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:
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!
Next time you buy graham crackers from the store let it slowly dissolve in your mouth… notice a hint of a metallic taste? Gross. After making these delicious treats I will not be buying store-bought processed crap again!
Hey! I featured your graham cracker recipe and the healthy graham cracker crust recipe on my blog recently! I gotta tell you, I loveee your creations!! They’re just so convenient, surprisingly simple, and just incredible!
Wow! Just made these and have to say I don’t think I can go back to store brand after having these! So good, and so easy to make!
do you think that oat flour would work instead of whole wheat flour?
I love, love, love the gluten-free version of these! I’ve made them at least 6 times and they never go wrong. I even rolled out flat, baked, and crumbled them for a graham cracker crust. Delicious. Thank you!
Shelley, did you use xantham gum?
Hi! I am going to bake my own pie for my birthday and I’m going to use these graham crackers for the crust recipe. Does this whole recipe make 1.5 cup of crumbs, or should I double the recipe? Thank you!
I think you should be ok with just one recipe but you can always double to be on the safe side!
Thank you!
Made some of these today–yummy! My 9 year old likes them too. I ate mine with your pumpkin cheesecake dip. Thanks for the recipe!
I just made these and they’re super crumbly when I roll it out :/ I followed it exactly..is it supposed to be like that?
Think I could use oat flour instead of wheat flour?
Is it white whole wheat pastry flour or regular ww flour? The one I have is not fine like white flour but more “thick” in texture. Sry dunno what it’s called xD Any chance of using mine? 🙂
For gluten-free version, should I use xanthum gum?
You can use 1/4 tsp.
These graham crackers are awesome!!!…at least the dough is…they are in the oven right now. I also have one suggestion for your gluten-free recipes: Xanthan gum. It literally works magic in ANY gluten-free recipe!!! We find it at the best price at Bob’s Red Mill. I think it is most handy when making a pie crust! Can’t wait to try the crackers( your blog is sooooooo AMAZING!!!)!!!