Crispy Gluten-Free Graham Crackers (Vegan)
User Reviews
5
Crispy Gluten-Free Graham Crackers (Vegan)
Description
Crispy Gluten-Free Graham Crackers (Vegan) combines gluten-free oat flour and arrowroot starch with natural sweeteners like coconut sugar, maple syrup, and molasses to deliver a flavorful, crisp cracker. The dough incorporates flax seeds and melted coconut oil, contributing to structure and moisture. Carefully rolled to a thin 1/16-inch thickness, the crackers bake to a desirable crispy texture without becoming tough. Cinnamon and salt seasoning provide flavor depth that complements the base ingredients. These crackers can be enjoyed plain or used with toppings, offering a gluten-free, vegan alternative to traditional graham crackers.
The preparation involves mixing dry and wet ingredients, forming a pliable dough that is neither sticky nor crumbly. Rolling between parchment sheets ensures manageable handling and even thickness. Baking at 350°F produces crackers with a crisp bite. The recipe notes suggest alternatives for nut allergies and flour substitutions but note untested outcomes. These variations allow customization based on dietary needs while retaining the intended crispy texture.
The crackers’ crunch and subtle sweetness make them versatile for everyday snacking or inclusion in recipes calling for graham crackers. They pair well with nut butters, jams, or dairy-free cheese spreads and fit nicely into vegan and gluten-free diets.
Ingredients
- 2 Tbsp coconut sugar (or sub organic cane sugar)
- 1/2 tsp baking soda
- 1/4 tsp salt sea salt
- 1/4 tsp ground cinnamon
- 1/4 cup maple syrup
- 1 Tbsp molasses (we used blackstrap molasses)
- 2 ½ Tbsp coconut oil melted
- 1 ¼ cup oat flour (ground from gluten-free oats // see notes for substitution ideas)
- 1/4 cup arrowroot starch (we think cornstarch would also work, and maybe also tapioca starch)
- 1 ½ tsp flax seeds also called flaxseed meal, ground
Instructions
- Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
- Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
- Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
- Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
- Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
- Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
- Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s’mores, or try our graham cracker crust!
- Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.
Notes
- Use vegan butter instead of coconut oil if nut-free ingredients are needed.
- Oat flour can be substituted with a gluten-free flour blend, though results may vary.
- Monitor dough consistency carefully: it should hold together without being too sticky or dry.
- Nutrition information provided is an estimate and may vary with substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15(Crackers)
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1cracker | |
| Calories | 78 | 4% |
| Carbohydrates | 12.5g | 4% |
| Protein | 1g | 2% |
| Fat | 2.8g | 4% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 84mg | 4% |
| Potassium | 66mg | 1% |
| Fiber | 0.8g | 3% |
| Sugar | 5.4g | 11% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 23.1mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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