Gluten-Free Graham Crackers (Vegan, Refined Sugar-Free)

This easy recipe for Gluten-Free Graham Crackers is also vegan, dairy-free, refined sugar-free, and made with a blend of tapioca and buckwheat flour for a deliciously healthy version of store-bought varieties. Whether for snacking, making a cheesecake crust, s’mores, or simply a healthy treat, this easy and healthy graham crackers recipe is certain to become a household staple in no time!

My kiddos love graham crackers, so I set out to make a healthier and more affordable version of what we purchase from the store. Sweetened only with coconut sugar, these delicious gluten-free graham crackers will satisfy your cravings without an ounce of guilt!

These Gluten-Free Graham Crackers are:

• Crunchy and flavorful.

• Super easy to make!

• Packed with delicious warming spices and easy to find ingredients.

• Gluten-free, dairy-free, vegan, soy-free, nut-free and refined sugar-free.

Tips for making Gluten-Free Graham Crackers:

• Due to the unique nature of buckwheat flour, I do not recommend replacing it with anything else.

• The tapioca starch can be replace with arrowroot starch or cassava flour in a pinch!

• The coconut oil can be replaced by melted butter, ghee, or olive oil.

• Want to make Sugar-Free Graham Crackers? I like to use this sugar-free sweetener for replacing coconut sugar in baked goods.

• Want to make Honey Grahams? Replace the coconut sugar with raw honey.

• I do not recommend skipping the refrigeration step, as this is what will make the dough easier to roll out and work with.

• I also do not recommend rolling the dough without the use or parchment or wax paper. It is a somewhat sticky dough, and the paper will allow you to roll it out with ease.

• You can roll the dough out as thinly or thickly as you would prefer; just keep in mind you may need to cook longer for thicker crackers and for a shorter period of time for thin crackers. Just make sure all is firm, golden and edges are just beginning to brown before removing from the oven.

• These gluten-free graham crackers store well in air-tight containers at room temperature for up to 5 days.

What equipment do I need to make Graham Crackers?

Mixing bowl.

Parchment paper or wax paper.

Rolling pin.

Cookie sheet.

More Gluten-Free + Vegan Baking Recipes:

Lavender, Ginger, & Walnut Mini Tea Time Shortbread Cookies (Gluten-Free, Vegan, Refined Sugar-Free)

Triple Berry + Coconut Oat & Almond Crust Crumble (Gluten-Free, Vegan)

Almond Coconut Oat Bars (Gluten-Free, Vegan)

Quinoa & Steel Cut Oat Granola Bars (Gluten-Free, Vegan Option)

Blackberry Walnut Oat Bars (Gluten-Free, Vegan)

Blueberry Coconut Chewy Oat Bars (Gluten-Free, Vegan)

Blackberry & Coconut Oat Crust Crumble (Gluten-Free, Vegan)

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Gluten-Free Graham Crackers

4.45 from 18 votes

This easy recipe for Gluten-Free Graham Crackers is also vegan, dairy-free, refined sugar-free, and made with a blend of tapioca and buckwheat flour for a deliciously healthy version of store-bought varieties. Whether for snacking, making a cheesecake crust, s’mores, or simply a healthy treat, this easy and healthy graham crackers recipe is certain to become a household staple in no time!

Author: Kristen Wood

Servings: 4

1x2x3x

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Additional Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

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Course: Sweets

Cuisine: American, Gluten-Free, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Ingredients

US CustomaryMetric

• 3/4 cup buckwheat flour
• 1/4 cup + 2 tablespoons tapioca starch
• 5 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/8 teaspoon ground cloves
• 1/8 teaspoon sea salt
• 1/4 cup milk I use almond, but any dairy or non-dairy milk is fine
• 2 tablespoons melted coconut oil
• Optional: turbinado sugar for sprinkling on top

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Instructions

• In a large mixing bowl sift together flours, sugar, spices and baking soda. Stir to combine.
• Pour in milk and stir in until thoroughly combined.
• Pour in coconut oil and then using your hands, quickly work the oil into the dough.
• Knead the dough until all is thoroughly combined and you are able to form a uniform ball.
• Cover the dough and place into the refrigerator for 1 hour.
• Preheat the oven to 350°F.
• Line a cookie sheet with parchment paper.
• Remove your dough ball from the refrigerator and place it on your parchment lined pan. Flatten the dough with your hands and then cover with a second sheet of parchment paper.
• Using a rolling pin, gently roll out the dough, making sure it remains between the two sheets of parchment, until the dough is 1/4-1/2 inch thick.
• Slowly peel away the top layer of parchment paper.
• Using a pizza cutter or sharp knife, slice the dough into shapes of choice.
• Using a fork, prick the tops of the crackers to create little holes.
• Optionally, sprinkle the tops with a little turbinado sugar.
• Bake for 20 minutes, or until the edges are just beginning to brown.
• Remove from the oven and let cool completely before breaking along your cut marks and serving.
• Enjoy!

Notes

Please refer to the Tips section above in the post for valuable information.

Looking for more SNACKS? Check out my 40 Plant-Based Snacks recipe round-up!

You might also like 20 Plant Based Recipes for Kids.

Nutrition

Serving: 5crackers | Calories: 44kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 31mg | Fiber: 1g | Sugar: 3g

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