Enjoy this little sweet treat every now and then. They are way better tasting than the store-bought kind, you  control the sugar content (and quality) and skip the preservatives.

Homemade cinnamon graham crackers

Shopping List:
2 1/4 cups whole-wheat flour (I use Bob's Red Mill)
1 teaspoon aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/8 cup sucanat (I get mine from Whole Foods Market)
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 stick butter, melted in a pan on the stove (do not microwave)
4 tablespoons molasses
1/4 cup + 2 tablespoons water
1 teaspoon vanilla extract (learn how to make homemade vanilla extract here)

1. Preheat oven 10 350 degrees.
2. Mix together the first 6 ingredients.
3. Add the melted butter, molasses, water and vanilla. Stir until mostly well mixed.
4. With your hands, continue mixing and form into the shape of a ball.
5. Line a baking sheet with wax/parchment paper.
6. Push the ball of dough down with your hands and start to spread evenly on the cookie sheet.
7. Use a rolling pin (or a smooth-surface cup) and continue to spread dough evenly until the whole baking sheet is covered with dough. Roll thinly if you want thin crackers or thick if you want graham cracker cookies like the photo.
8. Sprinkle the top with a little carob powder or cocoa and cinnamon.
9. Cut into small, bite-size or 2.5-inch in squares with a butter knife.
9. Bake for 25 minutes for thick cookies (like below) or 15-18 minutes for thin crackers. Turn off the oven and let them sit in the oven for another 30 minutes or so to make them crispy.
10. Let cool. Break squares apart gently and store in an airtight container.

Tipoftheday I love the rich taste of molasses, but you could substitute honey if you'd like. Because honey is lighter, your crackers/cookies will be lighter than mine.

Make your cookies more fun by using cookie cutters to make fun shapes—a great idea for a kid-friendly project.