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:
Hey Katie! Glad to see I’m not the only one who keeps coming back to this particular recipe!
I’ve caught a cold, and my sis offered graham crackers (store bought) instead of saltines…so I was fixated. Then she didn’t stop for them. So I took action…I remembered loving this recipe.
HUGE hit. All gone. Major satisfied. 🙂
I wondered aloud…do you think this recipe could be used as a base to tweak into more savory crackers? I’m thinking yes…but wondered if you had thought so, too.
Thanks, lady!
Oh my goodness Katie, these are absolutely gorgeous, I’d eat them all day long!!!
I love your recipes!! I tried the graham cracker crust with you chocolate pumpkin pie recipe and it didn’t work. The pie and the crust mixed so it was if there was no crust. Any suggestions? The pie part was so yummy!!
Katie, I would like to have your permission to copy your recipes, for my use only. If that is ok with you, I need to know how to copy only the recipe. I’m not pc savvy, so I need instructions a beginner would understand. Thanks, Jodine
Hi Jodine,
All future recipes will have print options. For older recipes, simply highlight just the recipe portion and right click (or press control c). Then open a word document and paste (or press control v). 🙂
Hey Lady! How would you adjust this recipe to make chocolate graham crackers?
Awesome recipe, thanks Katie! I made them yesterday. I cut them into little star shapes (that was the only non-Christmas cookie cutter I have) and dipped them 1/2 way in dark chocolate. Just missing the marshmallow fluff for the other half, but still awesomely delicious.
These are soooo good! And so much healthier than store-bought. I just want to point out that the first time I made them, I used vegetable oil, and they tasted great but the dough did not stick together at all, so I had a really hard time forming it into a ball and cutting the crackers. The second time, I used coconut oil and had no problems whatsoever.
Any chance you can come up with a gluten free version? I sure miss graham crackers! 🙂 Maybe something involving coconut flour or almond flour, etc?
First of all, you’re a culinary genius. This is the first healthy food blog that I’ve never had a problem with bad recipes. I’ve made several and loved them all but this is definitely one of my favorites! I can’t stop eating them 🙁 and I’m going to try to use it as a pie crust!!
Aw thank you!! 🙂
Omg Katie. Just omg. I made these cause I needed graham crackers for another recipe, and I couldn’t find any in the stores here in Sydney (so weird. Do australians not eat smores?) and oh my goodness. I had to force myself to leave the kitchen so I didn’t end up eating all of them and having to bake another batch for my cake! These are so amazing. Thank youuu Katie you’re amazing!