It’s been over a year now that I have been wanting to make my own graham crackers, no lie graham flour was on my digital shopping list app for like 3 months. I finally decided to just google graham cracker recipes and do some reading, I decided on an adaptation of a recipe by Smitten Kitchen. I started baking with coconut oil a few months ago and I love it, especially the smell of it, despite the lack of coconut taste in the finished product; I just love the health benefits of this exotic oil. Health benefits in a cookie, I know what you’re thinking and you are right, I am just justifying to myself a way to indulge by sweet tooth, but so be it! I’m going to be perfectly honest, this dough is a little more delicate than traditional butter dough, I don’t know what your experiences are with coconut oil but I found that these crackers bake a lot faster than the recipe I adapted them from. If you are a vegetarian or a non-super strict vegan then you are going to love this recipe, it’s completely dairy-free with the use of coconut oil and almond milk as substitutes. I loved the crispness of these, I rolled out several batches and baked them at different thicknesses and times; the best results in my opinion were 1/8″ dough baked for 8-10 minutes, depending on how hot your oven runs. Just remember the thinner the dough the less time to bake and the thicker will need a bit more. With or without cinnamon and sugar on top, you are going to love these graham crackers. Enjoy them as a snack, indulge in a s’more or two and share them with your friends; enjoy and happy baking!
2 c + 2 Tbs all-purpose flour
1/2 c whole wheat flour
1 c brown sugar
1 tsp baking soda
3/4 tsp sea salt
7 Tbs coconut oil, frozen and diced
1/3 c honey (for truly vegan use molasses)
5 Tbs almond milk, I like Silk
2 Tbs vanilla extract
In the bowl of your stand mixer add the flours, sugar, baking soda and salt, stir to combine. Add the coconut oil and mix on low until the mixture is crumbly. In separate bowl whisk together the honey, almond milk and vanilla, add it to the flour mixture at low speed until the dough comes together. Transfer the dough onto plastic wrap and cover, chill for 2-4 hours. Preheat your oven to 350º, line a baking sheet with a mat or parchment. On a clean floured surface roll the dough out to 1/8″ thick and cut into desired shapes (cookie cutters or traditional squares), sprinkle with cinnamon sugar if desired and bake for 8-10 minutes. If rolling dough 1/4″ thick bake for 12-15 minutes, be careful not to burn them, check the doneness often. Remove from the oven, cool and serve.
Yields 4 dozen 2″ cookies
Recipe adapted from Graham Crackers by Smitten Kitchen