Cinnamon Honey Wheat Thins

Cinnamon Honey Wheat Thins from Weelicious

I love me a cracker outta the box as much as the next gal, but I'm wary when I read the listed ingredients and can't pronounce half of them. There are only seven -- count 'em, seven -- ingredients in these Cinnamon Honey Wheat Thins and I'm betting you've already got all of them in your kitchen.

Is it easier to go to the market and by a box of wheat thin crackers? Of course it is. But I guarantee that you're not going to find a sweet version that are as naturally crunchy, tasty, and entirely pronounceable as these!

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Cinnamon Honey Wheat Thins (16 Dozen - 32 servings)

Prep Time: 10 mins Cook Time: 5 mins

egg free

nut free

Ingredients

  • 1 1/4 cups Whole Wheat Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1/4 cup water
  • 1/4 teaspoon vanilla
  • 1/2 cup whipped cream cheese
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon

Preparation

1. Preheat oven to 400° F.
2. In the bowl of a food processor, combine the flour, salt, cinnamon, and butter. Pulse until the mixture resembles fine crumbs.
3. In a small bowl, whisk together the honey, water, and vanilla and add it to the food processor. Pulse until a dough forms.
4. Remove dough and split into four equal portions. Roll out each portion as thin as you can, about 1/16 inch.
5. Cut dough into 1-inch squares and carefully move them to a Silpat-lined baking sheet.
6. Bake for 5-8 minutes, or until crackers are golden brown. Keep your eye on them as they can burn quickly!
7. Move crackers to a cooling rack to cool and serve with Honey Cream Cheese Dip.

Honey Cream Cheese Dip:
1. Place the ingredients in a bowl, stir to combine and serve with crackers.
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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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69 comments

  • Lisa Brenner

    Wow, these sound yummy and so easy. I may have to try these!

    Thank you!

    leave a comment

  • Nichole

    These look delicious and sound so much better than store bought!

    leave a comment

  • Jennifer

    Can these be frozen before baking? I can't imagine using 16 dozen crackers before they go bad lol.

    leave a comment

    • Catherine

      Yes, they can be frozen before baking. Just move quickly when you move them from a sheet to freeze into zipper bags or a container.

      leave a comment

  • Kirsten D

    wow do they look great!!

    leave a comment

  • Lori

    I roll your graham cracker recipe out directly on a silpat then score them with a pizza wheel. They break apart easily after baking. Would that work with these or do they rise more and seal the scoring marks? Thanks!

    leave a comment

    • Catherine

      I love you! I've never even tried that. What a FABULOUS idea!! I say try it with these crackers. The dough acts similar to the graham crackers, but you really need to roll this dough very thin for them to turn out crispy.

      leave a comment

  • Vicki

    Yum can't wait to make these!

    leave a comment

  • NurseJenn

    These look awesome! I love baking, and just so happened to have ordered a Silpat mat last night. I can't wait to make these this weekend!

    leave a comment

  • Amanda Jasaitis

    Can I substitute anything for the silpat??

    leave a comment

    • Catherine

      You could also make them on parchment paper, but I found that they got too dark too fast right on the baking sheet. They turn out better when placed on a silpat or parchment. Silpats are a great investment for making cookies, crackers and fruit leather.

      leave a comment

  • Claudia Rosa

    Can I make these with unbleach all pupose flour, that's all I got in my kitchen right now!

    leave a comment

    • Catherine

      Yes, all purpose flour is great!

      leave a comment

  • [email protected] In Row

    YUM - I cannot wait to try these! My kiddos gobble up Wheat Things!

    leave a comment

  • Jackie P

    Amanda - I have used a stoneware baking sheet instead of Silpat with success before.

    leave a comment

  • Jackie P

    Is honey okay for baby > 1 year old if it's baked?

    leave a comment

    • Kearsten

      Honey, cooked or not, is considered unsafe for baby. Any possible botulism spores in the honey will not be killed off by cooking.


      These sound great! I'll have to give them a go.

      leave a comment

    • Catherine

      I always err on the side of caution and stay away from honey for babies under 1-year-old!

      leave a comment

    • Lori B.

      Everyone talks about the safety of baby eating honey. Did you know that it also includes corn syrup? Most of us have thrown out corn syrup a long time ago, but I know my own mother uses it for baking. The foods most commonly contaminated are home-canned vegetables, cured pork and ham, smoked or raw fish, and honey or corn syrup. About 110 cases of botulism occur in the U.S. per year. Most of the cases are in infants.

      leave a comment

  • Andrea

    Fabulous! We, too, love crackers but it is so hard to find ones without a scary list of ingredients. Would love a Ritz cracker type recipe if you're looking for something to experiment on. Thanks for all the great recipes!!

    leave a comment

    • Catherine

      Oh good idea!

      leave a comment

    • Dagmar

      Lorraine's recipes are super sepaicl, it's true Ava. They are all written in her fabulous handwriting and I keep them in a sepaicl folder, a true treasure.If you would like to come with me for high tea, you are invited! Debra, that is good to know about the prices being lowered off season. It's the main reason why I did not go. I can just imagine going in the autumn, it would be so beautiful. Oh I love that marina. My heart is so homesick, Victoria is such a beautiful city.OMG, the Zombie Walk??!!! That would have totally made my day! Zombies and high tea, two of my favourite things. I love when the spooky and foodie worlds meet. That is joy, thank you for sharing that story, I LOVED it!!!!

      leave a comment

  • Sara C

    Could you make these with out a food processor? I broke mine and haven't gotten a replacement yet.

    leave a comment

    • Catherine

      You can mix everything by hand! It will just take a little longer. :)

      leave a comment

  • Jennifer

    Have you ever had a weird taste result from baking things on silpats? I have bother silpat brand and the crate and barrel ones. My husband finally insisted we throw them away. Everything I baked on them tasted weird to him and once he mentioned it, I noticed it, too. We had the same problem with the silicone baking cups.

    I use parchment instead, which I hate because it is so wasteful (why I bought the silpat to begin with).

    leave a comment

    • Catherine

      That is so weird! I agree about the wastefulness of parchment, which is why I love Silpat. I have never noticed a weird taste when using them.

      leave a comment

  • Juliette

    Can you bake without cinnamon or with a different spice substitute (ginger?). I'm allergic to cinnamon :(

    leave a comment

    • Jennifer

      I would sub it for something else you like. Less if you are using ginger, as it's strong. Maybe a touch of nutmeg with the ginger. YUM. Be more like a ginger snap...

      leave a comment

    • Catherine

      I agree with Jennifer! Substitute whatever spice you prefer! I would say the closest flavor to cinnamon would be nutmeg.

      leave a comment

  • Kelly

    In the Honey Cream Cheese dip - how much ground cimmamon? Thanks!

    leave a comment

    • Catherine

      Oops! 1/2 Tsp! :)

      leave a comment

  • Gillian

    I just made these and they turned out great! I substituted brown rice flour for the whole wheat to make them gluten free and they are delicious! Thanks for the recipe :-)

    leave a comment

  • Jennifer J

    What kitchen gadget do you recommend if we don't have a food processor? I know, I'm deprived and one day my dear husband will realize how much we really do need one :)

    leave a comment

    • Catherine

      For this recipe you can mix it all by hand, or with a pastry blender!

      leave a comment

  • Kendall

    Mmmm that sounds delicious.

    leave a comment

  • Michele With One L

    Is the butter right out of the fridge, softened or melted?

    Thanks!

    leave a comment

    • Catherine

      right out of the fridge! It doesn't need to be super chilled, but definitely not softened or melted!

      leave a comment

  • Erin

    Any ideas on how to turn this into a more savory cracker?...i'm thinking garlic herb.

    leave a comment

    • Catherine

      Replace the cinnamon with something savory! Paprika, onion powder, garlic powder, whatever you want!

      leave a comment

  • Jennifer

    Thank you, what a great recipe!I didn't have any honey so I used some agave. Me and my 2 1/2 year old loved them :)

    leave a comment

  • Jayne

    Do you have the nutritional information for this recipe?

    leave a comment

    • Catherine

      Not yet, but I am working on getting nutritional information on all my recipes! For now, websites like Sparkpeople and My Fitness Pal are great resources!

      leave a comment

  • Breakfast Cookies Lil Runner

    [...] Honey Wheat Thins [...]

    leave a comment

  • Summer~rain

    hey,
    look nice, by the way you wrote 2 tablespoons of honey twice.
    and can you replace the honey with rice sirup.

    Summer~rain Moss

    leave a comment

    • Catherine

      The 2 tablespoons of honey in the second half of the recipe gets mixed with the cream cheese and cinnamon to make a spread to go with the crackers! You could use rice syrup instead of the honey in the crackers, but they will come out with a different flavor. :)

      leave a comment

  • Linds

    Just made these today! Very easy to make and roll out, made for a quick way to make snacks! Thank you!

    leave a comment

  • Courtney

    My daughter cannot have dairy. Is there a good sub for the whipped cream cheese?

    leave a comment

    • Catherine

      The whipped cream cheese is just to make a dip or spread for the crackers! It isn't an ingredient for the crackers themselves so you can leave it out!

      leave a comment

  • Uberkey

    Just made these gluten free using coconut flour. Pretty good!

    leave a comment

  • Erin

    Made these the other day and it was almost as if I didn't. They disappeared! I made them for my extremely picky 3 year old who actually wouldn't even try them but as I'm causally eating them in front of her commenting on how tastey mommy's new crackers are I found out that, HEY, these reallly ARE freakin' delicious! I tucked them away for the day and decided I'd try again the next morning and when I went to get them, they were gone! Sneaky husband of mine snaked them all! So I'll be making them again soon...a double batch. I'm trying the chocolate zucchini bread tomorrow. I really need this chick eating more than chicken, yogurt, juice, and \"fiber cookies\". Her father and I are such big foodies too, I don't know where she got her finicky taste buds! Oh but she does drink soy milk smoothies with prune juice and pea puree AND will tell you \"mmmmm DELICIOUS!\" Gross....whatever.

    leave a comment

  • Nicci

    You my dear, are AMAZING! I fell in love with your blog right away!!! I linked your page from my blog because you have AMAZING recipes!! Im a newbie in this blog thing, and you are inspiring! Thank you!

    leave a comment

  • Meredith

    Could you use a gluten free flour for these? Thanks

    leave a comment

    • Catherine

      I haven't tested it with a gluten-free flour, but I think it would work, especially if you already know how to use gluten-free flour!

      leave a comment

  • duhh22

    Just made these for my 3 yr old he loves them'

    leave a comment

  • Meal Plan June

    [...] also going to test out a new snack this week~ Cinnamon Honey Wheat Thins. Don’t they look delicious?! And you can pronounce all of the [...]

    leave a comment

  • Ashlee

    Hi can I substitute the honey in these with sugar or another sweetener. I want to make these for my little one as a snack, but because he is not of the honey eating age which is around two right? I would need to find another sweetener.

    leave a comment

    • Catherine

      You can begin trying honey around 12 months... of course consult your pediatrician first! I haven't tested these with something other than honey, and I'm not sure how that would work since it's such a small amount. You could substitute agave at a 1:1 ratio and come out with the same end product! You could also try using 1/4 cup sugar, and you will have to increase the water to help the dough form.

      leave a comment

  • Ashlee

    this was one of the recipes on the freeze well list... when do you freeze them?

    leave a comment

    • Catherine

      Freeze them after baking! They're so thin that they will defrost on the counter quickly!

      leave a comment

  • Kristine

    Mine didnt look anything like in the picture :) But they still tasted ok, had to use a lot more flour, my first time making home made crackers

    leave a comment

  • Meal Plan June Random Recycling

    [...] also going to test out a new snack this week~ Cinnamon Honey Wheat Thins. Don’t they look delicious?! And you can pronounce all of the [...]

    leave a comment

  • Lori

    Just took these out of the oven and my toddler has already eaten five (minus the spread). Looks like these will be on our snack food lineup. Very easy to make., but I had use more flour for rolling.

    leave a comment

  • Sweet And Healthy Mexican Chocolate Chia Pudding Yummy Packed Lunches

    [...] than cocoa powder, but still tastes chocolatey. In addition to yummy pudding, the kiddos get homemade cinnamon honey wheat crackers in their lunches today. My little chef buddy and I decided to make crackers yesterday. And because [...]

    leave a comment

  • Nicole

    Sadly these did not turn out good for me. Not much flavor. I didn't make the cream cheese mixture so maybe that was the problem but I was just looking for crackers for my little ones.

    leave a comment

  • Melissa671

    These are amazing! Even when I accidentally burn them a little ;)

    leave a comment

  • » Sweet And Healthy Mexican Chocolate Chia Pudding Love, Lunch And More

    […] than cocoa powder, but still tastes chocolatey. In addition to yummy pudding, the kiddos get homemade cinnamon honey wheat crackers in their lunches today. My little chef buddy and I decided to make crackers yesterday. And because […]

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  • » Zucchini Waffles With Yogurt And Homemade Heart Crackers Love, Lunch And More

    […] of condiments. I also packed a small serving of yogurt with some plum jam, little heart-shaped cinnamon wheat crackers, and […]

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  • Anononymous

    Can I just use parchment paper to bake?

    leave a comment

    • McCord

      Yes you can!

      leave a comment