Whole Wheat Cheddar Crackers
While I’m super easy-going about Kenya and Chloe having cake at birthday parties or ordering things like french fries every now and then when we’re out to eat, I can’t help but cringe when they are offered goldfish as a snack on play dates or at camp. Of course there are many things that would be considered far worse for them than these little yellow bite-sized snacks, but goldfish kind of get under my skin. Goldfish are one of those “easy” foods that most people keep in the pantry for their kids. And why not? They’re delicious. But they are also high in sodium, low in fiber and feature some unneeded empty ingredients like sugar. For what is such a simple food, making your own homemade version is so much better, especially when you use whole wheat flour, which ups the fiber content and is far more nutritious than refined.
I know what you might be thinking: “it takes longer to make goldfish than it does for me to buy them”. Well, you’d not only be surprised by how quick and easy these cheddar crackers are to make but also how much money you’ll save making your own. And the best part is that you can use cookie cutters to pop out these crackers in whatever shapes you think your kids will love. More special than goldfish? What more could you hope for at snack time!
Whole Wheat Cheddar Crackers (makes a lot depending on the size cookie cutter you use)
2 Cups Cheddar Cheese, grated
1 Cup Whole Wheat Flour
1 Tbsp Spike Salt-Free Seasoning (any salt free/herb seasoning will work)
6 Tbsp Unsalted Butter, chilled
1. Preheat oven to 400 F.
2. Place the first 3 ingredients in a food processor and pulse to combine.
3. Add the butter and pulse and until a ball forms.
4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.
5. Bake for 15-17 minutes.
6. Serve.
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Finally! A recipe for goldfish. Can’t wait to try it out this weekend. Now, where can I get wee cookie cutters?
Williams Sonoma or the craft store.
Sorry to plug another blog (not mine!), but here’s info on making the cookie cutter using a soda can, utility knife, straight edge and tape. I did it, and it was easy. The third try came out absolutely perfect.
You can find small cookie cutters at any kitchen supply store. Bed Bath and Beyond, Williams Sonoma, Sur La Table, even Amazon!
Can it be shredded cheddar?
Yes!
How long do these stay fresh and how do you store them? Airtight container, I assume?
I bet they last longer than you will have them around…. LOL! They are THAT good!
You can make the shapes and freeze them then bake them when you want.
I think they are best the first day, then after that they get a little soft, lose their crunch a bit.
I think most things are best of the first day, but I have to stay these stay really crisp and yummy. The kids went crazy the first time I made these!
Yes, I keep them in an air tight container on the counter. I should say they last for 5 days (but, it’s actually much longer). They also freeze after baked and cooled (or before baked) beautifully!
Yay!!! I totally agree with you about goldfish! As well other packaged snack foods.
How long will these keep?
How long will they be good for? Do they need to be refrigerated? Thanks for the recipe.
HI, I see you use spike a lot. Can that be substituted with sea salt? Thanks!
No, salt free seasonings are really a mix of herbs. You could also leave the seasoning out all together. The salt free seasoning gives them a lot of zip!
I hadn’t heard of Spike before but I noticed that ingredient number 1 on the label is salt shortly followed by hydrolized vegetable protein???
I noticed that too. How can it be salt-free if the first ingredient is salt?
I am assuming she means the Spike “Salt Free Magic,” which has nutritional yeast but not salt.
What if I don’t have a food processor? Can I use a blender?
No, you can’t use a blender b/c the dough will get stuck in the motor, but you could do it by hand.
Can’t wait to try them out. We eat a lot of crackers in our house. I hope this is a good recipe. I’m sure it is, they all are. I’ve tried other crackers and been bitterly disappointed.
I’ve been waiting for a recipe like this! I actually even bought some fun mini cookie cutters for when I did find one. Thanks!
Awesome, thanks for this! My girls are going to love them
These look very good and simple, too! I have a recipe for goldfish crackers that I use and I too make different shapes with cookie cutters. We usually call them Starfish crackers instead. I always love trying new variations though, so I think we will have to make these next time!
I love the healthier alternative to goldfish… But would also love a useful dairy free cracker recipe… Graham cracker, honey or cinnamon cracker, etc. If/when you get a chance! My daughter has a dairy allergy
Graham Crackers
http://weelicious.com/2010/09/01/graham-crackers/
Animal Crackers
http://weelicious.com/2011/10/12/animal-crackers/
This may sound dumb, but I don’t honestly know if you’d consider these recipes with butter ‘dairy free’…? I’m off to Google to figure that out!
She does have recipes for Animal Crackers and Graham Crackers. Both call for butter, but I guess if your daughter has a dairy allergy you could use margarine. Since they’re both sweet, you might even try coconut oil (which I’ve never used myself but have heard is a good substitute for butter in pie crusts, etc).
http://weelicious.com/2010/09/01/graham-crackers/
http://weelicious.com/2011/10/12/animal-crackers/
Earth Balance also has great butter-alternatives!
We have a son with a dairy allergy too and I recently found this recipe for dairy free goldfish: http://novamommy.com/?p=882
She has a graham Cracker and a seed cracker on the site.
http://weelicious.com/2010/09/01/graham-crackers/
http://weelicious.com/2010/12/06/whole-wheat-seed-crackers/
Ive yet to make the seed crackers but the Graham crackers are yummy.
Juli- I think she has a recipe on this site for graham crackers…
Do you think using a hand mixer would work in place of the food processor?
Hand mixing works great, too. A handheld electric mixer would work, too, but the mixture may clump. So mixing by hand the old-fashioned way might be easier! Enjoy!
Yay! I’ve also been waiting for this recipe. Just need to pick up some unsalted butter and I’m all set.
I can’t wait to pick up my daughter from school today so I can tell her about this. She was diagnosed about 2 years ago with a tree nut, sunflower seeds, and sunflower oil allergy. Ever since, she has been unable to eat the whole grain goldfish that she would get every once in awhile (they have sunflower oil in them.) This is the one food that she gets upset about not being able to eat… imagine that. I cannot wait to try these with my kindergartner. Thanks for putting a smile on both of our faces!
What could we use instead of Spike seasoning?
You can use any blend of spices you prefer. Spike is a mixture of so many spices and flavors it just adds that unique zestiness! I mean, just look at this extensive (but all natural) ingredients list! http://spike-it-up.com/products.php
Can I make these crackers with half whole wheat flour and half unbleached white flour?
You certainly can use half and half! Enjoy!
THANK YOU!!!!! Have I mentioned how much I love you????
These look fabulous! But I have to ask: Have you tried the Whole Grain Goldfish? I’m pretty strict about what I feed my 5yo and those definitely pass the test. Reasonable sodium count, whole wheat flour as the first ingredient (and 2g fiber per serving), no sugar, no monosyllabic mumbo-jumbo on the ingredients list. It’s the only kind we buy!
All that said, I love the idea of making cheese crackers. Adding this to the to-try list…
I too was tricked into thinking the whole grain fish were a healthier option. They however contain MSG!! Disguised under the name autolyzed yeast. I was horrified! Now I buy the organic Annie’s cheddar bunnies. But I was looking to start making my son some vegan crackers, Catherine, could daiya be used in this???
my sweet daughter has a life threatening dairy allergy along with other allergies, will the daiya or vegan gourmet cheese work?
I have not tried this recipe with vegan cheese. In my experience vegan cheeses don’t melt quite the same, but since this is basically pulverized into a dough I think that might just work! Happy experimenting!
Please let me know if the Daiya or Vegan Gourmet works if/when you try it. I’d LOVE to try these but my son also has a dairy allergy. Thanks!
Yeast extract is a source of MSG too. We had to stop buying Annie’s b/c of this
Would another flour work well with these?
You can use regular All Purpose flour in this recipe instead. I like the texture and grain-content the whole wheat brings to these crackers!
So easy & yummy!! TY for another great recipe. Kids loved picking out & using cutters to help out. Much tastier than goldfish.
I don’t cheddar available where I live what other kind of cheese could I use?
Where do you live? I will help you find cheddar cheese!! These just wouldn’t be the same with a different type of cheese!
I Iive in Australia after moving from Canada in November and the cracker choices aren’t great but we don’t have cheddar cheese either! Any recommendations?
I am so with you! I’m a Canadian in Oz and was thinking the same! No cheddar. They tried to tell me they just don’t colour it orange here but I have yet to find real cheddar!
Have you tried using Colby cheese? I’m in Australia too and honestly find the cheese here better but you’re right, we don’t have the typical bright orange cheddar here. I’d go with Colby. Melts well, good taste etc. I’m going to try it today
.
I live in Switzerland, we do have lots of kinds, but Swiss cheese doesn’t exist
I know this is a couple of months late, but I live in Switzerland, too. Coop sells Cheddar cheese, of course it is white, but it is sold as cheddar.
These turned out great & so fun to make for my 5 year old!
Hi Carella, how big was the batch? 2 cups 3 cups?
These were really greasy for me, can I get away with less butter? Also they burned to a crisp after 15 min. Much better with only 8 min but still greasy, sadly my kids didn’t really want to eat them. I liked them though
Try refrigerating the dough for 10 minutes before cutting and baking them. That will help the butter firm up and not melt so quickly in the oven. That could help with the greasiness. You can try using less butter, as well, but don’t cut down on it too much or they won’t hold together. I hope they work out better for you next time!
I had the same problem. I used coconut oil (refined, so no flavor or coconut smell)and the dough was very greasy and stuck to the parchment paper. I had to put the parchment paper on the cookie sheet. It also burn after 15 minutes. I only baked half of the dough and kept the other half in the fridge but it got hard as a rock. I froze it and will try baking it when I get a chance. I may add some more flour to work it before rolling it. My ds was excited to help but didn’t like it. :0(
Mine today were really greasy too on the bottom, and I had chilled them in the fridge first (not because of greasiness, but because I ran out of time to bake them after I’d cut them out!) Any other ideas to prevent the greasiness?
These did not work out for me
the dough never came together …. Is it suppose to be 2 cups of shredded cheese or 2 cups of cheese shredded?
I tried putting them together and baking them anyways but they are so dry!!!
2 cups of shredded cheese. Hmm I’m not really sure why they wouldn’t come together. Maybe try mixing (and sort of squishing) the dough together with your hands after mixing in the food processor. Sort of the opposite of the previous comment. The warmth from your hands will slightly soften the butter and help it cling to the other ingredients a bit better. Don’t give up! They’re so yummy!
Thanks … I’ll try again next week … My 23 month old thoroughly enjoyed using the cookie cutters so it was a fun activity for all! The ones that didn’t work out are being used as dog treats and he thinks they r great!
Same thing happened to me. I used Horizon organic shredded cheddar cheese. I’m wondering if it has less moisture content than a block of cheese? I’m off to add milk to this recipe like when making pie crust to see if that will work.
Yay! That totally worked. I added whole milk by tablespoon until it came together with a pastry blender.
It was really crumbly dough for me too! But I finally got it to come together after working with it for a while. Yum! I used Italian herb seasoning but what others? I’ve never heard of Spike.
My girls loved these. However, next time I’ll set the timer for about 8 minutes, and pick up some cute cookie cutter from Kitchen Kapers.
Step 3 when you add the butter, is there a word missing, it says “pulse and until” ?? I’m easily confused. Thanks!
I found the “original” Spike. After looking at the ingredients it looks like it has salt in it. Did you use a salt-free Spike?
Definitely didn’t need to cook these as long as the recipe says.
Also, my 2 1/2 year old wouldn’t eat these. I put in Italian herb seasoning. Any other seasonings that might give them a better flavor? I think that I overcooked them a tad, too. What about something like cinnamon?
Also, I loved these myself but I don’t agree that you’ll save money by making your own. You can buy a bag of goldfish for 88 cents on sale…but using real cheese and real butter will be WAY more expensive. Of course, I think it’s worth the extra for a healthy snack….but just thought you should know.
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These look fun! I don’t have a food processor. Can I use a blender for the first three ingredients and then transfer to my kitchenaid stand mixer?
I do not recommend using a blender because the cheese will get stuck under the blades and jam your machine. If you don’t have a food processor, mixing my hand is a better alternative. The dough might clump in the stand mixer attachment but it should be easy enough to scrape out.
I must confess I broke my blender trying to make carrot crackers in it. oops. Now I just do it by hand. I must try this recipe by hand!
Made these yesterday with my 3 1/2 year old. LOVE these. Very cheesy. Have small cookie cutters that we used and my pastry roller for some small squares. The comment from my husband when I said don’t eat all of them was then make more. I can say that everyone in our house loves these! I will be making these more often and we decided these will be what we share when we take snack to his preschool next time we are up. Thank you for wonderful recipes!!!
Easy and super yummy-I used Mrs. Dash chipotle seasoning to give a nice little kick! I just used a pizza wheel to zip out little squares of dough–These are definitely replacing the goldfish in my lunch box!
Made these with my 2 yr old son tonight (he loved it!), halved the recipe, but forgot to halve the butter! Needless to say, I’ve got some reeaaally decadent cheese nibblies for tomorrow’s snack!
(PS> I also subbed 2tbsp of cream cheese for 2tbsp of the butter, so hopefully that helped a bit. Also used Indian Masala spice mix for the herbs. Tasty!)
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These look great!! So, set out to make them and noticed a recall notice on the Spike seasoning site.. Can you recommend a substitute?
Oh thank you for the information! You can use any spice blend you like. Spike has such a huge mixture of flavors that it adds so much flavor. I would try recreating spike: Garlic powder, onion powder, nutritional yeast, mustard powder, coriander, oregano, thyme, cumin, ginger, paprika, black pepper, cloves, cinnamon.
1 Tbsp of the first 3 ingredients, 1/2 Tbsp of the next 6, 1/2 Tsp of the final 4. Mix it together and taste it to see if you like to combination or if you want more of a certain flavor.
There are many more ingredients on the Spike label, but I figured these would be the easiest to find.
Thanks so much!
have you read this? i am so upset that they don’t list that the crackers have msg in them. what is next?
I use the salt-free Spike seasoning which does not contain MSG! The original Spike does have trace amounts of the chemical within MSG that causes allergic reactions from the Hydrolyzed Soy Protein, but the salt-free version does not contain this ingredient.
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I made these for the first time this afternoon. What an amazingly easy & delicious recipe! I love that I can give my boys homemade crackers, knowing every ingredient in them. I used Mrs. Dash’s garlic & herb salt-free blend and extra-old cheddar. It’s going to be hard not to munch away at these myself! Thank you for this great recipe
Could I use spelt flour?
Yes! Let me know how that comes out!
Do you bake them on the parchment paper or transfer them onto a cookie sheet and then bake?
Oh and what should you put the dough in you want to freeze? Ziplock bag??
I just made these this morning and my first batch burned badly. I made small circle crackers and after 15 minutes, they were burned to a crisp! I probably should have checked on them, but the next batch I cut down to about 10 minutes and they came out perfectly. I wish I hadn’t had to throw out so many because these were very good.
these have the be the best thing I have ever made on your site lol kids are loving them.
sooooooo easy.
[...] We make a lot of homemade snacks. Homemade granola is my favorite, and I’ve made recipes for cheeze-its, animal crackers, Nutella mug cakes…even homemade playdoh with [...]
I just made these.. I think the key here (reading reviews about greasy crackers) is using a block of cheese, instead of using store bought, pre shredded / grated cheese as these contain added oils. also, I used my daughters plastic shapes from her shape sorter instead of buying small cookie cutters.
perfect. thanks for a new recipe 
))
I am in the process of making these. I used block cheese that I shredded & Emeril’s salt free bayou blast seasoning. It’s not working. I am pulsing and pulsing and pulsing but it’s not forming a ball at all. ??? It looks like it needs liquid.
Try taking it out and kneading it with your hands! It should come together very easily!