These delightful Homemade Cinnamon-Sugar Vegan Graham Crackers are made in one mixing bowl and the dough doesn’t need to spend any time in the fridge or the freezer. They smell amazing while they are baking. I love snacking on them right out of the oven.
If you are making the graham crackers for a crust, you might want to skip brushing them with Earth Balance and sprinkling with cinnamon sugar. Additionally, if you are crumbing them into a crust I wouldn’t worry much about cutting them into cute shapes.
I used to dread working with parchment paper. I never tore off the correct amount and then the sides would curl up on me. This pre-cut baking sheet sized parchment paper has changed all of that. I am also a big fan of these sil-mats, which also work well with this recipe. However, you do need to be careful not to damage the sil-mat when cutting the crackers. If you are using a coffee mug to cut your crackers into circles, the sil-mat should be fine.
To make the vegan s’mores, these are the ingredients you will need: Dandies vegan marshmallows and Endangered Species Oat Milk and Dark Chocolate Bar. Enjoy!
These Vegan S’mores Will Make You Feel Like a Kid Again
- 1 1/2 cups whole white wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon more if sprinkling crackers with cinnamon and sugar
- 1/4 teaspoon salt
- 1/3 cup sugar more if sprinkling crackers with cinnamon and sugar
- 1/4 cup +1 TBSP Earth Balance divided melted, the 1 TBSP to brush on crackers before if sprinkling with cinnamon sugar
- 1 TBSP molasses
- 1 teaspoon pure vanilla extract
- 1/4 cup plant-milk I’ve used almond, rice, and oat. Whatever plant-milk you’ve got is great.
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a sil-mat.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in 1/4 cup melted Earth Balance, molasses, and vanilla. Give the liquid ingredients a quick whisk with a fork and then continue mixing until everything is well combined and crumbly.
- Drizzle in the plant-milk and combine. Drizzle in the plant-milk and combine. Use your hands to knead the dough a few times until it holds together. Add an extra tablespoon of plant-milk if needed. You should be able to form a pliable ball of dough. Divide into two balls of dough, it will be easier to work with this way.
- Line a work surface with parchment. Place one ball of dough on the parchment and shape it into a rectangle using your hands. Flatten the rectangle a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.
- Cut the dough into crackers or shapes using a coffee cup or cookie cutters. Use a very thin flexible spatula to transfer the crackers to a parchment paper or sil-mat lined baking sheet.
- Continue rolling out then next ball of dough and the dough scraps and cut into crackers until you don’t have any dough left to cut. You will need to move the cut crackers onto the lined baking sheet, to clear the workspace, in order to continue rolling out and cutting the crackers.
- Once all crackers have been cut and transferred to the lined baking sheet(s), brush them with melted Earth Balance and sprinkle with cinnamon sugar. Lightly poke with a fork to make little graham cracker holes.
- Bake for about 12 to 14 minutes. They will harden and crisp up as they cool. Enjoy or let cool before storing in an air-tight container.
A ratio of one part cinnamon to four parts sugar is standard for an all-purpose cinnamon sugar blend. I mixed together one and a half teaspoons cinnamon and two tablespoons of sugar. It was a good amount to sprinkle on the crackers after brushing with melted Earth Balance. If you have coarse cane sugar you may want to pulse it in a small food processor before adding cinnamon.
To make vegan s’mores:
- Move the oven rack to one below the highest placement in the oven so that it is not right under the broiler. Turn on the broiler.
- Line a baking sheet with parchment paper. Place one graham cracker on the baking sheet for each S’more you are making. Then place four pieces of vegan chocolate on each graham cracker and top each with two large vanilla vegan marshmallows. Try to place the marshmallows so they won’t roll around when you lift the baking sheet.
- Place the baking sheet under the broiler and leave the oven door open a little so that you can watch the marshmallows. They will brown very quickly. Remove from oven and place the second graham cracker on top of the marshmallows, pushing down on the graham cracker. Serve and enjoy!
Can’t seem to get enough chocolate? Try making these vegan frozen “Snickers” bars filled with nougat and caramel. The recipe features an ooey-gooey vegan caramel made with peanut butter, rice malt syrup, salt, coconut oil, and chopped peanuts. The bars are covered in a dairy-free chocolate sauce.
You can also try making this vegan chocolate fudge with goji berries and roasted almonds recipe. The recipe features only a handful of ingredients, two of which are superfoods! These include cashews, cacao powder, maple syrup, vanilla extract, cacao butter, roasted almonds, and goji berries, of course.
For the peach lovers out there, this decadent vegan peach galette with puff pastry and raspberries will hit all the right spots. You can whip up this recipe up in under 40 minutes. The recipe features a delicious filling created with only four ingredients: peaches, coconut sugar, vanilla extract, and fresh raspberries.
This recipe was republished with permission from Plant Test Kitchen.