Camping Recipe: S'mores With Homemade Graham Crackers

No more cardboard crackers.

By: Jessie Snyder

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In my quest to make everything homemade, I came to my favorite camping staple (the s’more) and decided it needed a facelift. No more cardboard crackers, I wanted the container for my gooey marshmallow and melt-y chocolate squares to be worthy of its contents. Thus came this graham cracker recipe. So easy to whip up its silly, and by far the best I’ve ever had. My husband (Scott) requests these for every campfire and I don’t blame him. Plus, you can make them whatever size you’d like. And yes, I have made a s’more almost the size of my head before. And eaten it. And loved it. Super excited to share this go-to recipe with you today, and hope you get to enjoy it on your next adventure too!

Photo: Jessie Snyder

Photo: Jessie Snyder

Homemade Graham Crackers

Makes 12 large graham crackers, or 6 s’mores.

  • 3/4 cup whole spelt flour
  • 3/4 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup refined coconut oil
  • 1/3 cup coconut sugar
  • 1 1/2 tablespoons raw honey (or brown rice syrup)
  • 2 teaspoons molasses

Preheat the oven to 350F.

Photo: Jessie Snyder

Photo: Jessie Snyder

In a medium mixing bowl, combine the flours, baking soda, salt, and cinnamon. In a small bowl whisk together the coconut oil, coconut sugar, raw honey, and molasses. Add the wet ingredients to the dry, and mix well until fully combined.

Scoop 6 large spoonfuls of dough (about 2 tablespoons worth) using a cookie scoop (or with a spoon and then roll the scoops into balls) and place them on a plate. Set the plate in the freezer to chill the dough for 10 minutes. After 10 minutes, remove the plate and transfer one dough ball at a time to a parchment lined cookie sheet. As you transfer each dough ball, place a small square of parchment over the ball (about 4×4 inches in size) and using the backside of a plate, press down firmly on the parchment covered dough ball to flatten into a disk. Do this one by one until all six have been flattened. Place the cookie sheet in the oven and bake for 10 to 12 minutes, or until the cookies are golden. While the first batch of cookies are baking, roll the remaining dough into 6 more balls and place on the plate in the freezer to set for the 10 minutes that the first batch is baking.

Photo: Jessie Snyder

Photo: Jessie Snyder

When the first batch of graham crackers is done baking, slide the parchment off of the baking sheet and onto the counter to let the cookies cool. Line with another sheet of parchment, and remove the last 6 cookie dough balls from the freezer and repeat the parchment/plate pressing step, then bake. Let all of the graham cracker cookies cool fully on the counter before transferring to an airtight container. They can be stored at room temperature or refrigerated, and are best if eaten within one week.

Side Note: For you s’mores lovers, I recommend a good bar of dark chocolate and vegan mallows for roasting.

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