Healthy Treat for Today: Homemade Whole Wheat Graham Crackers!

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 sucanat (dehydrated cane sugar juice)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
4 Tablespoons honey
¼ cup water
1 teaspoon vanilla
1/2 cup 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, sucanat, 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.

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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.

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Here’s a shot of the chocolate graham crackers
cut into squares and ready to bake.

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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.

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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!  :)

Comments

  1. says

    I’ve made them a few more times, never using the two parchments. I roll the dough on a pliable ‘slab’ (Tupperware) to exactly the size of the baking sheet. Measure this with one parchment, simply cut excesses off and place them where missing. It neither sticks to my rolling pin (ca 100y old, wood) or heavily to said slab. Place the parchment on the baking sheet. Quickly flip the slab onto it so that the dough lies EXACTLY in place. Gently roll the slab off, letting the dough fall onto the parchment–no tool needed. Admittedly, this requires fairly long, adults’ arms and large hands.

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  2. says

    I love this and I am going to try this as soon as my graham crackers run out in the pantry! I love your recipes and would love to share your site on my blog. I have lots of followers who would love your healthy treats. Would you mind If I used this recipe and promoted your blog on mine? Have a blessed day,
    hope to hear from you soon.

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    Laura Reply:

    I don’t allow my recipes to be printed on other blogs, but you are welcome at any time to link to specific recipes on my blog. Thanks – glad you like the recipes enough to share them!

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    momof4 Reply:

    Actually, recipes themselves cannot be copyrighted, by law, so there shouldn’t be a problem with sharing it on other websites, if she links back to your site & tells readers it’s not her original recipe. I’m not understanding this. People do it all the time & give credit where it’s deserved. Just thought I’d mention that, since some people aren’t aware of it… This looks like a great graham cracker recipe though, & I’m going to give it a try :

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  3. Jodie says

    I have made these a few times, yum! My kids and my husband love them. So, I decided to try the chocolate version today. Do you have to add extra liquid? The dough seemed drier and crumbled easier.

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    LindseyforLaura@HHM Reply:

    You shouldn’t have to add any, but it is worth a try to see if it turns out better.

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  4. Zena says

    I really like this recipe and would love to make it buy I was wondering if there is anything else I could use in subsitute of sucanat?

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    Laura Reply:

    Brown sugar will work just fine. :)

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    JT Reply:

    What are the measurements if I were to use brown sugar?

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    Laura Reply:

    Simply switch it out one for one in this recipe.

  5. Lindsie says

    We love this recipe! It’s our second time making it and all of our kiddos gobble it up! And I love munching a bit of the dough as i make it :)

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  6. Stefanie says

    Hi! I really want to try these out but have a few questions. Have you tried a soaked version by chance? Also, what about maple syrup, honey or coconut sugar in place of the sucanat? Also, what about using graham flour?
    Thanks!

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    Laura Reply:

    I have tried a soaked version, using the melted butter and some buttermilk. It worked okay, but not great. I’d say try honey in place of the sucanat, and then maybe use extra flour if needed. I’ve never tried graham flour so I can’t say for sure on that one!

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  7. Katy says

    Wow, delcious recipe again. The kids gobbled them up and everyone is impressed with my baking skills. ;)

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  8. Tashena says

    Where do you find sucanat? I have agave and rapadura, but have never seen sucanat…that I know of.
    Csnt wait to make this…my family goers thru graham crackers amongst

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    Laura Reply:

    Ah, rapadura and sucanat are the same things- just called different names! I just happen to have easier access to sucanat! :)

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  9. Anna says

    So which is the better substitute for sucanat-honey or brown sugar? And is it a straight substitution or do you need more/less of the substitute?

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    Laura Reply:

    I’d go with brown sugar, which would be a straight substitution.

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  10. Sarah says

    How long do these keep? Would I be able to make the dough and freeze it to have on hand? Also, we are dairy free, would coconut or another oil work in place of the butter? Thanks. I love the recipes I find here!

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    Kristi W. Reply:

    We are dairy free too and I made these with coconut oil (the expeller pressed kind without the coconut flavor). They turned out really good. I haven’t tried freezing the dough, but it could work. Good luck!

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    Sarah Reply:

    Thanks!

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    Laura Reply:

    You could make the dough then freeze it, but I think it would work better to make the graham crackers then freeze them already made. I agree – use coconut oil instead of butter! :)

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    Sarah Reply:

    Oh, that would be even better. I thought it might get soggy then, but if that works, fantastic!

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  11. Susan Alexander says

    I love the looks of this recipe, but every cracker recipe I try disappoints when I try to store them. They’re all delicious the day of, but seem to go mushy when stored… Any tips for storing crackers?

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    LindseyforLaura@HHM Reply:

    Laura has always stored hers in a jar or a baggie and it has never become mushy…Hope that helps! :)

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  12. Karen K says

    This looks delicious and I will be trying it very soon. I tried another recipe and am not thrilled with it.. So, I have a question or 2. Can one use all sugar and no honey? Can one use just plain organic sugar in place of the sucanat.. they are very nearly the same thing. Could one substitute molasses for the honey? Thank you so much for the recipe and for whatever reply you make…

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    Laura Reply:

    Sucanat is an unprocessed form of sugar, and yes, they can be substituted for one another! Molasses would also work fine to replace the honey. :)

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  13. Aubrey says

    We just made these for he first time. My kids love to “help” in the kitchen so it was a good bonding opportunity as well. Jut curious how thin you roll your dough? Also does the amt of time I. The oven with it off dictate how crunchy they are? We used trivia + molasses to make a substitution for the sucanat. We used 3.5 tbsp of truvia and 1/2 tbsp of molasses to equal the sweetness of 1/2cup of brown sugar (a conversion I found online). They seem sufficiently sweet. Thanks for the recipe. Looking forward to using this in lots of ways!

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  14. Sharon Christie says

    In your previous recipe for wheat thin crackers, you recommended not leaving the crackers in a turned-off electric oven to finish.
    Does this same advice apply for the graham crackers? My stove is electric. Thanks.

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    Laura Reply:

    My stove is electric and I usually leave them in the oven to crisp up after I’ve turned it off. :)

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  15. Kristin says

    Ever tried the BH & G Honey Graham Cracker recipe? http://homecooking.about.com/od/cookierecipes/r/blcookie70.htm
    It has 1/4 less sugar, 1/4 cup more flour and still tastes really sweet. I use Bob’s Red Mill Graham flour, white whole wheat flour in place of the AP flour and sustainable palm shortening. I like to roll my dough out on parchment paper and cut it out with cookie cutters. I never bother docking the crackers and I only bake mine for 10 minutes (per my oven). With 8 tablespoons of added sweetener and 30 crackers per batch (I never get my dough thin enough), that’s a little over 1/4 tsp added sweetener per cookie. So not too unhealthy. My kids LOVE them!

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  16. Teresa Yb. says

    So good! I finally made these for the first time yesterday, and the second batch is in the oven right now. I love them with a cup of tea.
    I used coconut oil rather than butter, and I had to borrow the pastry roller from my kids’ Play Dough tools (I washed it :) but they turned out great.

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  17. Jen W says

    I’m using a cookie cutter. Do I pull the shapes out before I bake or leave it as one sheet? Thanks!

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    Laura Reply:

    I’d probably pull the shapes out.

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  18. Jacqueline RUssell says

    I just made these and the first batch was as hard as a rock! I think leaving them in my oven was not a good idea? The second batch was great though, didnt leave them in and did not cook as long, only about 12 mins. I wonder why, have you ever had this problem?? My dog loves the hard ones:) I guess they will be doggie treats, lol:)

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    Jenn P. Reply:

    I had the same problem. Mine were burnt and gross. I think I need less cooking time.

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    LindseyforLaura@HHM Reply:

    Laura hasn’t had this problem. :( I am glad you were able to solve it though by reducing the baking time!

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    Jacqueline Reply:

    Just wanted to update! I have been making these and they are great, havent had anymore burning problems;) I make the chocolate ones and my kids devour them in a couple of days:)

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  19. Walt says

    I would like to get a mini pastry roller like your son is using, but I have not been able to find one. Do you recall where you purchased yours?
    Thanks!

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    Laura Reply:

    I got it through Pampered Chef. :)

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