Healthy Graham Crackers… perfect for s’mores!
The first time I ever heard of a s’more was during a girl-scout camping trip. The troop leaders handed us each a skewered marshmallow and told us to have at it.
“What? You actually want me to stick the marshmallow into the white-hot flames?”
Yes, yes they did. And it was glorious. I especially loved when the marshmallows would catch fire and burn to a gorgeous black crisp. Of course the burnt mallows didn’t yield the tastiest results, but most of the fun of s’mores is making them.
These homemade & healthy graham crackers are so delicious they almost steal the show from the ooey-gooey filling. Almost. Once you try this homemade version, you’ll never want to go back to Nabisco again.
Have you ever made a s’more? S’mores remind me of cozy, warm campfires and singing silly songs while eating girl scout cookies and burning more marshmallows than we ever actually consumed.
Healthy Graham Crackers
- 1 cup + 2 tbsp white, whole wheat, or oat flour
- 1/2 tsp cinnamon
- 1/4 tsp + 1/8 tsp baking soda
- 1/4 tsp + 1/8 tsp salt
- 2 to 3 tbsp sucanat or regular sugar
- 1/8 tsp uncut stevia OR 2 more tbsp sugar
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup, honey, or agave
- 1/4 cup oil (See link for a lower-fat version. Also, I highly recommend unrefined coconut oil for this recipe, but I think vegetable oil would be fine.)
- 2 tbsp water
Combine dry ingredients. Combine wet in a separate bowl, then mix together. Form a ball with your hands (or, if you don’t want to get your hands dirty, put the mixture in a plastic bag and squish into a ball). Place the ball on a piece of wax paper, then place another sheet on top and use a rolling pin to flatten the dough into very thin (graham-cracker) width. Cut into squares or cookie-cuttered shapes, and place on a cookie sheet. Bake at 350 for 12-15 minutes, depending on whether you like your graham crackers super-soft or crispy. For vegan marshmallows: Trader Joes and Dandies brands both make vegan marshmallows, or Ricemellow Cream (in the photos) and even Smuckers marshmallow fluff are also vegan.
If desired, top with chocolate or Hot Chocolate Butter.
Link Of The Day:
I have made these several times already. With a little bit more cinnamon, they taste like a healthy version of the german SPEKULATIUS!
I ommited cinnamon and used this recipe to make a healthy cheesecake base. I made the dough and I spreaded it directly in the cake form. It turned out very good.
This recipe is going to be a staple! Thanks 🙂
Hi, these look great! How long do they keep for??
Hi, how long do these keep for??
Same as normal cookies, so best within 3-4 days.
HELLO,
IS it possible to use this recipe to make a graham crust, or must you make the crackers first and crumble them?
Hmmm, I’ve only ever made it with the crackers first but I love your idea. If you experiment before I do, please report back for other readers who might also want to try this!
Jason
I am honestly so upset that I have been eating regular plain-jane boring store-bought graham crackers my whole life, when it turns out all along they are this simple to make at home and TEN TIMES MORE DELICIOUS!! Thank you for the awesome recipe!! I just made two batches of these and now I am off to make your raspberry magic bars!! YAY!
Is there a way to make it gluten free?
Try oat flour! If you experiment, be sure to report back. I bet it would be really good here!
Love your recipes! Can you sub almond flour in this?
We haven’t tried it, but be sure to report back if you experiment!
Jason
I know this post is old, but are there nutritional facts somewhere? I usually see them with your recipes but can’t find it for the graham crackers. Thank you!