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Homemade Whole Wheat Graham Crackers

April 13, 2016 by Laura 187 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

This Whole Wheat Graham Crackers recipe was originally posted in 2008. My current big 11-year old was a tiny 3-year old back then and I can’t stop looking at the pictures in this post.

I updated this post to have an easy-to-print recipe option for you. These crackers are crunchy-crispy…and taste SO GOOD. Oh, I hope you love them like we do.

If you like 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.

Whole Wheat Graham Crackers Yum

5.0 from 1 reviews
Healthy Treat for Today: Homemade Whole Wheat Graham Crackers!
 
Save Print
Author: Laura
Ingredients
  • 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
  • ½ cup butter, melted
Instructions
  1. Preheat oven to 350°.
  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.
  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.
  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.
3.4.3177

grahamcrackers1sm.JPG
Malachi is finishing up the rolling for Mama!

chocgrahamcrackers1sm.JPG
Here’s a shot of the chocolate graham crackers
cut into squares and ready to bake.

grahamcrackers3sm.JPG
Malachi is using little cookie cutters to make “animal crackers”!

chocgrahamcrackers3sm.JPG
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! :)

Homemade Graham Crackers

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Filed Under: Natural Sugar Treats, Recipes, Side Dishes and Snacks

Comments

  1. Amy @ Finer Things says

    August 28, 2008 at 8:28 pm

    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!

    Reply
  2. Denai says

    August 28, 2008 at 8:49 pm

    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!!!!

    Reply
  3. Laura V. says

    August 28, 2008 at 9:06 pm

    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!!!

    Reply
  4. Donna says

    August 29, 2008 at 1:02 am

    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!

    Reply
  5. Karen says

    August 29, 2008 at 6:39 am

    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!

    Reply
  6. Anna says

    August 29, 2008 at 7:36 am

    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!

    Reply
  7. Sara says

    August 29, 2008 at 7:41 am

    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.

    Reply
  8. Anna says

    August 29, 2008 at 7:45 am

    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?

    Reply
  9. Marie says

    August 29, 2008 at 9:01 am

    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.

    Reply
  10. Joyce says

    August 29, 2008 at 9:57 am

    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

    Reply
  11. The Things We Do says

    August 29, 2008 at 10:09 am

    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!

    Reply
  12. Teresa says

    August 29, 2008 at 10:45 am

    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!

    Reply
  13. Laura says

    August 29, 2008 at 10:53 am

    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!

    Reply
  14. Joyce says

    August 29, 2008 at 12:20 pm

    Thanks, Laura! I have LOTS of organic cane sugar, so I think I’ll use that first.:)

    Joyce

    Reply
  15. Pam says

    August 29, 2008 at 1:40 pm

    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!

    Reply
  16. Stacy says

    August 29, 2008 at 2:54 pm

    Yum Laura.

    These look great! I can’t wait to try them.
    Thanks so much for posting.

    Stacy

    Reply
  17. jayme says

    August 29, 2008 at 8:32 pm

    Goodie…i have been waiting for this one. :)

    I’m gonna try it very soon!!!!!!!!!

    Love ya!

    Reply
  18. Kate says

    August 29, 2008 at 9:45 pm

    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!

    Reply
  19. Gretchen says

    August 30, 2008 at 11:06 am

    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.

    Reply
  20. Sherry says

    August 30, 2008 at 5:58 pm

    I can’t wait to try these. I am going to the natural food store this week and will try to find the rapadura. :D

    Reply
  21. Donna says

    August 31, 2008 at 2:22 pm

    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!

    Reply
  22. Amy says

    October 18, 2008 at 7:16 am

    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!

    Reply
  23. Stephani says

    November 6, 2008 at 12:41 pm

    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!

    Reply
  24. Amy says

    December 1, 2008 at 6:20 am

    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!

    Reply
  25. Alice says

    February 3, 2009 at 8:35 pm

    Mmmmmmm!

    Reply
  26. LouAnne says

    February 9, 2009 at 11:38 am

    It took me long enough, but I FINALLY made these amazing cookies. They are SO delicious. I like our crackers just a little thinner, so we used one regular sized sheet pan and one small and set the cooking time to 14 minutes. The parchment paper is definitely a blessing!!

    These went together quickly and easily. Using the parchment paper and the small hand roller (like the one you have in the picture) made it smooth out like a breeze. THANK YOU for the recipe!! It’s going to be making regular appearances in our house!

    Reply
  27. Natasha says

    February 12, 2009 at 1:18 pm

    How long will these store in an air-tight container?

    Reply
  28. Julie Sager says

    February 25, 2009 at 11:16 am

    Hi Laura. I got connected to your sight by googling “Soaking oats” I am just getting into changing how/what we eat and your blog has been so helpful.. my one question right now is “Have you made your own granola bars?” And how?? I tried a recipe the other day but I soaked the oats first…which is what I thought you are supposed to do. But they are still so mushy – let’s just say very chewy and sticky! Wondering if you aren’t supposed to soak before making this???? Also, how do you make your oatmeal for breakfast?? I’m sure this is the first of MANY questions! Thanks, Julie

    Reply
  29. michelle says

    March 18, 2009 at 12:33 pm

    Hi Laura, lurker here ;-) do you have a SOAKED recipe for graham crackers??

    Thanks

    Reply
  30. Debbie says

    April 29, 2009 at 2:38 pm

    Hi,

    These look wonderful. I have a cheesecake recipe web site and of course I use a lot of graham crackers when I make various cheesecakes. I might have to give this recipe a try.

    Debbie

    Reply
  31. Alison says

    May 11, 2009 at 8:02 pm

    I found these crackers in my search for allergy friendly baking project to do with my class(no nuts, milk or egg). 14 kindergarten students agree that these are “delicious”, “fantastic”, “yummy” and “better than chocolate”. Thank you!

    I cut these out with cookie cutters and laid them out as cookies, rather than a sheet of crackers. It was very easy to reroll the scraps and cut out more shapes (though transfering the shapes to a cookie sheet takes a careful hand). The recipe made about 50, 2 1/2″, stars.

    Reply
  32. Julie says

    July 14, 2009 at 7:28 pm

    I just baked a batch of these and can’t wait to dig in. My kids will be excited for these tomorrow….might even spread some peanut butter across them. Thanks for sharing, Laura!

    Reply
  33. tanya says

    July 26, 2009 at 9:51 pm

    hey there! thanks for this site!! these look so yummy!!! how much is a stick of butter? kind of a dumb question but i dont know haha. Thanks!!

    Reply
    • Laura says

      August 2, 2009 at 3:05 pm

      1 stick of butter equals 1/2 cup.

      Reply
      • Jim Berlin says

        January 26, 2010 at 3:14 pm

        I’m on a restricted diet- can one use canola oil instead of butter ? Or something else and come up with the same results?

        Reply
        • Laura says

          January 26, 2010 at 9:39 pm

          I’ve never tried oil in place of butter, but I don’t know why it wouldn’t work. You may want to use a slightly smaller amount.

          Reply
  34. Natalie says

    August 13, 2009 at 2:05 pm

    My daughter and I just made these. Yum! Thanks for the great recipe. I’m sure we’ll be making these often.

    Reply
  35. Megan says

    August 16, 2009 at 6:40 pm

    Very yummy looking. Can’t wait to try them!

    Reply
  36. Carmen says

    October 19, 2009 at 6:53 pm

    Just made these and we all loved them. I think my cookie sheet must be smaller because my crackers were kinda thick and a little chewy. Next time I think I’ll use the cookie sheet and a smaller bar pan.

    Reply
  37. Sarah says

    October 22, 2009 at 9:14 am

    We make a version of homemade graham crackers as well and they NEVER last very long around here! I love the pictures of your little one’s helping!

    Best,
    Sarah

    Reply
  38. Jennifer says

    October 22, 2009 at 2:25 pm

    These look great – thanks for sharing!

    Reply
  39. Katie @ Kitchen Stewardship says

    October 31, 2009 at 1:35 am

    How embarrassing that it took over a week to comment on your post! Your site has even changed its clothing since I first popped by. Neat! Graham crackers are tops on my list of a new MFS item to try.

    I really appreciate you linking up to the Un-Processed foods Carnival; it will be a valuable resource that I will direct my readers to often!
    Thanks, Katie

    PS – made the rye sourdough bread into croutons tonight…dense croutons! ;)

    Reply
  40. MacKnz1003 says

    November 10, 2009 at 12:18 pm

    If you opt for sugar instead of the rapadura, do you still go with 1/2 cup? Thanks …

    Reply
  41. Laura says

    November 18, 2009 at 11:25 am

    Yes, you can use the same amount of sugar for the rapadura!

    Reply
  42. Sara says

    January 7, 2010 at 10:05 am

    I just discovered your site last night and love the recipes. I am a SAHM of 2 young girls and love to bake with them. I just put this in the oven after some help from my 2 year old. they smell yummy already – my 3 year old would love them with chocolate so that’s next on the agenda – maybe this afternoon so we have a variety for our playdate today! I subbed sugar in the raw since that’s all i have but need to get some of the stuff you have. sounds good. off to whole foods I go! Thanks – i look forward to trying more of your recipes soon!

    Reply
  43. Kori says

    January 29, 2010 at 2:08 pm

    Ok, so looking through your recipes and choosing some to use, I am totally new to rapadura and sucanat. How are they different and what do they replace?
    Thanks
    Kori

    Reply
    • [email protected] says

      January 29, 2010 at 2:49 pm

      Rapadura and sucanat are basically the same as each other: Dehydrated cane sugar juice. It’s the healthiest form of sugar. Rapadura is a name brand for sucanat, making it more expensive, so I now usually get sucanat.

      Reply
  44. Jeanne says

    January 30, 2010 at 3:13 pm

    I’ve spent the last ten years simplifying my house and am now moving on to simplifying my food. When I saw all the stuff in graham crackers that I didn’t want anymore, I stopped buying them.

    Fortunately, I found your wonderful recipes recently. Just made the whole wheat honey graham crackers and added dark chocolate cocoa powder. Also, made peanut butter in the food processor. Both are great!! Thanks :)

    Reply
  45. Jenny @ Thrifty Jenny says

    February 1, 2010 at 3:47 pm

    Thank you for this recipe. I am working on simplifying our food choices and I just made this for our freezer cooking/baking day and shared it with my readers! They were very good although next time I will try to roll them out a bit thinner!

    http://thriftyjenny.blogspot.com/2010/02/freezer-cooking-day-wrap-up.html

    Reply
  46. Beth says

    February 2, 2010 at 9:28 am

    Oh, I am so excited to try these. I love your Pampered Chef rolling pin. Now you just need a Pampered Chef stoneware bar pan!

    Reply
  47. Katie says

    February 5, 2010 at 8:59 am

    Silly question – I was looking at the Amazon link. Is sucanat like a brown sugar version of turbinado?

    Reply
    • Laura says

      February 8, 2010 at 5:28 pm

      Sucanat is “dehydrated cane sugar juice”. It is sugar processed in a way that preserves most of the nutrients. It’s quite a bit more nutritious than turbinado. But, in this recipe, the sucanat could be substituted with brown sugar or turbinado if you like and the result will still taste yummy!

      Reply
  48. Sandee says

    February 12, 2010 at 5:35 pm

    made these and posted to my blog. thanks for the recipe!

    http://grahamsandee.blogspot.com/2010/02/graham-crackers.html

    Reply
  49. Megan says

    February 20, 2010 at 9:09 pm

    Next time, I will divide the batter in half, putting half on each pan. I prefer mine a little more thin. They were still quite yummy, though. They were also a super easy recipe.

    Reply
  50. Alison says

    February 20, 2010 at 11:31 pm

    I made these today and the whole fmily gave them a thumbs up! I did sprinkle cinnamon sugar on top. Will have to try the chocolate version too. Thank you!

    Reply
  51. Kayci says

    February 24, 2010 at 4:02 pm

    Thanks for the recipe! We loved the graham crackers! I posted a link to your recipe from my blog.

    Reply
  52. Megan says

    February 26, 2010 at 6:44 pm

    I tried something a little different this time. I divided the dough in half and am cooking it in two batches. I prefer my crackers to be a little more thin. I tried to adjust the cooking time. They’re in the oven crisping up.

    Reply
  53. Shonda says

    February 28, 2010 at 3:06 pm

    I have GOT to try these. My son loves graham crackers and I really want to make my own.

    Reply
  54. Hope says

    March 2, 2010 at 6:24 pm

    I have been looking for a recipe to make my own graham crackers. I love eating them and will go through a store bought box in no time. Making my own will be so much better and healthier. Thanks!!

    Reply
  55. Teresa says

    March 23, 2010 at 3:29 pm

    I made these today and they are so yummy. I used part white flour and part white whole wheat flour and I also used brown sugar in place of the rapadura and they turned out really good. Thank you for the recipe.

    Reply
  56. Abby says

    March 29, 2010 at 7:40 pm

    Have you ever tried freezing these? Do you know how long they keep in an air tight container?
    Thanks!

    Reply
    • Laura says

      March 31, 2010 at 7:49 am

      I haven’t, but I’m sure they’d keep for a long time in the freezer. I’ve kept them in a jar on top of my fridge for over a month before and they do great!

      Reply
      • April Smith says

        February 11, 2012 at 6:03 pm

        I just want to know how anyone could keep these over a day! They are so amazing!!!! Thank you for the recipe!!!

        Reply
  57. Brenda says

    April 11, 2010 at 1:18 pm

    What’s the advantage of using sucanat over honey? Could I use honey in your recipes containing sucanat. I’m excited to see this recipe, I’ve been wondering how to make graham crackers w/o lots of junk in them!

    Reply
    • Laura says

      April 19, 2010 at 9:33 am

      No advantage necessarily…I just like that sucanat substitutes one for one in other recipes and I like baking with it. You certainly can use honey instead

      Reply
  58. jen says

    May 7, 2010 at 4:48 am

    Made these yesterday and they were a huge hit! I’m thinking about mixing in some marshmallows and chocolate chips and turning them into “s’mores cookies” Not healthy, but sounds so good! Thanks for the recipe.

    Reply
  59. Andrea says

    May 18, 2010 at 8:05 pm

    these were so delicious!! my kids loved them and they are super picky! so happy to find recipies for making my own snacks and not buying processed stuff. yum!

    Reply
  60. Sheila says

    May 29, 2010 at 8:05 pm

    I know that you grind your flour, but I have started using “graham flour” that is whole wheat from King Arthur or Bob’s Mill and it makes them so much more like the store bought ones.

    I make these every week. Thanks for the recipe!!!

    Reply
  61. Kara says

    June 5, 2010 at 5:01 pm

    A friend of mine told me about your recipe for homemade graham crackers – I made them yesterday for a preschool playgroup and they were gobbled up in no time! I couldn’t find sucanat in the grocery store, so substituted with organic evaporated cane sugar.

    Reply
  62. Kristy says

    June 7, 2010 at 12:22 pm

    These are AWESOME! Thanks so much for the recipe. We also tweaked them a bit. My boys like to pretend they are making the Gingerbread Man, so they get to each use a gingerbread man cookie cutter. I like to use a small cookie cutter (about the size of a teddy graham). It takes a little while to cut them out, but they don’t take long to bake and crisp. This is an easy and portable snack. I’ve found that it’s easiest to roll in batches between plastic wrap.

    Reply
  63. Katie says

    July 23, 2010 at 12:09 am

    I have made these crackers several times now, and my boys LOVE them! The first time I made them I cut them before baking and found that they baked together and were difficult to break into squares. The next time I made them I forgot to cut them before baking, so I used a pizza cutter and cut them into squares when they finished baking and then slid them back into the oven to crisp up. So easy!

    Reply
  64. Adriane says

    August 12, 2010 at 2:08 pm

    Definitely looking forward to making these. I’m so glad I found this. Thank you for the recipe! :)

    Reply
  65. Heidi K says

    August 18, 2010 at 12:45 am

    So yummy! I made a batch last week and they made the best graham cracker crust ever. I think I’ll be making these a lot. Way better than store bought.

    Reply
  66. Stephanie B. says

    August 26, 2010 at 3:23 pm

    I’ve made these, and they’re delicious. My question is can I use the raw dough to make the graham cracker crust that is normally called for in cheesecake recipes? Instead of the usual method of crushing the cookies, adding sugar and then melted butter…as the sugar and butter are already part of the ingredients. Has anyone tried this? Not only do I save time, but also I cut out the extra calories as there will be enough with the cheesecake filling.

    Reply
    • Laura says

      August 27, 2010 at 8:03 pm

      I think I’d probably bake them, then crush them, but not add the extra butter and sugar. They’d be sweet and buttery enough…but I would bake them first so you’d have the crunchy consistency of a graham cracker crust.

      Reply
  67. Katie Pretot says

    September 8, 2010 at 6:22 pm

    Laura, Hi I know in a few recipes you mention soaking the dough ahead of time, is there a way to adapt this recipe and your strawberry bread recipe to a soaked recipe? Thanks
    Katie

    Reply
    • Laura says

      September 11, 2010 at 8:12 pm

      I’ve not tried soaking this recipe or the strawberry bread. I think there is a way, I’d just need to play and figure it out. If ever I do and it WORKS, I’ll be sure to update the posts.

      Reply
      • BeckyOto says

        July 23, 2011 at 3:50 pm

        Hi Laura!
        I was wondering if you ever had a chance to try these soaked? My hubby’s going on a road trip next week and these would be a good snack so if I have time I want to make a stab at it.
        Figured I would ask before I do. :)
        Becky

        Reply
  68. Kira @ Kissing the Joy says

    October 5, 2010 at 7:59 am

    Thank you SO much for sharing this recipe! I stumbled upon it by accident a few months ago and have been making them ever since. My boys love them (I have four too!) and it had never occurred to me to make my own. I linked to this post from my blog today, because I wanted to share your wonderful recipe. Love your blog and thanks again!

    Reply
  69. Jill says

    October 21, 2010 at 7:46 am

    Could i use regular sugar instead of the cane sugar juice extract?

    Reply
    • Laura says

      November 4, 2010 at 12:01 pm

      Yes, just sub one for one.

      Reply
  70. Tanya says

    November 8, 2010 at 7:20 pm

    Laura,
    Which is better to use sucanat or rapadura? I’ve never cooked with them. And is organic pure cane sugar the same?

    Reply
    • Laura says

      November 24, 2010 at 3:28 pm

      Rapadura and sucanat are the same thing, Rapadura is basically a “brand name” of sucanat (like a Kleenex is a tissue). :) Organic pure cane sugar is more processed than sucanat/rapadura and therefore not as nutritious. Here’s a post I wrote about different sugars: https://www.heavenlyhomemakers.com/the-most-nutritious-sweeteners

      Reply
  71. Jennifer says

    December 1, 2010 at 9:36 am

    Thanks for the yummy recipe. I used half the amount of sugar and honey and they still tasted great. I did add a little more water and I sprinkled cinnamon and sugar on top. My boys (1 and 3) love these treats.

    Reply
  72. kelly says

    December 2, 2010 at 7:51 am

    have you made these with coconut oil? if so how did they turn out? did you alter the amount of fat or just substitute 1:1? thanks

    kelly

    Reply
    • Laura says

      December 9, 2010 at 4:02 pm

      I’ve not made them with exclusively coconut oil, but I don’t know why it wouldn’t work. Yes, do a 1:1 exchange!

      Reply
  73. Amy says

    December 9, 2010 at 1:05 pm

    Could you not pipe (or plop) them onto the parchment paper like you do the vanilla waffers? The consistency of the batter may not allow you to do this but it sounds easier to me.

    Just asking ’cause I have not tried either one yet and would like to know. Thanks

    Reply
    • Laura says

      December 9, 2010 at 4:03 pm

      I think the dough is too stiff to pipe. Rolling and cutting these isn’t too difficult.

      Reply
  74. Chrystal says

    December 10, 2010 at 4:14 pm

    Delicious!! Thank you for this, my boys have been eating them up. Loved it so much I linked this on my blog to share with others:)

    http://chrystal-lewis.blogspot.com/2010/12/homemade-whole-wheat-graham-crackers.html

    Reply
  75. tracy says

    December 13, 2010 at 8:19 am

    Hi. We love these crackers! My daughter (she’ll be three in March)and i bake them often. I’m always trying to add protein where I can so swapped out half a cup of whole wheat flour for chickpea flour. Can also swap out another half cup of ww with amaranth flour too. Also use less sucanant and less honey still yummy.

    Reply
  76. Christina says

    December 16, 2010 at 9:16 am

    I’m going to dip these in chocolate and give them out as Christmas gifts!!

    Reply
  77. toni says

    December 31, 2010 at 9:30 am

    would i be better off using regular sugar, or maybe agave or just more honey for the sucanat? I don’t have any sucanat on hand..

    Reply
    • Laura says

      December 31, 2010 at 10:36 am

      I’d say either more honey or regular sugar – brown sugar preferably since it’s not bleached!

      Reply
  78. Alyssa says

    January 4, 2011 at 8:45 am

    If I wanted to make these in cinnamon, how much would I add? Also, is organic evaporated cane juice sugar any good?

    Reply
    • Laura says

      January 6, 2011 at 7:33 pm

      I’d probably add a teaspoon of cinnamon. Evaporated cane juice sugar is better than regular ol’ white sugar for sure, but it’s still quite processed. Dehydrated cane sugar juice is what I use, which is still brown and a lot less processed.

      Reply
  79. Meghan V. says

    January 17, 2011 at 12:30 pm

    If I don’t have parchment paper should I use tin foil on the bottom of the pan or should I just not put anything?

    Reply
    • Laura says

      January 17, 2011 at 2:12 pm

      I’d say just butter the pan VERY well…or use waxed paper if you have some!

      Reply
  80. Jackie says

    February 1, 2011 at 7:44 am

    will raw cane sugar work for these, or does the sugar crystals need to be smaller?

    Reply
    • Laura says

      February 10, 2011 at 5:12 pm

      Yes, it should work fine!

      Reply
  81. Kendra says

    February 19, 2011 at 10:13 pm

    I am going to make these and blog about them on my site. I LOVE graham crackers but haven’t bought them for a long time since we are trying ot go more homemade. I wondered though do you have a post about agave, what is your opinion of using agave instead of honey?

    Reply
    • Laura says

      March 12, 2011 at 9:25 am

      Yes, I addressed agave nectar here: https://www.heavenlyhomemakers.com/the-most-nutritious-sweeteners. I prefer honey.

      Reply
  82. Michele says

    February 26, 2011 at 9:14 pm

    Have you made this recipe to be gluten free?

    Reply
    • Laura says

      March 12, 2011 at 9:23 am

      No, I’m sorry that I haven’t. If you figure something out and can share, that would be great!

      Reply
  83. Kimberly says

    March 22, 2011 at 1:53 pm

    What is this roller you have your son using in the picture and where do I find one?

    Reply
    • Laura says

      April 5, 2011 at 4:46 pm

      I got that roller from Pampered Chef. I LOVE it!

      Reply
  84. Christina Dent says

    March 24, 2011 at 2:17 pm

    if you make them into animal crackers with cookie cutters, do you leave them in the “excess” dough to bake? or do you pull them out like cookies and bake them separately, re-roll the dough, etc? can’t wait to make these with my son!

    Reply
    • Laura says

      April 5, 2011 at 4:47 pm

      I think I’d pull them out like cookies, otherwise they’d bake back into the other dough and be hard to break out without making animals legs and ears snap off. So sad! :)

      Reply
      • aprilApril says

        December 22, 2011 at 7:26 pm

        i feel like a loser as so many people have expressed success with these… but they did not work for me. I doubled the recipe and then still had to grind more flour as the dough was so sticky/wet. Then I rolled them out between parchment papers but everything we cut was still too soft to lift off without breaking apart. I gave up on the cut-outs and just tried to make graham squares which then burned during the crisping phase. ugh.

        Reply
        • April Smith says

          February 11, 2012 at 6:12 pm

          My daughter just made some. She used regular flour and brown sugar instead of sucanat. She used exact amounts on everything, and when she was done mixing the dough by hand (it was very sticky) she plopped it on a piece of foil the size of my rectangular pan that I had sprayed with Pam. Then I put another piece (sprayed) on top and she rolled them with a rolling pin to the size of the foil. Then she cut them in about 2 inch squares with a pizza cutter (taking the top foil off first). Then we put foil and all on top of the sheet pan and baked them for the 18 minutes, and then turned off hte oven and left them in there for 22 minutes. They were PERFECT! Try it that way:)

          Reply
  85. Inna says

    March 26, 2011 at 3:51 pm

    Very good! The whole family loved them.

    Reply
  86. momx3va says

    March 28, 2011 at 9:29 am

    Am I missing something? the picture says chocolate graham crackers, but I only see a recipe for Whole Wheat Graham Crackers!? they do look yummy!! =)

    Reply
    • Sheri says

      March 29, 2011 at 12:36 pm

      To make them chocolate, just add 1/3 cup of cocoa. Just pulled mine out of the overn…yummy!

      Reply
      • momx3va says

        March 29, 2011 at 1:25 pm

        Thanks!! I can’t wait to try them ~

        Reply
  87. Celia says

    May 1, 2011 at 10:14 pm

    Yum, they smell SO good!! :) I’m waiting on them to crisp up… I used Hard White Whole WHeat Flour as it contains the same protein and nutrient value that Red/Brown Whole Wheat does, but is better for pastry cooking etc. I’m SO excited you shared the recipe and I found it! I think it was linked to another blog or something!!

    Reply
  88. Christina says

    May 17, 2011 at 3:45 pm

    I’ve made these more times than I can count. I’ve substituted molasses for the honey and I rarely use all the water. I just add slowly until they’re the right consistency. Much crunchier that way. Also, I always double the recipe and they still barely last the week!

    Reply
  89. Ericjt says

    May 30, 2011 at 6:50 pm

    I made graham crackers years ago from a recipie in maybe Laurel’s Kitchen cookbook? – turned out great and used them for a crumb crust. Glad to find this one.

    Have you tried to add ginger to these? I love ginger and would like to try a version with some. How would you suggest adding it, what form and amount? Thanks for the great recipe.

    Reply
    • Laura says

      June 1, 2011 at 8:07 am

      I’ve not tried adding ginger, but I would imagine about 1/2 teaspoon would do it!

      Reply
  90. Becky @ Our Peaceful Home says

    July 3, 2011 at 6:29 pm

    I knew you had to have a graham cracker recipe around here somewhere. I am SO going to make these this week!

    Reply
  91. Becky @ Our Peaceful Home says

    July 7, 2011 at 7:42 am

    Laura, how large is your cookie sheet?

    Reply
    • Laura says

      July 8, 2011 at 6:47 am

      Probably something like 11×15 or something like that. It’s like a big sheet cake sized pan.

      Reply
  92. Rebecca @ A Daily Dose of Grace says

    July 13, 2011 at 8:13 pm

    Our family loves these so much, I’ve featured the recipe link on our site’s “In the Kitchen” page.

    Reply
  93. Bea Ward says

    July 28, 2011 at 9:00 pm

    What a great find!! I am trying to get my kids to eat healthier and wanted to make my own snacks. They just love graham crackers, so I am excited to try this. I do have a question, as I read through the old posts I noticed a question on soaking the recipe prior. I am assuming it is the soaking of the grains. Have you tried this? I thought I might use yogurt to soak over night and still use the water the next day when making the crackers. What do you think?

    Reply
    • Laura says

      July 29, 2011 at 8:12 am

      I haven’t tried soaking the grains in this recipe. Yes, you could try soaking the flour overnight in a little bit of yogurt then add the remaining ingredients the next day. I would think it should work!

      Reply
  94. Ashley says

    July 29, 2011 at 8:41 am

    I made these for my one-year-old yesterday! she and I both loved them! I’ve shared the recipe with friends on facebook and so many are excited to try them! Thanks for the great recipe!

    Reply
  95. Kendra says

    September 14, 2011 at 4:16 pm

    I just made these and LOVE them. Thanks for the yummy easy healthy recipe!

    Reply
  96. Katlin says

    September 22, 2011 at 5:49 am

    How much is one stick of butter?! I’m living in France now and the butter doesn’t come in sticks!! :S
    Can’t wait to try these!!

    Reply
    • Laura says

      September 22, 2011 at 7:01 am

      Sorry about that, I need to edit the recipe! One stick equals 1/2 cup. :)

      Reply
  97. Lori says

    November 3, 2011 at 8:28 am

    I just wanted to comment that I love your blog. If I was only able to pick one blog to follow it would be yours. Its funny and informative but you don’t make anyone feel bad if they don’t make things all organic and perfect :) Not to mention all your great practical recipes! This is a great one. I make them into “teddy grahams” with a tiny bear cookie cutter that was given to me. However it takes a very loooong time to do that so today I am using a regular sized car cookie cutter. And I’m going to sprinkle a bit of cinnamon on top. And I have made them using sprouted flour and regular white wheat and they turn out good both ways. This is really the only recipe I like the sprouted flour in so far.

    Reply
  98. Kim McDonald says

    November 7, 2011 at 3:07 pm

    Could you use soft white and mill it at the pastry setting? That is what is use for a pie crust…it may be too fine for crackers. What are your thoughts? Thanks so much!

    Reply
    • [email protected] says

      November 10, 2011 at 8:24 am

      Yes, that should work out ok. Let us know how it goes! :)

      Reply
    • Kristi W. says

      December 11, 2011 at 7:50 pm

      I’m sure you’ve already figured this out, but I like to use soft white wheat in my pastries, so that’s what I did when I made them today. I just ended up using about 3 cups of the flour (it’s so fluffy after milled that I always find I need a little more). They turned out great!

      Reply
  99. Bettina says

    November 21, 2011 at 11:17 am

    Wow, so great. I omit the sucanat, and they’re still sweet enough.
    Yes, you can put this dough directly into a springform to make e.g. NY cheesecake.
    I like to replace butter with 3/4 the volume/weight of oil and maybe a bit of water. It works fine here too.
    My European heart even allows me to replace 1/3 of the wheat with rye.
    Try also with 3 Tbsp carob plus 2 dried chillies, add maybe 2 tsp more oil.

    Reply
  100. Kirsten says

    December 8, 2011 at 7:19 pm

    Ok, this looks like I’m going to have to try it. I have been looking for a graham recipe that calls for some water. I’ll convert it to a soaked one using either yogurt, kefir or whey in place of it. I’ll just rearrange the mixing of the ingredients and see how it goes… Thanks for the inspiration! God bless you indeed! ;-)

    Reply
    • Bea Ward says

      December 9, 2011 at 8:38 am

      Kristen,

      Let us know how they do. I tried the other night to soak, I adjusted the water to just a small amout. It seemed to work out, but I totally blew it with the cooking. Burnt!! So, I will be anxious to see your recipe.

      They are fantastic cooked normally!! I think I even put coconut oil instead of butter. Thanks again Laura for this recipe!!

      Reply
    • Bettina says

      February 12, 2012 at 6:11 am

      Kirsten,
      German recipes usually suggest to let a whole grain dough set in the fridge
      for at least an hour, but also over night is OK–and it works here.
      I imagine this corresponds to soaking when there isn’t enough liquid to do so.

      Reply
  101. Bettina says

    February 12, 2012 at 6:01 am

    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.

    Reply
  102. Janelle says

    March 22, 2012 at 12:14 pm

    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.

    Reply
    • Laura says

      March 22, 2012 at 7:34 pm

      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!

      Reply
      • momof4 says

        March 4, 2014 at 11:10 am

        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 :

        Reply
  103. Jodie says

    April 25, 2012 at 12:10 pm

    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.

    Reply
    • [email protected] says

      June 2, 2012 at 6:53 pm

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

      Reply
  104. Zena says

    May 16, 2012 at 6:09 am

    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?

    Reply
    • Laura says

      May 17, 2012 at 2:37 pm

      Brown sugar will work just fine. :)

      Reply
      • JT says

        August 2, 2014 at 2:30 pm

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

        Reply
        • Laura says

          August 5, 2014 at 8:53 am

          Simply switch it out one for one in this recipe.

          Reply
  105. Lindsie says

    June 11, 2012 at 12:30 pm

    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 :)

    Reply
  106. Stefanie says

    June 23, 2012 at 8:43 am

    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!

    Reply
    • Laura says

      June 25, 2012 at 5:54 am

      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!

      Reply
  107. Katy says

    August 6, 2012 at 4:35 pm

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

    Reply
  108. Tashena says

    August 27, 2012 at 6:05 pm

    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

    Reply
    • Laura says

      August 27, 2012 at 7:37 pm

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

      Reply
  109. Anna says

    September 12, 2012 at 5:31 am

    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?

    Reply
    • Laura says

      September 13, 2012 at 5:30 pm

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

      Reply
  110. shannon kleczka says

    October 9, 2012 at 7:20 am

    could you use maple syrup in place of the honey?

    Reply
    • [email protected] says

      October 18, 2012 at 10:30 am

      Yes!

      Reply
  111. Sarah says

    January 15, 2013 at 8:47 pm

    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!

    Reply
    • Kristi W. says

      January 15, 2013 at 11:58 pm

      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!

      Reply
      • Sarah says

        January 16, 2013 at 11:22 am

        Thanks!

        Reply
    • Laura says

      January 16, 2013 at 1:13 pm

      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! :)

      Reply
      • Sarah says

        January 18, 2013 at 12:31 pm

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

        Reply
  112. Susan Alexander says

    February 17, 2013 at 2:39 pm

    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?

    Reply
    • [email protected] says

      March 11, 2013 at 12:49 pm

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

      Reply
  113. Karen K says

    February 22, 2013 at 9:56 pm

    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…

    Reply
    • Laura says

      February 23, 2013 at 11:11 am

      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. :)

      Reply
  114. Aubrey says

    March 3, 2013 at 7:41 pm

    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!

    Reply
  115. Sharon Christie says

    April 17, 2013 at 1:35 pm

    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.

    Reply
    • Laura says

      April 20, 2013 at 8:49 pm

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

      Reply
  116. Kristin says

    May 29, 2013 at 11:12 am

    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!

    Reply
  117. Jo says

    June 19, 2013 at 5:35 am

    Think if I rolled it thin enough and cut it smaller we could eat it like a cereal…Golden Grahams :)

    Reply
  118. Teresa Yb. says

    August 2, 2013 at 12:18 pm

    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.

    Reply
  119. Kenna says

    September 11, 2013 at 8:43 pm

    What size is your cookie sheet?

    Reply
    • [email protected] says

      September 14, 2013 at 5:38 pm

      Laura uses a 14×18 baking sheet.

      Reply
  120. Jen W says

    September 12, 2013 at 7:55 am

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

    Reply
    • Laura says

      September 12, 2013 at 8:22 am

      I’d probably pull the shapes out.

      Reply
  121. Jacqueline RUssell says

    September 13, 2013 at 11:10 am

    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:)

    Reply
    • Jenn P. says

      September 13, 2013 at 5:07 pm

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

      Reply
    • [email protected] says

      September 14, 2013 at 5:37 pm

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

      Reply
    • Jacqueline says

      March 4, 2014 at 12:35 pm

      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:)

      Reply
  122. Walt says

    April 11, 2014 at 6:14 am

    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!

    Reply
    • Laura says

      April 11, 2014 at 7:48 am

      I got it through Pampered Chef. :)

      Reply
  123. Katie says

    August 26, 2014 at 6:15 am

    This recipe sounds delicious!!! Can’t wait to try it!

    However, I’m wondering if there is any possible way to get around the butter? I’ve cut dairy out of my diet and am wondering if there is a non-dairy sub that would be suitable.

    Thanks for the encouragement in our kitchens to serve our families!

    Blessings,
    Katie

    Reply
    • Mara says

      September 15, 2014 at 8:40 am

      Katie, I just made these yesterday and used a blend of coconut oil and butter and it seemed to work just fine. :)

      Reply
      • Katie says

        September 15, 2014 at 1:35 pm

        Thanks, Mara ~ appreciate it! :-)

        Reply
    • [email protected] says

      October 1, 2014 at 3:14 pm

      You could use coconut oil instead of the butter and it should work great!

      Reply
      • Katie says

        October 2, 2014 at 2:09 pm

        I think I will try this soon ~ thanks so much!

        Blessings,
        Katie

        Reply
  124. Mara says

    September 15, 2014 at 8:42 am

    Laura, thanks! I made the chocolate variation and my 6 year old daughter helped me. Honestly, once they came out of the oven, I really did not think she would like them. Surprise! She asked for seconds. So happy to find a healthy snack alternative.

    Reply
  125. Don Gaines says

    January 25, 2018 at 3:03 am

    I made a vegan version of these substituting the egg with a flax egg and they’re awesome!! I plan on using them for a cheesecake crust and cannot wait!

    Reply

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