Healthy Homemade Graham Crackers
My family is quite small, and by small I mean there are four of us.  Yes, four… my mom, my dad, my older sister and then me.

While I attend university across the country from my family, my sister is also in college while completing an internship.
While my father works full-time and drives a long commute every day, my mother constantly runs errands and keeps each of our lives in order.

Even though school has ended for the summer, we still have hectic schedules and family time doesn’t come around very often… family time isn’t “penciled in” like an appointment or checkup.  Family is the most valuable thing one should cherish, but oftentimes it isn’t made a priority.

This may sound silly, but I truly realized this when I was baking these graham crackers.

Healthy Homemade Graham Crackers
The fragrant scent was literally bursting out of the oven, to the point where I just wanted to rip them out of the oven halfway through and eat them in partially baked form!  But I was patient.

The aroma was so enchanting that it drew everyone in the house together in the kitchen.  And what a comforting feeling it was–something sweet baking in the oven, the family all together, chatting away in anticipation for the soon-to-come treat.  Standing there in the kitchen with my family, I stood back.  This was an experience I found to be rare, an experience very worthwhile.  We all have jam-packed schedules filled right to the brim, but it would mean so much if we took the time to be with the people we love and care about, even if it’s only for a couple of minutes.

Get ready a little faster, hug a little longer, and leave a little later.  Every second counts.  Make these graham crackers, and make some memories  :)

Healthy Homemade Graham Crackers

Graham Crackers

Yield: ~22 large crackers or ~34 medium


    Dry I:
  • 180g (1+1/2 cups) Whole Wheat Flour
  • 48g (1/4 cup) Sucanat**
  • 1 tsp Cinnamon
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • Wet:
  • 42g (2 tbs) Honey or Agave
  • 42g (2 tbs) Molasses
  • 30g (2 tbs) Unsweetened Applesauce
  • 28g (2 tbs) Walnut Oil (or any other neutral oil)
  • 1 tbs Almond Milk
  • 1 tsp Vanilla Extract**
  • Dry II:
  • 90g (3/4 cup) Whole Wheat Flour


  1. Tape down a large square of parchment paper onto your counter using a sturdy tape (I used packing tape around all four sides) and line a cookie pan with parchment paper, set aside.
  2. In a small bowl add the Dry II ingredient (whole wheat flour) and set aside.
  3. In a medium-sized mixing bowl, add the Dry I ingredients and whisk, set aside.
  4. In a small bowl, stir together the Wet ingredients. Pour this over the Dry I ingredients and stir. Sprinkle some of the flour set aside (Dry II) onto the mixture and mix in using your fingers. Do this until the mixture can form a kneadable ball.
  5. Dust the parchment paper square with the flour set aside (Dry II) and knead the dough, adding more flour when needed. Once you form a ball, let the dough sit for 10 minutes.
  6. Heat the oven to 350 or 375 degrees Fahrenheit (read * above). Roll the dough using a rolling pin to about 1/8" thick, sprinkling with flour if needed. Slice crackers using a pizza cutter and use a spatula to lift each square onto the prepared pan about 2 inches apart. Poke holes into the crackers using a fork, then bake for 14-16 minutes at 350 degrees, or 10-12 minutes at 375 (baking time depends on size of crackers, just keep watch and take the crackers out when the edges have browned)


**I made this recipe a few times with different variations. The trial listed above created a mildly sweet cracker, but you can add 40 drops of stevia extract if you want it sweeter. In my next trial I used Truvia baking blend (which contains real sugar, but it was an accidental purchase! I swear!) instead of sucanat, vanilla paste instead of extract, and baked them at 375 degrees for 10-12 minutes... this created sweeter crackers, similar to the ones you'd find in the store. I think this is a recipe you can easily adapt, so I think the next time I make these I'll use sucanat, vanilla paste and 40 drops of stevia.

This recipe is: eggless, low fat, low sugar, vegan!

Healthy Dessert Blog - Healthy Homemade Graham Crackers

Because everyone slices their crackers differently, this nutrition label may not be accurate for you.  I made the label for the first batch of crackers I made (which made 22 large crackers), but in the next batch I got 34.  Overall though, this is a nutrition label I can be proud of and the ingredient list is 100% natural and healthy.
Healthy Homemade Graham Crackers
QUESTION:  Do you find family time hard to come by these days?

Labels: Agave, Applesauce, Cookies-and-Crackers, Eggless, Graham-Crackers, High-Fiber, Honey, Low-Fat, Low-Sugar, Molasses, Nutrition-Label, Sucanat, Vegan, Whole-Wheat

5 Trackbacks/Pingbacks

  1. Pingback: Desserts With Benefits» Blog Archive on February 2, 2013
  2. Pingback: Desserts With Benefits on February 4, 2013
  3. Pingback: Desserts With Benefits on May 7, 2013
  4. Pingback: 12 Vegan Cookie Recipes for the Holidays - Life by DailyBurn on December 17, 2013
  5. Pingback: Desserts With Benefits on March 18, 2014

Comments (16)

  1. Ryan: June 15, 2012

    Yes, finally a whole foods version of a graham cracker! I have been searching for one, thanks!

    Would coconut oil be okay in place of the walnut oil?

    Also, let me know if you ever get around to making those healthified croissants on your wish list, I would love to use them for these:

  2. Jessica: June 15, 2012

    I’m sure coconut oil will work as long as it’s soft at room temperature or in liquid form. Make sure it is safe for high temperatures though, I accidentally bought a jar that was only safe below 300 degrees F.

    Croissants seem pretty difficult to make so I’m a little nervous to try them out, but I’ll definitely let you know if I make them! That recipe looks amazing :)

  3. shelby everydayvegangirl: June 15, 2012

    These look amazing! Do you think adding in some chocolate protein powder or cocoa powder would work for a chocolate version?

  4. Jessica: June 15, 2012

    How did I not think of a chocolate version?! D: Hmmm, I would try replacing 1/2 cup of the whole wheat flour with 1/2-3/4 cup of cocoa powder. You may want to give the dough a taste because it will probably need more sweetener (I would suggest adding 1/2 tsp of stevia extract to make it easy, otherwise you can try increasing the sweetener of choice).

    If this works out for you let me know! I better get started on a chocolate version… :)

  5. Anonymous: June 16, 2012

    I happy that there is a baker out there who carries a torch for healthy baking. Low sugar and fat is my kind.

  6. Canned Time: June 20, 2012

    Absolutely gorgeous. I love baked goods that remind us of family times. I made a apple berry cake last month that had a similar effect on my spirit while the smell filled the house. Wonderful pics.

  7. Angela @ Canned Time: February 9, 2013

    Hey Jessica. Just a heads up I featured your recipe today on my FB and blog. Love your healthy versions of the basics and your family stories. I’ve had you listed for a while on my side bar. Keep up the great work!

    Angela Cannedtime

  8. Thanks a lot Angela!

  9. Sherine: October 30, 2013

    I’ve never tried a real graham cracker, now remind me, why do I have to? lol I made these so I can make some key lime pie. I have no idea how similar or different these are from the real thing but I realllllyyyy like them :D

  10. dessertswithbenefits: November 2, 2013

    YAY!! I’m so glad you liked the recipe!! :)

  11. Maggie: January 9, 2014

    Is there any way to omit the oil? I need a fat free (no oil, no nuts, no avocado) Thanks!

  12. dessertswithbenefits: January 14, 2014

    I’ve made no-fat-added graham crackers before, but using my gluten-free/vegan graham cracker recipe. Here’s the fat-free recipe!

    62g (1/4 cup) Unsweetened Applesauce
    63g (3 tbs) Pure Maple Syrup
    43g (2 tbs) Molasses
    13g (2 tbs) Ground Flaxseed
    1+1/4 tsp Cinnamon
    1/4 tsp Salt
    ~3 tbs Water
    1 tsp Stevia Extract
    240g (2 cups) Oat Flour
    40g (1/4 cup) Brown Rice Flour
    1/2 tsp Baking Soda

    Preheat the oven to 350 degrees Fahrenheit and line 3 cookie sheets with parchment paper.
    In a large bowl, stir together the applesauce, maple syrup, molasses, flax, cinnamon, salt, water and stevia.
    In a small bowl, whisk together the oat flour, brown rice flour and baking soda. Dump over the wet ingredients and fold together (dough should be very thick/stiff).
    Roll the dough in between two Silpats to 1/8″ thickness, then let sit between the Silpats for 10 minutes.
    Peel back one of the Silpats and use a cookie cutter or pizza slicer to shape crackers. Place on a baking sheet, dock the crackers with a fork then bake for ~12-15 minutes.

  13. Heidi: September 11, 2014

    I made these last night and am currently mowing some more down with glee. I was wondering if there’s a quick change, like adding a teaspoon of cornstarch to the batter, that would make these cookies chewier? (Even though that would defeat the graham cracker resemblance, I just love this kind of flavor in a chewy cookie! ;))

  14. dessertswithbenefits: September 12, 2014

    YAY I’m so glad you made the Graham Crackers and I’m so glad you like (or love?) them! ;)
    To make chewier cookies, I would recommend using whole wheat pastry flour instead of the whole wheat flour, and using applesauce instead of the oil (so you’ll need 1/4 cup applesauce total). You could make an even softer cookie by adding ~2 more tablespoons of the applesauce, but it won’t be a dough that you can roll out, you’ll need a cookie scoop :)
    I hope that works out for you!!

  15. Heidi: September 13, 2014

    Lovely!! I will try that and let you know how they turn out :) Since I have a boat load of gluten free flours, and big bags of both, all purpose gluten free blend, and regular organic all purpose flour, could you possibly suggest any, or a combination of flours besides whole wheat pastry that would result in a chewier cookie? If not, I’ll just have to add to my extensive flour collection ;)

  16. dessertswithbenefits: September 15, 2014

    Haha, I love your extensive flour collection! ;)
    Hmmm, I haven’t used an all-purpose gluten-free blend or all-purpose flour so I can’t be sure. Since both flours are primarily starch, both should work and create a soft/chewy cookie :)

Post A Comment

%d bloggers like this: