Homemade Whole Wheat Graham Crackers

Forewarning: These are highly addictive and you will never want to buy graham crackers again. If you’re okay with this…continue on.

They aren’t as hard and crunchy as your typical store-bought, preservative-filled, non-whole-wheat graham crackers. These are more like shortbread, but with the graham cracker flavor.

They make a really good s’more. In fact, I need some more right about now!

This is what they look like pre-baked. Just so you can get the idea of what you’re looking for when you’re making them. 😀

Well, these were a total hit and a winning ‘suzy homemaker’ recipe in my book! 😀


Homemade Whole Wheat Graham Crackers

adapted from Tracey’s Culinary Adventures


  • 2 1/2 cups whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/4 cup packed dark brown sugar
  • 1/4 cup natural cane sugar
  • 1/4 cup honey


  1. In a bowl, stir the flour, baking soda, and cinnamon together. Set aside.
  2. In the bowl of your stand mixer (or in a bowl with an electric mixer), beat the remaining ingredients together until combined.
  3. Add in the half of the flour mixture until combined.
  4. Add in the remaining flour mixture and beat until combined. You may have to scrape down the sides.
  5. Shape the dough into a rectangle on a large piece of plastic wrap. Wrap it up in the plastic wrap.
  6. Place the wrapped dough into the fridge for at least 30 minutes until chilled and hard.
  7. Preheat the oven to 350°F.
  8. Roll out the dough on a lightly floured surface until it’s 1/8″ thick.
  9. Cut the dough out into 3″ x 3″ squares with a pastry cutter or a knife. I ended up taking the scrapes, making another rectangle, wrapping it in plastic, chilling in the fridge, and cutting out more squares to bake.
  10. Place the squares on a baking sheet that have been covered with a silpat mat or parchment paper, leaving 1″ between them.
  11. Score the squares down the middle and poke some holes in the top with a fork.
  12. Freeze the baking sheet filled with the un-baked crackers for at least 10 minutes to allow the cookies to cool.
  13. Bake for 7 minutes, rotate the pan in the oven, and bake for another 6-7 minutes until light brown around the edges.
  14. Allow to cool completely before removing from the baking sheets.
  15. Store in an airtight container or plastic bag for up to 1 week.

Servings: 18-20 sheets.


  1. C– these look amazing!! I tried making graham crackers once from a blog I love and trust and I was let down. I’m sure the error was mine but I think I’ll try, try again!

  2. Caroline! I can’t tell you how excited I am about this recipe! Since I went 100% whole wheat I’ve been dying for a delicious graham cracker crust or yummy s’more….I can’t wait to make these!!

  3. These are just gorgeous, Caroline! I love graham crackers and have had them on “my list” for quite some time. These look fabulous, and I love making store-bought favorites at home. Can’t wait to have some of these!

  4. YES Please! It will finally be socially acceptable to nom through sheets and sheets of graham crackers… you know, because they are whole wheat 🙂

    Lovely pics and recipe!

  5. Yummy! We don’t have graham crackers over here and I’m almost out of the ones I brought with me. Do you think that these would be a good sub for graham cracker crumbs in pie crust, or are they not crunchy enough? You say they’re not crunchy, so are they kind of like digestives (worst name for a cookie ever)?

    1. Yeah, they aren’t as crunchy as store bought. But maybe what you could do is dehydrate them a little in a low temperature oven after you’ve baked them? Or maybe crumble them into a pie crust and bake the pie crust and see how that does? I’d love to know if it works! Let me know! 😀

  6. Oh yay, I’m glad you liked them!! Yours look fantastic, especially with the s’mores! I haven’t made a batch in quite some time, I’m long overdue 🙂

  7. Can’t wait to try these! We live on s’mores for about 8 months of the year and these are so perfect!
    Have you ever tried s’mores with Reese’s?

  8. I am confused about step #12 where it says to “Freeze the pre-baked crackers…”. Where in the recipe were the crackers ever “pre-baked”? At that point, the oven has been preheated, but I did not see any instructions to “pre-bake” before baking them at step #13.

    Otherwise, this recipe looks great and I’m looking forward to trying it. Will you please clarify? Thanks. 🙂

    1. Hey Aruna! I’m so sorry. That was a total pregnancy brain fart. I changed it to say “Freeze the un-baked crackers…” Thank you for spotting that! I hope you enjoy the recipe! Happy Baking!

  9. These look great, and I have them chilling right now! I’m sure my son will love them. I was wondering, though, how do you think they would do if you replaced the butter with applesauce? I’ll probably try it myself pretty soon here, but thought I’d ask anyways 🙂

    1. Yay! I hope you and your son like them! So tasty! I’m not sure how they would turn out. If I had to guess, I would say they would be more cakey than like shortbread. If you do try it, I’d love to know how it turned out! 😀 Happy Baking Emily!

    1. Oh, boo. Maybe try adding a little milk or water to the dough to make it come together. I bet they’ll still be great! 🙂 Happy Baking!

      1. I didn’t waste the dough. I just pressed it down in a baking sheet and I cut it in squares while still warm, after baked. Yum! Delicious!! Yes, there will be a next time, definitely, and I’ll try adding some more milk 🙂 thank you

        1. Oh, I’m so glad it all ended up okay. That sounds like a great fix and no rolling required which is always nice in my book! 😀 Thanks for letting me know Nina!

  10. I’ve made these graham crackers about 3 times now, and we love them every time! I also use this recipe as the crust for my cheesecake in a jar! It’s delicious each time!

      1. Just wanted to share that I also make them with 1/2 cup honey instead of both sugars, the dough is super soft and can even be mixed by hand and they taste just as amazing. LOVE this recipe, I’ve been sending it to all my friends, and love that I don’t have to feed processed junk to my toddler!

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