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:
Thank you so much for this recipe! I used it a few weeks ago to make a cheesecake crust and it was delicious! Going to make another batch today.
How long do the graham crackers stay good for?
Would this recipe work with spelt flour?
Try it, but be prepared for a result that is different to what you may expect. Be sure to respond back if you do experiment.
Wow, I just made this and boy am I happy. My mistake was that I used fresh sea-salt (our stock in Greece) and it didn’t mix correctly. I made them quite thin, and though I thought they would break or stick on the pan, I was surprised to see they were very easy to take out. Their taste were much better the next day, I was very amazed. Great job, they are delicious and I’m going to use your recipe as a base to make my own cheesecakes!
Hi, I am not sure if I missed this answer in the recipe or not, but 1. What size baking sheet should I use? 2. How thinshould the dough be rolled? Thank you.
i halted the recipe and replaced the flour with a mix of almond/coconut/arrowroot/tapioca flour – cut the sugar altogether and added two more packets of stevia plus 8 stevia drops, replaced agave with molasses, and replaced the oil with almond butter and another tablespoon of water – they smell absolutely devine in the oven right now
Can you please provide nutrition info for healthy graham crackers?
Thanks,
Helen
Katie, I realize this post is from 7 years ago, but I tried making the graham crackers today.
I say tried because after following the recipe, I had a batter, not a dough.
I’m wondering if there is an update to the recipe?
I used Oat Flour and Coconut Oil.
I ended up pouring the batter on a parchment lined pan and baking it an extra 10 minutes to try and crisp it up a bit.
I am planning to make your Vegan Magic Bars, so crumbs are crumbs, but I don’t think they will be crisp.
Any thoughts?
I read thru all the posts above but everyone is just reminiscing about S’mores. 🙂
I also tried oat flour with no luck. Mine burnt prior to 15 minutes. I was bummed, because I used all purpose gluten free flour with my first batch, and they were delicious.
I made these even healthier by using nut butter instead of oil and they turned out excellent – they tasted just like normal graham crackers and the texture was perfectly crunchy.
I imagine any nut butter would work, but I used 1 TB coconut butter, 1 TB raw almond butter, and 1 TB raw cashew butter, so that no one flavor would be overpowering. I melted them briefly in the microwave so they were very smooth and pourable. For the last TB, I used apple sauce to cut the fat down a bit.
These were great to snack on but I also crushed them and used them in a graham cracker crust (with melted coconut butter instead of oil/earth balance) and they worked perfectly! Thanks for the recipe!
Hi, Katie! Been following you for a while, and love your newsletter and recipes. I’ve got a question for you. I found a recipe on Time Out for Mom for Almond Joy Cookies (With Just 4 Ingredients!) that I love. It’s just shredded coconut, chocolate chips, chopped almonds and sweetened condensed milk, baked for 12 minutes at 325. So easy and so good! I looked on your site for something similar that didn’t use the sweetened coconut, regular semi-sweet choco chips and sweetened condensed milk (the chopped almonds were OK already), but couldn’t find anything. I used organic unsweetened coconut shreds, soy- & dairy-free SS chips, and organic R&S almonds, but couldn’t figure out a substitute for the milk. I don’t have a problem with dairy in small amounts, but do with sugar. Is there a reasonable sub for such a yummy product? It’s the only liquid holding the cookies together, and it’s much thicker and stickier than coconut oil, or even coconut cream. Got any ideas?
They actually make condensed coconutmilk now! 🙂