Crispy Gluten-Free Graham Crackers (Vegan)

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Behold: The ultimate vegan gluten-free graham cracker that’s easy to make, naturally sweetened, and tastes just like the real thing!

After several rounds of testing, we perfected the quintessential crunchy texture (that snaps!) and subtly sweet cinnamon flavor. These graham crackers are perfect for snacking (dipped in peanut butter anyone?), s’mores, and beyond! Plus, just 1 bowl and 10 simple ingredients required. Let us show you how it’s done!

How to Make Gluten-Free Graham Crackers

These 1-bowl graham crackers start with whisking together everything but the flours and ground flaxseeds.

We keep them naturally sweetened with maple syrup and coconut sugar and include molasses and cinnamon for a more subtle sweetness and graham cracker flavor. Baking soda helps them rise, sea salt enhances all the flavors, and melted coconut oil makes them crunchy and snap-able just like the real thing!

Next we stir in the flours. We used mostly oat flour (ground from gluten-free oats) to keep them whole grain and wholesome! Arrowroot starch adds a little lightness and ground flax seeds add fiber and omega 3s.

After mixing the dough, we roll it out between two sheets of parchment paper to prevent sticking while preserving the beautiful color of these crackers.

Then we cut into small rectangles.

And poke twice with a fork for that classic graham cracker look.

They’re cuties going into the oven, but even cuter coming out!

We hope you LOVE these gluten-free graham crackers! They’re:

Crispy
Perfectly sweet
Quick & easy
Delicious
& Just like the real thing!

They’re perfect for making s’mores, snacking, and beyond! Keep this recipe close by for summer camping trips, back-to-school snacks, or work week nibbling.

More Gluten-Free Cookies & Crackers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Crispy Gluten-Free Graham Crackers (Vegan)

Crispy, gluten-free graham crackers that taste just like the real thing! Vegan, gluten-free, naturally sweetened, and made in 1 bowl. Perfect for s’mores and beyond!
Author Minimalist Baker
Print
5 from 30 votes
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 15(Crackers)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

  • 2Tbspcoconut sugar(or sub organic cane sugar)
  • 1/2tspbaking soda
  • 1/4tspsea salt
  • 1/4tspground cinnamon
  • 1/4cupmaple syrup
  • 1Tbspmolasses(we used blackstrap molasses)
  • 2 ½Tbspmelted coconut oil
  • 1 ¼cupoat flour(ground from gluten-free oats // see notes for substitution ideas)
  • 1/4cuparrowroot starch(we think cornstarch would also work, and maybe also tapioca starch)
  • 1 ½tspground flax seeds(also called flaxseed meal)

Instructions

  • Preheat the oven to 350 F (176 C) and line a large baking sheet with parchment paper.
  • In a medium mixing bowl, whisk together the coconut sugar, baking soda, salt, cinnamon, maple syrup, molasses, and melted coconut oil until well combined and smooth.
  • Add in the oat flour, arrowroot starch, and ground flax seeds and mix with a wooden spoon until the flour is completely incorporated. Your dough should not feel too tacky (sticking to your hands) or too dry (crumbly), but should hold its form. If the dough appears too dry, it likely just needs more mixing. If it feels sticky, it needs more oat flour.
  • Place a sheet of parchment paper on a large cutting board or countertop. Place dough in the center and then place another sheet of parchment paper on top of the dough. Working from the center out, roll the dough into a large rectangle (~10 x 12 inches) about 1/16-inch thick. Rolling to this thickness makes these crackers crispy (our preferred texture) rather than soft. If you have any difficulty rolling the dough, place it in the fridge to chill for 10-20 minutes and then try again.
  • Use a pizza cutter or knife to cut the dough into 2-inch x 3-inch rectangles (keep in mind they will expand slightly during baking). Then use a metal spatula lightly floured with oat flour to transfer to a baking sheet. If you have a hard time transferring or handling, pop in the refrigerator to chill for 5-10 minutes. Space crackers ~1 inch apart to allow for spreading.
  • Continue rolling out and cutting remaining dough until you have used it all up. Prick each graham cracker twice with a fork. Recipe as written makes ~15 crackers (will vary based on how thinly they are rolled and whether modifying batch size).
  • Bake for 10-14 minutes or until slightly firm and darker in color. Watch closely near the end to avoid burning.
  • Let cool for 5-10 minutes on the baking sheet, then gently transfer to a cooling rack. Enjoy plain, make s’mores, or try our graham cracker crust!
  • Once completely cooled, crackers can be stored in an airtight container for up to 2-3 days at room temperature, 7-10 days in the fridge, or 1-2 months in the freezer. Dough can also be frozen for up to 1 month and rolled/baked after defrosting in the fridge overnight.

Video

Notes

*Nutrition information is a rough estimate.
*If you can’t tolerate or would rather not use oats, the next closest sub would be a gluten-free flour blend. Note that we haven’t tested with a gluten-free blend and can’t guarantee the results.

Nutrition (1 of 15 servings)

Serving: 1crackerCalories: 78Carbohydrates: 12.5gProtein: 1gFat: 2.8gSaturated Fat: 1.9gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0gCholesterol: 0mgSodium: 84mgPotassium: 66mgFiber: 0.8gSugar: 5.4gVitamin A: 0IUVitamin C: 0mgCalcium: 23.1mgIron: 0.4mg

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Reader Interactions

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  1. Lizsays

    I mixed the dough, and I can make it into balls, but they quickly fall apart. Is there one ingredient you recommend I add, to moisten it slightly?

    Reply
  2. Wendy Karagözsays

    Just made these crackers, they are super delicious.
    Thank you again for an amazing recipe.

    Reply
  3. Ewa Ligezasays

    I just made them. The recipe is a keeper. They are easy to make and taste great!

    Reply
    • Support @ Minimalist Bakersays

      Hi Monica, vegan butter would be the next best option. Hope that helps!

      Reply
    • Support @ Minimalist Bakersays

      Thank you for sharing, Dee! We don’t think they’ll get crispy without the oil, but let us know if you try it!

      Reply
  4. Audrasays

    My kiddo was just diagnosed with fructose malabsorption and can’t have molasses. Could I use brown rice syrup instead?

    Reply
    • Support @ Minimalist Bakersays

      Hi Audra, molasses helps give it a classic graham cracker taste. We think it would still be tasty with brown rice syrup, but just a different taste. Let us know if you try it!

      Reply
  5. Rujsays

    I made these. Didn’t turn out like graham crackers at all. Didn’t have arrowroot so used corn starch. More like a sugar cookie. Very crisp, and tasted a bit burnt (maybe i overcooked?). Perhaps the molasses was too strong?

    Reply
    • Support @ Minimalist Bakersays

      Hi Ruj, sorry to hear they didn’t turn out right. It’s likely from the corn starch, which is going to create a different texture than arrowroot.

      Reply
    • Abbysays

      These are so yummy! Thank you so much for another great gf and vegan recipe! My 7 year old with Celiacs will get to have her first s’more in years tonight for her first camp out. I am always so grateful for your recipes. Thank you <3

      Reply
      • Support @ Minimalist Bakersays

        Aw, we LOVE that she gets to join in on the fun! Thank you for the lovely review, Abby! xo

        Reply
  6. Wendysays

    These are remarkable!!! Oh my goodness, never buying store graham crackers again. Substituted corn starch for arrowroot starch and honey for molasses (we’re not vegan) and they turned out beautifully. What a lovely recipe!!! Thank you!!

    Reply
    • Support @ Minimalist Bakersays

      Yay! So glad you enjoyed these crackers, Wendy. Thanks for the great review!

      Reply
  7. Sarahsays

    I made these with my 3 year old who recently has been prescribed a dairy free and gluten free diet — we cut them out into gingerbread men, cars, and heart shapes as well as the traditional rectangle. He had so much fun making them and the flavor & texture is delicious and very satisfying! 5 stars!

    Reply
    • Support @ Minimalist Bakersays

      Yay! We LOVE to hear this. Thanks so much for the great review, Sarah. So glad you both enjoyed making these!

      Reply
  8. Linda Southsays

    I would like to use for a crust but when I press try our graham cracker crust it goes to a peanut butter pie recipe and uses a sleeve of store bought crackers. Do I cook the recipe first then break them up or can I roll out crust and pre bake?

    Reply
    • Support @ Minimalist Bakersays

      Hi Linda! The peanut butter pie recipe has the graham cracker crust as a part of it. You can follow that recipe and then use whatever filling you like. Hope this helps!

      Reply
  9. Ninasays

    I loooove the texture! So light and crispy! Instead of rolling it out and cutting into rectangles, I rolled into balls and then flattened them super thin. Can’t wait to use these as a crust for vegan cheesecake.

    Reply
    • Support @ Minimalist Bakersays

      Smart! We’re so glad you enjoyed them, Nina! Let us know how the cheesecake goes! xo

      Reply
  10. Meital Cohensays

    This recipe is fantastic!!!!! I make it as one massive slab because I need it as a precursor step to make graham cracker crust (which I also use from minimalist baker – from the key lime pies recipe!!).
    If I don’t roll it thin enough I need to break off the edges that bake faster
    towards the end so that the middle can fully bake at the end – but it is stiill easier for me than to cut it before baking.

    I am so lazy that I reckon that even in future I will make a big slab of this and that will be the ‘gimmick’ of these cookies haha

    Delicious and very easy!!!

    Reply
  11. Natansays

    Baked up great! Used cornstarch and it turned out fine, and didn’t have molasses so just used more maple (tasted lovely, but the color suffered some). A favorite for sure!

    Reply
  12. Linseysays

    These turned out amazing! So tasty – perfectly sweet and crispy without being overly sweet. Exactly what I was looking for in a graham cracker.

    Going to try them again today with regular AP flour instead of oat flour and adding cinnamon + sugar mix to the top.

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad you enjoy them, Linsey! Let us know how it goes with the AP flour!

      Reply
  13. Jenny Ksays

    I was craving s’mores and these worked perfectly. I subbed spelt and gf flour for the oat flour and added ginger, vanilla and mesquite. Perfecto!! Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Yay! Thank you for the lovely review and sharing your delicious modifications, Jenny! xoxo

      Reply
  14. Candicesays

    My daughter and I made these today. Both of my children absolutely loved them. Easy and fun to make. Thank you for your wonderful recipes.

    Reply
  15. Alisonsays

    I made these with my 2 year old daughter last night. She had a blast rolling out the dough and they came out so delicious. Taste just as good as store-bought gluten-free graham crackers!! Thanks for the amazing recipe. :)

    Reply
    • Support @ Minimalist Bakersays

      Aw, love that! So glad you enjoyed them, Alison. Thank you for the lovely review! xo

      Reply
      • Kirstensays

        This recipe is most excellent! I just made these with my 2.75 year old boy, Huckleberry. the dough turned out perfectly, and it made 16 lovely graham crackers, though there are already only 13 left and they only now finished cooling! We baked them for only 10 minutes, just to be safe. The texture and flavor are lovely! We will make this again and again! Thank you so much!

        Reply
  16. Mary Annsays

    Wow, the dough was so good I kept tasting it again and again. I can’t wait to eat these once they are baked.

    Reply
  17. Katherinesays

    These Graham Crackers are an absolute show stopper!!! I used Miyoko’s vegan butter in place of coconut oil and it worked wonderfully. The dough was very sticky and I ended up using an extra 1/4 cup of oat flour but once it came together correctly, it was very easy to roll out and work with. I opted for sprinkling the tops with a coconut sugar cinnamon mix before baking since cinnamon Graham’s are our family favorite. These could not have been easier to whip up and are truly amazing. They will definitely be added to our sweet rotation. Thank you for another perfect recipe!!

    Reply
    • Support @ Minimalist Bakersays

      Love that cinnamon sugar topping idea, Katherine! Thank you so much for the lovely review! xo

      Reply
  18. Lorisays

    I made this recipe on an impulse since I already had the oven heated for four batches of cookies. I happened to have several of the ingredients already out on the countertop, so I thought, “Why not?” I had to substitute corn starch for arrowroot starch, brown sugar for coconut sugar, and olive oil / SmartBalance spread for coconut oil. Let me tell you: I’m diggin’ these! I made them into cookies (didn’t roll them out) since my baking stamina was running low by that point, and I love their crisp texture without being crumbly. I was surprised at the great flavor with so few ingredients. I will definitely be making these again – either as cookies or as-intended crackers! Thank you, MB!

    Reply
    • Support @ Minimalist Bakersays

      Amazing! We’re so glad you enjoy them, Lori! Thank you for the lovely review! xo

      Reply
  19. Anita L Cainsays

    These are AMAZING!!! I. Have missed Graham crackers as I’ve sought healthier alternatives to childhood favorites. . I was a bit leery, and it took several weeks to try the recipe. What was I waiting for????? They come together easily and bake quickly. They taste amazing fresh from the oven 😜 and once fully cooled, have that perfect snap. They make awesome vegan Smores too!!! Everyone I’ve shared them with has asked for the recipe.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We love to hear this. Thanks so much for the lovely review, Anita, we’re so glad everyone enjoyed! xo

      Reply
  20. Vickisays

    I love graham crackers and have been hard pressed to find a gluten-free version that I like until this recipe. The blackstrap molasses and oat flour are key, and what make this stand out from other recipes I’ve tried. I made this for the second time tonight and substituted a monkfruit (maple-flavored) sweetener for the maple syrup, which didn’t compromise the flavor. Thanks Minimalist Baker for coming through yet again! (I’m a loyal fan.)

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Thanks for the lovely review and for sharing your modifications, Vicki. We’re so glad you’re enjoying the graham crackers! xo

      Reply
  21. Hscheuffelesays

    These are sooooo good! I have tried multiple gluten free/ dairy free graham cracker recipes and I am always disappointed. None of them tasted right or were the right consistency and these are perfect! I used all the ingredients as listed except I subbed corn starch for the arrow root as I didn’t have any arrow root powder. The dough was easy to work with and they came together quick. So excited to make s’mores with them :)

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you enjoyed this recipe. Thank you for the lovely review and sharing your modification!

      Reply
  22. Leannesays

    These are fantastic. They put the boxed ones (the original nabisco in the red box is my favorite) to shame. Even gluten free amazing. Will definitely make these again.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you think so, Leanne. Thank you for the lovely review! xo

      Reply
  23. Borisays

    My mom and I are both gluten intolerant and weve always yearned for crackers and cookies. I found this recipe and started immediately! I didn’t have molasses so omitted it; didn’t have arrowroot so I used 1/4 cup tapioca starch instead, didn’t have coconut oil so I used 2.5 tbsp olive oil instead. I used my blender to make ground oats from 1.25 cups rolled oats. I mixed them and realized my dough was not forming a dough so I added more tapioca starch and ended up adding around 1/4 cup total. Unfortunately i didnt have a roller so i had to use a mason jar to flatten it which turned out uneven but thinking how lazy i was i just used my fingers to flatten them after I used the mouth of glass cup to cut them out. I put them in thr oven and waited around 15 minutes my crackers were big) chilled for a while after taking them out and gave them to mom. She said YES!!!! She gave me 4.5/5 which is I rarely get when I make her food. Thank you for boosting my confidence!! I will definitely make this again.

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! We’re so glad you both enjoy them, Bori. Thank you for sharing! xo

      Reply
  24. Sarasays

    We cannot use molasses. What can we sub for that?
    Also, I’m going to use the tapioca starch so I will definitely have follow up with how they turn out!

    Reply
    • Support @ Minimalist Bakersays

      Molasses is primarily for a classic graham cracker taste. It could be subbed with more maple syrup or honey though if you’re not looking for that classic taste. Looking forward to hearing how you like them =)

      Reply
  25. Nataliesays

    It was my first time making these and it was a success!!
    I also panicked because I only had half of the arrowroot powder. (Needed 1/4c but I didn’t have enough) I thought this would fail but it turned out PERFECT. Crispy and my 5 year old daughter absolutely loved it! These taste EXACTLY like a graham cracker. Thank you!!!!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad they turned out so well! Thank you for the lovely review, Natalie! xo

      Reply
  26. Kanasays

    Hi! So glad to find this recipe!
    Can I use this crackers for the recipes for graham cracker pie crust? I used Pamela’s gluten-free graham crackers, but after baking the crust and adding the filling, the crust became too soggy and didn’t hold well. The crust was made of finely crushed graham cracker crumbs with other ingredients including melted butter. Does your graham crackers work as a crust?

    Reply
    • Support @ Minimalist Bakersays

      Hi Kana, we haven’t tried it, but we do think it would work!

      Reply
  27. Nyssasays

    Can I just use this wet recipe for baking pie with graham cracker?? just press the wet dough into the pie mold and bake blind?

    Reply
    • Support @ Minimalist Bakersays

      That’s an intriguing idea! But we’re not sure it would work because rolling the crackers thinly helps them crisp up. Let us know if you try it though!

      Reply
      • Lindsay P.says

        I used tapioca starch- came out perfectly. Kids had a blast making these with dinosaur cookie cutters. They have a hint of gingerbread taste to them (likely from the molasses and cinnamon) but that made them even more delicious!

        Reply
  28. Milan Lawrencesays

    I made this today and they are so good!! Next time, I will double the recipe to make a bigger batch. I hope to use these in your graham cracker crust too!! Thank you for such an awesome recipe!!

    Reply
  29. Cathysays

    I made these today and they are dee-licious!

    I ground my own oat flour in my vitamix wet jar and used 125g of oat flour by weight in the recipe (plus 1 tsp. which I added when I felt the dough needed it after mixing). Please note that I ground a little more than double the required amount of oat flour, about 275g so I would have extra and to faciliiate a fine end product (64oz jar).

    Thank you so much for this recipe!

    Reply
    • Support @ Minimalist Bakersays

      Aw, yay! We’re so glad you enjoy them, Cathy! Thank you for sharing! xoxo

      Reply
    • Nyssasays

      Hi Cathy, did you just take rolled oats and grind it in the vitamix to make oat flour? If so, I want to try that since I have tons of rolled oat and don’t have to go out and buy oat flour!

      Reply
          • Support @ Minimalist Bakersays

            Hi Lisa! We haven’t tried that so we aren’t sure if it would work. Let us know how it goes if you give it a try!

  30. Allesays

    These look yummy. I will try them soon! We are on the lookout for Chocolate Graham Crackers. Any suggestions for how to adjust to add dark cocoa?

    Reply
    • Support @ Minimalist Bakersays

      Yum! Perhaps try adding cocoa powder and increasing the maple syrup to compensate for texture/sweetness. Let us know if you do some experimenting!

      Reply
  31. Liliana Saplontaisays

    Thank you for the recipe! Is it okay to omit the molasses in the recipe? Also the maple syrup – can this be left out or substituted for something else? I’m wondering if they are both used in the recipe specifically for taste or do they serve a different purpose in the baking process? Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi Liliana, molasses is primarily for a classic graham cracker taste. It could be subbed with more maple syrup or honey though if you’re not looking for that classic taste. If you left out the liquid sweetener, they would have trouble forming a dough. Some sort of other liquid (or perhaps more oil?) would be necessary.

      Reply
    • Support @ Minimalist Bakersays

      Hi Sharon, vegan butter should work, but we don’t think liquid oils would have quite the same effect. Let us know if you try it!

      Reply
    • Support @ Minimalist Bakersays

      Hi Susan, graham crackers have a cracker texture, but sweet/cookie taste. Hope that helps!

      Reply
  32. Leeona Lancesays

    Looks a lovely recipe but in Australia oats are not considered gluten free. I was disappointed when I saw the oats. Can you substitute the oat flour. Thank you.

    Reply
    • Support @ Minimalist Bakersays

      Hi Leeona, See the notes section for an oat-free option. Hope it’s helpful!

      Reply
  33. Scoopsays

    These sound great. Some questions- what would you suggest as an oat flour substitute? And, I would totally use these as a base for a pie – would you bake them and then crumble them or would you just press them into a pan as a base?? Can’t wait to try!

    Reply
    • Support @ Minimalist Bakersays

      Hi! See the notes section for an oat-free option. We haven’t tried it as a graham cracker crust, but think it could definitely work! See this recipe for guidance. Let us know if you try it!

      Reply
  34. Mayen Ruizsays

    This looks amazing! I haven’t had graham crackers in years due to my many food allergies! Could I sub the oat flour with all purpose GF flour? Almond meal and such is not an option for me either. And is there any sub for the molasses? Thank you!

    Reply
    • Support @ Minimalist Bakersays

      Hi Mayen, yes, a GF flour blend would be the next best option! Molasses is pretty key for a classic graham cracker taste, but honey or more maple syrup might be okay if you don’t mind the flavor being a bit different. Let us know how it goes!

      Reply
  35. Abbysays

    I just took my last batch out of the oven. WOW these are so tasty!! I did make a few changes to the recipe because of my dietary needs. I left out the coconut sugar (I found they were still sweet enough for me). I also used applesauce instead of the coconut oil as I need to be oil free. I used corn starch because that is what I had in the house. And they turned out AMAZING! I needed to add 1/4 cup more oat flour but that might be because of the apple sauce. Thank you so much for creating another wonderful recipe. I am so excited to eat graham crackers again!

    Reply
    • Tanyasays

      Thank you for telling us about the sub of applesauce for oil and adding an extra bit of oat flour…I too needed an oil free recipe. Can’t wait to try these :) !

      Reply
  36. Arisays

    It’s like you read my mind! We are going camping next weekend and I had been thinking about gf s’mores!
    Just a question though, would honey be an okay sub for the maple syrup?

    Reply
    • Support @ Minimalist Bakersays

      How perfect! We haven’t tried with honey, but think it would work well. Let us know if you try it!

      Reply
    • Support @ Minimalist Bakersays

      Hi Pamela, vegan butter should work, but we don’t think liquid oils would have quite the same effect. Let us know if you try it!

      Reply
  37. Elizasays

    Absolutely LOVE this recipe! I sort of threw the kitchen sink at it because I was impatient & wanted to make them without having all the listed ingredients. I ended up substituting brown rice flour for oat flour and psyllium husk fiber for ground flaxseed (same quantities). Didn’t have any issues with consistency or cook time extensions using these adhoc ingredients. Rock on, Minimalist Baker! You never fail to deliver fantastic GF recipes 🙌🏻

    Reply
    • Support @ Minimalist Bakersays

      Woohoo! Love the creativity, Eliza. Thank you so much for your kind words and lovely review! xo

      Reply
  38. Rieko Woodssays

    Just baked this yummy Graham Crackers 😋 and our dogs are close to the oven because my house smells heavenly. Thank you for the receipt ❤️

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad you (and the dogs =)) are enjoying them! xoxo

      Reply