Blitz up this easy-to-work with cracker dough in the food processor, then let the kids help to roll and cut your way to the yummiest homemade cheese crackers recipe! These Cheese Crackers with Oats have whole grains, a delightfully crisp texture, and they’re even egg-free. The kids will eat them up!
Healthy Homemade Cheese Crackers Recipe
From the time that L was about 1 until she turned 2, I waged a fierce battle with Goldfish crackers. They seemed to appear everywhere that we went and she loved them, with all of their delicious salty flavor. I was constantly frustrated that my efforts to feed her healthy snacks—with a focus on fruits, vegetables, and less refined foods—was being undermined at every turn. And I know it probably sounds silly that I cared so much, but I so desperately wanted to fill her tummy with more nutritious foods like my cheese crackers recipe made with whole grains and oats.
Easy Cheese Crackers
But you know what? There was almost nothing I could do about it when we were out of the house. L is, and always has been, a very (very) strong-willed child. Telling her that she can’t have something (or that she has to do something!) never ever works out well and this is especially true in settings where there are other kids and food involved. So I came up with a compromise that works for us—and it involves both Goldfish (and cheddar bunnies) and my homemade crackers.
How to Make Cheese Crackers Step-by-Step
I’ve since learned to pick my battles, so when we’re at home, I try to surround the girls with a wide range of healthy foods. This lets me relax a bit when we’re out in the world and the kids are exposed to food from other people. We love making homemade cheese crackers together for a toddler snack or lunch component, and this is what the process looks like.
- Add all ingredients to the food processor and blend until it sticks together.
- Roll out the dough between two pieces of parchment paper coated with a little flour to prevent it from sticking.
- Use cookie cutters to cut out crackers.
- Place onto a parchment-lined baking sheet.
- Repeat, cutting and re-rolling, until you use up the dough.
- Bake until lightly golden brown around the edges, let cool, and eat!
Homemade Whole Wheat Crackers
Whenever I make a batch of these crackers, I make the dough and roll it out, and L does the cutting out. The dough is easy to work with and since it’s egg-free, you don’t have to worry about nibbles while you work. The whole grains from the oats and protein from the cheese make this cheese crackers recipe a nicely balanced and nutritious toddler snack.
How to Keep Homemade Crackers Crisp
These crackers are best eaten soon after they come out of the oven—they small so good I don’t know how you’d resist!—but you can store them in an airtight container at room temperature for up to a day or two. They start to soften as they sit, so if you ‘re worried about eating the whole batch, make half and store the rest of the dough in a zip top bag in the fridge or freezer, and when ready to make more, bring the dough to room temp and bake!
With the help of a food processor, you can make homemade cheese crackers rich in whole grains and lower in added salt. Try to get them about 1/4-inch thick so they bake uniformly. If your milk, cheese, and butter are cold the dough should be easy to roll out between parchment paper. (If the dough seems too sticky, stick it into the fridge for 5-10 minutes.)
- 1/2 cup rolled oats
- 3/4 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon dried rosemary, crushed
- 1/2 cup milk
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons cold butter, diced
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Add all ingredients to the bowl of a food processor. Pulse a few times to grind, then blend for 15-20 seconds until dough comes together.
- Form the dough into a disc. Dust a piece of parchment with flour, place the dough on top, and another piece of parchment to cover. Roll out until 1/4-inch thick. Cut with small cookie cutters and place on the prepared baking sheet. Re-roll and cut remaining dough until completed.
- Bake 14-16 minutes or until crackers are golden. Cool for a few minutes on a wire rack before serving. Store in an airtight container for up to 2-3 days at room temperature.
Bake just half of the batch. Store the remaining dough in a zip top bag in the fridge (for up to 1 week) or freezer (for up to 3 months). Thaw overnight in the fridge if frozen. Let sit at room temperature for about 30 minutes before rolling and baking.
Gluten-Free Cheese Crackers: Use a cup for cup gluten-free flour in place of the whole wheat. The dough may be a little stickier, so chill it for 5-10 minutes before rolling.