Chocolate Peppermint Graham Cracker Cookies {Vegan}

Homemade graham crackers couldn't be easier! We've dipped ours in vegan chocolate and crushed vegan peppermint candies for the holidays.
Author Veg Life Staff


  • 3/4 C All-Purpose Flour
  • 1/2 C plus 1/2 Tbl plus 2 tsp Graham Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 C Vegan Butter such as Earth Balance at room temperature
  • 1/3 C Brown Sugar
  • 1-1/2 Tbl Agave Syrup
  • For the cinnamon sugar topping:
  • Almond Milk
  • 4 Tbl Vegan Sugar
  • 1 Tbl Ground Cinnamon


  • In a medium bowl, whisk together both flours, baking soda and salt. Set aside.
  • In the bowl of an electric mixer, combine the butter, brown sugar and agave syrup. Beat on medium speed until light and fluffy, about 2 minutes scraping down the sides of the bowl. Add the flour mixture on low speed until just blended and the dough comes together.
  • Transfer the dough to plastic wrap and wrap tightly. Refrigerate for 2 hours.
  • Preheat the oven to 350 degrees.
  • Roll dough to 1/8" thickness and cut with desired cutter.
  • On a silpat or parchment lined baking sheet, place the cutout cookies about 1/2" apart. These do not spread alot, so they can be fairly close together.
  • Bake for 10 minutes, rotate and bake for another 6-8 minutes. The smaller the cookie cutout, the less time they will take to bake. They will still be a little soft but will crisp up as they cool and come to room temperature.
  • Lightly brush the tops of the cookies before baking with almond milk and sprinkle with cinnamon sugar mixture if desired.
  • Melt either white or semi-sweet vegan chocolate and dip into crushed vegan peppermint candies. Allow to set completely before storing.