Let’s talk about my weakness: graham crackers. I’m powerless against their crunchy, slightly sweet, subtly spiced goodness. And apparently, so is everyone else in my household. Whenever a box enters our pantry, it’s like a siren song for snacking.
Suddenly, I’m whipping up mini cheesecakes, building s’mores, and concocting all sorts of no-bake treats. Sure, my recipes tend to be on the healthier side, but even healthy graham crackers add up when you’re going through a box a week!
That’s why I created this mini-batch recipe for graham crackers. It’s made with simple, wholesome ingredients, and it yields just one sleeve’s worth of crackers – enough to satisfy our cravings without the temptation of a whole box. We can make a few s’mores, enjoy that graham cracker goodness, and move on with our lives. Mini-obsession averted!
The Mini-Batch Advantage:
This recipe is perfect for those moments when you’re craving s’mores but realize you’re out of graham crackers. In less than 20 minutes, you can go from a few basic ingredients to freshly baked graham crackers in your own kitchen. Pretty sweet, right? (Literally!)
Wholesome Goodness:
These mini-batch graham crackers are made with whole wheat flour, brown sugar, your choice of healthy oil, and a touch of maple syrup (sub honey) for sweetness. No artificial flavors or preservatives here!
These mini-batch graham crackers are perfect for snacking, s’mores, or any recipe that calls for graham crackers. They’re crispy, flavorful, and just the right amount of sweet. So go ahead, give them a try! You might just find yourself making them on repeat.
Mini-batch Graham Crackers
Ingredients
- 1/2 cup flour (60 g) gf all purpose if desired
- 1 tbsp sugar (12 g) brown/coconut works best
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- pinch of salt
- 2 tsp maple syrup (14 g) sub honey or any other syrup
- 2 tsp any oil (8 g) you can probably sub melted (plant) butter or nut/seed butter
- 2-4 tsp water
Instructions
- In a medium bowl whisk together flour, sugar, baking powder, cinnamon, salt.
- Stir in maple syrup, oil and enough water 1 tsp at a time and stir to combine. I needed 3 tsp water. Using a spatula fold this over a couple of times to make it smooth (don't overwork it).
- (Optional) Shape the dough into a square and wrap it in clean wrap and refrigerate at least 1 hour (I tried skipping this and honestly it's fine).
- Preheat oven to 350F and line a cookie sheet with parchment.
- On a floured surface or between two pieces of parchment roll the dough out less than 1/4 inch thick and slice or cut cookies, poke the tops with a fork.
- Bake cookies 10-14 minutes until slightly browned (they continue to cook on the cookie sheet out of the oven so don't overcook them).
- Let your cookies cool and enjoy!
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