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Homemade Whole Wheat Graham Crackers

 

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Homemade Whole Wheat Graham Crackers
 

 

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Recipe

Homemade Whole Wheat Graham Crackers

I made these last year after many attempts at homemade graham crackers and was finally happy with the results. This year when you make your S'mores make them extra special with homemade graham crackers using whole wheat flour makes them pretty healthy too as far as cookies go.

Times

  • Prep Time : 20 min
  • Cook Time : 45 min
  • Ready Time : 1 hour, 5 min

Servings

16-20 crackers

Ingredients

  • 2 1/4 cups whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 tablespoons honey
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 cup oil (canola, coconut, peanut)

Directions

Preheat oven to 350 degrees.
In a mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl mix the liquids: honey, water, vanilla and oil.  Once mixed add to the dry ingredients.
Stir well until a nice ball of dough is formed, cut in half and create two balls.
Cut two pieces of Parchment paper the size of a large cookie sheet.
Lay one piece of parchment paper on the cookie sheet.
Place one ball of dough on the parchment paper.
Lay the other piece of parchment paper on top of the ball of dough.  Squish dough down a little with your fist.
Use the rolling pin to roll the dough between the pieces of parchment paper.  Roll until the dough covers the whole cookie sheet. Repeat with a second cookie sheet with the second ball of dough.

Remove the top piece of parchment paper from the top and cut rolled dough into 2 inch squares. Bake in the oven for 15 minutes, turn oven off and leave to get crisp. Remove after 30 minutes. Break them apart.

 

Nutrition information is based on 8 servings (2 graham crackers each). 

 

Nutrients

Servings Per Recipe: 16-20 crackers

Amount Per Serving

  • Calories: 270
  • Total Fat: 7g
  • Sodium: 230mg
  • Total Carbs: 49g
  •     Dietary Fiber: 1g
  • Protein: 4g
 

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

comments

 

6 Responses to Homemade Whole Wheat Graham Crackers

  1. What size cookie sheet is recommended for the amount of dough this recipe yields in order to get the 16-20 cookies?

    • I used a large one, I believe it is 17 inches long, but it all sort of depends on how thin you want them.

  2. avatar says: Shoshana

    This looks so delicious!! Could this recipe be adapted to make a graham cracker crust without having to shape the dough into crackers, baking it, and crushing it down again?

    • Wow, that is a really great question, but I can’t see how it would work. You really need to bake it first and turn it into crumbs to achieve that kid of texture. I have used it as almost an ice cream sandwich cookie and it worked extremely well, so it might work on it’s own as a pie crust, but it would be different than traditional graham crust.

  3. avatar says: Sara G

    I’m living in Israel and don’t have graham crackers in the supermarket near me so I wasa really missing these… I just made them for Lag Lag Baomer. They came out great!
    Just a note: I made the dough following the exact recipe and it would not form into a cohesive dough, it was just a bowl full of crumbs. I added another 1/4 cup mixture of oil and water and it worked out great! Also, the thinner these are, the better and more genuine they taste.
    Thanks for a great, fun recipe!

    • Thanks for commenting and the notes Sara. I made these a few times, the first few worked great, but the most recent one I was rushing and I also had trouble getting the dough to come together and did add some water and oil just like you. It could be related to the type of flour or the moisture in the air, I also thought it was because I didn’t mix the wet ingredients well before adding to the dry, either way they always come out great.

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