Cinnamon Honey Wheat Thins from WeeliciousPin

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!

Cinnamon Honey Wheat Thins from WeeliciousPin

Cinnamon Honey Wheat Thins

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Servings: 16 dozen
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes



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

Honey Cream Cheese Dip:

  • Place the ingredients in a bowl, stir to combine and serve with crackers.


Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Sodium: 60mg | Fiber: 1g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a 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. I create simple, healthy recipes the whole family will love.


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

  2. […] 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 […]

  3. 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.

  4. […] 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 […]

  5. 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.

  6. […] 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 […]

  7. 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

  8. 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.

  9. 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.

  10. […] 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 […]

  11. 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!

  12. 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!

  13. 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.

  14. 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!

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

  16. 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. 🙂

  17. 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

  18. 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!

  19. 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 🙂

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

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

  22. 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 🙂

  23. 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 🙂

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

  25. 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…

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

  27. 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.

  28. 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).

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

  30. 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!!!!

  31. 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!!

  32. 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.

  33. 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.

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

  35. 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.

  36. 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!

  37. 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.

  38. 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!

  39. 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.

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

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