100% Whole Wheat Graham Crackers or Pie Crust

"I couldn't find the perfect 100% whole wheat graham recipe so I made one. These are highly popular with kids and come together very quickly. You can replace a little of the flour with milled flax, wheat germ, oat bran, or whatever you like. And you can make chocolate grahams by adding 1/3 cup cocoa. Crunch them up to make graham crumbs, which are useful for a lot of things. ALSO, this recipe makes an AMAZING pie crust. Please NOTE: The instructions below are specific about rolling these out very thin, and baking until crisp. If you end up with anything but crisp crackers, they weren't rolled thin enough, and/or they weren't baked long enough."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Outta Here photo by Outta Here
photo by Outta Here photo by Outta Here
photo by Jujubegirl photo by Jujubegirl
Ready In:
60 crackers




  • Preheat oven to 350 degrees.
  • Melt butter in microwave or on stovetop.
  • Mix together dry ingredients (first 6 ingredients).
  • Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
  • Line two jelly roll pans with parchment paper or Silpat.
  • Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
  • Gently score the crackers into rectangles with a pizza or pasta cutter.
  • Bake for 15-20 minutes or until crisp and just beginning to brown.
  • Let cool on a wire rack.

Questions & Replies

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  1. These crackers/cookies are awesome! They have such a yummy taste and great chewy texture. The edges are crisp, but the center is soft and chewy. I think had I baked mine longer than 20 minutes they would eventually have turned into real crackers, but I really liked them that way. The cinnamon honey taste is awesome with the whole grain flour. YUM!<br/>Since I cant have wheat, I used whole spelt flour and that worked out nicely. Also I reduced the sugar and honey by half. That way they were still sweet, but not overly so.<br/>I didnt roll mine out too thin as the directions stated they would not puff up much, but in the end they really rose and nearly doubled in size. I didnt mind that, but next time Ill try to roll them out even thinner.<br/>THANK YOU SO MUCH for sharing this great recipe with us, Jujubegirl!<br/>Made and reviewed for PRMR Tag June 2011.
  2. What a great tasting cracker this recipe makes! And since I enjoy making my own graham cracker crusts for some pies, I doubled the recipe so we'd have enough for munching on as well as enough for my next pie project! As wonderful as the crackers are, I just know they'll be outstanding in a crust! Thanks for this great keeper of a recipe! [Tagged & made in Please Review My Recipe]
  3. Great recipe! I can't have sugar and only eat whole wheat. This is the perfect recipe!! I did make some changes though. <br/>Swapped sugar free maple syrup for the sugar <br/>4 tsp of honey instead of 4 tbs<br/>no baking powder (didn't have any on hand, but it didn't matter)<br/>no baking soda<br/><br/>They came out great!! Will be making these again this weekend :) <br/>Boyfriend approved
  4. Love it, love it, love it. I have made these twice now; once with rye and wheat flour and once with spelt and wheat. Both worked great (rye was yummier) and I was thrilled to have a graham recipe I didn't feel bad giving to my kiddos. I did have some trouble with sticking and breakage witht he first batch so I put them back into the oven long enough to soften them up then cut them. In the subsequent batch I cut them and put them straight on wire racks while hot. I even took a batch on vacation for road food and they went over very well! Thanks for posting!! Made for Cookbook Tag.
  5. I ran out of graham crackers and decided to make them myself. I love the simple ingredients. I was surprised by the taste of the whole wheat. I do not think I would care to use white flour after tasting these. The batter was quite easy to mix up. Parchment paper seems a must. I did not have any and had to remove my crackers from the pan with a some scrapping. The graham crackers are crisp and tasty. Perfect for little ones learning to chew! I am thinking about next time using cookie cutters for tasty little snacks


  1. It was okay with the whole wheat flour, but I found the best adaption was to replace half the flour with whole wheat GRAHAM flour. It change it from a chewy, floury cookie to a graham cracker. (The graham flour absorbs more of the butter and makes a crispier cookie/crust, because it is ground finer and has more of the whole berry in it, I think.) Everything else is exactly the same. I rolled them out to 1/8" thickness on my Silpat mat, cut them and baked them. If you don't own a silpat mat, then roll between 2 layers of wax paper and use the paper to transfer the crackers to the cookie sheet. I only cooked mine for 8 minutes and they were perfect and get rave reviews wherever I take them.


Just a hungry girl in a hungry world. Cooking up trouble and yum. I'm vegetarian, low-carb, and ready to eat. I'm not afraid to get a little crazy in the kitchen.
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