In a large bowl, cream together the softened butter, honey, and brown sugar until smooth and fluffy.
Mix in the vanilla extract and sourdough discard until fully combined.
In a separate bowl, mix the all-purpose flour, whole wheat flour, cinnamon, and salt.
Fold the dry ingredients into the butter, honey, and sourdough mixture. Stir until a soft dough forms.
If using the mini chocolate chips, gently fold them into the dough.
Wrap dough in Saran Wrap and refrigerate for at least 2 hours and up to 24 hours. The longer it sits, the better the flavor!
Once chilled, roll out dough on a lightly floured surface. It should be about 1/8 inch thick.
Cut out bunny shapes (or use any small cookie cutter you like) and transfer them to the prepared baking sheet, leaving a little space between each cracker.
Bake at 325F for 18-20 minutes, or until the edges are lightly golden and the crackers are set. For extra crunchy grahams, bake an additional 2–3 minutes, watching carefully to prevent burning.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack. The crackers will continue to crisp as they cool.
