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This easy homemade graham crackers recipe is so simple to make, full of warm, toasty flavor, and uses wholesome ingredients. These sweet and crispy crackers are a snack you (and your kids!) will absolutely love!
Why You’ll Love these Healthy Graham Crackers
My kids absolutely adore graham crackers, and making them at home means I can control the ingredients while turning it into a fun baking activity. These are crisp, flavorful, and honestly even better than store-bought!
- Better Than Store-Bought – No preservatives, just pure homemade goodness.
- Perfectly Crisp & Flavorful – Honey, molasses, and cinnamon create a delicious depth of flavor.
- Versatile – Enjoy as a snack on its own or frosted with peanut butter, nut butter, or sunflower seed butter. You can also top them with healthy cream cheese frosting, sprinkle with cinnamon sugar, use them for s’mores, or crumble them for a pie crust.
- Customizable & Fun – Cut into squares or shapes and enjoy decorating them! Hello homemade teddy grahams!
Looking for some more healthy cracker options for you babies and toddlers? Try these homemade sweet potato crackers and cheese crackers.
And for convenient options, here are pediatric dietitian’s top picks for the best store bought crackers.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- White whole wheat flour – I love baking with this flour because it has the same nutritional benefits as whole wheat flour but is lighter in texture and a slightly sweeter flavor. Thankfully you don’t need graham flour to make these graham crackers! See other options for flour below.
- Unsalted butter – I prefer unsalted butter for my baking recipes to keep the salt content in check. Make sure your butter is at room temperature so it combines easily with the other ingredients. Coconut oil would work for a non-dairy option.
- Honey – Adds just the right amount of sweetness to these homemade crackers. You can also use maple syrup or this homemade date syrup instead, but the flavor will be slightly different.
- Milk – Adds moisture so the dough holds together along with adding a creamy flavor. Use whatever kind of milk your family has in the fridge.
- Molasses – You’ll need unsulphured molasses. Do NOT use blackstrap molasses as it has a bittersweet flavor. You can also leave this out, if you prefer, and add more honey.
Substitutions
- Flour – you can use all purpose flour or a combination of all purpose flour and whole wheat flour. I wouldn’t use all whole wheat flour as the crackers will turn out very dense.
- No molasses? You can leave it out and add more honey.
- Dairy-free – To make these homemade graham crackers dairy-free, substitute the butter with coconut oil and the milk with a non-dairy option like almond milk or oat milk.
Step-by-Step Instructions
Step 1: With a hand mixer or stand mixer with paddle attachment, cream butter, honey, and molasses together. Beat on medium-high speed until light and fluffy.
Step 2: Add the rest of the dry ingredients and mix on low speed.
Step 3: The mixture will look crumbly at first. Add 2 tablespoons of milk and mix until. If it looks dry still, add another tablespoon of milk. The dough should hold together when pressed between two fingers. Shape into a flat disc or a log and cover with plastic wrap. Refrigerate for at least 1 hour.
Step 4: When ready to bake, preheat oven to 350°F. Lightly sprinkle with a small amount of flour. Place dough in the center and place a second sheet of parchment paper on top. Use a rolling pin to roll from the center outwards to desired thickness, about 1/8 inch is ideal.
Step 5: Using a pizza cutter, trim the sides and cut into 2×3 inch rectangles. Transfer the entire parchment paper (there’s no need to separate the rectangles) to a cookie sheet.
Step 6: Prick each cracker with a fork to create the signature graham cracker dotted pattern. Bake for 14-17 minutes, until golden brown. They may seem soft but will crisp up as it cools so cool completely and break them into individual crackers.
Tips for Success
- Chill the Dough – Be sure to chill the dough for at least an hour. This will make it soooo much easier to work with when you go to roll it out.
- Consistency – If the dough is too soft and sticky, add more flour, 1 tablespoon at a time. If too dry and cracks when you roll it out, add more milk.
- Roll Evenly – Roll it out as thinly as possible, about 1/8 inch so they turn out crispy. If you desire a softer texture, then roll out to about 1/4 inch thickness. Make sure your dough is rolled out evenly so that it bakes evenly.
- Create the classic look – I like to use a ruler to make light marks on the dough, indicating where to cut the rectangles. Then place a sheet of parchment paper directly on top of the marked dough to get straight and even cuts.
- Don’t overbake – Be sure to cool the crackers completely as they will be soft at first but will crisp up once cooled.
Equipment
I wanted to share the exact tools I use to make these graham crackers, and other recipes like these healthy sugar cookies, EASY gingerberad cookies, protein pizza, mini pizza, etc.
- Rolling pin
- Baking sheet pans – these are seriously THE bestest and I’ve tried so many!
- Pizza cutter
- Fun shapes – feel free to use a square cutter, fluted pastry wheel, or even these teddy graham cutters.
Best Way to Store Graham Crackers
Cool the crackers completely and transfer to an airtight container. Store at room temperature for up to 2 weeks.
The texture will soften over time but my kids and I like them even more on the second or third day when the flavors really develop, making them irresistible!
You can also freeze for up to 3 months using this flash-freeze method that I use to freeze muffins.
FAQ
Yes, you can! Substitute the whole wheat flour with a gluten-free flour blend. Ensure your other ingredients, such as baking powder, are also gluten-free to maintain the integrity of the recipe.
Yes, you can use honey as a substitute for molasses. Keep in mind that honey has a sweeter taste, so adjust the quantity according to your preference.
Aim to roll out the dough to about 1/8 inch thickness for crispy graham crackers. If you prefer them softer, roll them slightly thicker.
If your graham crackers are too soft, try baking them for a few extra minutes until they are golden brown around the edges. Keep an eye on them to prevent burning.
Yes, using cookie cutters is a fantastic way to make fun shapes with your graham crackers. Just ensure that the dough is rolled out to the desired thickness before cutting out the shapes.
More Easy Homemade Snacks
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Homemade Graham Crackers
Video
Ingredients
- 1/4 cup unsalted butter, softened
- 1/3 cup honey
- 2 tablespoons molasses (or more honey)
- 1 3/4 cups white whole wheat flour (230g), plus extra for rolling
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk of choice
Instructions
- With a hand mixer or stand mixer, cream butter, honey, and molasses together. Beat on medium-high speed until light and fluffy.
- Add the rest of the ingredients and mix on low speed. The mixture will look crumbly at first. Add 2 tablespoons of milk and mix until a dough forms. If it looks dry still, add another tablespoon of milk.
- Shape into a flat disc and cover with plastic wrap. Refrigerate for at least 1 hour. Chilling the dough will make it easier to roll out so do not skip this step.
- When ready to bake, preheat oven to 350°F. Take the dough out of the fridge and let it sit at room temperature for a few minutes to make it easier to work with. Place a sheet of parchment paper on your work surface.
- Lightly sprinkle with a small amount of flour. Place dough in the center and place a second sheet of parchment paper on top. Roll from the center outwards, using light, even pressure and turning the dough occasionally to maintain an even thickness, about 1/8 inch is ideal. The thinner you roll it, the crispier the crackers will be. And try your best to roll it into a rectangular shape.
- Using a pizza cutter, trim the sides and cut into 2×3 inch rectangles.
- Transfer the entire parchment paper (there's no need to separate the rectangles). Prick each cracker with a fork to create the signature graham cracker dotted pattern.
- Bake for 14-17 minutes, until golden brown. They may seem soft but will crisp up as it cools so cool completely and break them into individual crackers.
Notes
- Be sure to chill the dough for at least an hour. This will make it soooo much easier to work with when you go to roll it out.
- If the dough is too soft and sticky, add more flour, 1 tablespoon at a time. If too dry and cracks when you roll it out, add more milk.
- Be sure to cool the crackers completely as they will be soft at first but will crisp up once cooled.
- Cool the crackers completely and transfer to an airtight container. Store at room temperature for up to 2 weeks. If you prefer them crispy, I recommend refrigerating them. You can also freeze for up to 3 months using this flash-freeze method that I use to freeze muffins.
Love them! Have a 2 yr.-old grandson. I try to makes lots of organic home-made recipes to avoid processed foods. These are my first-ever home-made graham crackers. Parents, Joaqui & Buela find them delish!! Thank you, Min!
Oh this makes my heart sing! Thank you so much for sharing. I’m so glad you all enjoyed these homemade crackers! You should totally try my cheese crackers and sweet crackers next :).
Delicious! My kids kept asking for more!