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This easy homemade graham crackers recipe uses basic, wholesome ingredients to create crackers that are perfectly sweet and crisp. Your kids (and you!) will love this simple snack!

A stack of 6 crackers with some laying around it.
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Healthy Graham Crackers

My kids absolutely adore graham crackers! And while store-bought crackers are convenient, I also love recreating my kids’ favorites at home because I can control what goes into them and we have so much fun making them together.

You can make your own graham crackers in the traditional squares using a pizza cutter, or can use cookie cutters with your kiddos to make fun shapes with them. Hello homemade teddy grahams!

These are seriously the best graham crackers for an easy and delicious snack, and dare I say even better than store-bought.

Have fun with frosting them with peanut butter or this healthy cream cheese frosting, sprinkle with cinnamon sugar, or make s’mores by the campfire with this homemade classic!

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 Best store bought crackers.

Ingredients

Ingredients laid out on a white countertop.

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’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in 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.

Step-by-Step Instructions

Creamed butter in a bowl.

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.

All ingredients in a bowl.

Step 2: Add the rest of the dry ingredients and mix on low speed.

Uncooked graham cracker dough in a bowl.

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.

Dough rolled between parchment paper with a wooden rolling pin on top.

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.

Dough rolled out on parchment paper and sliced down the middle.

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.

Dough rolled out sliced and poked before baking.

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

Graham crackers laid on a counter with a hand grabbing one.
  • 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.
  • 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.
  • 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.
  • Be sure to cool the crackers completely as they will be soft at first but will crisp up once cooled.

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.

Equipment

I wanted to share the exact tools I use to make these graham crackers, and other recipes like these healthy sugar cookies, gingerberad cookies, protein pizza, mini pizza, etc.

Storage

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

Can I make these crackers gluten-free?

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.

Can I use honey instead of molasses?

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.

How thick should I roll out the dough?

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.

My crackers turned out too soft. How can I make them crispier?

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.

Can I use cookie cutters to make fun shapes with the dough?

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!

5 from 5 votes

Homemade Graham Crackers

This easy homemade graham crackers recipe uses basic, wholesome ingredients to create crackers that are perfectly sweet and crisp.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 16
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

Video

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.

Nutrition

Calories: 100kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Sodium: 107mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 92IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 0.5mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 5 votes (2 ratings without comment)

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16 Comments

  1. Hi Min,

    I love or should i say my daughter loves your recipes! Eggless options are so easy and even yummier!
    I have a ton of oat flour i intend to use, or semolina flour.. have you tried any crackers recipe with these two? Curious! Pls let me know if you get creative 😉

    1. Oh it makes me so happy to hear that! I haven’t tried with those two but I believe oat flour will work!

  2. 5 stars
    LOVE these! They were so easy and my toddler (and husband) love them as a snack. Definitely roll them as thin as the recipe states. My first batch were too thick for the graham cracker look but still tasted delicious as a biscuit. Second time around I made them the 1/8” thickness and they were perfect. Will make again and again!

  3. 5 stars
    Made these for my kiddos and instead of turning them into the nostalgic graham cracker rectangle (which I love) they requested we use our heart shaped cookie cutter instead. They were flawless and the kids gobbled up immediately!

  4. 5 stars
    Tastes great! The molasses definitely gave it depths! I did try another blog’s recipe when I was impatiently waiting for your recipe to drop and my preference is yours! Love it! Worth the wait!

  5. Hello! Thanks for sharing this recipe.
    Can we make this with regular whole wheat flour, I don’t have white whole wheat flour?
    Also how important is the molasses? Not sure what else I’d use molasses for so I don’t want to buy it if it’s not absolutely needed.

    Thank you so much!!

    1. Hi! You can and the molasses provides a depth of flavor and gives the crackers the beautiful deep brown color. But you can add more honey if you wish!

    1. I haven’t tried so can’t say for certain but I want to say yes. Definitely won’t work with almond flour or coconut flour.