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Low-Fat Graham Cracker Variation

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.

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