Easy Homemade Graham Crackers with Fresh Milled Flour
These easy homemade graham crackers are made with freshly milled whole grain flour and are the tastiest little crunchy cookie. Eat as-is or use in recipes that call for graham cracker crumbs like no-bake pie crusts, cheesecake, or s’mores-inspired desserts.
Healthy graham crackers take whole grain snacks and treats to the next level and may even rival the Honey Maid graham crackers. And if you’re like our family, you’ll love dipping them in a cold glass of milk!
Looking for more homemade whole grain snack ideas? Try making Maple Nut Sourdough Granola, Zucchini Muffins, Oatmeal Fudge Bars, Chocolate Beet Muffins, Ladyfingers, Monster Cookies, or Snickerdoodles.
This post contains affiliate links. As an Amazon associate or other affiliate, I earn from qualifying purchases. We try to recommend products we personally use or have used and trust. If you choose to purchase through our links in this post, we may receive a commission, at no extra cost to you. Read the full disclosure here.
Why You’ll Love Fresh Milled Graham Crackers
These graham crackers are so simple, I just mix the dough right in the blender. Plus they’ve got:
- Flavor that actually tastes like something. Fresh-milled flour gives you that nutty, toasted grain flavor that boxed grahams can’t touch.
- Crunch! Perfect texture, crisp enough to snap but not break a tooth
- Clean ingredients. No mystery chemicals or preservatives!
- They make amazing s’mores, snack crackers, crusts, or dunkers for coffee and tea.
- You can also use this same recipe to make Homemade Animal Crackers.
Fresh Milled Flour Graham Cracker Recipe
Tools
- Grain Mill
- Blender (Food Processor or handmixer)
- Rolling Pin
- Parchment Paper
- Plastic Wrap
- Pizza Cutter & Fork
- Baking Sheets
- Wire Cooling Racks
- Rice Flour (for dusting)
Ingredients
- 400g Soft White Wheat
- 140g Brown Sugar
- 1½ tsp Baking Powder
- 1 tsp Cinnamon
- 113g Butter, melted
- 70g Maple Syrup (or Honey)
- 1 tsp Vanilla Extract
- 6-8 Tablespoons Milk (or Water)
- 1/2 tsp Salt
Notes:
- You can leave crackers to bake together after scoring for softer crackers or move them apart for crispier edges.
- Makes about 40 crackers depending on size
- Can be made using a handmixer or by hand if you don’t have a blender/food processor
Step-by-Step Homemade Graham Crackers
Prep: Preheat your oven to 350°F. Line two baking sheets with parchment and dust lightly.
Mix: Add all dry ingredients to a blender, pulse a couple of times to mix. Add in wet ingredients and pulse until just combined.
Roll & Rest: Dump dough on a lightly floured surface (or onto plastic wrap) and press into a rectangle. Cut into two pieces, wrap in plastic wrap, and let rest for 30 minutes on the counter.
Cut & Dock: Working with one square of dough at a time, roll dough into a large rectangle on parchment paper. Cut squares to size (I use a pizza cutter) and poke with a fork (prevents puffing). You can leave the crackers to bake together or move them apart depending on whether you like crispier or softer graham crackers.
Bake: Bake for 12-15 minutes (if separated) or 15-20 minutes (if connected), or until golden brown. You can rotate halfway if your oven is uneven. Watch the edges, as they can burn easily. You want a lightly toasted golden color, not deep brown.
Cool: Let graham crackers cool for 5 minutes on the baking sheet, then move to a wire rack. They’ll crisp more as they sit.
Store: Once fully cooled, store in an airtight container at room temperature for 4-5 days.
Variations & Twists
- Chocolate Graham Crackers: Add in 1–2 tablespoons unsweetened cocoa powder for a cocoa version.
- Spiced Grahams: Add ⅛ teaspoon nutmeg and ginger, or even cardamom for a warm twist.
- Cinnamon Sugar: Right after baking, brush lightly with melted butter and sprinkle with cinnamon sugar for a sweeter topping.
I don’t think I’ll ever go back to store-bought graham crackers. Having your very own homemade graham crackers made with freshly milled flour is just so much more delicious. If you try these, let me know below!
Easy Homemade Graham Crackers with Fresh Milled Flour
Make crisp, nutty graham crackers from freshly milled flour. No weird ingredients, just wholesome sweetness. Your new favorite snack recipe.
Ingredients
- 400g Soft White Wheat
- 140g Brown Sugar
- 1½ tsp Baking Powder
- 1 tsp Cinnamon
- 113g Butter, melted
- 70g Maple Syrup (or Honey)
- 1 tsp Vanilla Extract
- 6-8 Tablespoons Milk (or Water)
- 1/2 tsp Salt
Instructions
- Prep: Preheat your oven to 350 °F. Line two baking sheets with parchment and dust lightly.
- Mix: Add all dry ingredients to a blender; pulse a couple of times to mix. Add in wet ingredients and pulse until just combined.
- Roll & Rest: Dump dough on a lightly floured surface (or onto plastic wrap) and press into a rectangle. Cut into two pieces, wrap in plastic wrap, and let rest for 30 minutes on the counter.
- Cut & Dock: Working with one square of dough at a time, roll dough into a large rectangle on parchment paper. Cut squares to size (I use a pizza cutter) and poke with a fork (prevents puffing). You can leave the crackers to bake together or move them apart depending on whether you like crispier or softer graham crackers.
- Bake: Bake for 12-15 minutes (if separated) or 15-20 minutes (if connected), or until golden brown. You can rotate halfway if your oven is uneven. Watch the edges, as they can burn easily. You want a lightly toasted golden color, not deep brown.
- Cool: Let graham crackers cool for 5 minutes on the baking sheet, then move to a wire rack. They’ll crisp more as they sit. If they’re still a bit soft after fully cooling, you can pop back in the oven for 2–3 minutes (on a low temp) to firm up.
- Store: Once fully cooled, store in an airtight container at room temperature for 4-5 days.
Notes
- You can leave crackers to bake together after scoring for softer crackers or move them apart for crispier edges.
- Makes about 40 crackers depending on size
- Can be made using a handmixer or by hand if you don't have a blender
Nutrition Information
Yield 20 Serving Size 2Amount Per Serving Calories 120Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 12mgSodium 95mgCarbohydrates 18gFiber 2gSugar 8gProtein 3g
*This has not been evaluated by the FDA. Nutrition Label may not be accurate. This label has been automatically pulled, and ingredients may not be categorized correctly.
FAQS
Sure! You’ll still get a good result; just be gentle and don’t overmix.
This recipe does not require chilling, but if you can’t get to the rolling right away, you can place it in the fridge and just let it come to room temperature before rolling out.
It could be a few reasons: They may need to be rolled thinner, baking time may need to be increased, they need to be fully cooled, or you may need to adjust the moisture content. You can always crisp them up more by baking again at a low temperature (275 °F) for a few minutes.
Baked crackers can technically be frozen, but I don’t recommend it, as the texture may soften. Store baked crackers in an airtight container at room temperature for 4-5 days.
