Here’s the promised graham cracker recipe! These crackers are crunchy-crispy…and taste SO GOOD! Oh, I hope you love them like we do!
Okay, and if you love the Honey Graham Cracker recipe, you’ll LOVE the fact that you can also make CHOCOLATE Graham Crackers!!! Just add 1/3 cup cocoa to the recipe. YUM!!!!
Whole Wheat Honey Graham Crackers
2 ¼ cups whole wheat flour
½ cup rapadura (dehydrated cane sugar juice)
1 t. baking powder
½ t. baking soda
½ t. salt
¼ t. cinnamon
4 T. honey
¼ c. water
1 t. vanilla
1 stick butter, melted
1. Preheat oven to 350 degrees.
2. Melt stick of butter in a pan on the stove. Set aside.
3. In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and cinnamon.
4. Add the liquids: honey, water, vanilla and melted butter.
5. Stir well until a nice ball of dough is formed.
6. Cut two pieces of Parchment paper the size of the cookie sheet.
7. Lay one piece of parchment paper on the cookie sheet.
8. Place the ball of dough on the parchment paper.
9. Lay the other piece of parchment paper on top of the ball of dough. Squish dough down a little with your fist.
10. Use the rolling pin to roll the dough between the pieces of parchment paper. Roll until the dough covers the whole cookie sheet.
Malachi is finishing up the rolling for Mama!
11. Remove the top piece of parchment paper. Cut rolled dough into 2 inch squares, or cut shapes with cookie cutters, being sure to separate the shapes from the surrounding dough a little.
Here’s a shot of the chocolate graham crackers
cut into squares and ready to bake.
Malachi is using little cookie cutters to make “animal crackers”!
12. Bake in oven for 18 minutes.
13. Turn oven off, but leave crackers in the oven to get crisp.
14. Remove from oven after 30 minutes to one hour. Break graham crackers apart.
15. Store in a air tight container.
Here’s a plate of the Chocolate Graham Crackers.
(Got milk?)
My kids get SO EXCITED when I make these! They are a GREAT snack to have on hand! Try them and see what you think! 
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Amy @ Finer Things says:
Yea! I’ve been waiting for this recipe… as my kids are finishing our (hopefully) LAST box of bad-for-you graham crackers. We’re going to give them a try!
August 28th, 2008 at 8:28 pm
Denai says:
OH, I am super excited… I tried a recipe from another cook book I have, and they were OK to slightly NOT OK! I can’t wait to try these as there are NO Grahm crackers without hydrog. oils… except the Organic ones I buy that are $4+ a box.. OUCH! I will try these tomorrow and let you know how they turn out!
YUMMM!!!!
August 28th, 2008 at 8:49 pm
Laura V. says:
Oh yummy! EVERY time you post a new recipe for baked goods it makes me want to go whip it up right then!! We have about 1/2 a box of store bought graham crackers to finish up and you can bet I’ll be trying these - probably the chocolate version!!!
August 28th, 2008 at 9:06 pm
Donna says:
Oh boy Oh boy Oh boy!!!!
I can hardly wait to try these!!!!!!!
….and chocolate too!! Be still my beating heart!
Every recipe that I’ve tried of yours has been great so I know this will be too!
Thank U so much 4 taking the time to share it with us!
Love the little roller that Malachi is using!
August 29th, 2008 at 1:02 am
Karen says:
I can’t wait to try these, too. I’ve never heard of rapadura (sp?). If I can’t find it what can I use that will still be good for you? Thanks!
August 29th, 2008 at 6:39 am
Anna says:
Thank you so much!! Your healthy cooking is so encouraging. When I’m drawing a blank for something new to serve, I almost always look here first because I’m pretty sure I won’t have to compromise!
August 29th, 2008 at 7:36 am
Sara says:
Oh those look wonderful! I’m currently annoyed that NONE of our many local health food stores carry rapadura. We will probably order it online soon.
August 29th, 2008 at 7:41 am
Anna says:
quick question (that I didn’t think of in time for my first comment): I saw that you like the Sally Fallon book “Nourishing Traditions.” What is your opinion of soaking grains and such? yeast vs. sour dough? I tried doing several recipes and we just don’t like them as much. However, I’ve found that some things do better soaked, like muffins and pancakes. I do soak our hot cereals most of the time. But I can’t bring myself to give up our favorite whole wheat yeast bread recipe. Anyway, we have noticed improvement in digestion with just the few things I have changed…I just don’t see the harm in not changing everything… What do you think?
August 29th, 2008 at 7:45 am
Marie says:
I can’t wait to try these!
Sara, I use sucanat. I think it’s basically the same thing, plus it’s a little cheaper.
August 29th, 2008 at 9:01 am
Joyce says:
These sure look like kid would love them! I’m definitely going to try this recipes, especially the chocolate version. My kids love Puffed Wheat Squares, so I’m sure they’ll go for these healthy snacks too. I will have to try to find rapadura, I’ve really never heard of it. Is is possible to substitute cane sugar here?
Thanks so much for sharing!
Joyce
August 29th, 2008 at 9:57 am
The Things We Do says:
I too am wondering about substituting with the organic cane sugar that I have a ton of already. I’m also wondering about using graham flour. The graham cracker recipes I have call for graham flour and I have some on hand that is organic. Thanks!
August 29th, 2008 at 10:09 am
Teresa says:
These look great! I have never heard of rapadura before. Everything else, though, sounds really easy! I’m going to have to give this recipe a whirl!
August 29th, 2008 at 10:45 am
Laura says:
For everyone wondering if you can substitute another kind of organic cane sugar for the rapadura…absolutely you can. You can substitute regular white sugar if you want to! I just use and recommend rapadura because it’s such a healthy sugar!
August 29th, 2008 at 10:53 am
Joyce says:
Thanks, Laura! I have LOTS of organic cane sugar, so I think I’ll use that first.:)
Joyce
August 29th, 2008 at 12:20 pm
Pam says:
Thanks so much for this recipe!!!! Have I told you lately how much I love your website? You’re helping this mama learn to cook!
August 29th, 2008 at 1:40 pm
Stacy says:
Yum Laura.
These look great! I can’t wait to try them.
Thanks so much for posting.
Stacy
August 29th, 2008 at 2:54 pm
jayme says:
Goodie…i have been waiting for this one.
I’m gonna try it very soon!!!!!!!!!
Love ya!
August 29th, 2008 at 8:32 pm
Kate says:
My Alex is the biggest graham cracker fan ever! He will just love these. And all of the kids will have such fun helping to make them. Thanks Laura!
August 29th, 2008 at 9:45 pm
Gretchen says:
Thank you! You know I am going to have to try this. I made your yogurt and cream cheese this past week and it turned out fabulous and it could not have been easier. Truly, thank you so much for all you do. You have been a great help and source of encouragement for me as I delve into this new world of cooking from scratch.
August 30th, 2008 at 11:06 am
Sherry says:
I can’t wait to try these. I am going to the natural food store this week and will try to find the rapadura.
August 30th, 2008 at 5:58 pm
Donna says:
Tried ‘em! They’re grrrrrrrrreat!
Kids loved them, perfect for that little sweet treat after a meal and they keep well in a cake plate. I did chocolate (of course) and I’ll try the regular ones soooooon! Thanks Laura!
August 31st, 2008 at 2:22 pm
Amy says:
Wow! These look great! I’m going to try them substituting Spelt flour as my daughter is gluten-intolerant but can tolerate spelt. We’ve been buying an EXPENSIVE mix from Allergy Grocer for Graham Crackers. YAY!
October 18th, 2008 at 7:16 am
Stephani says:
I just made these today and they were GREAT! I used Splenda because DH is diabetic and I rarely use regular sugar. I thought I read somewhere that you use the “scraps” for pie crust. How do you store them until you’re ready to use them? Freezer? And do you leave them whole or crumble them? Thanks!
November 6th, 2008 at 12:41 pm
Amy says:
What size pan did you use? I tried on my large cookie sheet and I had a very hard time getting the dough to reach all the edges. Mine are in the oven now, we’ll see how they turn out! Thanks!
December 1st, 2008 at 6:20 am