If you’re anything like me then until now you’ve only ever had graham crackers from a box, off the grocery store shelf, and thought that they were fantastic (especially smeared with a little bit of peanut butter and maybe even a drizzle of honey). If that’s the truth, and you have any baking ability in your body, then try this recipe. I was blown away by the wonderful flavor in these freshly baked treats. A warm cinnamon flavor inside of a crispy cracker with crunchy bits of turbinado sugar on top. If you’re a tea drinker then you’ll want to dip these into a warm mug between sips, and just melt away. Same goes for a cup of cocoa. They’re great to package up for a gift basket too.

This recipe makes about 1 dozen.


  • 1 1/4 cups whole wheat flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cold butter, cut into small cubes
  • 2 egg whites, divided
  • 6 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 3 tablespoons turbinado sugar


  1. Preheat oven to 350. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, cinnamon, baking soda and salt.
  3. Add the butter and work it into the flour with your fingertips until it’s completely incorporated and the mixture resembles a fine meal.
  4. In a medium bowl, whisk together 1 egg white, brown sugar, honey and vanilla. Add this to the flour mixture and stir until a sticky dough forms.
  5. Turn the dough out onto a well-floured work surface and roll it out into a square. Cut into 12 (or so) small rectangles and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
  6. Brush the graham crackers with the remaining egg white and sprinkle them with turbinado sugar.
  7. Bake until dark brown and fragrant, 12 to 14 minutes.
  8. Set aside to let cool completely (graham crackers will harden as they cool) before serving.