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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: With our Homemade Chocolate Graham Crackers Recipe, everyone’s favorite afternoon snack is transformed into a toasty, chocolatey, honeyed, crispy delight. In only 45 minutes, your kitchen will smell divine, and you’ll be preparing to bite into the most elevated, mouthwatering Grahams imaginable!
- Luscious flavor, perfect crunch: The layered flavor profile blends nutty, toasty, slightly earthy notes with indulgent cocoa and buttery honey.
- Easy family baking project: You’ll adore this enhanced version of a nostalgic favorite, and it’s the perfect recipe to make as a family. Kids are going to gobble these up, and they’ll appreciate them even more if they help mix, roll out, and prick the dough with a fork.
We all know and love classic Graham crackers—but did you know there’s a chocolate version too?! Chocolate Graham Crackers have a deeper flavor and are just as versatile, especially in desserts like s’mores or cookie crusts. My homemade version is made with real cocoa, honey, and quality ingredients—no artificial flavors or high fructose corn syrup—and tastes far better than anything from a box.
I’ve heard from the Bold Baking community that Chocolate Graham Crackers are getting harder to find in the grocery store. Happily, you don’t have to rely on what’s stocked in your market to enjoy your favorite snacks! Use our genius recipes for Healthy Granola Bars, Blueberry Fruit Leather, and Easy Homemade Pocky Sticks. Bonus: they contain quality ingredients (with real chocolate and no artificial flavor or high fructose corn syrup) and taste so much better than store-bought!
IMPORTANT NOTE: This recipe was improved on 8/14/2025, to include a NEW step-by-step tutorial video, NEW step-by-step instructions, and more Pro Chef Tips.
Table of Contents
- What are Homemade Chocolate Graham Crackers?
- Tools You Need
- Key Ingredients and Why
- How to Make Homemade Chocolate Graham Crackers
- Gemma’s Pro Chef Tips
- Can I Make Homemade Chocolate Graham Crackers in Advance?
- FAQs
- More Cracker Recipes
What are Homemade Chocolate Graham Crackers?
- Homemade Chocolate Graham Crackers are mildly sweet snack crackers flavored with cocoa, honey, and butter. The dough is rolled out, cut into rectangular shapes, pricked with a fork to ensure even cooking, and baked.
- Homemade Chocolate Graham Crackers have a richer taste than regular Graham crackers. Although their sweetness level is subtle, their deep cocoa flavor satisfies a chocolate craving and makes them perfect for desserts.
- Graham Crackers were first made in the 1800s by Sylvester Graham, an American minister who promoted a healthy, whole-food diet, including a coarsely-ground flour that came to be known as Graham flour that he baked into Graham crackers. This health food gradually evolved into a sweet treat when a chocolate version came out in the late 20th century.
Tools You Need
- Mixing bowls
- Measuring cups
- Measuring spoons
- Glass measuring jug
- Kitchen scale (optional)
- Two baking sheets
- Parchment paper
- Spoon
- Rolling pin
- Pizza cutter
Key Ingredients and Why
Powdered sugar
- Powdered sugar, also known as confectioners’ or icing sugar, sweetens the Chocolate Graham Crackers.
- Powdered sugar is made by finely grinding sugar. Its powdery consistency means it mixes well with the dough without being gritty.
- You can make your own powdered sugar easily with our recipe.
Whole wheat flour
- Whole wheat gives the crackers a hearty, slightly nutty flavor that’s similar to Graham flour
- Whole wheat flour is ideal in this recipe because although it has a similar flavor profile to Graham flour, it isn’t as coarse and gives the crackers a crisper consistency.
All-purpose flour
- All-purpose flour used in conjunction with whole wheat flour yields a smoother dough.
- With a protein content of 9-11%, all-purpose flour gives the right amount of gluten to create a structure that helps crackers keep their shape.
Dutch-processed cocoa
- Dutch-processed cocoa gives the Graham crackers the perfect full and balanced chocolate flavor.
- Dutch-processed cocoa has a mild, smooth chocolate taste because it’s been washed with an alkaline solution to neutralize acidity.
- The Dutch-processed cocoa gives the crackers a beautiful dark brown color.
Baking powder
- Baking powder (which contains the dry acid cream of tartar) is the leavening agent that’s always used with Dutch-processed cocoa.
Salt
- Salt enhances the cocoa, honey, and toasty whole-wheat flavors in this recipe.
Butter
- The fat in butter gives Chocolate Graham Crackers a delicate texture that’s both tender and crisp. Butter also keeps the crackers from being too dry.
- Butter also gives the crackers a rich, lush flavor.
Honey
- Honey sweetens the Chocolate Graham Crackers.
- Additionally, honey adds a warm floral that is characteristic of Graham crackers.
- Because honey naturally retains moisture, it keeps the crackers from becoming too dry and brittle.
Milk
- Milk binds the ingredients together and makes the dough pliable.
- Milk’s fat and proteins contribute to the crackers’ tender crumb.
How to Make Homemade Chocolate Graham Crackers
- Preheat the oven: Preheat the oven to 325°F (165°C) Fan Assist and line 2 baking sheets with parchment paper.
- Whisk the dry ingredients: In a large bowl, whisk together the powdered sugar, whole wheat flour, all-purpose flour, cocoa powder, baking powder, and salt.
- Rub in the butter: Add the butter to the dry ingredients and rub it in with your fingertips until the mixture looks like coarse breadcrumbs (you can also do this with a pastry cutter or in a food processor).
- Combine wet ingredients: In a small bowl, mix together the honey and the milk.
- Form the dough: Add the honey-milk mixture into the flour mixture and mix until the dough comes together.
- Roll out the dough: On a floured surface, roll dough out to about ⅛ inch (0.6 cm) thick.
- Cut and shape the cookies: Using a 2½-inch square cookie cutter (or a pizza cutter), cut out the cookies. Use a fork to prick the cookies down the center lengthwise, then a skewer to mark the Grahams on both sides of the scored lines. This will create the classic chocolate Graham cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
- Bake the cookies: Bake at 325°F (165°C) for about 15 minutes, until the dough looks dry on the surface. Cool on a wire rack.
- Store properly: Store the cooled cookies in an airtight container at room temperature for up to 4 days.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Treat it like pie dough: The method for making these crackers is similar to pie crust. Work quickly to keep the butter cold so that your crackers bake up light and crisp.
- Don’t rely on color: These crackers are a very dark chocolate and it can be hard to tell by sight whether they are done baking. Look for the tell-tale sign: They will look dry on the surface. However, smell is a better indicator. Once they begin to smell deeply chocolatey, they’re done.
- Make a cookie crust: Use these Graham crackers to make a chocolate cookie crust by following the same method as my regular cookie crust.
- Add cinnamon sugar: Make chocolate cinnamon Graham crackers by sprinkling a generous amount of cinnamon sugar on the crackers just before baking.
- Try oven-baked s’mores: Use these for oven-baked s’mores: place them on a parchment-lined baking sheet, top with chopped chocolate and Homemade Marshmallows, then bake at 350°F (180°C) until the marshmallows are toasted, about 5–10 minutes. (You can even spread a thin layer of salted peanut butter on the crackers before you add the chocolate and marshmallows for a sweet-salty contrast!). Homemade Marshmallow Fluff is delicious spread on these as well!
Make Ahead and Storage Instructions
- Freeze the dough: Prepare the dough, shape it into a disc, wrap tightly in plastic wrap, and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before rolling, cutting, and baking.
- Freeze shaped but unbaked crackers: Roll out the dough and cut it into rectangles as directed. Layer the unbaked crackers in an airtight container with parchment paper between layers. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking.
- Store baked crackers at room temperature: Once fully cooled, store the baked Chocolate Graham Crackers in an airtight container at room temperature for up to 3 days.
FAQs
- Why aren’t these crackers made from Graham flour?
- Whole wheat flour and Graham flour are very similar. Both are whole-grain wheat flours.
- Whereas in whole wheat flour, the entire kernel is ground together, with Graham flour, the three parts of the wheat kernel are ground separately and then combined into a coarse mixture.
- Using whole wheat flour in this recipe gives the same flavor as Graham flour, but yields a smoother dough that’s not as coarse and gritty as crackers made with Graham flour.
- Can I make these gluten-free?
- You can substitute almond flour in a one-to-one ratio for the wheat flour, but note that the crackers may lack the signature taste and texture of Graham crackers made with whole wheat flour.
- Almond flour typically requires more egg or binding agent, so the recipe might need to be altered.
- Here’s a good rule of thumb to follow when substituting a different flour in a recipe: use up to three-quarters of the amount of liquid called for, and then add more if needed to get your dough to the desired consistency.
- You can also use a 1:1 gluten All-purpose gluten free flour.
- How can I get these to look like traditional Graham crackers?
- If you want these to look like traditional Graham crackers, try my technique:
- First, I use my ruler and a knife to cut the dough into even squares.
- Then using my knife, I draw a line down the center of the cookie.
- Using a fork, I prick 3 sets of holes on either side of the line.
- This helps the cookies bake evenly and makes them easy to break in half and snack on once baked.
- If you want these to look like traditional Graham crackers, try my technique:
More Cracker Recipes
- Homemade Graham Crackers
- Homemade Cheez-Its with Real Cheddar
- Absolutely Adorable Homemade Animal Crackers
- Buttery Homemade Ritz Crackers
- 4-Ingredient Homemade Goldfish Crackers
Try These Recipes!
Watch The Recipe Video!
Homemade Chocolate Graham Crackers Recipe
Savor our Homemade Chocolate Graham Crackers with rich flavors and irresistible crunch from simple ingredients, perfect for kids and family.
Servings: 22 crackers
Savor our Homemade Chocolate Graham Crackers with rich flavors and irresistible crunch from simple ingredients, perfect for kids and family.
Servings: 22 crackers
Ingredients
- 1¼ cups (5 oz/143 g) powdered sugar
- ¾ cup (3 ¾ oz/105 g) whole wheat flour
- ½ cup (2 ½ oz/71 g) all-purpose flour
- ½ cup (2 oz/57 g) Dutch-processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter, cold and diced
- 2 tablespoons honey
- 2-3 tablespoons whole milk , at room temperature
Instructions
- Preheat the oven to 325°F (165°C) Fan assist and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the powdered sugar, whole wheat flour, all purpose flour, cocoa powder, baking powder and salt.
- Add the butter to the dry ingredients and rub it in with your fingertips until the mixture looks like coarse breadcrumbs (you can also do this with a pastry cutter or in a food processor).
- In a small bowl, mix together the honey and the milk. Add this into the dry ingredients and mix until the dough comes together.
- On a floured surface, roll the dough out to about ⅛ inch (0.6 cm) thick.
- Using a 2 ½-inch square cookie cutter (or a pizza cutter), cut out the cookies. Use a fork to prick the cookies down the center lengthwise, then a skewer to mark the Grahams on both sides of the scored lines. This will create the classic chocolate Graham cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.
- Bake at 325°F (165°C) for about 15 minutes, until the dough looks dry on the surface.
- Store the cooled cookies in an airtight container at room temperature for up to 4 days.
Recipe Notes
- The method for making these crackers is similar to pie crust. Work quickly to keep the butter cold so that your crackers bake up light and crisp.
- These crackers are a very dark chocolate and it can be hard to tell by sight whether they are done baking. Look for the tell-tale sign: They will look dry on the surface. However, smell is a better indicator. Once they begin to smell deeply chocolately, they’re done.
- Use these Graham crackers to make a chocolate cookie crust by following the same method as my regular cookie crust.
- Make chocolate cinnamon Graham crackers by sprinkling a generous amount of cinnamon sugar on the crackers just before baking.
- Use these for oven-baked s’mores: place them on a parchment-lined baking sheet, top with chopped chocolate and Homemade Marshmallows, then bake at 350°F (180°C) until the marshmallows are toasted, about 5-10 minutes. (You can even spread a thin layer of salted peanut butter on the crackers before you add the chocolate and marshmallows for a sweet-salty contrast!). Homemade Marshmallow Fluff is delicious spread on these as well!
Thank you for sharing this recipe
What if I don’t have whole wheat flour?
Can I add almond milk instead of whole milk?
My first tray I didn’t bake long enough so they turned out like thin Brownies.:)) Baking them longer gives the cracker a snap. Very nice! Will make them again.
These are great and would make very nice ice cream sandwiches!
if i omit the chocolate powder will these become regular graham crackers?
These are fantastic. I use them for ice cream sandwiches.
So happy to find this recipe. Can’t find them in stores any more. Love to spread with peanut butter for an afternoon snack ❤️❤️❤️
Absolutely loved the flavor but I definitely need to practice this recipe more. Question, as an experienced baker do you find that the quality of powdered sugar matters? I did everything exact but the centers came out a little tough and I’m wondering if it’s because of my powdered sugar
I want to try to make these tomorrow but I only have unsweetened Hershey’s cocoa powder. Can I sub with this?