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!
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!
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.
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.
Then we cut into small rectangles.
And poke twice with a fork for that classic graham cracker look.
They’re cuties going into the oven, but even cuter coming out!
We hope you LOVE these gluten-free graham crackers! They’re:
Crispy
Perfectly sweet
Quick & easy
Delicious
& 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
- Vegan Gluten-Free Banana Pecan Shortbread (Butter-Free)
- Vegan Gluten-Free Vanilla Wafers
- 1-Bowl Vegan Gluten-Free Crackers
- Peanut Butter Cheese Crackers (Vegan + GF)
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!
Crispy Gluten-Free Graham Crackers (Vegan)
Ingredients
- 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)
Instructions
- 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.
Video
Notes
*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 information is a rough estimate.
Lauren says
Hi!
If trying to make this oil-free, could you use applesauce or a nut butter instead?
Hmm, we don’t think they would get crispy, unfortunately! Perhaps nut butter would work okay (with a varied result – not as crispy). A couple readers have mentioned making them oil free with success though. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (try “oil free”) in the post and comments to see what they tried. Hope that helps!
Jim Murray says
Have you tried using these in other recipes? I have been trying to make Nanaimo bars with organic vegan graham crumbs, but they dont turn out perfectly like they used to in my pre-vegan days when I used Nabisco Honey Graham crackers which I ground myself with a rolling pin. It is almost impossible to find vegan Graham crackers in any store in Canada outside of major centres, so I will give this a try, but I thought I should ask in case you have already tried it.
Hi Jim, yes! We’ve used it to make this graham cracker crust.
Helen says
Hey, thanks! These are really good. Mine were not crispy like store bought, but I added cocoa powder and a little more cinnamon. Husband says to hide them or they will be gone.
Helen
We’re so glad you both enjoy the graham crackers, Helen. Thank you for the lovely review! Rolling them thinner and/or baking longer should help them get more crispy!
Joseph Waller says
Chef Dana ! You did it again!
I love this graham cracker recipe !
I subbed out molasses for date syrup .. I was hoping I could post a photo!
I’m using this as a pie crust for a butternut squash pie .. fridge version
Your recipes are always so on point !
as a long time vegan chef I deeply appreciate your hard work and precision ..
The crackers are dense and substantial with super crunch
I adjusted with some added ginger powder and extra cinnamon otherwise followed to a T
(Pay attention to Dana’s notes about the tackiness of the dough very important for texture !)
You’re my hired baker at my first restaurant!!!!!!
Much love and thanks
JW
Aw, thank you so much for your sweet words and lovely review, Joseph! That pie sounds INCREDIBLE!
Tracy says
These are seriously delicious! They have an excellent crunch and taste like a richer version of your typical graham cracker. Actually, they taste a little like
Biscoff! So good!
Ooo yes! We’re so glad you enjoy the recipe, Tracy! xoxo
Kat says
Amazing recipe! So easy, delicious, perfect for cheesecake. Love that I can now make allergy-friendly graham crackers with healthy ingredients anytime at home. Thank you!!!
Whoop! So glad you enjoy them, Kat. Thank you for sharing! xo
Stefanie says
I have been looking for good GF graham crackers for several years and store bought are more like shortbread cookies with graham flavor, but it’s just not the same. I used Tapioca starch (flour) and subbed out Smart Balance melted margarine for the coconut oil as I am allergic to corn and coconut and I didn’t have arrowroot starch. These are AMAZING! Perfect flavor and texture. I will be making these often. I crumbled some up with some walnuts as a topping for my homemade lemon cheesecake ice cream – YUM!
Woohoo! Thanks so much for the great review, Stefanie!
David & Kathy says
My GF husband made this recipe and says “They’re wonderful!” He plans to make them again regularly. He made a few changes:
– brown sugar instead of coconut sugar
– a little extra maple syrup spilled in, so he used a little extra oat flour and quite a bit of extra ground flax, maybe up to double what’s called for.
– regular molasses (not blackstrap)
– a mix of arrowroot & cornstarch
He baked them a little longer than called for because he likes things crispy.
Amazing! Thanks so much for the lovely review and for sharing your modifications!
Kat says
OMG! What is this wizardry!! These vegan/gf graham crackers taste EXACTLY like a non-gluten graham cracker and are super easy to make!! So freakin delicious and so much healthier. Thank you for allowing me to eat s’mores again this holiday, MB!! :) I also love dipping these in my Italian style hot chocolate!
Aw, this makes us so happy, Kat! Thank you for the lovely review! xo
Ryanna says
After going vegan gluten-free and oil free I figured graham crackers were lost forever!!
I subbed coconut fat for the oil and added some almond flour to the oat flour (was too lazy to blend more haha).
Hubby and I can’t stop eating them!
Even the fur family got a bite and can’t stop begging!!
Delicious! This will be my go to crust recipe too!
Whoop! We’re so glad you and your family are enjoying them, Ryanna. Thank you for sharing your modifications! xo
FreckledVeganFoodie says
I made these tonight using gluten-free sprouted rolled oats that I processed into a flour. My flour didn’t come out super fine (like a store-bought flour) and there were still some very small bits of oats, but these crackers came out GREAT! They are sooo YUMMY!
I’m planning to use them as the pie crust for my vegan pumpkin pie this Thanksgiving. Thanks for this wonderful recipe!
Yay! Thank you for sharing your experience! For a finer flour, we’d suggest using a high-powered blender vs. a food processor (not sure if that’s what you used?). Let us know how it goes with the pie crust! Sounds SO good! xo
Jamie Faber says
DELICIOUS!!! I wanted a vegan graham cracker without oul and I sub’d the oil with cashew butter (I use JOI). Love these so much! I could roll a bit thinner next time as I came out with 12 slightly puffy graham crackers, but believe me no one is complaining:). I have to put them away or I’ll eat half of them;) Thanks so much for the great recipe!
Woohoo! So glad you enjoyed this recipe, Jamie. Thanks for sharing your modifications!
Emily says
Made these incredible Graham crackers last night! I was wondering how you’d make chocolate Graham crackers with this recipe?
We’re so glad you enjoyed them, Emily! A chocolate version sounds delicious! Perhaps reducing the flours slightly, adding cocoa powder, and possibly removing the cinnamon? Let us know if you try it out!
Naomi says
These were really delicious! I didn’t add the cane sugar since I don’t like things too sweet. Wondering if I could sub in all purpose flour since I’m not gluten free.
Hi Naomi, glad you enjoyed these! We haven’t tried this with all-purpose flour so we cannot guarantee results, but we’d suggest starting with less as it tends to be more absorbent that gluten-free flours. Let us know how it goes if you try it!
Anukriti says
This recipe is absolutely incredible ! Before going vegan i used to make these ginger bread cookies and the flavour of these reminded me of them . My evening cup of tea finally has it’s companion again ! I did not have molasses so i replaced it with date syrup and the arrowroot starch with cornstarch . To think that these cookies are refined sugar and refined flour free, without comprimising on the texture and taste, blows my mind ! Thank you so much !
Yum! So glad you enjoy these, Anukriti. Thanks for the lovely review!
Carolyn says
I’d love to make these, but I’m wondering if I could replace gluten free oat flour w/anything else as I don’t have that on hand at the moment. I have gluten free AP, almond flour, coconut flour, and bob’s red mill 1 to 1. Are any of these good subs? Thanks!
Hi Carolyn, the oat flour is pretty important for the right texture here, but a mix of gluten free AP and almond flour might work. We haven’t tried it though, so cannot guarantee results.
Barbara says
Thank you, what a great recipe! I left out the sugar and used all maple syrup. Also used tapioca flour for the arrowroot. These are SO good!
We’re so glad you enjoyed them, Barbara! Thank you for the lovely review and for sharing your modifications! xo
Liz says
I mixed the dough, and I can make it into balls, but they quickly fall apart. Is there one ingredient you recommend I add, to moisten it slightly?
Hi Liz, more coconut oil should help!
Wendy Karagöz says
Just made these crackers, they are super delicious.
Thank you again for an amazing recipe.
Yay! Thanks so much, Wendy!
Ewa Ligeza says
I just made them. The recipe is a keeper. They are easy to make and taste great!
Yay! Thanks so much for the great review, Ewa!
MONICA GORDON says
Can;t use cocnut of any kind what can I use in place of it?
Hi Monica, vegan butter would be the next best option. Hope that helps!
Michelle says
My daughters and I gave these a try. I don’t think we’ll ever eat a graham cracker from a box again! This recipe is a keeper. Thanks for sharing your talents with us!
Yay! So glad you all enjoyed, Michelle!
Dee says
Delicious!
I wonder if they’ll turn out the same without the oil.
Thank you for sharing, Dee! We don’t think they’ll get crispy without the oil, but let us know if you try it!
Audra says
My kiddo was just diagnosed with fructose malabsorption and can’t have molasses. Could I use brown rice syrup instead?
Hi Audra, molasses helps give it a classic graham cracker taste. We think it would still be tasty with brown rice syrup, but just a different taste. Let us know if you try it!
Audra Post says
For my gluten free/ vegan and fructose malabsorption son, I sun the coconut sugar for can sugar and brown rice syrup for the molasses. He loves them and so does the rest of the family! Thanks for creating a recipe that allows to make memories around a fire with s’mores!
Yay! We’re so happy he’s able to enjoy them. Thank you for sharing, Audra! xo
Ruj says
I made these. Didn’t turn out like graham crackers at all. Didn’t have arrowroot so used corn starch. More like a sugar cookie. Very crisp, and tasted a bit burnt (maybe i overcooked?). Perhaps the molasses was too strong?
Hi Ruj, sorry to hear they didn’t turn out right. It’s likely from the corn starch, which is going to create a different texture than arrowroot.
Abby says
These are so yummy! Thank you so much for another great gf and vegan recipe! My 7 year old with Celiacs will get to have her first s’more in years tonight for her first camp out. I am always so grateful for your recipes. Thank you <3
Aw, we LOVE that she gets to join in on the fun! Thank you for the lovely review, Abby! xo
Wendy says
These are remarkable!!! Oh my goodness, never buying store graham crackers again. Substituted corn starch for arrowroot starch and honey for molasses (we’re not vegan) and they turned out beautifully. What a lovely recipe!!! Thank you!!
Yay! So glad you enjoyed these crackers, Wendy. Thanks for the great review!
Stacy says
So good! Loved these and they made the perfect s’more :)
Yumm! Thanks for the review, Stacy!
Sarah says
I made these with my 3 year old who recently has been prescribed a dairy free and gluten free diet — we cut them out into gingerbread men, cars, and heart shapes as well as the traditional rectangle. He had so much fun making them and the flavor & texture is delicious and very satisfying! 5 stars!
Yay! We LOVE to hear this. Thanks so much for the great review, Sarah. So glad you both enjoyed making these!
Linda South says
I would like to use for a crust but when I press try our graham cracker crust it goes to a peanut butter pie recipe and uses a sleeve of store bought crackers. Do I cook the recipe first then break them up or can I roll out crust and pre bake?
Hi Linda! The peanut butter pie recipe has the graham cracker crust as a part of it. You can follow that recipe and then use whatever filling you like. Hope this helps!
Nina says
I loooove the texture! So light and crispy! Instead of rolling it out and cutting into rectangles, I rolled into balls and then flattened them super thin. Can’t wait to use these as a crust for vegan cheesecake.
Smart! We’re so glad you enjoyed them, Nina! Let us know how the cheesecake goes! xo
Amber says
Love this!!!!!!!!! Healthy and tasty. It’s a win!!!
Yay! So glad you enjoy them, Amber! Thank you for sharing! xoxo
Meital Cohen says
This recipe is fantastic!!!!! I make it as one massive slab because I need it as a precursor step to make graham cracker crust (which I also use from minimalist baker – from the key lime pies recipe!!).
If I don’t roll it thin enough I need to break off the edges that bake faster
towards the end so that the middle can fully bake at the end – but it is stiill easier for me than to cut it before baking.
I am so lazy that I reckon that even in future I will make a big slab of this and that will be the ‘gimmick’ of these cookies haha
Delicious and very easy!!!
This is a great idea! Thanks so much for sharing your experience, Meital!
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!
Yay! Thanks so much for the review and the 5 stars, Natan. So glad you enjoyed!
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.
Yay! We’re so glad you enjoy them, Linsey! Let us know how it goes with the AP flour!
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.
Yay! Thank you for the lovely review and sharing your delicious modifications, Jenny! xoxo
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.
Aw, yay! Love that, Candice! xoxo
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. :)
Aw, love that! So glad you enjoyed them, Alison. Thank you for the lovely review! xo
Kirsten says
This recipe is most excellent! I just made these with my 2.75 year old boy, Huckleberry. the dough turned out perfectly, and it made 16 lovely graham crackers, though there are already only 13 left and they only now finished cooling! We baked them for only 10 minutes, just to be safe. The texture and flavor are lovely! We will make this again and again! Thank you so much!
Aw, yay! Love that, Kirsten! Thank you for sharing! xo
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.
=) Hope you love them!
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!!
Love that cinnamon sugar topping idea, Katherine! Thank you so much for the lovely review! xo
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!
Amazing! We’re so glad you enjoy them, Lori! Thank you for the lovely review! xo
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.
Woohoo! We love to hear this. Thanks so much for the lovely review, Anita, we’re so glad everyone enjoyed! xo
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.)
Woohoo! Thanks for the lovely review and for sharing your modifications, Vicki. We’re so glad you’re enjoying the graham crackers! xo
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 :)
Woohoo! We’re so glad you enjoyed this recipe. Thank you for the lovely review and sharing your modification!
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.
Woohoo! We’re so glad you think so, Leanne. Thank you for the lovely review! xo
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.
Woohoo! We’re so glad you both enjoy them, Bori. Thank you for sharing! xo
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!
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 =)
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!!!!
Aw, yay! We’re so glad they turned out so well! Thank you for the lovely review, Natalie! xo
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?
Hi Kana, we haven’t tried it, but we do think it would work!
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?
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!
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!!
Amazing!! Thank you for sharing, Milan! xo
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!
Aw, yay! We’re so glad you enjoy them, Cathy! Thank you for sharing! xoxo
Karen says
Can you substitute GF flour for the oat flour ?
That should work! Let us know how it goes =)
Nyssa says
Hi Cathy, did you just take rolled oats and grind it in the vitamix to make oat flour? If so, I want to try that since I have tons of rolled oat and don’t have to go out and buy oat flour!
Hi Nyssa, you can find our recipe for oat flour here. Hope it’s helpful!
Lisa says
Thanks for the recipe. Do you think subbing aquafaba for the oil would work?
Hi Lisa! We haven’t tried that so we aren’t sure if it would work. Let us know how it goes if you give it a try!
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?
Yum! Perhaps try adding cocoa powder and increasing the maple syrup to compensate for texture/sweetness. Let us know if you do some experimenting!
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!
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.
Sharon Mackert says
Is there another oil that may be substituted for the coconut oil?
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!
susan addis says
Why sugar in crackers?
Hi Susan, graham crackers have a cracker texture, but sweet/cookie taste. Hope that helps!
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.
Hi Leeona, See the notes section for an oat-free option. Hope it’s helpful!
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!
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!
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!
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!
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!
Amazing! Thank you so much for sharing, Abby! xoxo
Tanya says
Thank you for telling us about the sub of applesauce for oil and adding an extra bit of oat flour…I too needed an oil free recipe. Can’t wait to try these :) !
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?
How perfect! We haven’t tried with honey, but think it would work well. Let us know if you try it!
Pamela says
Do you think I can use any other oil but coconut oil?
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!
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 🙌🏻
Woohoo! Love the creativity, Eliza. Thank you so much for your kind words and lovely review! xo
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 ❤️
We’re so glad you (and the dogs =)) are enjoying them! xoxo