Graham Crackers

Graham Crackers

Nothing beats classic Graham Crackers…except for this cleaned up recipe using whole wheat flour! I love to dip mine in milk or coffee!


Dry Ingredients
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 cup coconut sugar (make sure it isn’t lumpy!)
  • 1/2 tsp salt
  • 2 cups whole wheat flour
  • Wet Ingredients
  • 6 Tbsp coconut oil (melted)
  • 2 Tbsp molasses
  • 1/2 tsp vanilla extract
  • 1-2 Tbsp water (if necessary, to adjust consistency)
  • Procedure

  • Preheat oven to 350°F (180°C).
  • Combine dry and wet ingredients (besides water) separately, and then mix dry and wet mixtures together. Add water if needed to adjust consistency. Form a ball.
  • Refrigerate for a few minutes, if necessary, to firm up dough.
  • Place dough ball in between 2 sheets of parchment, with flour on the bottom sheet, and roll out thin (less than 1/8 of an inch thick).
  • Cut into squares or rectangles (I used a 1½ x 2 inch rectangle cookie cutter) and place on baking sheet, lined with parchment and lightly sprayed. Poke holes with a fork or toothpick.
  • Bake for 16 to 18 minutes, until they begin to brown.
  • Let them sit to cool (they’ll crisp up more during this time!) before enjoying! Yields about 60 crackers.
  • Nutritional Info

    Serving: 4 crackers serving
    16 servings
    Calories: 128

    • 19g Carbs

    • 5g Fat

    • 2g Protein

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