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 crackers have whole grains, a delightfully crisp texture, and they’re even egg-free. The kids will eat them up!
Healthy Homemade Cheese Crackers Recipe
While I don’t always bake with my kids and I don’t always make homemade versions of foods we can buy at the store, there are times when I do both—and these crackers are one of our favorites! The dough is easy to make and for the kids to work with and my girls love to do the work of rolling it out and cutting shapes…and then eat the batch for snack time!
Easy Cheese Crackers
The method for making this dough uses the food processor, which turns the ingredients into a smooth dough that’s pliable and easy to work with. It’s also not too sticky, so it’s a good one for kids. There are no fancy ingredients or methods here, so you might even be able to make these with ingredients you already have in the house.
Ingredients in this Cheese Crackers Recipe
To make this recipe, you’ll need:
- Shredded cheese (like cheddar)
- Rolled oats
- Whole wheat flour (or gluten-free flour blend)
- Dried rosemary, optional
TIP: The rosemary adds a nice flavor, but you can leave it out if you prefer.
How to Make Cheese Crackers Step-by-Step
Here’s a look at the process involved in making this toddler snack.
- 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. Bake!
TIP: Re-roll the dough and repeat the process to finish all of the dough.
Homemade Whole Wheat Crackers
The whole grains from the flour and oats add complex carbohydrates and fiber to the snack. Paired with the protein from the cheese, these are a nicely balanced food all on their own. We like to make them mid-morning or after afternoon nap time to enjoy as a snack when they’re fresh out of the oven.
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!
Tips for Making the Best Cheese Crackers Recipe
- To make these gluten-free, use gluten-free flour blend and certified gluten-free rolled oats.
- Use the rosemary to add a little extra flavor, or omit it if you prefer.
- If your dough is sticky at any point, place it into the fridge for a few minutes to firm up.
- If your dough seems to not come together when it’s in the food processor, add a few additional drops of milk.
- Set the timer for the lower end of the baking range to start, then add another minute until the edges are lightly golden brown. The edges can get very brown really fast at the end.
- These crackers are best eaten on the day they’re made, but you can store them in an airtight container at room temperature for a day or two.
- To make a smaller batch, place half of the dough into a freezer storage bag, seal and freeze for up to 3 months. Thaw at room temperature, roll out, cut out shapes, and bake whenever the urge strikes!
I’d love to hear your feedback on this recipe, so please chime in below to share!Print
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.
Use the rosemary to add a little extra flavor, or omit it if you prefer.
If your dough is sticky at any point, place it into the fridge for a few minutes to firm up.
If your dough seems to not come together when it’s in the food processor, add a few additional drops of milk.
Set the timer for the lower end of the baking range to start, then add another minute until the edges are lightly golden brown. The edges can get very brown really fast at the end.
These crackers are best eaten on the day they’re made, but you can store them in an airtight container at room temperature for a day or two.
To make a smaller batch, place half of the dough into a freezer storage bag, seal and freeze for up to 3 months. Thaw at room temperature, roll out, cut out shapes, and bake whenever the urge strikes!