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:
mmm just made these they’re yummy… vegan marshmallows looks kinda like soap suds :/
This seems like it’d be good to take for a school lunch~! Which I really need since I go back to school in two weeks…
Which of your recipes would you recommend I take in a bag lunch??
Would I be able to sub oat flour for the whole wheat flour?
Sorry, I haven’t tried it.
Are these [just the graham crackers] able to be stored for some time or do they have to be eaten right away?
Can be saved a few days, like regular cookies :).
Store in a plastic container for softer crackers and a glass container for crispier ones.
Katie- I made these graham crackers last night and my roomies and I loved them!
This will make a perfect base/crust for my brownie pie that my fiancé keeps hounding me to make lol!
Thank youuuu
We cant get graham crackers in New Zealand! But im always hearing about them in recipes! SO maybe i can just make my own then 😉 Yum, cant wait to try them, thanks so much!!!!
My 4 year old son and I LOVE these. We make them a couple of times a week. He has been asking for gingerbread cookies lately (It’s that time of year now). I decided to add the extra spices to this recipe as I just couldn’t see going back to all the butter/crisco/eggs/boxed preservatives etc. Turned out great! 🙂 Thank you for all the awesome recipes! When can I pre-order your cookbook?
Aw thank you, Jen. No set release date yet, but I’m hoping to know soon!
I’m from New Zealand and always wanted to try S’mores as they sounded so yummy. Unfortunately we don’t get Graham Crackers so it’s great to have a recipe. I’m going to make these for my daughter’s birthday/camping trip. Thank You! 🙂
Could you use honey instead of agave?
I wouldn’t see why not, but I haven’t tried it.
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.