Go Back
Print

Whole Wheat Vegan Graham Crackers

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a medium mixing bowl.
  2. Using an electric mixer, beat the coconut oil and brown sugar together in a large bowl. Add the maple syrup, vanilla, and almond milk and beat until smooth. Add the flour mixture and beat on low speed just until combined. Gather the dough together in a ball and wrap in plastic. Chill in the refrigerator for at least 30 minutes and up to 2 days.
  3. Remove the dough from the refrigerator and let stand until it's soft enough to roll out (I refrigerated my dough overnight, and I let it stand for about an hour).
  4. Preheat the oven to 350°F and position a rack in the middle. Line a baking sheet with parchment paper. Combine the granulated sugar and cinnamon in a small bowl.
  5. On a floured work surface, roll the dough out with a rolling pin to about 1/8-inch thickness. Cut the dough into 3-inch squares (I was less than professional about this and just sort of eyeballed it). Gather the scraps together and reroll to make more squares.
  6. Transfer the squares to the prepared baking sheet and sprinkle with the cinnamon sugar. Prick the crackers several times with a fork. Bake until they are light golden and slightly puffed, 10 to 12 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. The graham crackers will keep for about a week, stored in an airtight container at room temperature.