Homemade Graham Crackers

I attempted to make homemade graham crackers a few weeks ago and while the process was super easy and they looked good, I wasn’t as impressed with the taste. I’ve been anxious to make them again, but with some changes to the recipe. The end result this time? I’m very happy with it!! I thought they tasted really good and my boys loved them, too! One boy ate two and the other ate three! (Unfortunately, my daughter wouldn’t try them because she didn’t like the taste of my first attempt…and she can’t seem to get past that. Hopefully, I can talk her into trying one soon!)

Honey Maid graham crackers are filled with all sorts of artificial ingredients that we avoid these days (like soybean oil, high fructose corn syrup, and artificial flavor…to name a few), so that is no longer an option for us. These are so easy to make and the whole process from start to finish takes less than 20 minutes (especially if you’re making them without kids interrupting you every 2 minutes)!


Homemade Graham Crackers


  • 2 1/2 cups white whole wheat flour
  • 1 tsp. cinnamon
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 1 T maple syrup
  • 1 tsp. molasses
  • 1 tsp. pure vanilla extract

Preheat oven to 375 degrees. Place a large sheet of parchment paper (or a silicone baking mat) on a cookie sheet. Whisk together the dry ingredients in a large bowl. Stir together the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients and mix until a ball forms. Place the ball on the cookie sheet and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick. (I used a piece of wax paper on top so the dough didn’t stick to my rolling pin.) Using a knife or pizza cutter, cut the crackers into 2 1/2 by 2 1/2 inch squares. Pierce the tops of the crackers with a fork to create the ‘graham cracker look.’ Bake for 9-10 minutes (or until edges just start to brown) and then turn off the oven. Keep the graham crackers in the oven, with the door cracked open, for an additional 5 minutes. Once they’re out of the oven, re-cut them and let cool on a wire rack.

If you want to make your own gingerbread house, I think this would be a great recipe to use (especially if you plan to eat it afterwards)!  You could even cut the pieces to a much larger size to build a bigger house!! I’m not sure if I’ll get around to doing this with my kids this year, but if I did, I know I would definitely use this recipe. If anyone does this, please share the results/pictures with me…I would love to see!!

Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

You may also like:

Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!

LeAnn Nome

Hi there! Here's a little info about me: I've been married to my husband for over 10 years and I'm a stay-at-home mom to our three young kids (a six year old daughter and four year old twin boys). As you might imagine, they keep me quite busy! In early 2013, we decided that we wanted to be a healthier family. To do this, we cut out all processed foods from our home and we now eat only REAL, whole foods. (When we're on vacation or at someone's house, we're not quite as strict.) We also try to exercise every day. Our goal is to raise healthy, happy kids...while maintaining our own health and happiness along the way! I hope you will follow along with us in our journey.

13 thoughts on “Homemade Graham Crackers

  1. Do you think I could use melted coconut oil in place of butter? I also don’t have molasses, which I’m sure adds a lot of flavor. Anything I could do to adjust for not using molasses? Thanks!

    1. I bet you could sub the coconut oil 1:1 in the recipe. PLEASE let me know how it turns out if you do. I use coconut oil all the time and would love to hear how they taste this way. Also, you could probably just leave the molasses out. The original recipe didn’t call for any, but I do think it helps the final flavor. Not sure if you use brown sugar? You could always try a little of that instead (though, I typically try to avoid it). Maybe a little extra honey or a little extra maple syrup? Those are thoughts! Hope you like it!

  2. 5 stars! These are so good! My family loved them. I plan on making cheese cake for the hubs for valentines day and wanted a recipe for the crust. Kids loved dipping in milk as an after school snack. Love that they have no refined sugars and flours as apposed to some recipes I looked at and you can’t tell these are all whole wheat like other treats we’ve made. And the recipe couldn’t be easier. Took no time at all! Thanks for sharing!

  3. I just made these today with my 4 year old & they were so easy & so good! I had tried another graham cracker recipe previously & it wasn’t nearly as good & took longer too. I did make a couple substitutions; I used regular whole wheat flour because I just found the white whole wheat at a store finally & wanted to use the other stuff up first. & I also used Earth Balance Coconut Spread (in place of the butter) because both my kids have a dairy allergy & cannot have real butter & I like to not always use soy either. They were nice & soft & delicious & I loved not having any refined sugar in them. Thanks so much-we will definitely be making them again.

  4. I made these today for my one-year-old for a snack and also to crush up for a graham cracker crust. These were great and super easy. will definitely make again!! The only change I made was doing 1/4 cup of coconut oil and 1/4 cup of butter because I was out of butter and it turned out wonderful. Thank you for a great recipe!!

    1. So glad to hear they worked out for you! I need to try this recipe again soon, too! I remember how easy it was to make them…but it’s been so long since I’ve attempted! Sometimes I forget about my own recipes! 😉 ha Thanks for the input on using coconut oil, too!

Comments are closed.