These crisp, slightly sweet Vegan Graham Cookies have hearty whole-grain flavor, and they’re easy to make.
Enjoy them as a desert, a snack, or serve them with a glass of plant-based milk or a cup of coffee.
Vegan Graham Cookies
First combine all the dry ingredients: the flour, salt, cinnamon and baking powder.
In a separate bowl, mix the coconut oil, brown sugar, agave syrup and the plant-based milk.
Mix the two mixtures well with a mixer.
Roll the dough into a firm sausage, wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
Roll the dough out on a lightly floured surface until it's an even 1/2 inch (1.5 finger) thick square.
Cut out the cookies, place on an oven tray and bake for 15 minutes on 180C/350F.