Homemade Chocolate Graham Crackers

Sure, you can pick up a box of graham crackers from the store, but you won’t get the taste of freshness or the peace of mind knowing all the real ingredients you could be using if you made Homemade Chocolate Graham Crackers.

 Homemade Chocolate Graham Crackers - An easy substitute for the boxed variety. And they taste better too! www.happyfoodhealthylife.com

It’s really no secret. If you were to browse each and every recipe on this site, you would probably only find a handful of recipes that came from a box mix or a can. When it comes to baking, I like to indulge every once in awhile, and the thing that keeps me sane a lot of the time is the amounts of REAL food I use in my recipes. Real flour. Real butter. Real sugar. No added chemicals. No unsure feelings about what may possibly be in that “treat” that magically survived a shelf life of 6.8 years.

So one of my favorite things to do is re-vamping a store-bought item and making it from scratch at home. I decided I’d start with Chocolate Graham Crackers. I know, it’s a random one, but I’m actually going to be making a recipe at the end of the week using these graham crackers, so I thought I’d start here! (and seriously, you have got to tune in to see what classic treat I overhauled!)

The thing that’s funny is that my kiddo doesn’t quite get it. I mean, how can you possibly make graham crackers at home? They come out of a box that comes from the store! This brainwashing thinking is the exact driving force for why I must continue to make more treats from scratch at home. I don’t want my kiddo thinking that food just appears in a box at a store. I want him to know that there is the ability to create treats at home that taste even better than the ones in the store!

So we make it happen with graham crackers.

Homemade Chocolate Graham Crackers - An easy substitute for the boxed variety. And they taste better too! www.happyfoodhealthylife.com 

Homemade Chocolate Graham Crackers
  • 1 1/4 cup Whole Wheat Flour
  • 1/2 cup cocoa powder
  • 1 1/4 cups confectioners’ sugar
  • 1 teaspoon baking powder
  • 1/2 cup salted butter , cold
  • 2 tablespoons honey
  • 2 tablespoons cold milk
  1. Preheat your oven to 325°F. Cut out two sheets of parchment as large as your cookie sheets.
  2. In a blender or food processor, place flour, baking powder, confectioners sugar, and cocoa into the jar. Cut the butter into chunks and drop into the dry mixture. Pulse the food processor or blender until the mixture is crumbly.
  3. In a small cup or bowl, mix the honey with the milk. With the food processor or blender running, pour the milk/honey mixture in and the dough will “magically” come into a ball.
  4. Turn the dough out onto a well-floured surface. Divide the dough in half to work with half the dough at a time.
  5. Transfer one piece of dough to one of the pieces of parchment. Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16-inch thick. Trim the edges and prick the dough evenly with fork. {This will help the crackers stay flat and not get bubbles in them}.
  6. Repeat with the remaining dough and parchment. Place the rolled-out dough pieces, on their parchment, onto baking sheets.
  7. Bake the crackers for 15 minutes. Remove them from the oven. Immediately cut them chocolate rectangles with a pizza cutter or knife into the cracker size that you like. Allow the crackers to cool completely. Store the cooled crackers in a sealed container on the counter.

Homemade Chocolate Graham Crackers - An easy substitute for the boxed variety. And they taste better too! www.happyfoodhealthylife.com

A few of the other things I’ve made without the help of preservatives and chemicals are marshmallows, chocolate chip graham crackers, and BBQ Sauce from scratch.

What are your favorite store-bought foods you prefer to make from scratch?


  1. says

    I love these, and I know my toddler would, too! Awhile back, I bought some graham cracker determined to make my own graham crackers, but it’s still sitting in my pantry. Now I’m determined to try again – and this recipe doesn’t even need it! Love that. 🙂

    • Holly Waterfall says

      awesome! I really hope you try them out. They’re so simple to make, and just as easy to munch on…. especially with a marshmallow in between two 🙂

  2. says

    Thank you so much for this recipe! I am allergic to corn and can’t have the boxed version. I have tried to make my own but they didn’t come out right, I can’t wait to try this!

    • Holly Waterfall says

      yay! I’m so glad this is something that will work for you! You’re going to love it. Let me know when you make it and how much you love it!

    • Holly Waterfall says

      So glad to hear you say that you love the shots because I was feeling very uninspired during this shoot! and yes, SO close to vegan!

  3. says

    How do these compare to the graham crackers we all know? Are they so much better? I had a friend who made homemade wheat thins and they were amazing….blew the ones from the box out of the water!

    • Holly Waterfall says

      I personally love them even more than the box. Chocolate graham crackers from the box aren’t my favorite, but these are yummy and totally taste delicious surrounding an ooey gooey marshmallow.

  4. Tiffany Rudd says

    YUM! Definitely making these for my kiddos! My favorite product to make from scratch is pop tarts. I make them with whole wheat flour and real fruit and my kids love them! Thanks for the great recipe!

  5. Jamie says

    These didn’t work for me at all. It wasn’t “dough” it was a dry mess. should an egg be added somewhere? If so, the recipe doesn’t say. I ended up with brown colored “sand” and had to throw it all away. I followed the recipe to the T.

    • Holly Waterfall says

      Jamie! I am so sorry this didn’t work for you 🙁 As soon as I read your comment, I went and made them again because I was concerned my success was a fluke. But they turned out perfectly for me. There is no egg added. The binding ingredients are the butter, milk, and honey. I wonder if it may have had something to do with the cocoa powder, only because you mentioned the “sand” color. I used a higher quality King Arthur cocoa powder, and ended up with a very dark dough when it all came together.
      I am sorry it didn’t work, and I hope you give it a shot again… for s’mores! 🙂

  6. Elizabeth says

    These were wonderful. Turned out perfectly! Wondering if you knew just how “healthy” they are??? I’d like to keep them around all the time but they taste too good to be good for you!

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