• Yield: Makes about 5 1/2 dozen

Thin and crisp with a cinnamon-sugar sprinkle, these are a cross between Cinnamon Toast Crunch cereal and supermarket graham crackers. Unlike store-bought ones, these are a hundred percent whole grain. But with their satisfying snap and sweet wheatyness, they still taste like a treat.

TIP: Bob’s Red Mill makes a wonderful graham flour. It’s readily available in markets and online. You can substitute any coarsely ground whole wheat flour, too.


  • 1 cup (149 g) whole wheat graham flour

  • 3/4 cup (101 g) whole wheat pastry flour

  • 1/4 cup (30 g) ground flax seeds

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt, plus a pinch

  • 1/2 teaspoon baking soda

  • 1/4 cup (54 g) packed light brown sugar

  • 1/4 cup (56 g) grapeseed or other neutral oil

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons granulated sugar

Better Baking Better Baking by Genevieve Ko


1. Whisk both flours, the ground flax, 3/4 teaspoon of the cinnamon, 1/2 teaspoon salt, and the baking soda in a medium bowl. Whisk the brown sugar, oil, vinegar, and 3 tablespoons water in a large bowl until smooth. Add the dry ingredients and gently stir just until all traces of flour disappear. If the dry ingredients are not moistened evenly, stir in another tablespoon of water. Cover the bowl and let stand for 15 minutes.

2. Meanwhile, position a rack in the center of the oven and preheat to 350°F. Line a large cookie sheet with parchment paper.

3. Transfer the parchment to a work surface, place the dough on it, and pat into a rectangle. Place a large sheet of plastic wrap over the dough, then roll the dough into a 14-by-12-inch rectangle. As you roll, you’ll need to occasionally lift off and replace the plastic wrap.

4. Mix the granulated sugar, the remaining 1/4 teaspoon cinnamon, and the pinch of salt in a small bowl. Sprinkle evenly over the dough. Use a pizza wheel or sharp knife to trim the edges; leave the scraps on the parchment. Cut the rectangle into 1-by-2-inch rectangles, leaving them on the parchment. (You’re cutting the lines where you’ll break the crackers later.) If you’d like, you can poke the crackers with a fork to make dots. Slide the dough on the parchment onto the cookie sheet.

5. Bake the grahams until the edges are dark golden brown and the center is dry and set, 17 to 20 minutes. Cool completely on the sheet on a wire rack, then break into crackers along the cut lines.

Make Ahead: The crackers will keep at room temperature for up to 2 weeks or in the freezer for up to 2 months.

Reprinted with permission from Better Baking by Genevieve Ko (Rux Martin/Houghton Mifflin Harcourt, 2016)

Reprinted with permission from Better Baking by Genevieve Ko (Rux Martin/Houghton Mifflin Harcourt, 2016)