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You can do a lower-fat version if you wish. However, the graham crackers will be puffier (and obviously not as buttery or delicious; I like the ones with fat so much better), so make sure that you flatten the dough really well before you cook them.

  • 1 cup plus 2 T whole-wheat flour
  • 1/2 tsp cinnamon
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 tsp plus 1/8 tsp salt
  • 2 to 3 T sucanat (or sugar)
  • 2 packets stevia or 2 more T sugar
  • 1 tsp pure vanilla extract
  • 2 T agave (or maple syrup or molasses)
  • 1 T oil (I used unrefined coconut, but I think veg oil would also work.)
  • 1/4 cup plus 1 T 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.

If desired, top with chocolate or Sugar-Free Chocolate.

For vegan marshmallows: Sweet n Sarah and Dandies brands both make vegan marshmallows. But Ricemellow Cream (in the photos) and even Smuckers marshmallow fluff are also vegan.

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—>