Like their store-bought counterparts, these graham crackers have a mild chocolatey flavor while still retaining that slightly salty, honey-tinged wheatiness of a regular graham cracker. Graham flour is a type of whole wheat flour developed by Rev. Sylvester Graham. It's a true whole grain flour—each part of the wheat berry is present: the germ, endosperm, and bran. It's a coarsely ground flour. You can substitute whole wheat flour here for graham flour, but I like the nuttiness that graham flour imparts. Bob's Red Mill makes a graham flour that's available via their website and at many health food stores.

Feel free to use whatever cookie cutters you'd like with the dough, though your yield may very depending on size and shape. The cookie yield below is for an approximately 2-inch scalloped cookie cutter.

Cookies will be slightly soft upon removal from the oven, but they firm up upon cooling.