Soft and Chewy Vegan Chocolate Chip Graham Cracker Cookies

per cookie: 119 calories // 17g carbs // 6g fat // 4g protein // 2g fiber // 6g sugar

I like graham crackers.

They remind me of recess. And climbing trees. And the day I decided to take a 20-year hiatus from wearing dresses because you can’t wear dressed if you want to swing on the swings, dumb butt. Also, brush your damn hair, 5 year old me.

Classic “These Cookies Just Fell This Way!” Shot

SPOILER ALERT: I wear dresses now. More often than not. Because pants? Ughhhh. Pants. Pants. Ugh.

I do not, however, eat enough graham crackers. And this needs to change. Starting with some soft and chewy cookies just like your vegan grandma used to make.

These three cookies were the chosen cookies.
As in I chose to sacrifice them in front of their piles of friends. As a warning.

She was such a visionary, your vegan grandma. Bless her imaginary soul.

Nothing says “rustic” like parchment paper on top of a rarely cleaned cookie sheet.
Oh. Rust. I’m thinking about rust. On my cookie sheets. How shabby chic!!$%$#!!$

Soft and Chewy Vegan Chocolate Chip Graham Cracker Cookies
makes 18 cookies


  • 9 graham cracker sheets, divided
  • 1/2 cup of flour of your choice (I have garbanzo bean flour on hand so that’s what the nutrition facts are based off of)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 18 packets of truvia (or 3/4 cup sugar)
  • 2 tbs brown sugar
  • 1/2 cup peanut butter (I used a brand called Naturally More and it is awesome and flax-y)
  • 1/3 cup unsweetened applesauce
  • 1 tbs ground flax seed mixed with 3 tbs water
  • 1/2 tsp vanilla extract
  • about 90g of dark or bittersweet chocolate (like 3/8ths of a cup or something stupid like that)

Graham cracker happy fun time:

Take 7 graham cracker sheets and grind them to a powder-like consistency in a food processor or chopper thing. It ends up being about 113g worth of powder or so. Try not to promptly dump half of your graham cracker powder onto your stove like some people (me). Sift your flour, graham cracker powder, baking powder and soda, and salt together in a medium bowl. Put somewhere it can’t tip over.

In an electric mixer, “cream” your peanut butter and brown and white sugars. Add the flaxseed/water concoction and mix. Scrape down the sides and add the applesauce. Mix mix mix. In goes the vanilla.

Break up the remaining 2 graham cracker sheets into small pieces. Mix the pieces of graham cracker and the chocolate into the cookie dough by hand. Set in the freezer while you heat your oven up to 350 degrees.

Line a cookie sheet with parchment paper. Freezing will help combat this, but your dough will be a little sticky so use one of those spring-y ice cream scoopers if you have one. I made my cookies about 3/4 the size of an ice cream scooper. Press them down to flatten them a bit after spreading them out on your baking sheet. Flattening them with the bottom of a drinking glass that’s been dipped in warm water can sometimes do the trick. Bake for 12-14 minutes or until the edges are lightly browning. Cool a bit on the sheet. Cool completely on a cookie rack.

hey! hey you!
you don’t belong up there! This is all wrong!



  1. Yum yum yum. This is definitely my kind of recipe!

  2. This recipe looks great. I’m always looking for a good vegan recipe. I will definitely be trying these soon.

  3. I tried these tonight and they were delicious! My whole family was skeptical just because they were vegan and they ended up being obsessed with them.. Good job and thank you so much 😉

    1. I’m so glad to hear that! If your family likes soft and chewy cookies, vegan is totally the way to make them perfectly so.

  4. […] slightly adapted from Quiche-A-Week, here! This recipe is fab. Just do yourself a favor and make it, nowwww. I got about 20 […]

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