Whole Wheat Graham Crackers
Can I use any kind of flour?
Traditional graham crackers use graham flour, while this recipe uses whole wheat flour. Both are great options and taste very similar to each other. Don’t even think about using white flour here. There is no need, and it will cut out some of the much-needed taste. I grind hard white wheat berries at home and love the flavor and texture.
How long do homemade crackers last?
Baked crackers should be stored in an airtight container and can be kept for a few weeks before they get stale.
What can I put on top of graham crackers?
There are so many options for eating graham crackers! You can eat them plain, or top them with peanut butter, icing, honey, fruits, jam, Nutella, and of course, marshmallows and chocolate.
Whole Wheat Graham Crackers
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 48 crackers 1x
Print Recipe
Pin RecipeDescription
Whole Wheat Graham Crackers are a homemade version of your favorite cracker. Top with peanut butter, dip in milk and enjoy the crunchy texture and honey flavor.
Ingredients
- 2 1/4 cups whole wheat flour
- 1/3 cup sucanat (dehydrated cane juice) or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 tablespoons honey
- 1/4 cups water
- 1 teaspoon vanilla
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees.
- Place all your dry ingredients in the bowl of your mixer and combine.
- Add all of the wet ingredients and mix with the cookie paddle attachment until everything comes together. The dough isn’t sticky and is moderately greasy.
- Divide the dough in half and roll half out on a floured surface. Roll to about 1/4 inch thick. You can treat the dough like a sugar cookie dough and cut out shapes or you can use a pizza cutter and cut out squares. Place the cut out crackers on a parchment-paper-lined cookie sheet, and prick them with a fork.
- Bake for 8-12 minutes until the edges just slightly darken. They will harden up more as they cool.
- Store in an air tight container.
Notes
- You can use coconut oil in place of all or part of the butter.
- The thickness of the dough and the baking time will change the texture of the cracker. Sometimes I like them thicker and baked less, which yields more of a cookie texture. Lots of times I will roll out half the dough for thin crackers and the other half for thicker cookies.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: graham crackers, crackers, cookies, how to, recipe, snack, graham
More Cracker Recipes:
- Fathead Cracker Recipe (Grain-Free)
- Simple Lavash Crackers
- Tomato Basil Cheese Crackers
- 5 Minute Ranch Crackers
Graham Cracker Recipes:
- Homemade Graham Crackers 3 Ways: Original, Orange Dark Chocolate, and Pumpkin Spice
- Dark Chocolate Salted Caramel Tart with a Graham Cracker Crust
- Life-Changing Peanut Butter S’mores Bars
- Homemade Coconut Cream Pie
- Easy Healthy No-Bake Cheesecake
- Simple Graham Cracker Recipe
This post was originally published in 2012 and has been updated in July 2019.
Try Whole Wheat Graham Crackers for a simple and healthy snack that tastes delicious on its own or topped with something sweet. These are a great way to add whole wheat into your diet and not notice it!
Of course you grind your own flour. I’ll be skipping that step but these do look really yummy. Can’t wait to try.
I sold my wheat grinder earlier this year because we went Primal and cut out wheat. We’re letting it creep back in just a bit now and I’m regretting (a little) selling my grinder. Oh well, Bobs Red Mill flour will work just fine I guess. Thanks for the great recipe. I will be trying this for sure. I’m your newest follower…your blog is lovely.
Yum! I’ve thought about making graham crackers before but changed my mind when I thought they would be too hard and no better for you. Whole wheat flour? YAY!
These look adorable! I bet Sophie would love them. I’ll try them soon!
Thanks for the recipe, I’ll have to give it a go. I haven’t been able to source graham crackers here in Aus, so now I will be able to make other recipies that require them. 🙂
i am going to do this when Makayla is ready for crackers!! Thank you for this recipe! (maybe I’ll even make it this winter-yum!)
Sometimes I bake them up extra thick and pretty crunchy and they are just like those Gerber Biter Biscuits but lots better (and way cheaper!).
OH I am SO trying this today! I never would have done it if I had to hunt down the graham flower but your recipe is do-able! I have all this stuff in my kitchen already!
Emily
http://www.weakandloved.com
We made them this afternoon- yum! But I have to admit, my younger 3 liked them plain but my older 3 did not- so we put frosting on them and now they are in LOVE 🙂
Do you have a healthy frosting recipe? haha
Emily- I’m so glad you tried them. Sometime I’ll brush them with a little melted butter or coconut oil and then sprinkle them with cinnamon and sugar. Do you think your older kids would like that? I have lots of icing recipes but none that I would claim as healthy 🙂
oooh great ideas! just came back to make these again and I am printing this time- and adding your suggestions to the hard copy!
I just saw ourbestbites posted a graham cracker recipe 10 days after yours. You are fancy- posting before the big-wigs. And yours has less fat & sugar. I will be trying this…when the weather cools down & I start using my oven again. (besides for making bread) These summer days make me want to get a solar oven 😉
Is the flavor close to a graham cracker? I want to make them, but I’m afraid it won’t taste enough like the originals…
Don’t count on them tasting like store-bought… those are a whole nother animal and these aren’t even made with the same ingredient. They are delicious but not the same. I say try them and see what you think. If anything they eat like a cookie 🙂
Making these today. Love them <3
Made these today, its a keeper. Not as sweet as the box kind but I love that it only uses whole wheat flour and not a mix of whole and refined flour. Thanks Melissa!
Help! my dough was really crumbly. Too crumbly to roll out. What did I do?
Hmmm. Maybe just the dry winter air?! You can add more water or oil as needed to form a stiff dough! I hope you didn’t throw it all out, they are so tasty!
Thanks for this recipe! As an expat American mom who loves graham crackers but can’t really afford 6$ a box I love making these. Also as a teacher of 2 year old I’m always on the look out for easy, tasty, healthy recipes!!
I made these today for my toddlers and they are delicious. I had a little trouble at first with my dough being a bit crumbly, so I splashed in a bit more water and then just molded the dough into a ball before rolling and they turned out just fine! My kids loved them, and kept asking for “More crackers!” all afternoon. They made a nice after dinner treat. (I also substituted turbinado for the brown sugar, which may have been the moisture problem I was having!) Thanks for sharing this recipe!
We don’t use sugar… we go more the Maple Syrup route… has anyone ever tried it with Maple Syrup instead of the brown sugar or sucanat? I am afraid it may change the consistency of the cracker….?
Does this work to use for graham wafer crusts?
If you’ve baked it long enough to make a crispy cracker, then yes. If you went for more of a cookie texture I don’t like it as well in crusts. Enjoy!
Just made these. They are delicious!
Yay! And now I want to make a batch!
Can I use buckwheat flour? Or will it be too dry and flavorless
I think you could though the few times that I have used buckwheat flour I haven’t had great luck. The kind that I have seems to turn my recipe an odd dark gray color and my kids don’t want to eat it. Maybe half buckwheat and half traditional to start? I’d love to hear how it turns out if you do it though because I have an excess of buckwheat flour in my freezer and I’m not sure what to do with it.