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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



5/5 (6)

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Published on November 4, 2011

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  1. 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.

  2. 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!

  3. 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.

  4. 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

  5. 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. 🙂

  6. 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!

  7. 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?

  8. 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 🙂

  9. 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!

  10. 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!

  11. 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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