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:
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
- 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)
- 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.
*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.
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