Homemade Honey Graham Crackers

This is one of those pantry staples that is so much better homemade than store bought. These Homemade Graham Crackers are made with honey and a touch of molasses. Good luck saving a few to make s’mores later!

I will always make some form of baby food for my baby food and toddler recipe collection, but as my kids get older, it’s probably going to be desserts that are naturally-sweetened, or remakes of store-bought ‘kid’ food.

Camille started going to daycare a few times a week when she was 9 months old. Every day, I would fill out a form that specified food requests for her. Next to the box that said ‘Are graham crackers okay?,’I would circle NO and scribble in ‘snacks from home only!’ She is my first kid, after all.

Homemade Graham Crackers

So, I set about making homemade graham crackers, but I really wanted to use natural sweeteners.

I reached for coconut sugar, honey, and molasses for this recipe. The molasses is just for iron (and some may argue about its natural-ness), and if you really want to, you can use the same amount of honey in its place instead.

Speaking of sugar, don’t miss my homemade chocolate graham crackers recipe!

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Ingredients

• Whole Wheat Flour. One cup of whole wheat flour. This is critical in the recipe and gives the graham crackers their ‘graham’ flavor, as the original crackers contained a type of whole wheat flour called ‘graham flour’. The entire point of this recipe is to use whole wheat flour, so no, you may not substitute it with regular flour. Regular all-purpose flour and whole wheat flour have different consistencies, and as such, absorb different amount of liquid. If you omit the whole wheat, your crackers will be too sticky when rolling out.
• All-Purpose Flour. One and a half cups of regular all-purpose flour. This recipe is a perfect blend of part whole wheat and part regular flour. I don’t recommend substituting or swapping anything here.
• Coconut Sugar. One-half cup of coconut sugar. I find bags of this in the natural section of the grocery store, and even Trader Joe’s has a green bag of it that’s very tasty. I haven’t tested this recipe with any other type of sugar, so use google to find one that works with what you have in your pantry if you don’t want to use coconut sugar.
• Salt. One-half teaspoon of fine sea salt.
• Cinnamon. One teaspoon of ground cinnamon to really make these so delicious.
• Baking Soda. Three-quarters of a teaspoon of baking soda to make the crackers rise but not too much.
• Butter. One-half cup (or 8 tablespoons/ 4 ounces) of unsalted butter that is cold from the fridge. Do not soften the butter for this recipe.
• Honey. One-quarter cup of your favorite honey mixed with one-quarter cup of water.
• Molasses. Three tablespoons of molasses (not blackstrap molasses, which has a savory ham-like flavor). If you don’t want to use molasses, you can use an additionally 3 tablespoons of honey in its place.

How to Make Homemade Graham Crackers

1. Preheat the oven to 350-degrees F, and have ready a large baking sheet.

2. In the bowl of a food processor, pulse briefly to combine the flours, sugar, salt, cinnamon and baking soda. Then, add the diced butter on top and pulse about 10 times for 1-2 seconds each to mix it in.

3. In a measuring cup, combine the honey, water and molasses (or more honey).

4. Stream the liquid into the food processor while its running using the feed tube.

5. The dough will clump together and form a sticky ball.

6. Roll out one-quarter of the dough at a time between two pieces of parchment paper. Roll it until it’s slightly less than 1/4″ thick. Use a square cookie cutter to cut out shapes.

7. Move one of the pieces of parchment paper to the sheet pan, and carefully move the cut out shapes to the pan using a small spatula to help you. Use a fork to poke holes in each one and a toothpick to score a line down the middle (do not cut all the way through!).

8. Bake for 14-17 minutes, until deeply golden brown on the edges (see photos for reference). If you underbake them, they’re very soft (which might be okay for younger babies!)

Storage and Baking Tips

• Flours – This recipe was perfectly created to have the best balance of whole wheat flour and all-purpose flour. (the original recipe for graham crackers was created using graham flour, which is most similar to whole wheat flour). Please do not ask me if you can omit or otherwise change the ratios. You can do whatever you want in your kitchen, but I only guarantee results when you make the recipe as-written.
• Sugars – Yes, this recipe has 3 different types of sugar, and that kind of sounds like a lot! I call for coconut sugar, molasses and honey. I haven’t tested the recipe with brown sugar instead of coconut sugar, but you can search the comments and see if others have successfully. As stated above, if you don’t wish to use molasses, use an additional 3 tablespoons of honey in its place.

• Storage – I store these homemade graham crackers in an airtight container on the counter at room temperature for up to 1 week. I do not recommend refrigerating them because they will soften (and there is no need).

Things to Make with Homemade Graham Crackers:

• Homemade S’mores, duh! You might like these berry marshmallows inside.
• Graham Cracker Ice Cream, made with the cereal milk method!
• No Bake Peanut Butter Bars are basically my version of homemade Reese’s.
• Hello Dolly Bars
• Small Batch Cheesecake made in a loaf pan!
• Raspberry White Chocolate Cheesecake

Print

Homemade Graham Crackers

Homemade honey graham crackers with molasses and honey.

Course Snack

Cuisine American

Keyword homemade graham crackers

Prep Time 25 minutes minutes

Cook Time 17 minutes minutes

Servings 12

Calories 227kcal

Author DessertForTwo.com

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 cup grass-fed butter chilled and diced
• 1/4 cup honey
• 1/4 cup water
• 3 tablespoons molasses or more honey

Instructions

• Preheat the oven to 350, and have a large sheet pan ready.
• In the bowl of a food processor, combine the flours, sugar, salt, cinnamon and baking soda. Pulse a few times to combine.
• Add the diced butter, and pulse until a coarse meal forms, about 10 1-second pulses.
• Next, combine the honey, water and molasses (or more honey) in a measuring cup with spout. Stream the liquid into the food processor while its running using the processor's feed tube.
• The dough will clump together and form a ball.
• Scoop out the dough and roll it outoout one-quarter of the dough at a time between two pieces of parchment paper. Roll it until it's slightly less than 1/4" thick.
• Use a square cookie cutter (or any other cookie cutter shapes you like) to cut out shapes. Repeat the process for the remaining dough.
• Use one of the parchment paper pieces to line the sheet pan. Then, peel the dough away from all the cut-outs, and then use a spatula to move them to the prepared baking sheet. (Removing all the dough around the crackers first helps you pick them up with the spatula).
• Use a fork to prick holes all over, and a toothpick to score them in half (do not cut all the way through).
• Bake for 14-17 minutes, until deeply golden brown on the edges (see photos for reference). If you underbake them, they’re very soft (which might be okay for younger babies!)

Notes

Store these graham crackers in an air-tight container at room temperature for up to one week.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 231mg | Fiber: 2g | Sugar: 18g