Vegan Cinnamon Graham Crackers
I needed to buy vegan graham crackers for banana cream pie parfait recipe that I was creating and let me tell you, I searched high and low and found none! All of the brands used honey in their recipes and I wasn’t having any of that! I decided to create my own vegan graham cracker recipe. I adapted a recipe I found from texanerin.com changing ingredients and measurements to fit my own taste and preferences. These graham crackers turned out amazing, like better than any graham cracker I have ever bought and I am huge graham cracker lover!
1 ½ cups all-purpose flour
1/3 cup + 1 Tbsp. organic brown sugar, packed
1½ tsp. ground cinnamon
½ tsp. baking powder
⅛ tsp. baking soda
¼ tsp. salt
1 Tbsp. coconut nectar (or agave)
3 Tbsp. non-dairy milk
½ tsp. vanilla extract
1/3 c. + 1 Tbsp. melted coconut oil
Combine the flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In a separate bowl, combine the coconut nectar, non-diary milk, vanilla extract, and coconut oil and whisk to combine. Slowly add the wet ingredients into the dry ingredients and mix until dough forms. If the dough is too soft to roll, wrap in plastic wrap and place the fridge for 20-30 minutes.
Once dough is ready to roll, preheat the oven to 350°F. Roll out the dough on a lightly floured surface so that it is ¼” thick. Cut graham crackers out into desired shape (I chose squares and triangles). Place on a cookie sheet lined with parchment paper or a silicon mat and bake for 20-22 minutes. Time may vary depending on the size, shape, and thickness of your graham crackers. They will be done when they are slightly browned and firm to the touch.
Eat alone, use as the base for a pie, or for making vegan smores!
This recipe makes a lot of graham crackers depending on the size and shape you cut your crackers into.