Whole Wheat Graham Cracker Cookies
Discover the perfect balance of wholesome and sweet with these Whole Wheat Graham Cracker Cookies. Made with a blend of nutty whole wheat flour and all-purpose flour, these cookies bring a rustic twist to traditional graham crackers. Infused with warm cinnamon, rich honey, and a touch of vanilla, they deliver a comforting flavor in every bite. This easy recipe includes just a few pantry staples and uses simple techniques like hand-mixing and classic cookie cutting, making it an ideal baking project for both beginners and seasoned pros. Perfectly crisp and golden, these cookies are delicious on their own, paired with your favorite spreads, or even dunked in a warm mug of cocoa. Ready in under an hour, this versatile treat is both kid-friendly and health-conscious, making it a must-try for snack lovers everywhere.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 0.5 cups Brown sugar, tightly packed
- 0.25 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 6 tablespoons Unsalted butter, softened
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 4 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
Add the softened butter to the dry ingredients and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the honey, vanilla extract, and milk.
Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. If the dough is too dry, add an additional teaspoon of milk at a time until it holds together.
Transfer the dough to a lightly floured surface. Roll it out to roughly 1/8-inch thickness using a floured rolling pin.
Use cookie cutters or a sharp knife to cut the rolled dough into desired shapes (rectangles for classic graham cracker look, or fun shapes for cookies). Poke small holes into the cookies with a fork or skewer to create the signature graham cracker design.
Place the cut-out cookies onto the prepared baking sheets, leaving 1/2 inch of space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade Whole Wheat Graham Cracker Cookies on their own or with your favorite spreads, dips, or hot beverages.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 387.3 g | 141% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 206.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
