Although, once you have baked the crackers you can crush them and use them as you would regular graham crackers to make a no bake cracker crust.

Using a thin spatula, work quickly to remove frozen raw crackers one at a time from frozen cookie sheet, placing them on a fresh, parchment-lined cookie sheet and leaving at least ¼ inch of space between each cracker. Dock the crackers all over with a fork (or the small end of a chopstick if you want a more authentic look). Transfer the dough to a piece of plastic wrap, form it into a 7×7-inch square, wrap it tightly, and refrigerate it for at least 2 hours. After rolling the dough to the desired thickness (roughly 1/4 cm), I use my ruler and a knife to cut the dough into even squares. Tip: If you’re not using the same cinnamon variety as I do, then you can slightly increase the amount of cinnamon to get a stronger flavor.

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These delightful Homemade Cinnamon-Sugar Vegan Graham Crackers are made in one mixing bowl and the dough doesn’t need to spend any time in the fridge or the freezer. I never cared for s’mores (I know, not the normal kid) but could eat a package of the graham crackers instead. These sweet and lightly spiced cookies go really well with fruity, creamy, and chocolatey desserts, which is why they appear in so many of my desserts.

I’ve been out of the office and with my family a lot more than I anticipated since the end of May, and I fell behind on replying to comments as a result. Cut the dough into a grid of 1 1/2-inch x 2 1/2-inch rectangular crackers, puncturing each cracker with the tine of a fork to make three rows of dots in each cracker. I did make a couple modifications: I halve the brown sugar, but I sprinkle a bit of cinnamon/sugar on top of each cracker.