Homemade Einkorn Spelt Graham Crackers

One day last week, late at night while trying to fall asleep, I was mega-craving homemade cookies.

I went hunting on Instagram, Pinterest, Facebook, and any other social media mecca to seek inspiration.

Eventually, I found some pretty pictures of different homemade graham cracker recipes that sent me straight to experimentation mode early the very next morning.

Vertical image of a stack of docked cut-outs on a white surface next to white towels and crumbs, with text on the top and bottom of the image.

The exciting thought of baking something from scratch was enough energizing motivation to keep me wide awake… that, and a few rounds of hot coffee!

Playing around with all those formulas from the scores of graham cracker recipes online, including our classic recipe right here on Foodal, this is the final result – my own personal take on the thin, crunchy cookie.

Kissed by both molasses and honey, with a mix of ancient grain flours of einkorn and spelt, these homemade graham crackers are something special.

Vertical image of a neat row of cut-outs with docked marks in the center on a white table next to a towel and white mugs.

These are a delicious homemade version of your typical store-bought variety. I mean it! They’re I-ate-a-batch-in-two-days good!

Lightly sweet, perfectly crisp, and with just a hint of a smoky, deeply caramelized flavor from the molasses, they are a standout treat among your usual lineup of cookies.

Vertical image of a bowlful of cut-outs next to white towels and white mugs.

Shock and surprise your family and friends the next time you get together – they’ll never expect this cookie to show up at the party. And they’ll be even more amazed by how much they will enjoy it.

Oh, and here’s another fun shocker: you mix the dough entirely in the food processor!

Vertical top-down image of a bowlful of cut-outs on white towels next to a white mug.

The whole thing is not a long process – it takes about 40 minutes to prep and bake – and that means you get to eat and enjoy your dessert faster.

So the next time you’re trying to count sheep at night, stressed over what to bake for an upcoming casual hangout, you can rest easy.

Vertical close-up image of a stack of cut-outs on a marble stand next to a white towel.

Because I have the cookie recipe you need!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a stack of docked cut-outs on a white wooden surface next to white towels and crumbs.

Homemade Einkorn Spelt Graham Crackers


  • Author: Shanna Mallon
  • Total Time: 40 minutes
  • Yield: 24 3-inch cookies 1x

Description

These crisp homemade graham crackers are made with a blend of einkorn and spelt flours, sweetened by molasses and honey.


Ingredients

Scale
  • 1 cup all-purpose einkorn flour, plus more for dusting
  • 1/2 cup whole-grain spelt flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cubed
  • 1/8 cup honey
  • 1 tablespoon molasses
  • 1/8 cup whole milk, plus more as needed
  • 1 teaspoon vanilla extract

Instructions

  1. Line two baking sheets with parchment paper or silicone mats. Set aside.
  2. Place the einkorn flour, spelt flour, granulated sugar, baking soda, baking powder, salt, and cinnamon in a food processor fitted with the S-blade attachment. Pulse briefly to combine.
  3. Add the cubed butter to the food processor. Pulse until the butter is equally distributed throughout the dry ingredients and the consistency resembles coarse crumbs, about 1 minute.
  4. Pour the honey, molasses, 1/8 cup milk, and vanilla extract into the food processor. Process until everything is completely combined and a very thick dough forms, about 1-2 minutes. If the dough is too dry and won’t come together, add a little more milk one teaspoon at a time. If the dough is too moist, add more einkorn flour one teaspoon at a time.
  5. Remove the dough from the food processor and place it on a floured work surface. Using a lightly floured rolling pin, roll out the dough in a large circle until it is between 1/16 and 1/8 inch thick. Dust the surface or dough with more flour as necessary to prevent sticking.
  6. Cut the dough to yield neat portions approximately 3 inches wide, using a chef’s knife or your desired shape of cookie cutter.
  7. Using a thin spatula, carefully transfer the dough portions to the prepared baking sheets, placing 12 portions on each sheet. Leave a little room between each one – they won’t spread too much. Lightly prick each portion with the tines of a fork two or three times.
  8. Place the baking sheets in the refrigerator for 20 minutes to chill and stiffen the dough. Meanwhile, preheat the oven to 375°F.
  9. Transfer the baking sheets to the oven and bake the dough for 8-10 minutes, until slightly puffy but not too browned around the edges. Don’t overbake. The cookies will still be soft, but will continue to crisp when cooling.
  10. Remove the baking sheets promptly from the oven. Allow to cool on the baking sheet for 5 minutes before transferring to cooling racks to cool completely before serving.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Dessert

Keywords: einkorn flour, spelt flour, molasses, honey, graham cracker

Cooking by the Numbers…

Step 1 – Measure and Prep

Measure out what you need for the einkorn flour, spelt flour, granulated sugar, baking soda, baking powder, salt, cinnamon, honey, molasses, whole milk, and vanilla extract.

Horizontal image of bowls filled with assorted measured ingredients.

Measure and cube the unsalted butter.

Make sure you have extra einkorn flour for dusting, about 1/2 cup or so more. Also have more whole milk on hand, in case your mix is too dry and you need to add more liquid.

Line two baking sheets with a sheet of parchment paper or a silicone mat.

Set out your food processor, fitting it with the S-blade attachment.

Clear some space in your refrigerator, enough to place your two baking sheets.

Step 2 – Mix the Butter with the Dry Ingredients

First, briefly pulse to combine the dry ingredients in the food processor. This includes the einkorn flour, spelt flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.

Horizontal image of a dry mix in a food processor.

Then, add the cubed butter. Pulse until the butter is completely distributed throughout the dry ingredients – the consistency will resemble dry, coarse crumbs. This will take about one minute.

Step 3 – Mix in the Wet Ingredients

Pour the honey, molasses, 1/8 cup milk, and vanilla extract into the food processor.

Horizontal image of a thick brown dough in a food processor.

Process until everything is completely combined and a very thick cookie dough forms. This will take about one or two minutes.

Be a little patient! It may look dry at first, but it should form into a dough after this short amount of time.

If it is still too dry and won’t come together, add a little more milk one teaspoon at a time as you pulse the mixture. If it is too moist, add more einkorn flour one teaspoon at a time as you pulse.

Step 4 – Roll Out

Lightly dust a work surface with einkorn flour, saving extra in a bowl not too far away, in case you need to re-dust. Lightly flour your rolling pin.

Horizontal image of flattened dough on a wooden cutting board.

Remove the dough from the food processor and place it on the prepared work surface. Roll it out into a large circle that is between 1/16 and 1/8 inch thick.

Dust your rolling pin, the dough, or the work surface with more flour as necessary to prevent sticking.

The thinner the dough will be, the crispier the final results. A thicker roll will result in a slightly chewier end result.

Step 5 – Cut

For this step, you can choose to use a sharp chef’s knife to cut rectangular shapes, or use a cookie cutter to create neat and consistent shapes.

Horizontal image of cutting out shapes in dough on a wooden work surface.

Whatever you decide to choose, ensure your portions will be approximately 3 inches wide.

For the photos in these articles, we used a 3-inch scalloped flower cookie cutter – how adorable!

You will need to lightly dust your knife or the cutter to prevent the dough from sticking, and this will need to be repeated for roughly every other cut.

You can re-roll the scraps one additional time to yield a few more cookies.

Step 6 – Transfer to Baking Sheets and Chill

Once cut into individual shapes, carefully transfer each portion to the prepared baking sheets.

Horizontal image of unbaked cut-outs docked with a fork in rows in a baking sheet.

The best strategy here is to use a thin spatula such as an offset spatula. Using your hands may warp or tear the delicate portions too drastically as you transfer from the work surface to the baking sheet.

Position 12 cookies per sheet pan, leaving a little space in between each one. They won’t spread too much, but there should still be some space to promote even baking.

Prick the center of each portion with the tines of a dinner fork two or three times. Make it look pretty by pricking in a neat row. This docking process helps the cookies bake evenly.

Transfer the baking sheets to the refrigerator – allow the dough to chill and stiffen for about 20 minutes before baking. A cold, stiff graham cracker dough will not spread during baking, and will keep its shape.

During the chilling time, preheat your oven to 375°F.

Step 7 – Bake

Remove the sheets from the refrigerator and place in the oven.

Horizontal image of baked cut-outs on a lined sheet pan.

Bake the graham crackers for only eight to ten minutes. The cookies will puff slightly, and should not be too browned around the edges.

Don’t over-bake them! They will still feel soft to the touch, but they will continue to significantly crisp as they cool.

Step 8 – Cool and Serve

Remove the sheets from the oven. Allow the cookies to cool on the sheets for 5 minutes before transferring to cooling racks to cool completely.

Horizontal image of a neat row of docked cut-outs on a white wooden surface next to white towels and crumbs.

Serve and enjoy!

Suggested Serving Ideas

These homemade graham crackers are so very versatile! And, with that said, you’ll be doing them a serious disservice if you only eat them on their own. Let’s go over some ideas for using them to their full potential now.

Use them as the ideal dipper for a range of warm drinks. Serve them with hot teas, hot chocolates, and spiked coffee beverages.

I particularly love them with an Italian affogato – dipping pieces of the crackers in slowly melting vanilla ice cream is a dream!

Horizontal image of a stack of docked cut-outs on a white wooden surface next to white towels and crumbs.

Much like their store-bought brethren, you can crush them to make a crust for pies and cheesecakes, such as our pumpkin cheesecake bars.

You can also use them to make s’mores! But this time, pursue the artisanal route for an unforgettable dessert by using a high-quality brand of dark chocolate and fluffy squares of homemade marshmallows.

What do you think of these homemade graham crackers? How would you use them for other recipes? Leave any comments or questions below.

Still in need of other ideas to use up those bags of alternative flours? You’ll be equally as pleased with our other recipes featuring einkorn flour. Take a look at three right now:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 13, 2014. With additional writing and editing by Nikki Cervone. Last updated on November 30, 2023.

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

7 thoughts on “Homemade Einkorn Spelt Graham Crackers”

  1. Wow! I’m so excited! I was just talking to my aunt today about a cookie recipe with graham crackers and then a separate conversation about einkorn flour and now this post! I can’t wait to try it!

    Reply
  2. Homemade grahams are one of my favorite treats. I love making mine into “graham cracker mush,” as my grandpa dubbed my concoction when I was child — milk poured over broken crackers and left to turn into a mush, then eaten with a spoon. Highly recommend it.

    Reply
  3. I’m going to make this recipe and use little shaped cutters/indent makers to cut them out for my nieces and nephews as a yearly Christmas tradition! (-:

    Reply

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.