How to Make Whole Wheat Honey-Cinnamon Graham Crackers

Cinnamon graham crackers have always been one of our favorite snacks since we were both kids. With a glass of milk or a little peanut butter, they have just the right amount of crunch and sweetness that continues to satisfy us as adults. And surprisingly, they are simple to make at home.

You can cut your Graham Crackers into any shape! After rolling out the dough, use cookie cutters and place the cookies on your cookie sheet as you would sugar cookies. These make fantastic animal cookies!

Graham Crackers were invented in the early 1800s by a minister in the United States by the name of Sylvester Graham. According to King Arthur Flour's website, Mr. Graham used graham flour, "arguing that to separate the bran from the rest of the wheat berry was against the will of God." These Graham Crackers were supposed to be a healthy food, similar to an unsweetened wafer rather than the sweet cookie they are today. This recipe, however, may be more similar to the original in that it is 100% whole wheat and does not have refined sugar (unless you sprinkle some on top). What would Mr. Graham say to that?

We have to be honest, homemade Graham Crackers are not quite as crunchy as the store-bought kind, even if they are just as sturdy. However, you can experiment with different oils, rolling the dough a little more thinly, and extending your cooking time to achieve your desired crunch preference. Additionally, this recipe is a little "healthier" than others. Most recipes mix wheat and all purpose flours, which might improve the crunch level as well. We just prefer to use whole wheat whenever possible. Most recipes also use a combination of sugars (white, brown and honey), but we prefer to use honey whenever we can as our sweetener of choice. But, these homemade Graham Crackers are easy to make and perfect when you just need something that's a little sweet that won't cause remorse afterward. The best way: warm out of the oven with a glass of milk.

There are a variety of options when it comes to forming and shaping your crackers, depending on your preferences and time. Kids enjoy the cut out and round cookie methods, while the fastest is making rectangle sheets. It's up to you!

• Rectangle Sheets: We have found the easiest way is simply to roll the dough directly on the pan and cut them into rectangles on the pan leaving them together until they are done baking. This is similar to the method we use when we make thin wheat crackers.
  
• Cut-Outs: Roll dough on counter and cut out crackers with cookie cutters, then place on greased cookie sheet or silpat.
• Round Crackers: Take a small cherry-sized ball of dough and press flat with the base of a glass. Gently peel off and place on greased cookie sheet or silpat.
• Pre-Cut Squares: Roll the dough on the counter and cut into squares. Then transfer the squares to the greased cookie sheet or silpat.

As with the way in which you form your dough, there are also many options as to which pan you can use to make Graham Crackers. It depends on your preference and what you have.

Option 1: Pizza Stone

We stopped using cookie sheets years ago and instead prefer to use pizza stones.

• Pros: The stones do not need to be greased! They are naturally non-stick as they form a "seasoning" over time. You can roll the dough directly on the pan and cut it as a sheet of crackers. Easy!
• Cons: The priciest option initially, but a good stone should last indefinitely. Might take a few extra minutes to cook as the stone takes longer to heat up. For us, it works to use two stones, put one on each shelf for 8 minutes then rotate and bake 9 more minutes.

Option 2: Cookie Sheets with Silpat

Some of our family members love using Silpat, a non-stick silicone mat that is safe to use in the oven.

• Pros: The cookie sheet does not need to be greased nor does the Silpats. You can roll the dough directly on the Silpat and then place the entire mate on the cookie sheet.
• Cons: If you don't have them, it would be an additional expense.

Option 3: Jelly Roll Pan

This is a great alternative if you have one! A Jelly Roll pan is larger than a typical cookie sheet and is traditionally used to make a sheet cake.

• Pros: Jelly Roll pans are larger than cookie sheets, so you should be able to roll all the dough onto one pan.
• Cons: There are short edges on the sides. To remedy this, flip the pan over so the edges are face down. Since the pan is not non-stick, spray it with a little nonstick spray.

• 260 g whole wheat flour
• 2.5 g salt
• 5.5 g cinnamon
• 3.75 g baking powder
• 127 g honey
• 1 egg
• 59 ml or 2 fl oz coconut oil
• 29 ml or 1 fl oz milk (+ a little extra)
• Optional: 4 g cinnamon-sugar

• 2 bowls
• Wooden spoon
• Rolling pin
• Fork
• Brush
• Choose your pan: pizza stones, silpat on cookie sheets, or a large jelly roll pan

Save any of your leftover graham crackers for a pie crust later! Simply place your broken crackers in a food processor. After they are finely chopped, pour them in a resealable container or baggie and keep them in the freezer until the next time you need graham cracker crumbs. Then, follow the video above for directions on how to make your own crust. This would be perfect to use as the crust for German Chocolate Cream Pie.

If so, please check out our other favorite whole wheat recipes...

• Thin Wheat Crackers: This simple cracker recipe uses five ingredients, starring wheat germ (dairy, sugar, and yeast-free). Delicious and crispy, these healthy crackers are enjoyed by both children and adults.
• Whole Wheat & Olive Oil Tortillas: Making wholesome tortillas at home requires just 4 kitchen staples: whole wheat flour, olive oil, salt, and water. Taking about 30 minutes, they taste amazing fresh off the skillet.