There are certain foods that remind me of my childhood. Grandma’s chocolate chip walnut cookies, peanut butter and banana sandwiches and cinnamon sugar graham crackers. They just bring back memories of being little and not having a care in the world.
I’ve recreated one of my childhood favorite snacks with these gluten free vegan cinnamon sugar graham crackers. A light, crispy graham cracker, topped with a sprinkling of cinnamon sugar goodness. The texture is perfect, the flavor is spot on and they are just as sweet as I remember them. I’ve been eating these graham crackers with my coffee just about every morning {hoarding them from my kids}, but they’re also pretty tasty with a little smear of creamy peanut butter. I know, actually I’m certain, these would make fabulous s’mores too!
What are some of your favorite childhood snacks? A fun treat that brings back memories? Recreating recipes we know and love is something that brings me great joy. Comment below with a recipe you’re just dying to enjoy again!
- 1 cup Sarah's gluten free flour blend
- 1/2 cup Bob's Red Mill gluten free oat flour*
- 1/4 cup brown sugar or coconut sugar
- 2 tablespoons cane sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup refined coconut oil, melted
- 2 tablespoons water
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons cane sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- In large bowl of standing mixer with paddle attachment, add flour blend, oat flour, brown sugar, cane sugar, cinnamon, baking powder, baking soda and salt. Turn on low to blend dry ingredients.
- To flour mixture, add melted coconut oil, water, maple syrup and vanilla. Continue to blend until dough comes together. Add an additional tablespoon of water, if needed.
- Place dough on prepared baking sheet. Top with additional piece of parchment paper. Roll dough into 1/6-inch thick 12x17 rectangle.
- Using large knife or pizza cutter, cut dough into 3-inch squares. Poke holes with fork into crackers.
- In small bowl, mix together sugar and cinnamon for topping. Sprinkle evenly over graham crackers.
- Bake crackers for 20-22 minutes, or until edges begin to brown. Rotate pan after 10 minutes of baking.
- Remove crackers for oven. While still warm and on pan, retrace cuts to separate crackers. Allow to cool on pan 10 minutes. Place on cooling rack to cool completely.
- Store graham crackers in airtight container for up to 1 week.
A huge thank you for your recipes. I sometimes have to adapt them to my own intolerances, but they are a perfect inspiration.
Thank you! I’m so glad they are helpful!
I am SO THankful for your recipes!! We have multiple LTFA and with your recipes we are able to have normal treats! I’d LOVE a gf vegan nut free “goldfish” cracker! What can I sub for oat flour we have an oat allergy here.
Yes, a vegan goldfish cracker recipe would be awesome!! Thanks for the idea 🙂 For the oat flour, I would just use an additional 1/2 cup of the flour blend in it’s place. The texture will change a bit, but not much.
can i use regular flour and regular oat flour? i love the simple vegan ingredients, but we are not gluten free, and i have regular in my pantry lol
You an give it a try, I just haven’t tested it out. Let me know how they turn out!
These crackers are so delicious! I made them today for my sons, and they disappeared at an alarming rate!! The texture and flavors are perfect. Thank you so much! I also made your pizza crackers yesterday, and had to make 2 additional batches to keep those big boys and their friends fed 🙂
I’m so glad you enjoyed them!
I’m so excited to try these! We have multiple food allergies in our house and this recipe contains none of our allergens. Im looking to make them as plain graham crackers. My son needs to bring Graham crackers to school for making ginger bread houses. Would these hold up or are they soft? Thanks so much!
Can I sub more coconut sugar for the cane sugar?
Sure!
Oh dear! Somehow my question disappeared!
I’m interested in using these in a graham cracker pie crust; any tips on how many batches per crust/ crusts per batch?
Thanks so much!
One batch should be plenty to make pie crust!
I enjoy the efforts you have put in this, thank you for all the great blog posts.