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Healthy Graham Crackers

Healthy Graham Crackers… perfect for s’mores!

healthy graham crackers

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.

vegan smores

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.

homemade smores

homemade graham crackers

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:

Banana Cookie Dough Dip



Published on November 4, 2011

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    • Megan Holland says

      From a fellow marshmallow-hater, try making the marshmallows, too. They are super simple, mostly water, honey & gelatin (you could add flavor, if that would also help). On their own, these were still too sweet for me, but balanced with a 100% cacao square between two grahams as above–you may just like it! 🙂

  1. Sarah says

    These look awesome! My youth group and i went to our pastor’s house for our monthly activity which also consisted of making smores over a bonfire in his woods while sitting on logs. SO fun! It was cool pretending to be in faraway woods… even though my pastor is right across the street from me 🙂 We had choices too- raspberry marshmallows with a caramel chocolate square anyone? Yummy!
    Oh yeah, was it just me, or was there no post yesterday? I kept checking throughout the day, but nope! I hope you were okay!

    • Chocolate-Covered Katie says

      Aww Sarah, you are SO sweet to ask!!! Seriously, it put a big smile on my face that someone noticed. You’re right: there was no post yesterday. I was pretty swamped with comments and emails, so I decided to give up posting for the day so I could tackle the inbox. I missed posting, though and don’t think I’ll do that again on a weekday for quite a while.

      Also, um raspberry marshmallows? Wha??? Raspberry-chocolate smores sound insanely delicious!

      • Sarah says

        I’m so glad everything was alright! I know its not like you to not post unless something’s up, that’s why i was concerned. Also, the raspberry marshmallows were homemade 🙂 with homemade ones you can make any flavor you like!

        • Leslie says

          I missed your post too. Glad to know all is well! I gotta have my daily dose of CCK ;). It sounds silly, but reading your delicious recipes always puts me in a good mood for the rest of the day!

  2. Megan says

    That looks absolutely amazing! Especially the last picture where the s’more is all ooey, gooey, and melting. I haven’t had a s’more in awhile but I have most definitely had them! I always liked my mallows lightly toasted and golden. I haven’t been a huge fan of s’mores because they were soooo sweet (weird, because I like sweets). I had them at church bonfires and in the winter at our fireplace, because it is SO cold in Texas 😉 Have you seen the Sandlot? I always remember when one of them says, “How can I have s’more if I haven’t had any yet?”

  3. katie @KatieDid says

    I hateee burnt mallows! I always tried to get that perfect golden hue. For comment aboe about GF flour- my favorite substitute when there isn’t a gf option for smores is to just sandwich the marshmallow between two hunks of chocolate! Just as good, if not better 😉

  4. Kit-Kat says

    I love S’Mores!!!!
    And I especially love Marshmallow fluff! It’s so much sweeter than regular marshmallows, so it is one of my all time favorites to have on my cocoa, frozen like ice cream and topped with any topping imaginable, or eaten straight out of a jar. I also love the taste and gooeyness of burnt black marshmallows. mmmmm! I think my only least favorite kind of ‘mallow was the rainbow icky kinds. Did you ever have those, and if so did you think they tasted bad, too?
    I’m so happy to see a vegan graham cracker recipe too, because most crackers out there are not vegan because they contain honey. Believe it or not, I will only have honey VERY RARELY, but being vegan, I try to avoid it as much as possible. SO THANK YOU FOR MAKING GOOD GRAHAM CRACKERS!!!! I’m going to try and add cocoa powder to the crackers, and then top them with sugar crystals to make them extra decadent…….. or keep the regular recipe and top with cinnamon sugar crystals.

  5. jo @ including cake says

    we don’t have S’mores in the UK (i don’t think- unless i’ve been walking around blind for the last 28 years!) and we don’t have graham’s crackers either!! thought i think they may be a bit similar to a digestive biscuit. So, i could feel jealous of the fact i am missing out, or i could get up and do something about it and make my own…. maybe i’ll do my own British version of what would seem to be an American classic…. if i do, it will be on my blog and i’ll be sure to let you know! 😉

  6. shea says

    omg i heart smores!! I made them as a kid. I also remember going to my grandmothers and she had smores that you microwave. I loved that because i was never allowed stuff like that at home.

  7. Lindsay @ biking before bed says

    I love camping and no trip is complete without s’mores. My brother used to purposely set the marshmallows on fire and pretend he had a torch:) I love adding peanut butter to my s’mores. Takes them over the top! Be careful using the vegan marshmallows over a campfire. I tried them once and because they didn’t have the gelatin they all just melted into the fire.

  8. Alex@Spoonful of Sugar Free says

    I sued to love burning marshmallows! But I disagree with you, the black-burnt marshmallows tasted better than the lightly-toasted ones. And I never really went for the chocolate and graham, but ate the marshmallow by itself!

  9. Emma (Sweet Tooth Runner) says

    Um, YUM! I’ve never had smores before (I don’t think we really have them much in the UK!) but that sounds AMAZING! Plus the smores Luna bar tastes amazing! 😛

  10. Emily says

    I LOVE burnt marshmallows! Golden and toasty? No way. I like mine charred lol.
    Do you think these would work with GF flour?

    • Leslie says

      I just made them with Arrowhead Mills gf flour mix (which I’d actually purchased to make a different CCK recipe before I was distracted by this one this morning!). They are by far the best graham crackers I’ve ever eaten, so crunchy and sweet and perfect. So heck yeah, they work with GF flour!!!

  11. Aine @ Something to Chew Over says

    I had my first s’more when I was a camp counselor in the US a few years ago – we don’t have them in Ireland! I actually like them a bit burnt 🙂

  12. Emilia says

    This looks amazing! I’m seriously trying to stop myself to run into my kitchen and make them right now 🙂 I love making smores, though I think eating them is pretty fun too!

  13. Moni'sMeals says

    Your crackers look soooo good Katie.
    I love smores! I make them about once a month… we have a fire pit in my backyard. It is so fun to do…a “camp fire” smore session smack dab in the middle of L.A.! ha.

  14. Barb says

    Oh Katie, you are a chocolate-covered genius! I’m sitting here, eating a vegan s’more and it is DELICIOUS!
    I almost couldn’t even get the marshmallow fluff (I used smuckers because it’s all I could find here) onto the graham cracker, because the cracker itself is so good that I just wanted to eat it plain 🙂

  15. Ellen says

    Oh man, these look brilliant! I haven’t had a graham cracker in an eon.
    I have made s’mores, but not since becoming vegetarian, do I’m all for you concocting a good vegan marshmallow recipe!

  16. kaila@healthyhelper says

    THESE LOOK AMAZING! I’ve been looking for a healthy graham cracker recipe for FOREVER!! DO these get nice and crunchy like graham crackers?

  17. Amber K says

    Is it possible that there are people that haven’t made a s’more? I’m so sad for them! They are quite delicious. I wish I could find good gluten-free graham-like crackers, because s’mores are too good to go without.

  18. Heather @ Bake, Run, Live says

    I love s’mores! I was in Girl Scouts also, so I got plenty of practice making these! Actually, my family made some over the July 4th weekend, and we used my Brown Butter Chocolate Chip cookies…instead of graham crackers. Yum!

  19. Alexandra (Veggin' Out in the Kitchen) says

    Katie, thank you for this recipe!!!!! I was literally at whole foods earlier today about to buy some graham crackers, but then I thought, “you know, I should try making my own graham crackers.” And then I came to your site and literally almost jumped out of my shoes!!! THANK YOU KATIE!!!! 😀 😀

    <3 <3

  20. Karen says

    The first time I ever tried one of your recipes, I’ll admit I was hesitant. (For the record, it was the cookie dough dip.) But after one taste of that dip, you earned my trust, and now I’d trust you if you said the sky was purple! Recipe after recipe after recipe I’ve made, and each one has been better than the last. In short, you are amazing!

    I made these this afternoon, because I had everything on hand so there was really no excuse. I loved them! And my three year old is eating another one right now! He loves them too! 🙂 🙂

  21. Averie @ Love Veggies and Yoga says

    I’ve made smores as a kid but not lately and never with homemade graham crackers. Great recipe…I want to try these!

  22. Michele says

    I have a special request. 😉 I’d love to make a Key Lime Pie like your chocolate pie – vegan, with tofu. But I can’t find any recipes that don’t use instant vanilla pudding mix [I like to avoid the chemicals] or tofu cream cheese [my husband turns green at the thought]. Can you help, O Great Katie?

  23. Kara says

    Oh my gosh.
    I would LOVE to turn this into a graham cracker crust..
    And I would then put a pie in it.

  24. Laura says

    These were delicious! Thanks for another great recipe. The only change I made was to add a little extra cinnamon because I always liked the cinnamon graham crackers best. Yum!

  25. Kelsey @ Snacking Squirrel says

    i only ever made a s’more once back in grade 7 on a class camping trip. but it was the best treat i ever had, so good! i love your version of it, especially since the “marshmallow” is literally oozing right off the chocolate! sticky and incredibly delicious all at the same time!!

    xoxo <3

  26. Catherine says

    Ooooh, I’ve heard of s’mores but never had one – we don’t have graham crackers in Aus so a little hard to make them haha. And we don’t even have something similar – trust me, I trialled a bunch of stuff recently when I made your cookie dough dip and nothing even came close to working well or being similar. So now I’m super excited that I can make some to a) make s’mores with, and b) dip in my cookie dough dip next time 🙂 A rather good excuse to make some more dip I think hehehe

  27. Andrea says

    I made these last night… SO GOOD!! You are right, I will never go back to nabisco! Mine turned out crunchy like a cracker, which is perfect for the pumpkin pie dip I’m going to make with it. 🙂

  28. Katie @ Nutritioin in a peanut shell says

    Mmm, S’mores. The highlight of any camping trip summers I went to! I never even thought about making my own graham crackers! Very inventive 🙂

  29. Elise says

    I just made these 😀 I used 2T instead of 3T of sugar, molasses instead of agave, and for some ridiculous reason, baking powder instead of salt…o_O I gave them to some 10 year olds who said they tasted like cookies! Very yummy. I’m super excited to be able to have graham crackers again!

  30. Jenny@HealthyMOChick says

    O.M.G.!!! Totally turning these gluten free and making these tonight for me and my daughter for her Birthday Special Treat!!!

  31. Michelle says

    Hey Katie, do you know how many graham crackers this could make, or how many did you make out of this recipe? Also have you ever tried Dandies marshmallows? I just really can’t wait to eat some smores by the fire this winter! Thanks so much for this recipe. 🙂

    • Chocolate-Covered Katie says

      As I told someone above, I actually never bothered to re-roll the edges into crackers, so I’m not sure! But I think around ten squares? Or 20 little rectangles?
      And I’ve never tried the Dandies marshmallows, but I know a lot of people like them.

  32. Maddie says

    mmm I made these crackers yesterday, and then just had to whip up something chocolaty to dip them in (no vegan marshmallows in Sweden so smore’s are a no-go) I whirled some black beans, cocoa, applesauce, and sweetener together and called it a day on my sofa!
    Speaking of dunking things, have you ever given thought to veganizing a biscotti recipe?

    • Chocolate-Covered Katie says

      I actually don’t like biscotti, because I like my cookies super-soft… but I bet you could probably have a lot o success if you based a recipe off of one of the biscotti recipes from the cookbook “Vegan Cookies Invade your Cookie Jar.” Isa (the author) is a genius :).

  33. Amy says

    Congrats on best baking blog award!! You deserve it! This smores graham crackers recipe was another one that I thought immediately should be doubled since it looked SO GOOD. So I did. And they come out AWESOME! I used stevia drops instead of the powdered variety, and for the SECOND (yes, that’s right, I quadrupled this recipe!) batch I used 1/2 cocoa (and reduced the flour by 1/4 cup) to make CHOCOLATE graham crackers. I found that the batter was too dry so I added just some extra water, maybe I should have added some more oil too, but they turned out fine. Recently I bought some chocolate graham crackers at the store, and they were just not that great. Kinda pasty and almost card-board-y tasting. BUT THESE are FABULOUS!!! Thanks Katie! Graham crackers for breakfast today! (and as a treat this week in the lunchbox!)

  34. Becky @ Skinnyfat Girls says

    Hey Katie, do you think these would work for a graham cracker crust recipe? Like, baked as instructed, cooled, and then blended in the food processor with a bit of vegan butter and pressed into a pie shell? I’m always looking for a good alternative to pre-made graham cracker crusts – there aren’t many!

  35. Kaitlyn@TheTieDyeFIles says

    I’ve been wanting to make my own graham crackers, these look thick and satisfying! My favorite way to make s’mores is with a big smear of peanut butter inside and a big dark chocolate chunk. The hot ‘mallow melts the pb and chocolate and it’s just heavenly!

  36. Marissa says

    Just made these with my 2 little girls…they came out delicious!!!!!!!! I love your recipes because they are so good, fun to make with my kids and healthy!! It’s no wonder you won the best baking blog!!!!

  37. katia says

    I left out the cinnamon and used this as a pie crust for your chocolate mousse pie, DELICIOUS to use this recipe as a crust!

  38. Jamie says

    You weren’t lying. I won’t EVER be buying my Graham crackers again…my only regret from this recipe was not doubling or tripling it:)

  39. Melissa says

    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 😉

  40. Donna says

    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!

  41. Donna says

    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!

  42. Heather says

    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 🙂

  43. sid says

    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!

  44. Kayla says

    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!

  45. Alanna says

    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. 🙂

    • Alanna says

      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!

    • Alanna says

      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,

  46. Jenny D says

    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;)

      • Madison says

        I did try this! Except I also replaced about half the oil with peanut butter. Cinnamon sugar on op. big hit.

      • Jenny D says

        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!

  47. carolyn says

    This seems like it’d be good to take for a school lunch~! Which I really need since I go back to school in two weeks…
    Which of your recipes would you recommend I take in a bag lunch??

  48. Shadé @ One Vegan Fatty says

    This will make a perfect base/crust for my brownie pie that my fiancé keeps hounding me to make lol!

    Thank youuuu

  49. Tash says

    We cant get graham crackers in New Zealand! But im always hearing about them in recipes! SO maybe i can just make my own then 😉 Yum, cant wait to try them, thanks so much!!!!

  50. Jen Covington says

    My 4 year old son and I LOVE these. We make them a couple of times a week. He has been asking for gingerbread cookies lately (It’s that time of year now). I decided to add the extra spices to this recipe as I just couldn’t see going back to all the butter/crisco/eggs/boxed preservatives etc. Turned out great! 🙂 Thank you for all the awesome recipes! When can I pre-order your cookbook?

  51. B says

    I’m from New Zealand and always wanted to try S’mores as they sounded so yummy. Unfortunately we don’t get Graham Crackers so it’s great to have a recipe. I’m going to make these for my daughter’s birthday/camping trip. Thank You! 🙂

  52. Marion says

    Hey Katie! Glad to see I’m not the only one who keeps coming back to this particular recipe!
    I’ve caught a cold, and my sis offered graham crackers (store bought) instead of saltines…so I was fixated. Then she didn’t stop for them. So I took action…I remembered loving this recipe.
    HUGE hit. All gone. Major satisfied. 🙂

    I wondered aloud…do you think this recipe could be used as a base to tweak into more savory crackers? I’m thinking yes…but wondered if you had thought so, too.

    Thanks, lady!

  53. nat says

    I love your recipes!! I tried the graham cracker crust with you chocolate pumpkin pie recipe and it didn’t work. The pie and the crust mixed so it was if there was no crust. Any suggestions? The pie part was so yummy!!

  54. Jodine says

    Katie, I would like to have your permission to copy your recipes, for my use only. If that is ok with you, I need to know how to copy only the recipe. I’m not pc savvy, so I need instructions a beginner would understand. Thanks, Jodine

  55. Riana says

    Awesome recipe, thanks Katie! I made them yesterday. I cut them into little star shapes (that was the only non-Christmas cookie cutter I have) and dipped them 1/2 way in dark chocolate. Just missing the marshmallow fluff for the other half, but still awesomely delicious.

  56. Fen says

    These are soooo good! And so much healthier than store-bought. I just want to point out that the first time I made them, I used vegetable oil, and they tasted great but the dough did not stick together at all, so I had a really hard time forming it into a ball and cutting the crackers. The second time, I used coconut oil and had no problems whatsoever.

  57. Tonya says

    Any chance you can come up with a gluten free version? I sure miss graham crackers! 🙂 Maybe something involving coconut flour or almond flour, etc?

  58. Fiona says

    First of all, you’re a culinary genius. This is the first healthy food blog that I’ve never had a problem with bad recipes. I’ve made several and loved them all but this is definitely one of my favorites! I can’t stop eating them 🙁 and I’m going to try to use it as a pie crust!!

  59. Natalie says

    Omg Katie. Just omg. I made these cause I needed graham crackers for another recipe, and I couldn’t find any in the stores here in Sydney (so weird. Do australians not eat smores?) and oh my goodness. I had to force myself to leave the kitchen so I didn’t end up eating all of them and having to bake another batch for my cake! These are so amazing. Thank youuu Katie you’re amazing!

  60. regina falange says

    Next time you buy graham crackers from the store let it slowly dissolve in your mouth… notice a hint of a metallic taste? Gross. After making these delicious treats I will not be buying store-bought processed crap again!

  61. Furwa Haque says

    Hey! I featured your graham cracker recipe and the healthy graham cracker crust recipe on my blog recently! I gotta tell you, I loveee your creations!! They’re just so convenient, surprisingly simple, and just incredible!

  62. Lara says

    Wow! Just made these and have to say I don’t think I can go back to store brand after having these! So good, and so easy to make!

  63. Shelley says

    I love, love, love the gluten-free version of these! I’ve made them at least 6 times and they never go wrong. I even rolled out flat, baked, and crumbled them for a graham cracker crust. Delicious. Thank you!

  64. Eva says

    Hi! I am going to bake my own pie for my birthday and I’m going to use these graham crackers for the crust recipe. Does this whole recipe make 1.5 cup of crumbs, or should I double the recipe? Thank you!

  65. Jan says

    Made some of these today–yummy! My 9 year old likes them too. I ate mine with your pumpkin cheesecake dip. Thanks for the recipe!

  66. Julie says

    I just made these and they’re super crumbly when I roll it out :/ I followed it it supposed to be like that?

  67. Rae says

    Is it white whole wheat pastry flour or regular ww flour? The one I have is not fine like white flour but more “thick” in texture. Sry dunno what it’s called xD Any chance of using mine? 🙂

  68. Hannah says

    These graham crackers are awesome!!!…at least the dough is…they are in the oven right now. I also have one suggestion for your gluten-free recipes: Xanthan gum. It literally works magic in ANY gluten-free recipe!!! We find it at the best price at Bob’s Red Mill. I think it is most handy when making a pie crust! Can’t wait to try the crackers( your blog is sooooooo AMAZING!!!)!!!

  69. Tina says

    Made these this morning. I’m from Australia and don’t know what Graham cracker is like, but they turned out well and are very yummy! I subbed some oil for plain 0% chobani, which really brought down the fat content, but had to add a little extra flour because the batter was to moist to use cookie cutters on without it. Thanks for this nice simple, easy recipe!
    Cheers, Tina

  70. Molly Frank Brystowski says

    If I am using this recipe for a graham cracker crust, would I still bake it first for 12-15 minutes or only bake it when baking the pie with filling?

  71. Megan Holland says

    Yum! I made two versions because my hubby is gluten sensitive, so we do eat mostly gf, but since he doesn’t need to be super careful and no one else in the family is as sensitive, we do use gluten sometimes. The first version had brown rice flour as the gf grain. We are also big on whole grain, so most gf-mix flours don’t meet that requirement, which is why we chose brown rice. My only deviation from the recipe was doubling the water on each version. The gf came out good, but did have some minor differences one might expect–more crumbly (as dough & baked), thinner dough (you could just not roll as flat), and not quite as rounded out of a flavor as the wheat. All that said, still very tasty & just fine for a pie crust, which was our end goal.
    The whole wheat version was much more like what I’d expect a “homemade graham” to taste/ feel like. These came out a little thicker than I’ll make next time because I overcompensated having seen the brown rice ones come out so thin. They are quite delicious, though. They will make the perfect crust for my daughter’s “Olaf” pie–essentially a s’mores pie. 🙂 Hey, it’s for a Frozen-themed bday party. 😉
    Thanks, Katie!

  72. Samantha says

    These are okay on their own, but when you add 1-2 tbsp of canned pumpkin and 1/2 tsp of pumpkin pie spice, they get soooo much yummier!

  73. Jodie says

    Marshmallows/marshmallow fluff aren’t a fave of mine but I’m guessing any, or most, brands out there aren’t actually vegan unless they say so on the packaging. Refined white sugar is processed with bone char, thus making it definitely non-vegan. I’m thrilled to have found your vegan graham cracker recipe though as I’m looking to make a vegan “cheese”cake and would rather not have a nut and date crust. Thanks for your post Katie!

  74. Alexandra says

    Thank you so much for this recipe! I used it a few weeks ago to make a cheesecake crust and it was delicious! Going to make another batch today.

    • A H says

      Try it, but be prepared for a result that is different to what you may expect. Be sure to respond back if you do experiment.

  75. Tatiana Anastasakis says

    Wow, I just made this and boy am I happy. My mistake was that I used fresh sea-salt (our stock in Greece) and it didn’t mix correctly. I made them quite thin, and though I thought they would break or stick on the pan, I was surprised to see they were very easy to take out. Their taste were much better the next day, I was very amazed. Great job, they are delicious and I’m going to use your recipe as a base to make my own cheesecakes!

  76. LC says

    Hi, I am not sure if I missed this answer in the recipe or not, but 1. What size baking sheet should I use? 2. How thinshould the dough be rolled? Thank you.

  77. El says

    i halted the recipe and replaced the flour with a mix of almond/coconut/arrowroot/tapioca flour – cut the sugar altogether and added two more packets of stevia plus 8 stevia drops, replaced agave with molasses, and replaced the oil with almond butter and another tablespoon of water – they smell absolutely devine in the oven right now

  78. Barb says

    Katie, I realize this post is from 7 years ago, but I tried making the graham crackers today.
    I say tried because after following the recipe, I had a batter, not a dough.
    I’m wondering if there is an update to the recipe?
    I used Oat Flour and Coconut Oil.
    I ended up pouring the batter on a parchment lined pan and baking it an extra 10 minutes to try and crisp it up a bit.
    I am planning to make your Vegan Magic Bars, so crumbs are crumbs, but I don’t think they will be crisp.
    Any thoughts?
    I read thru all the posts above but everyone is just reminiscing about S’mores. 🙂

    • Von says

      I also tried oat flour with no luck. Mine burnt prior to 15 minutes. I was bummed, because I used all purpose gluten free flour with my first batch, and they were delicious.

  79. Sammy says

    I made these even healthier by using nut butter instead of oil and they turned out excellent – they tasted just like normal graham crackers and the texture was perfectly crunchy.

    I imagine any nut butter would work, but I used 1 TB coconut butter, 1 TB raw almond butter, and 1 TB raw cashew butter, so that no one flavor would be overpowering. I melted them briefly in the microwave so they were very smooth and pourable. For the last TB, I used apple sauce to cut the fat down a bit.

    These were great to snack on but I also crushed them and used them in a graham cracker crust (with melted coconut butter instead of oil/earth balance) and they worked perfectly! Thanks for the recipe!

  80. Rita Miller says

    Hi, Katie! Been following you for a while, and love your newsletter and recipes. I’ve got a question for you. I found a recipe on Time Out for Mom for Almond Joy Cookies (With Just 4 Ingredients!) that I love. It’s just shredded coconut, chocolate chips, chopped almonds and sweetened condensed milk, baked for 12 minutes at 325. So easy and so good! I looked on your site for something similar that didn’t use the sweetened coconut, regular semi-sweet choco chips and sweetened condensed milk (the chopped almonds were OK already), but couldn’t find anything. I used organic unsweetened coconut shreds, soy- & dairy-free SS chips, and organic R&S almonds, but couldn’t figure out a substitute for the milk. I don’t have a problem with dairy in small amounts, but do with sugar. Is there a reasonable sub for such a yummy product? It’s the only liquid holding the cookies together, and it’s much thicker and stickier than coconut oil, or even coconut cream. Got any ideas?

  81. Slovak girl says

    I have made these several times already. With a little bit more cinnamon, they taste like a healthy version of the german SPEKULATIUS!
    I ommited cinnamon and used this recipe to make a healthy cheesecake base. I made the dough and I spreaded it directly in the cake form. It turned out very good.
    This recipe is going to be a staple! Thanks 🙂

  82. Christina Frederick says

    IS it possible to use this recipe to make a graham crust, or must you make the crackers first and crumble them?

    • Jason Sanford says

      Hmmm, I’ve only ever made it with the crackers first but I love your idea. If you experiment before I do, please report back for other readers who might also want to try this!

  83. Samantha says

    I am honestly so upset that I have been eating regular plain-jane boring store-bought graham crackers my whole life, when it turns out all along they are this simple to make at home and TEN TIMES MORE DELICIOUS!! Thank you for the awesome recipe!! I just made two batches of these and now I am off to make your raspberry magic bars!! YAY!

  84. Lauren Newman says

    I know this post is old, but are there nutritional facts somewhere? I usually see them with your recipes but can’t find it for the graham crackers. Thank you!

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