These healthy graham crackers are truly satisfying and made with better-for-you ingredients, including buckwheat flour, coconut oil, and molasses.

What's better than Honey Maid or Nabisco store-bought graham crackers? Making your own healthier version!
These are so delicious. They're lightly sweetened and perfectly crispy, making for a great base for s'mores. I also like how fast they come to together and how easy they are to make. Only one bowl needed!
We flew through four batches in the last week, and the kids are still hungry for more.
Ingredients and substitutions
- Light buckwheat flour - I have also had success with barley flour.
- Baking soda
- Sea salt
- Cinnamon
- Coconut sugar - See Recipe Notes below for substituting maple syrup.
- Coconut oil - Grapeseed oil also works well.
- Molasses
- Water
Recipe steps
Mix the flour, baking soda, cinnamon, salt, and sugar together in a bowl.
Add in the oil, molasses, and water, and stir until well combined.
Once your dough forms, place it on a sheet of parchment paper large enough to fit your baking sheet. Roll out the dough to about 1/8 inch thickness.
Use a pizza cutter to cut the crackers as large or small as you like, and use a fork to poke holes in the crackers to help with baking.
Bake the crackers at 350 degrees F for about 18-22 minutes. When they first come out, they may still feel a bit soft to the touch, but rest assured, they will crisp up after about 5-10 minutes of cooling on the baking sheet.
Recipe notes
If you prefer to use maple syrup as the sweetener, substitute the three tablespoons of coconut sugar for three tablespoons of maple syrup. In this case, also reduce the water to 1-2 tablespoons, as needed.
This is an example of which light buckwheat flour to use.
Try my Healthier Marshmallows for a fun complement to the crackers! They're lower in sugar, made with a combination of honey and stevia.
Healthy Graham Crackers
Ingredients
- 1 cup light buckwheat flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- 3 Tablespoons coconut sugar
- 2 Tablespoons melted coconut oil
- 1 Tablespoon molasses
- 4 Tablespoons tepid water
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients (flour, baking soda, cinnamon, salt, coconut sugar) in a large bowl.
- Make a well in the center and add in the wet ingredients (oil, molasses, water).
- Stir until well combined and a dough forms. The dough should be moist, but not sticking to your fingers.
- Place the dough onto a sheet of parchment paper (large enough to fit your baking sheet).
- Place a piece of plastic wrap atop the dough and roll the dough out to about 1/8 inch in thickness. Move the plastic wrap around your dough, as needed, to roll it out to an even thickness.
- Once you have a large rectangle, cut the dough with a pizza cutter into about 18-20 squares.
- Prick each small square a few times with a fork.
- Bake 18-22 minutes or until the edges begin to darken.
- Cool 5-10 minutes to allow them time to set and crisp up.
- Break apart and enjoy!
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Charlotte Moore
Oh yes!!! Have had microwaveable S'mores.
I need to try these buckwheat graham crackers for out granddaughter in law.
Lauren
Lol, glad to know I'm not the only one! 🙂
Gail
Thanks Lauren. When I shop for gluten-free supplies I see those gluten free graham crackers but they are made of rice flour which I dont like to use because it has no nutritional value.
I will definitely be trying these as I love anything made with buckwheat flour as buckwheat has some good wholesome nutrition value, and I miss eating a graham cracker with a nice cup of tea.
Lauren
Thanks Gail! I agree about the rice flour...I like to use it as a supplement to other flours, but it gives me quite the blood sugar spike on its own. I hope you like these if you try them!
Gabby @ the veggie nook
i hated graham crackers when I was younger, except for smores haha. I think it was because though my babysitter would slather them with sickly sweet peanut butter and honey and it was too much. I'm not sure I like them even still (oh the memories) but these are a version I could totally get behind trying!
Lauren
Thanks Gabby! I've actually never had them with peanut butter, but it seemed like a good idea for pictures, lol. Tasted great though! 🙂
Audra
Can't wait to make these! Think pre-ground buckwheat flour will work?
Thanks!!!!
Lauren
Hi Audra,
My experience with actual ground bw flour is that it gets a bit 'stickier' in consistency, which I personally find more difficult to work with, but it might be worth a shot! 🙂
Emma
Hey Lauren! This has absolutely nothing to do with this post (although your graham crackers DO look delicious, even for this non-sweets person!) but I seem to recall you writing many moons ago about how you have very sensitive teeth and/or gums and was wondering if you could recommend a good natural toothpaste that helps this. I've tried several homemade versions that don't seem to be helping and since you always seem to be on top of things like this with your Friday Finds, wanted to know if you knew of anything. Thank you! (By the way, my sister used to use Peeps in her microwave smore's. It was so morbid but so hilarious how they blew up and then melted....)
Lauren
Hi Emma,
Lol, about the Peeps. 😀 As far as toothpaste goes, I'm enjoying one called Earth Paste right now, which I just buy at a health food store. Hope that helps! 🙂
Tammy
These look great, and I love buckwheat flour! Will definitely make them sometime this week. I was wondering if you plan on putting the recipe for the raw carrot cake bites/maple vanilla frosting up on your blog anytime soon? They looked amazing!!
Lauren
Thanks Tammy, and yes! Once we get past St. Patty's Day/spring break, I will be posting them! Thanks for your interest! 🙂
Mike@TheIronYou
I'm right there with you, Graham crackers are solely a vehicle for S'mores.
But your version looks so amazing, I'm sure I'd love them on their own...
Peggy
I made these today! They are addictive. Kid liked them too!
Lauren
So happy you liked them Peggy! 🙂
Lize van de Ven
Love these! - plain, simple, easy, quick, not too sweet and a great cookie/cracker consistency. For me it is a keeper.
Lauren
Thanks Lize, I'm so happy you liked them!
Marlene
Can you freeze these?
Lauren
Hi Marlene,
I'm not certain...my concern is that I don't know how the texture would be upon being defrosted!
Marlene
Thanks! I might try freezing just a few to see. I'll let you know the outcome.
June
Made these today...love them! The flavor and texture is just right and they are really easy.
I doubled the recipe and made my own buckwheat flour...no problems.
Thank you for sharing.
June
Lauren
That's great June, I'm so happy you enjoyed them!
Areli
made these this weekend since I'm GF and i shared with friends (who are not GF) and they loved them! asked me when I'm making more! i wish i would have doubled this recipe initially! thank you so much for this recipe! also plan on making them for a camping trip that is coming up since i never can find something to eat when others have smores!
Lauren
That's great Areli, thanks for your comment!
Joel S.
We added a bit more cinnamon to these and used them for smores. Terrific recipe!!
Hayley
Has anyone had success with buckwheat flour?? Where do you buy groats?
Ruchir
Tried the recipe and loved it! Quick, low Cal and nutritious! Thank you =)
Laura
Greetings to you,
I am in desperate need for information. I accidently ordered roasted buckwheat from Bob's through Amazon. I made the cereal, and it was delicious. Can I use this roasted just like raw?
This is the first time I have done this. I never had a problem on Bob's website.
It is grown on PRC so I am sure this means China. 🙁
Also, it does not say dry roasted, so I am hoping It is dry roasted.
Any experience or knowledge in the roasted?
I sure will appreciate it. Thank you.
Lauren
Hi Laura,
I wouldn't use the roasted buckwheat for these, as it has a strong flavor. The light colored buckwheat flour (or raw groats) are more neutral and pleasant tasting. Hope that helps!
Ellie
Hi, is there a way to use honey as the sweetener? Do I need to adjust the recipe to do so?
Audrey
Hi, can I use honey instead of coconut sugar?
Lauren Goslin
Hi there, sorry for the delay.
I think you could leave out the sugar and use honey in place of the water. I've not tried this, so this is a risk for you. The resulting dough should be moist, but not sticky before being rolled out. Let me know if you try it!
Tina
excellent recipe!!:) THANKYOU!