar mix to the top.

  3. Jenny K says

    I was craving s’mores and these worked perfectly. I subbed spelt and gf flour for the oat flour and added ginger, vanilla and mesquite. Perfecto!! Thank you.

  4. Candice says

    My daughter and I made these today. Both of my children absolutely loved them. Easy and fun to make. Thank you for your wonderful recipes.

  5. Alison says

    I made these with my 2 year old daughter last night. She had a blast rolling out the dough and they came out so delicious. Taste just as good as store-bought gluten-free graham crackers!! Thanks for the amazing recipe. :)

  6. Mary Ann says

    Wow, the dough was so good I kept tasting it again and again. I can’t wait to eat these once they are baked.

  7. Katherine says

    These Graham Crackers are an absolute show stopper!!! I used Miyoko’s vegan butter in place of coconut oil and it worked wonderfully. The dough was very sticky and I ended up using an extra 1/4 cup of oat flour but once it came together correctly, it was very easy to roll out and work with. I opted for sprinkling the tops with a coconut sugar cinnamon mix before baking since cinnamon Graham’s are our family favorite. These could not have been easier to whip up and are truly amazing. They will definitely be added to our sweet rotation. Thank you for another perfect recipe!!

    • Support @ Minimalist Baker says

      Love that cinnamon sugar topping idea, Katherine! Thank you so much for the lovely review! xo

  8. Lori says

    I made this recipe on an impulse since I already had the oven heated for four batches of cookies. I happened to have several of the ingredients already out on the countertop, so I thought, “Why not?” I had to substitute corn starch for arrowroot starch, brown sugar for coconut sugar, and olive oil / SmartBalance spread for coconut oil. Let me tell you: I’m diggin’ these! I made them into cookies (didn’t roll them out) since my baking stamina was running low by that point, and I love their crisp texture without being crumbly. I was surprised at the great flavor with so few ingredients. I will definitely be making these again – either as cookies or as-intended crackers! Thank you, MB!

  9. Anita L Cain says

    These are AMAZING!!! I. Have missed Graham crackers as I’ve sought healthier alternatives to childhood favorites. . I was a bit leery, and it took several weeks to try the recipe. What was I waiting for????? They come together easily and bake quickly. They taste amazing fresh from the oven 😜 and once fully cooled, have that perfect snap. They make awesome vegan Smores too!!! Everyone I’ve shared them with has asked for the recipe.

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks so much for the lovely review, Anita, we’re so glad everyone enjoyed! xo

  10. Vicki says

    I love graham crackers and have been hard pressed to find a gluten-free version that I like until this recipe. The blackstrap molasses and oat flour are key, and what make this stand out from other recipes I’ve tried. I made this for the second time tonight and substituted a monkfruit (maple-flavored) sweetener for the maple syrup, which didn’t compromise the flavor. Thanks Minimalist Baker for coming through yet again! (I’m a loyal fan.)

    • Support @ Minimalist Baker says

      Woohoo! Thanks for the lovely review and for sharing your modifications, Vicki. We’re so glad you’re enjoying the graham crackers! xo

  11. Hscheuffele says

    These are sooooo good! I have tried multiple gluten free/ dairy free graham cracker recipes and I am always disappointed. None of them tasted right or were the right consistency and these are perfect! I used all the ingredients as listed except I subbed corn starch for the arrow root as I didn’t have any arrow root powder. The dough was easy to work with and they came together quick. So excited to make s’mores with them :)

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed this recipe. Thank you for the lovely review and sharing your modification!

  12. Leanne says

    These are fantastic. They put the boxed ones (the original nabisco in the red box is my favorite) to shame. Even gluten free amazing. Will definitely make these again.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you think so, Leanne. Thank you for the lovely review! xo

  13. Bori says

    My mom and I are both gluten intolerant and weve always yearned for crackers and cookies. I found this recipe and started immediately! I didn’t have molasses so omitted it; didn’t have arrowroot so I used 1/4 cup tapioca starch instead, didn’t have coconut oil so I used 2.5 tbsp olive oil instead. I used my blender to make ground oats from 1.25 cups rolled oats. I mixed them and realized my dough was not forming a dough so I added more tapioca starch and ended up adding around 1/4 cup total. Unfortunately i didnt have a roller so i had to use a mason jar to flatten it which turned out uneven but thinking how lazy i was i just used my fingers to flatten them after I used the mouth of glass cup to cut them out. I put them in thr oven and waited around 15 minutes my crackers were big) chilled for a while after taking them out and gave them to mom. She said YES!!!! She gave me 4.5/5 which is I rarely get when I make her food. Thank you for boosting my confidence!! I will definitely make this again.

  14. Sara says

    We cannot use molasses. What can we sub for that?
    Also, I’m going to use the tapioca starch so I will definitely have follow up with how they turn out!

    • Support @ Minimalist Baker says

      Molasses is primarily for a classic graham cracker taste. It could be subbed with more maple syrup or honey though if you’re not looking for that classic taste. Looking forward to hearing how you like them =)

  15. Natalie says

    It was my first time making these and it was a success!!
    I also panicked because I only had half of the arrowroot powder. (Needed 1/4c but I didn’t have enough) I thought this would fail but it turned out PERFECT. Crispy and my 5 year old daughter absolutely loved it! These taste EXACTLY like a graham cracker. Thank you!!!!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad they turned out so well! Thank you for the lovely review, Natalie! xo

  16. Kana says

    Hi! So glad to find this recipe!
    Can I use this crackers for the recipes for graham cracker pie crust? I used Pamela’s gluten-free graham crackers, but after baking the crust and adding the filling, the crust became too soggy and didn’t hold well. The crust was made of finely crushed graham cracker crumbs with other ingredients including melted butter. Does your graham crackers work as a crust?

  17. Nyssa says

    Can I just use this wet recipe for baking pie with graham cracker?? just press the wet dough into the pie mold and bake blind?

    • Support @ Minimalist Baker says

      That’s an intriguing idea! But we’re not sure it would work because rolling the crackers thinly helps them crisp up. Let us know if you try it though!

      • Lindsay P. says

        I used tapioca starch- came out perfectly. Kids had a blast making these with dinosaur cookie cutters. They have a hint of gingerbread taste to them (likely from the molasses and cinnamon) but that made them even more delicious!

  18. Milan Lawrence says

    I made this today and they are so good!! Next time, I will double the recipe to make a bigger batch. I hope to use these in your graham cracker crust too!! Thank you for such an awesome recipe!!

  19. Cathy says

    I made these today and they are dee-licious!

    I ground my own oat flour in my vitamix wet jar and used 125g of oat flour by weight in the recipe (plus 1 tsp. which I added when I felt the dough needed it after mixing). Please note that I ground a little more than double the required amount of oat flour, about 275g so I would have extra and to faciliiate a fine end product (64oz jar).

    Thank you so much for this recipe!

  20. Alle says

    These look yummy. I will try them soon! We are on the lookout for Chocolate Graham Crackers. Any suggestions for how to adjust to add dark cocoa?

    • Support @ Minimalist Baker says

      Yum! Perhaps try adding cocoa powder and increasing the maple syrup to compensate for texture/sweetness. Let us know if you do some experimenting!

  21. Liliana Saplontai says

    Thank you for the recipe! Is it okay to omit the molasses in the recipe? Also the maple syrup – can this be left out or substituted for something else? I’m wondering if they are both used in the recipe specifically for taste or do they serve a different purpose in the baking process? Thanks!

    • Support @ Minimalist Baker says

      Hi Liliana, molasses is primarily for a classic graham cracker taste. It could be subbed with more maple syrup or honey though if you’re not looking for that classic taste. If you left out the liquid sweetener, they would have trouble forming a dough. Some sort of other liquid (or perhaps more oil?) would be necessary.

    • Support @ Minimalist Baker says

      Hi Sharon, vegan butter should work, but we don’t think liquid oils would have quite the same effect. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Susan, graham crackers have a cracker texture, but sweet/cookie taste. Hope that helps!

  22. Leeona Lance says

    Looks a lovely recipe but in Australia oats are not considered gluten free. I was disappointed when I saw the oats. Can you substitute the oat flour. Thank you.

  23. Scoop says

    These sound great. Some questions- what would you suggest as an oat flour substitute? And, I would totally use these as a base for a pie – would you bake them and then crumble them or would you just press them into a pan as a base?? Can’t wait to try!

    • Support @ Minimalist Baker says

      Hi! See the notes section for an oat-free option. We haven’t tried it as a graham cracker crust, but think it could definitely work! See this recipe for guidance. Let us know if you try it!

  24. Mayen Ruiz says

    This looks amazing! I haven’t had graham crackers in years due to my many food allergies! Could I sub the oat flour with all purpose GF flour? Almond meal and such is not an option for me either. And is there any sub for the molasses? Thank you!

    • Support @ Minimalist Baker says

      Hi Mayen, yes, a GF flour blend would be the next best option! Molasses is pretty key for a classic graham cracker taste, but honey or more maple syrup might be okay if you don’t mind the flavor being a bit different. Let us know how it goes!

  25. Abby says

    I just took my last batch out of the oven. WOW these are so tasty!! I did make a few changes to the recipe because of my dietary needs. I left out the coconut sugar (I found they were still sweet enough for me). I also used applesauce instead of the coconut oil as I need to be oil free. I used corn starch because that is what I had in the house. And they turned out AMAZING! I needed to add 1/4 cup more oat flour but that might be because of the apple sauce. Thank you so much for creating another wonderful recipe. I am so excited to eat graham crackers again!

  26. Ari says

    It’s like you read my mind! We are going camping next weekend and I had been thinking about gf s’mores!
    Just a question though, would honey be an okay sub for the maple syrup?

    • Support @ Minimalist Baker says

      How perfect! We haven’t tried with honey, but think it would work well. Let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Pamela, vegan butter should work, but we don’t think liquid oils would have quite the same effect. Let us know if you try it!

  27. Eliza says

    Absolutely LOVE this recipe! I sort of threw the kitchen sink at it because I was impatient & wanted to make them without having all the listed ingredients. I ended up substituting brown rice flour for oat flour and psyllium husk fiber for ground flaxseed (same quantities). Didn’t have any issues with consistency or cook time extensions using these adhoc ingredients. Rock on, Minimalist Baker! You never fail to deliver fantastic GF recipes 🙌🏻

    • Support @ Minimalist Baker says

      Woohoo! Love the creativity, Eliza. Thank you so much for your kind words and lovely review! xo

  28. Rieko Woods says

    Just baked this yummy Graham Crackers 😋 and our dogs are close to the oven because my house smells heavenly. Thank you for the receipt ❤️