Homemade Graham cracker stack

Homemade Graham Crackers

This easy, healthy homemade graham cracker recipe is perfect for eating plain, making s’mores, and for graham cracker crust recipes! Make this recipe with einkorn flour or any wheat!

Course Dessert, Snack
Cuisine American
Keyword Graham Crackers, Homemade Graham Cracker Recipe
Cook Time 10 minutes
Servings 12 Large Crackers


For Cracker

  • 2 1/2 cups Einkorn flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/3 cup butter at room temperature
  • 1/3 cup brown sugar
  • 1/8 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons honey
  • 1/2 cup milk

For Topping

  • 1/8 cup granulated sugar
  • 3/4 teaspoons cinnamon


  1. Preheat the oven to 350° F and line two baking sheets with parchment paper.
  2. In the bowl of an electric mixer, combine the Einkorn flour, baking soda, and cinnamon. Next, add in butter, brown sugar, sugar, vanilla, and honey. Process until the dough looks like small peas, then add the milk and process until a dough ball forms.
  3. Dump the dough out onto a well floured counter. Divide the dough into two balls.
  4. Working with one piece of dough at a time, roll the dough as thin as you can, no thicker than 1/4-inch thick, but preferably an 1/8-inch thick (about the thickness of a quarter).
  5. With a pastry cutter, pizza cutter, or very sharp knife – cut into 3x5 inch pieces and pierce each square with a fork several times.
  6. Sprinkle cinnamon and sugar over the top of the dough. You may need to use your hands to even out the coverage.
  7. Use a very thin spatula and pick up the pieces and place them on the prepared baking sheets. (They can be very close, as the dough doesn't spread much while baking.)
  8. Repeat with the remaining dough until all the dough has been used.
  9. Bake for 9 to 13 minutes or until lightly golden brown on top (watch closely). Allow to cool completely and store in an airtight container.

Recipe Notes

Store in an air tight container with a silica pack for freshness. Lasts for 3-6 months!