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:
Katie, I make these every week now, I use Pamela’s gf mix. Now I will never be left out! I have a request. What about a chocolate version that would be like an hard oreo cookie. I even thought. Of adding mint extract and dipping in chocolate to make my own gf thin mints. It just isnt very nice for the girl scouts to not have a gf cookie 😉
Idea bookmarked! 🙂
Hello Katie! I just joined your followers..and am positively loving your site…such creativity! When I came upon this homemade graham cracker recipe I nearly let out a joyful scream..because here in France…where there is such an amazing variety of wonderful foods and ingredients…graham crackers were the one thing I missed from the States that I could never find. A short while ago I finally DID locate the real deal in an American Expat market…but I might as well have been buying champagne…the price for a box was simply outrageous. How marvelous to find a healthy version to make at home…and use for crusts! Now I can finally make my family the Graham Cracker Torte they so missed (from the John Steinbeck House cookbook)…heartfelt thanks!
Aww I hope it turns out well!!
Hello Katie! I just joined your followers..and am positively loving your site…such creativity! When I came upon this homemade graham cracker recipe I nearly let out a joyful scream..because here in France…where there is such an amazing variety of wonderful foods and ingredients…graham crackers were the one thing I missed from the States that I could never find. A short while ago I finally DID locate the real deal in an American Expat market…but I might as well have been buying champagne…the price for a box was simply outrageous. How marvelous to find a healthy version to make at home…and use for crusts! Now I can finally make my family the Graham Cracker Torte they so missed (from the John Steinbeck House cookbook)…heartfelt thanks!
I was wondering if you have tried using this recipe as a graham cracker crust, and if it worked well? By the way… I’m absolutely obsessed with your blog and your recipes. I LOVE cooking and I love recipes and looking up different things, so your blog has occupied the last few days of mine! I would love to have a cookbook or blog or cooking show someday and yours is quite the inspiration to do that! Thank you 🙂
I haven’t tried it, but I don’t see why it wouldn’t work! And thank you!! 🙂 🙂
These turned out really, really well. they taste a lot like graham crackers, maybe even better! 🙂
I just made these, they are adorable and delicous!! But…
A few notes… my interpretation of “very thin” was much thinner than yours, so I only baked them for about 8 minutes.
ALSO. Be sure to take them off the tray RIGHT AWAY!!! I made the mistake of leaving about half them on for only a few minutes, and well I guess I’ll be making something with graham cracker crumb crust!
WOW! I’ve never tried baking anything vegan before, and this seemed like a simple enough recipe to start with. I always assumed that vegan baking would only taste kind-of good, if you know what I mean…was I ever wrong! I made these with white flour and accidentally forgot the vanilla…they were pretty good, but I just re-made them with whole wheat flour, not forgetting the vanilla, and threw some flax meal in there too just for fun. SO GOOD! Thanks for this recipe!
I am so glad you liked them!! 🙂
These were so yummy! It never would have occurred to me to try making my own graham crackers, but it was easy and delicious! I tried both the regular and the low-fat versions (I normally buy the low-fat Nabisco ones so I figured I might not mind), but as usual CCK was right and the higher fat recipe is much better. I think I goofed a bit when I was measuring since I did the dry ingredients for both batches in one bowl and the wet ingredients in separate bowls before it occurred to me I might have trouble equally dividing the dry ingredients, lol. The low fat ones were super-sticky dough (batter?) and came out puffy and cakey even after rolling very thin. The regular ones stayed about the thickness I rolled and after 15 minutes had a nice crisp but weren’t overdone or hard or anything. (I used them to shovel brownie batter dip into my mouth, lol.) One trick I thought I’d pass along in case it helps anyone else: I was afraid of ripping my pre-cooked crackers when transferring from the wax paper to the baking sheet since they kind of stuck, so on the second batch I rolled between a sheet of parchment paper (bottom) and wax paper (top) so I could just transfer the entire parchment paper sheet onto the baking sheet! I scored the dough/batter with a knife first and then went back over again when they were done baking, which seemed to work fine. 🙂
Oh, almost forgot but I used Canola oil and honey in place of agave (Betty Crocker has it listed as an equivalent for molasses), so not sure if that had anything to do with the stickiness or if that’s normal. Will definitely make these again, though!
Yeah, the lower-fat ones aren’t as good. Fat is just good… I guess that’s actually one thing Paula Deen and I can agree on! 😉
Update: I recently made these again using the full-fat version and molasses as the sweetener. Highly recommend!!! The molasses makes them taste almost like gingersnaps, and both my mom and boyfriend loved them,
I love this recipe, even when I roll them too thin and they are crispy but so tasty!
Just wondering though….if I wanted some chocolate grahams would I just add some cocoa or do you think I would need to replace some of the flour with cocoa? Or would it be more complicated than that and I should just dip them in some chocolate and be done with it;)
Sorry, I haven’t tried it so I don’t know. I keep meaning to try it, and I was thinking of replacing a bit of the flour. If you do it before me, let me know the results!
I did try this! Except I also replaced about half the oil with peanut butter. Cinnamon sugar on op. big hit.
I meant to replace the two tablespoons of flour with Hershey’s unsweetened dark, but I was in a zone and forgot. So I went ahead and added two Tbsp of cocoa and didn’t change anything else. They were really good! I couldn’t remember the texture/wetness of the original batch but it was still wet/sticky so I didn’t add any extra water. I should have added one more Tbsp of cocoa, I mean, how can you have too much chocolate? But it looks like I will get another chance to try it since all the kids are devouring all the crackers!
its easy…,hahah XDDD