Easy Homemade Graham Crackers Recipe

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

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

Tips for Success

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, 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.

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.