These graham crackers are made exclusively from whole wheat flour, have very little refined sugar, and have a very limited amount of fat (which just so happens to be a healthy one).

Well, then. These are virtually health food.

Ok, not quite health food, but definitely an undeniably healthier cookie alternative.

They are not overly sweet, but still satisfy the dessert-cravings.

Especially when served with a dessert hummus.

These are also very yummy when topped with nut butter, and are a great canvas for smores.

Graham Crackers

Adapted from Marcus Samuelsson

2 cups whole-wheat flour
¼ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
¼ cup extra virgin olive oil
¼ cup honey
2-3 tablespoons milk
additional milk for glaze
cinnamon-sugar (optional)

1. In a mixing bowl, combine whole wheat flour, sugar, salt, cinnamon and baking powder.
2. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk.
3. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in plastic wrap and chill until firm, about 1 hour (or longer, if it’s more convenient).
4. Preheat your oven to 375°F.
5. Turn the dough onto a floured surface and knead gently until it holds together.
6. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet.
7. Cut dough into 3-inch squares (or cut out using cookie cutters), prick each square several times with a fork, and place on lightly greased cookie sheets.
8. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined (yum!), and bake for 15 to 20 minutes, or until crackers are lightly browned.
9. Remove crackers from oven, transfer to a wire cooling rack, and cool completely.