Vegan Cupcakes Take Over The World

July 4, 2007

Graham Crackers

Filed under: Non-Cupcake Objects,Recipes — by isachandra @ 5:44 pm

I have an awful habit of posting recipes just a little too late to be used for the holidays. Oh, well. Have vegan smores next 4th of July, if there is one.

I wanted a graham cracker that was relatively hassle free, most graham cracker recipes call for chilling the dough and that sometimes turns me off from baking. I want graham crackers, NOW. Not in 3 hours. I also wanted them to be relatively healthy for a sweet treat, with a hearty wheaty crunch, so I ultimately went for regular whole wheat flour – pastry flour didn’t give me the crunchy crumbs I was wanting. These aren’t too sweet so if you would like them sweeter and more cinnamony sprinkle with a tablespoon of sugar and 1/2 a teaspoon cinnamon before scoring. To add to the beauty of this recipe, everything gets done with just a large mixing bowl and a fork.

I don’t know if these graham crackers will suppress unhealthy carnal urges, but they’ll probably impress the folks.

vegan graham crackers

Gwam Crackers
Makes about 12 crackers

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too

Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.

In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.

Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.

Line a work surface with parchment. Place the dough on the parchment and work into a rectangle. Flatten a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle that is roughly 10 x 14 inches. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.

Cut the edges off so that you have a relatively even 12 x 8 rectangle. Cut the dough into 8 crackers, to do this evenly use a sharp paring knife to slice the dough in half lengthwise and widthwise. Then cut widthwise again on either side of the center widthwise cut. That probably made it sound confusing, read it slowly.

Use a very thin flexible spatula to transfer the crackers to a baking sheet. It helps if you spray the spatula with cooking spray so that it slips on and off easily.

Gather up the scraps of dough and form them into a ball, then roll it out into a 4 by 8 rectangle, or whatever size you can manage. I was able to get 4 more crackers out of the deal, but your mileage may vary. Cut the edges evenly and slice into 4 crackers then transfer to the baking sheet.

Score each cookie with a fork 4 times in 2 columns. You don’t need to poke all the way through. Bake for 12 to 14 minutes. 14 will give you nice crispy crackers, 12 minutes will be better for making ice cream sammiches.

Let cool completely on the baking sheet.


  1. it is almost impossible to find honey-free grahams. not anymore! thankyouthankyouthankyou.

    Comment by urbanevgan — July 9, 2007 @ 12:52 pm |Reply

  2. well, great. now I’m feeling carnal urges- towards graham crackers! must redirect. must redirect.

    Comment by bazu — July 10, 2007 @ 9:46 am |Reply

  3. […] Isa’s Graham Crackers […]

    Pingback by Sugar High « love like a vegan — July 12, 2007 @ 6:01 pm |Reply

  4. thanks for the recipe!

    Comment by johanna3 — July 24, 2007 @ 11:07 pm |Reply

  5. […] melt 2 bars chocolate, place 2 cups vanilla soy yogurt, 1/2 cup chunky PB, 1 T agave nectar, 10 graham crackers in your food processor and, well, process until smooth and thick and delicious. place in your […]

    Pingback by have a look at my ears. is ice cream comin’ out of them? « have cake, will travel! — July 26, 2007 @ 11:56 pm |Reply

  6. I live in Iowa, pork capital of the world. I snuck my home made vegan Graham crackers onto the snack table at a party where the main draw was meat smoking. They were SO well received: each bite sparked raised eyebrows and toothy smiles. It made me feel warm and fuzzy. These are fun to make and better than any store bought cracker. Incidentally, do you know the history behind the Graham cracker’s namesake? Quite interesting…
    Thank you! Cupcakes rock!

    Comment by Emilia — August 1, 2007 @ 12:56 am |Reply

  7. Oh. My. Goodness. These sound SO good. I live gluten free so I’ll have to change up the flour a bit, but the rest of the recipe fits in with my food issues! Thanks!!

    Comment by Dawn — August 13, 2007 @ 5:30 pm |Reply

  8. Oh! I’ve been looking for a recipe to use my new bag of graham flour on and *poof* here it is! I’m so excited! THANKS!

    Comment by JenasaurusX — August 15, 2007 @ 1:32 am |Reply

  9. P.S. Sylvester Graham was a vegetarian!

    Comment by JenasaurusX — August 15, 2007 @ 1:35 am |Reply

  10. Just what I’ve been looking for! I just got some sweet and sara vegan marshmallows in the mail and I’ve been dying to make smores!! Now I can, thanks!!

    Comment by Vegan_Noodle — August 17, 2007 @ 12:05 pm |Reply

  11. PS They turned out perfect! Way better than store-bought graham crackers…

    Comment by Vegan_Noodle — August 20, 2007 @ 4:39 pm |Reply

  12. […] is the recipe. Try them when you’ve got the munchies for a simple, wholesome […]

    Pingback by Dog Treats/Human Treats « Destiny’s Kitchen — September 3, 2007 @ 12:21 am |Reply

  13. I enjoyed your site and will visit often, thanks.

    Comment by Homemade Dog Food — March 26, 2008 @ 7:48 pm |Reply

  14. […] June 25, 2008 Hello!  Welcome to my blog!  This blog was created in June 2008 as a way for me to chronicle my baking projects.  I am a vegan baker.  I have been vegetarian for many, many years, but only recently became vegan.  Prior to becoming a vegan, I had baked many vegan items and I enjoy vegan baking much more than traditional baking (how I hated buying all those eggs and wasting all that milk (we have always used soy at our house, so any leftover cow’s milk just went to waste (shame )).  I am pretty good at “doctoring” recipes, but I am not (yet) a recipe developer (it is a goal of mine, but I need a lot more practice!).  To get this blog started, I’m going to post pictures of two recipes I made recently.  The first is Isa Chandra Moskowitz’s Graham Crackers. […]

    Pingback by Here we go… « No Title Yet — June 25, 2008 @ 2:27 pm |Reply

  15. […] I was reallllly excited to try these and they did not disappoint, these were better than any marshmallow I’ve ever had in my life. These are some gourmet marshmallows, fluffy with a delectable hints of vanilla (and not that cheap vanilla taste. The good kind). I was a bit sceptical that these would not hold up for a s’more though…would they puff like a marshmallow should? Or would they fail miserably as so many vegan cheeses do. My province currently has a ban on any open fire (it’s really dry here, my neighbour’s well ran dry the other day) so I had to pass on any attempt to recreate the authentic campfire treat and take the microwave route. No matter, the s’more I made was just as I remembered, with gooey melty chocolate and marshmallow nestled between crunchy homemade graham crackers. […]

    Pingback by there will be s’mores « love like a vegan — July 18, 2008 @ 7:25 pm |Reply

  16. […] introducing a recipe for vegan graham crackers, Isa mentions that Graham crackers were invented by the good Rev. Sylvester Graham as a staple of the […]

    Pingback by Unhealthy carnal urges or Even the patriarchy can be delicious. at — August 8, 2008 @ 6:50 pm |Reply

  17. […] introducing a recipe for vegan graham crackers, Isa mentions that Graham crackers were invented by the good Rev. Sylvester Graham as a staple of the […]

    Pingback by Flight Papers » Blog Archive » Unhealthy carnal urges or Even the patriarchy can be delicious. — August 12, 2008 @ 1:13 am |Reply

  18. […]  Isa & Chandra’s Graham Crackers […]

    Pingback by Trying New Things « Vegan Verve — September 8, 2008 @ 5:01 am |Reply

  19. These cookies/crackers are great. My family is not vegan, but I look for vegan recipes because my daughter has serious food allergies to eggs and milk. I wanted a graham cracker I could bake at home because the ones the stores sell have soy (she is also allergie to soy). This one has none of the NO-NOs! I tried another vegan graham cracker recipe last night and it tasted like cardboard and didn’t smell good while baking. My husband and I plan to sneak off to bed with some of these as ice cream sandwiches. Thank you!

    Comment by Hilda — October 9, 2008 @ 7:51 pm |Reply

  20. Thanks for providing information and prices of different variety of Eyebrow I need this info because i am using online shopping services.:)

    Comment by Sharon parkar — December 13, 2008 @ 6:36 am |Reply

  21. Its a very interesting and cool post about Eyebrow. people are using online shopping to buy product.
    Thanks for your time to write this post.

    Comment by brenda walker — December 15, 2008 @ 6:10 am |Reply

  22. […] Graham Crackers « Vegan Cupcakes Take Over The World – I have an awful habit of posting recipes just a little too late to be used for the holidays. Have vegan smores next 4th of July, if there is one. I wanted a graham cracker that was relatively hassle free, most graham cracker recipes call for chilling the dough and that sometimes turns me off from baking. […]

    Pingback by Cupcake Ideas For You » Blog Archive » Vegan Cupcake Ideas Review — January 9, 2009 @ 7:29 pm |Reply

  23. So, I just have to ask: how do these fabulous graham crackers translate to a graham cracker crust for a vegan key lime pie? Is it as simple as crumbling them up like regular graham crackers, or do I need an extra step in the processing (such as leaving the oil or molasses out so they don’t liquefy as the pie bakes)?

    Comment by Helena Zee — April 10, 2009 @ 6:55 pm |Reply

  24. This recipe rocks! It’s super easy and we are packing these off on a camping trip! Well done Isa and Terry!

    Comment by Dave S. — April 24, 2009 @ 8:20 am |Reply

  25. […] Graham Crackers Vegan Cupcakes Take Over The World Posted by root 23 hours ago ( Comment by jenasaurusx august 15 2007 1 32 am reply my family is not vegan but i look for vegan recipes because my daughter has serious food allergies to eggs and milk i wanted a graham cracker i powered by wordpress com Discuss  |  Bury |  News | graham crackers vegan cupcakes take over the world […]

    Pingback by Graham Crackers Vegan Cupcakes Take Over The World | Cast Iron Cookware — May 26, 2009 @ 9:20 pm |Reply

  26. I made these using real graham flour and it gave them a nutty dense flavor that is great. Next time Ill make them a tiny bit sweeter and Ill have the ‘cookie’ Ive been trying to make for months!

    Comment by Shelleyj — June 17, 2009 @ 5:09 am |Reply

  27. I love the name “Gwam Crackers”. It reminds me of the band Gwar.

    I imagine the band, in their ridiculously overblown death metal costumes, sitting down on stage to enjoy a nice batch of Gwam Crackers. The fans start yelling in protest, screaming for the show to go on, but then Gwar hands out Gwam Crackers to all the fans and they all say “Yum!” and munch away.

    Comment by Pace — July 21, 2009 @ 7:00 pm |Reply

  28. I have made these a lot, and I will add two points:

    (1) With the 1/3 cup sugar, they are pretty sweet, sort of like gingerbread cookies. I reduced the sugar to a scant 1/4 cup and they are still very good, but more like crackers than cookies.

    (2) I found it is not necessary to cut and transfer the dough to a baking sheet. Just fold some parchment into the dimensions of your baking sheet, roll out the dough onto the parchment, cut off the excess at the fold lines, and use a pizza cutter/pastry cutter to cut clean through the dough in whatever shapes (rectangle, square, triangle) you want. Then slide the whole parchment onto the baking sheet. After you bake and cool, they will break apart easily along the cuts. This leaves some excess which you can either make into shapes, or put in the refrigerator and mix it into your next batch.

    THANK YOU for this recipe!!!!

    Comment by Amanda — August 25, 2009 @ 11:43 am |Reply

  29. Homemade graham crackers, this looks so great, I never thought of it. Thanks!

    Comment by R Becklund — October 28, 2009 @ 3:02 pm |Reply

  30. […] exactly like Honeymaid, but they’re still really good and very easy. You can find the recipe here from Vegan Cupcakes Take Over the World. I didn’t have whole wheat flour, so mine were a bit […]

    Pingback by Graham Crackers | Whisk Management — November 1, 2009 @ 6:13 pm |Reply

  31. […] I’ve tried from it, although to be fair, I actually got the recipe online over a year ago from the Vegan Cupcakes blog (it can also be found here). The graham crackers are great- sweet, but not too sweet, and crunchy […]

    Pingback by Chicka-chicka-boom-boom « Mon Petit Chou — November 25, 2009 @ 4:18 pm |Reply

  32. […] I tentatively began a search for a recipe, entering the words into google with shaking fingers and trying not to fog the monitor-screen with my heavy, dreadful exhales…I gathered all the courage I could muster, and settled on this recipe. […]

    Pingback by Graham Crackers « cafe karma — December 3, 2009 @ 12:32 pm |Reply

  33. I fixed this dessert for snacks. It turned out really great. I will definitely make this again. Thanks for sharing this recipe.

    Comment by mabuhay2010 — January 14, 2010 @ 11:11 pm |Reply

  34. Hi
    Can I substitute maple syrup for molasses?

    Comment by abc — February 1, 2010 @ 2:14 pm |Reply

  35. […] proportion of bran to germ to endosperm to make them crunchier, but I made Isa’s recipe for Gwam Crackers, which just uses whole wheat […]

    Pingback by Vegan Camping: Chili Bake and S’mores! « Pride & Vegudice — February 23, 2010 @ 3:24 am |Reply

  36. […] of caramel syrup in the frosting for that burnt sugar thing, plus did I mention the grahams were homemade? Anyway, my teacher looked one moment at the tray I put on the table and declared my paintings […]

    Pingback by it’s never too wintery for shmores « Kamutflake Girl — February 25, 2010 @ 12:08 am |Reply

  37. I am also a vegetarian and my body has never been in a very good shape. Being a vegan can really make you much heathier.*`”

    Comment by Isabella Edwards — May 9, 2010 @ 7:25 am |Reply

  38. Oh gosh – they look so great!

    I found the blog via Dawn’s comment (above). These will be delicious with a bit of gluten-removed flour. Thank you so much for the recipe!

    Comment by Linda - Celiac Foods Blog — May 20, 2010 @ 10:48 pm |Reply

  39. I love to eat Marshmallows every day he he he.:`*

    Comment by Jake Lewis — June 17, 2010 @ 11:50 pm |Reply

  40. i like to fry marshmallow in an open fire, they taste really great.**~

    Comment by Dylan Lopez — July 26, 2010 @ 12:51 am |Reply

  41. Thanks for the wonderful recipe. I am making some vegan marshmallows and and naturally thought of trying to find some vegan graham crackers for my next cook out for some s’mores. I can’t wait to try them together!

    Comment by Rachel Frank — August 22, 2010 @ 9:22 am |Reply

  42. […] your cupcake are baking away, you can make the vegan graham crackers. We followed the “Gwam Cracker” recipe at Vegan Cupcakes. Instead of making the cupcakes square, we decided to make them round to make our cupcake easier to […]

    Pingback by Lazy Sunday: Vegan S’mores Knitting Snack | The Finished Spool — August 28, 2010 @ 4:36 pm |Reply

  43. I was looking for a graham cracker recipe to go with my vegan marshmallows! Mmmhmm, yum. Thanks!

    Comment by Jenny — October 12, 2010 @ 1:51 pm |Reply

  44. Oh fun! My 2 yr old sona nd I made these last night, except we rolled them out thin and used cookie cutters to make bear and star shaped grahams. They’re really good! And I actually didn’t have molasses, so I subbed dark agave and I think they came out ok 😉 P.s. I did the first set for 14 min and the second for 13 and they were both REALLY crispy. I think I’d probably try 11 next time? Thanks Isa, this is a fabulous recipe!!!

    Comment by Brandie — October 13, 2010 @ 3:43 pm |Reply

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  46. marshmallows with cheese is the stuff that i always munch–.

    Comment by Electronic Projects : — October 24, 2010 @ 9:12 am |Reply

  47. […] bad boy rates two pictures! Only because I snapped one before and one after   This is from Isa’s recipe, but again, tweaked for ingredients I didn’t have… and for less sugar. They’re […]

    Pingback by Susie Who? (Recipes galore!) | Life With a Beebits is a Happy Time! — November 9, 2010 @ 12:32 am |Reply

  48. i love to toast marshmallows in the fire, they taste twice as better when they are burnt *.,

    Comment by Henry Barnes — December 14, 2010 @ 3:50 pm |Reply

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  54. Thank you!! I moved to Denmark,where they don’t have such things as graham crackers,let alone vegan ones. Since moving here,I have had to find ways to make favorites from home,so I’m always so thrilled to find something like this that’s easy to make. We’re expecting our first child and so have been having dreams of doing things with him that I used to do growing up,and making s’mores around the camp fire was one of them. Now,I can and not have to worry about animal products! Especially now that I can find vegan marshmallows in Sweden quite easily. Thank you again! This will also help with my craving for nostalgic foods.

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  57. […] 2 cups graham cracker crumbs (Nabisco brand has honey, but are otherwise vegan. You can also bake your own) […]

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