These Gluten-Free Graham Crackers are made with almond flour, gluten-free oats, and non-dairy milk. They’re a year-round, homemade staple, perfect for s’mores, easy icebox cakes, and more. Vegan option!
Kid-Approved Gluten-Free Food
Unlike store-bought versions that are loaded with added sugars and mystery ingredients, this recipe is made with natural ingredients for a healthier snack you can feel good about feeding your kids. It’s the perfect allergy-friendly alternative for all your snacking needs.
Plus, it makes the perfect companion to our Homemade Coconut Marshmallows! Combine the two with your choice of chocolate for the ultimate s’mores you and your kids will love all summer long. Or, use them in dips, to make icebox cakes, and more.
Graham Cracker Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Gluten-free oat flour
- Blanched fine almond flour
- Raw sugar – or granulated sweetener of choice.
- Butter – vegan butter may be substituted
- Non-dairy milk – Any dairy-free unsweetened milk of your choice.
- Honey – Use maple syrup for vegan option.
- Baking essentials – Baking soda, baking power, salt, cinnamon, and vanilla extract.
Ingredient Substitutions
Make your own oat flour. Grind gluten-free rolled oats in a food blender or food processor. Then measure out the equivalent amount of grams as the gluten-free oat flour suggested. You can see how I made my own oat flour in this banana bread bars post!
Butter Substitutes – If you’re looking to make this graham cracker recipe entirely vegan friendly, then replace the cold butter with a plant-based and NON-GMO soy-free butter. I recently discovered MIYOKO’s Cultured Plant Butter and Nutiva Vegan Ghee!
Nut-Free Options – This recipe does call for almond flour, and although I haven’t tried substituting it in this recipe yet, I do think there is room to test. I would suggest substituting almond flour with sunflower seed flour, a combination of coconut flour/tapioca, or millet flour.
Unique Flavors & Add Ins
If you’re looking to take your homemade graham crackers to the next level and have some fun with your snacks, why not try out a few fun flavors?
Elevate the flavor of this recipe by adding cocoa powder. Or, imitate the flavors of your favorite pies by including citrus flavors and spices! For example, include lemon, lime, and orange zest for a key lime pie flavor. Or, add in pumpkin pie spice, cloves, and nutmeg for a more comforting recipe resembling pumpkin or pecan pie.
Get your kids involved in the kitchen, and have them create their own unique recipes for an experience they won’t forget.
How to Make Graham Crackers
While this recipe was originally created for crackers, I also discovered that the same ingredients can be used as a tasty cookie dough recipe!
- To start, preheat the oven and line a baking sheet with parchment paper. Then, in a large bowl or stand mixer whisk together the oat flour, almond flour, baking powder, baking soda, and salt. Add the sugar and cinnamon, and whisk again.
- Next, add the chopped cold butter, and mix until a mealy flour is formed. Add the cold milk, honey, and vanilla, and mix until well combined. Using your hands, form the dough into a ball, wrap it in plastic wrap, and let it sit in the fridge for 30 minutes to chill.
- Once chilled, roll the dough out into a large rectangle using a rolling pin. Carefully, flip the dough onto a baking sheet, and use a sharp knife to cut it into 3×3 inch squares. Remove any excess dough, and use a fork to poke holes about halfway through the squares. For an added touch of sweetness, sprinkle the squares with sugar.
- Place the baking sheet in the middle rack of the oven for 7 minutes before flipping it around and cooking the crackers for an additional 7-8 minutes. Allow the crackers to cool, and enjoy!
Using a Stand Mixer Vs. a Food Processor
For this recipe, I used a stand mixer. In my opinion, it’s a lot easier to control the rate at which you’re adding ingredients and how quickly they are mixed. This control results in more even distribution and a smoother texture. However, a food processor can definitely deliver amazing results as well! Take a look here to learn the differences in how to properly handle and control the food processor to get perfectly smooth graham crackers every time.
For Extra Crispy Graham Crackers
If you like your graham crackers on the softer side or want this recipe to be more cookie-like, follow the instructions as they are listed. However, if you want to add a bit more crunch, make sure to roll out the batter extra thin. For the best results you want it to be about 1/16th inch thick.
Or, if you’d like a thicker cracker that still has a nice crunch, you can simply dry them out after baking. To do this, place them in a warm oven at a temperature between 190-200 degrees Fahrenheit for about an hour. Then, remove the crackers, and let them cool before serving.
Prep and Storage
Not only can these Gluten Free Graham Crackers be prepped ahead of time, I recommend doing so! After all, you never know when that craving for s’mores will strike. To keep your crackers fresh, be sure to let them cool completely after baking. Then, store them in an airtight container at room temperature.
If you opt for the fluffier version and choose not to dry out your crackers, they will stay crispy for roughly 2 days. However, if you dry your graham crackers, they will stay fresh for up to 2 weeks!
For even longer storage times, you can also freeze your graham crackers. Personally, I like to keep the dough on hand. However, they store well when baked, too. Both versions will stay fresh for up to 4 months in the freezer.
More of Our Favorite
Gluten-Free Dessert Recipes
Homemade Gluten Free Graham Crackers (Vegan Option)
- Total Time: 0 hours
- Yield: 8–12 crackers 1x
- Diet: Gluten Free
Description
Made with almond flour, gluten-free oat flour (or oats), and non-dairy milk, these Gluten-Free Graham Crackers are a year-round essential snack for all your allergy-friendly needs!
Ingredients
- 1–½ cup (150 grams) gluten-free oat flour (see this recipe for making oat flour)
- ¼ cup (30 grams) blanched fine almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ – ¼ teaspoon salt
- ⅓ – ½ cup raw sugar (or granulated sweetener of choice)
- ¼ teaspoon cinnamon
- 3 Tablespoons cold butter, chopped (vegan butter may be substituted)
- 6 Tablespoons cold non-dairy milk
- 1 Tablespoon honey (or maple syrup for vegan option)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Line a large sheet pan or rimless cookie sheet with parchment paper and set aside.
- In a large mixing bowl or stand mixer bowl, whisk/sift together the oat flour, almond flour, baking powder, baking soda, and salt. Add the sugar and cinnamon and whisk again.
- Change stand mixer to dough paddle. A food processor may be used in place of a stand mixer (see notes).
- Add the chopped cold butter and place the stand mixer at medium speed. Mix until a mealy flour is formed (see blog photos).
- Next, add the cold milk, honey, and vanilla. Mix on medium to medium-high until combined.
- Remove the bowl from the stand mixer. Mix dough, by hand, until a soft ball is formed. Wrap dough in plastic wrap and place in the refrigerator to chill for 1-2 hours or freezer for 15 minutes.
- Once the dough has chilled, place the dough on a well floured surface or on wax paper sprinkled with oat flour.
- Place plastic wrap on top of the dough. Then using a rolling pin, roll the dough into a large rectangle about ⅛- inch thick.
- Carefully flip the dough onto the baking sheet. Use a sharp knife or pastry cutter to cut the dough into 3-inch by 3-inch squares. Gently remove any excess dough.
- Using a fork, prick the crackers (score). Do not prick all the way through. Sprinkle the cookies with extra raw cane sugar, if desired.
- Place the baking sheet in the middle rack of the oven. Bake for 7 minutes, rotate the pan, and bake an additional 7-8 minutes (13-15 minutes in total) or until crackers are golden and firm to the touch.
- Allow the crackers to cool before cutting away from each other.
- They will be crunchy for a couple of days and soften after 2 days if not dried out. See notes for how to dry out the crackers. This helps them last longer! Up to 2 weeks.
Notes
Food Processor: Take a look here to learn the differences in how to properly handle and control the food processor to get perfectly smooth graham crackers every time.
To keep extra crispy, roll out the batter extra thin, 1/16 inch thick before baking. Baking time will vary depending on thickness, keep watch so they don’t overbake. Or option two would be to dry out the ⅛th inch graham crackers once baked by placing in a 190-200F oven for about 1 hour. Remove and let cool before storing.
To make these vegan, use non-dairy substitutes for butter and milk, and maple syrup instead of honey.
- Prep Time: 10 minutes
- Chill Time: 1-2 hours
- Cook Time: 17 minutes
- Category: Dessert, Snack
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 crackers (1 Square)
- Calories: 129
- Sugar: 10.1 g
- Sodium: 110.3 mg
- Fat: 4.5 g
- Saturated Fat: 2 g
- Carbohydrates: 19 g
- Fiber: 0.9 g
- Protein: 2.3 g
- Cholesterol: 7.6 mg
Would you be able to substitute the non dairy milk for dairy milk? Would that mess up the consistency or would water be the best course?
Sure! I think that should work, as long as it’s not full fate
Can’t wait to make these for summer BBQs and camp outs. Thanks for making GF accessible.
Definitely keep me posted Pam!
Loved these! We made s’more with them!
WOW. these graham crackers are super great tasting and super easy to make! If you need to eat gluten free, this is the way to go!