As a busy mom of eight, I’m always looking for easy, wholesome snacks that my kids will actually eat — and that I feel good about giving them. That’s why I’m so excited to share this recipe for Easy Graham Crackers with Fresh Milled Flour | No Refined Sugar! Store-bought graham crackers are convenient, but they’re usually loaded with refined sugars and processed ingredients. These homemade graham crackers are naturally sweetened with honey and coconut sugar, giving them the perfect balance of sweetness without the guilt.
What I love about this recipe is how simple it is. Everything comes together quickly in the food processor, so even on a hectic day, I can whip up a batch without much effort. The kids love them (especially when I let them help cut out the shapes!), and I love knowing they’re eating something made with real ingredients. These Easy Graham Crackers with Fresh Milled Flour have become a staple in our house — and once you try them, I think they’ll become one in yours too!
Essential Tools for Making Graham Crackers with Fresh Milled Flour
Food processor (optional)
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Ingredients for Easy Graham Crackers With Fresh Milled Flour | No Refined Sugar!
Fresh milled flour Any soft grain will work. Soft white, spelt, einkorn etc.
Baking powder
Salt
Coconut sugar Can be replaced with brown sugar
Cinnamon
Butter
Vanilla extract
Milk or water
Honey or coconut syrup
How to Make Easy Graham Crackers with Fresh Milled Flour
Food Processor Method:
Combine Dry Ingredients
Add the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon to a food processor. Pulse a few times until everything is evenly combined.
Cut in Butter
Add the melted butter in and pulse until the mixture resembles coarse sand. This helps create a crisp, flaky texture.
Add Sweetener and Vanilla
Add the honey and vanilla extract. Pulse a few times to combine.
Bring Dough Together
While the food processor is running, slowly add milk (or water) 1 tablespoon at a time until the dough starts to come together. The dough should come together but not feel overly sticky.
Rest the Dough
Turn the dough out onto a piece of plastic wrap, form it into a disc, wrap, and let it rest for 30 minutes at room temperature or in the fridge. This helps hydrate the flour and improves the texture.
Roll and Cut
Roll out the dough on lightly floured parchment paper to about 1/8 inch (3mm) thick. Cut into rectangles or your desired shape. Prick the surface with a fork to help them bake evenly. (If making animal cutouts, skip the fork pricking.)
Bake
Place the crackers on a lined baking sheet and bake at 350°F (175°C) for 10–15 minutes or until the edges are golden brown.
Cool
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The crackers will crisp up as they cool.
Mixer Method:
- Combine Dry Ingredients:
In the bowl of a stand mixer, combine the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon. Mix on low until combined. - Cut in Butter:
Add the melted butter and mix on low speed until the mixture resembles coarse sand. - Add Sweetener and Vanilla:
Pour in the honey and vanilla extract. Mix on low until combined. - Bring Dough Together:
Slowly add the milk (or water) 1 tablespoon at a time until the dough starts to come together. It should form a soft, pliable dough. But not sticky! - Rest the Dough:
Form the dough into a disc and let it rest for 30 minutes in plastic wrap at room temperature or in the fridge. - Roll and Cut:
Roll out the dough on lightly floured parchment paper to about 1/8 inch thick. Cut into desired shapes and prick with a fork (unless making animal cutouts). - Bake and Cool:
Bake at 350°F (175°C) for 10–15 minutes until golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to crisp up.
By Hand Method:
- Mix Dry Ingredients:
In a large mixing bowl, whisk together the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon. - Cut in Butter:
Add the melted butter and stir into the flour mixture until it resembles coarse sand. - Add Sweetener and Vanilla:
Stir in the honey and vanilla extract with a spoon or spatula. - Bring Dough Together:
Slowly add the milk (or water) 1 tablespoon at a time, mixing with a spoon or your hands until the dough holds together. It should be soft but not sticky. - Rest the Dough:
Form the dough into a disc and let it rest for 30 minutes in plastic wrap at room temperature or in the fridge. - Roll and Cut:
Roll out the dough on lightly floured parchment paper to about 1/8 inch thick. Cut into desired shapes and prick with a fork (unless making animal cutouts). - Bake and Cool:
Bake at 350°F (175°C) for 10–15 minutes until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to crisp up.
Tips for Perfect Graham Crackers
- If the dough feels too dry, add a little more milk or water, one tablespoon at a time.
- For extra crispness, leave the baked crackers in the oven (turned off) with the door slightly ajar for 5 minutes.
- To make cinnamon sugar graham crackers, brush the tops with melted butter and sprinkle with a mix of coconut sugar and cinnamon before baking.
- If using honey instead of coconut syrup, the dough may be slightly stickier — just chill it for a few minutes before rolling.
- Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
How to Store Graham Cracker Dough (Refrigerator and Freezer Tips)
Refrigerator: Wrap the dough tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days. Let it sit at room temperature for about 30 minutes before rolling out if it feels too firm.
Freezer: For longer storage, wrap the dough in plastic wrap and place it in a freezer-safe bag. Freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator and let sit at room temperature for about 30 minutes before rolling out.
TRY THESE OTHER FRESH MILLED FLOUR RECIPES:
Easy Graham Crackers With Fresh Milled Flour | No Refined Sugar!
Equipment
- Food processor optional
Ingredients
- 400 g Fresh milled soft wheat 3¼ Cup
- 140 g Coconut sugar (or brown sugar) ¾ Cup
- 1½ teaspoon Baking powder
- 1 teaspoon Cinnamon
- 8 tablespoon Melted Butter 113g
- 70 g Honey ¼ Cup
- 1 teaspoon Vanilla extract
- 6-9 tablespoon Milk or water
- 1/2 teaspoon Salt
Instructions
FOOD PROCESSOR METHOD:
Combine Dry Ingredients
- Add the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon to a food processor. Pulse a few times until everything is evenly combined.
Cut in Butter
- Add the melted butter in and pulse until the mixture resembles coarse sand. This helps create a crisp, flaky texture.
Add Sweetener and Vanilla
- Add the honey and vanilla extract. Pulse a few times to combine.
Bring Dough Together
- While the food processor is running, slowly add milk (or water) 1 tablespoon at a time until the dough starts to come together. The dough should come together but not feel overly sticky.
Rest the Dough
- Turn the dough out onto a piece of plastic wrap, form it into a disc, wrap, and let it rest for 30 minutes at room temperature or in the fridge. This helps hydrate the flour and improves the texture.
Roll and Cut
- Roll out the dough on lightly floured parchment paper to about 1/8 inch (3mm) thick. Cut into rectangles or your desired shape. Prick the surface with a fork to help them bake evenly. (If making animal cutouts, skip the fork pricking.)
Bake
- Place the crackers on a lined baking sheet and bake at 350°F (175°C) for 10–15 minutes or until the edges are golden brown.
Cool
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The crackers will crisp up as they cool.
MIXER METHOD:
Combine Dry Ingredients:
- In the bowl of a stand mixer, combine the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon. Mix on low until combined.
Cut in Butter:
- Add the melted butter and mix on low speed until the mixture resembles coarse sand.
Add Sweetener and Vanilla:
- Pour in the honey and vanilla extract. Mix on low until combined.
Bring Dough Together:
- Slowly add the milk (or water) 1 tablespoon at a time until the dough starts to come together. It should form a soft, pliable dough. But not sticky!
Rest the Dough:
- Form the dough into a disc and let it rest for 30 minutes in plastic wrap at room temperature or in the fridge.
Roll and Cut:
- Roll out the dough on lightly floured parchment paper to about 1/8 inch thick. Cut into desired shapes and prick with a fork (unless making animal cutouts).
Bake and Cool:
- Bake at 350°F (175°C) for 10–15 minutes until golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to crisp up.
BY HAND METHOD:
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the fresh milled flour, coconut sugar, baking powder, salt, and cinnamon.
Cut in Butter:
- Add the melted butter and stir into the flour mixture until it resembles coarse sand.
Add Sweetener and Vanilla:
- Stir in the honey and vanilla extract with a spoon or spatula.
Bring Dough Together:
- Slowly add the milk (or water) 1 tablespoon at a time, mixing with a spoon or your hands until the dough holds together. It should be soft but not sticky.
Rest the Dough:
- Form the dough into a disc and let it rest for 30 minutes in plastic wrap at room temperature or in the fridge.
Roll and Cut:
- Roll out the dough on lightly floured parchment paper to about 1/8 inch thick. Cut into desired shapes and prick with a fork (unless making animal cutouts).
Bake and Cool:
- Bake at 350°F (175°C) for 10–15 minutes until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to crisp up.
Notes
TIPS FOR PERFECT GRAHAM CRACKERS
- If the dough feels too dry, add a little more milk or water, one tablespoon at a time.
- For extra crispness, leave the baked crackers in the oven (turned off) with the door slightly ajar for 5 minutes.
- To make cinnamon sugar graham crackers, brush the tops with melted butter and sprinkle with a mix of coconut sugar and cinnamon before baking.
- If using honey instead of coconut syrup, the dough may be slightly stickier — just chill it for a few minutes before rolling.
- Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
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