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, do you know how many graham crackers this could make, or how many did you make out of this recipe? Also have you ever tried Dandies marshmallows? I just really can’t wait to eat some smores by the fire this winter! Thanks so much for this recipe. 🙂
As I told someone above, I actually never bothered to re-roll the edges into crackers, so I’m not sure! But I think around ten squares? Or 20 little rectangles?
And I’ve never tried the Dandies marshmallows, but I know a lot of people like them.
mmm I made these crackers yesterday, and then just had to whip up something chocolaty to dip them in (no vegan marshmallows in Sweden so smore’s are a no-go) I whirled some black beans, cocoa, applesauce, and sweetener together and called it a day on my sofa!
Speaking of dunking things, have you ever given thought to veganizing a biscotti recipe?
I actually don’t like biscotti, because I like my cookies super-soft… but I bet you could probably have a lot o success if you based a recipe off of one of the biscotti recipes from the cookbook “Vegan Cookies Invade your Cookie Jar.” Isa (the author) is a genius :).
Congrats on best baking blog award!! You deserve it! This smores graham crackers recipe was another one that I thought immediately should be doubled since it looked SO GOOD. So I did. And they come out AWESOME! I used stevia drops instead of the powdered variety, and for the SECOND (yes, that’s right, I quadrupled this recipe!) batch I used 1/2 cocoa (and reduced the flour by 1/4 cup) to make CHOCOLATE graham crackers. I found that the batter was too dry so I added just some extra water, maybe I should have added some more oil too, but they turned out fine. Recently I bought some chocolate graham crackers at the store, and they were just not that great. Kinda pasty and almost card-board-y tasting. BUT THESE are FABULOUS!!! Thanks Katie! Graham crackers for breakfast today! (and as a treat this week in the lunchbox!)
Oh yum!! I love your idea for chocolate ones!!! 🙂
Hey Katie, do you think these would work for a graham cracker crust recipe? Like, baked as instructed, cooled, and then blended in the food processor with a bit of vegan butter and pressed into a pie shell? I’m always looking for a good alternative to pre-made graham cracker crusts – there aren’t many!
Yes, they definitely would!!
I’ve been wanting to make my own graham crackers, these look thick and satisfying! My favorite way to make s’mores is with a big smear of peanut butter inside and a big dark chocolate chunk. The hot ‘mallow melts the pb and chocolate and it’s just heavenly!
Just made these with my 2 little girls…they came out delicious!!!!!!!! I love your recipes because they are so good, fun to make with my kids and healthy!! It’s no wonder you won the best baking blog!!!!
Love, love, love smores
Love smores as well. this one looks fantactic and very simple to work on. Thank you for sharing this.
I left out the cinnamon and used this as a pie crust for your chocolate mousse pie, DELICIOUS to use this recipe as a crust!
You weren’t lying. I won’t EVER be buying my Graham crackers again…my only regret from this recipe was not doubling or tripling it:)