Making homemade Whole Wheat Cheese Crackers is so much easier and faster than you would think and this video will show you how! You can whip them up and even freeze a bunch so you have them around all the time.

Whole Wheat Cheddar Crackers from weelicious.comPin

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!

Photo by Maren Caruso


Whole Wheat Cheddar Crackers

5 from 2 votes
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 cups cheddar cheese, grated
  • 1 cup whole wheat flour
  • 1 tablespoon spike salt-free seasoning (any salt free/herb seasoning will work)
  • 6 tablespoons unsalted butter, chilled


  • Preheat oven to 400 F.
  • Place the first 3 ingredients in a food processor and pulse to combine.
  • Add the butter and pulse and until a ball forms.
  • 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.
  • Bake for 15 minutes. Keep in mind, every oven is different and how thick the crackers are rolled out can affect the cook time. Keep an eye on your crackers so they don't burn just in case!
  • Serve.


Calories: 40kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Sodium: 30mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I followed this recipe to the T, and yet the crackers started burning in 9 mins! Something seems off with the baking instructions in this recipe. Was very disappointed 😞

    1. Hi Mai! Agh – I’m sorry these didn’t turn out for you! I’ve made them many many times without issue, but everyone’s ovens are different. The temps can sway 25Β° or more sometimes. How thick the crackers are when rolled out can affect the cook time too. I hope you’ll try them again some day and make adjustments!

  2. I store them in an air tight container at room temperature, and I often freeze a batch, too! I Haven’t had an issue with them being too greasy. I wonder if it has to do with the brand of butter you used, or maybe it was warmer in your kitchen when making the dough?

  3. I made these today for the first time. Because I only had salted butter, I used just a good pinch of garlic powder and a generous pinch of paprika for seasoning. They taste really yummy but I find them quite greasy, actually (causing more greasy fingers than I expected). I followed the recipe exactly (except the seasoning). Any ideas?
    Also, I am wondering how to best keep them.

  4. I love this recipe. I am always looking for nutritious recipes that my disabled daughter can feed to herself. These are a big hit.
    I did have to add water, but I found that the 15 minutes is dependent on the thickness of the cracker. I liked mine thin, so then I cut the time down to 10 minutes, When the dough was thicker, 15 minutes was spot on.
    Someone complained about a bitter aftertaste, I believe this is from the seasoning they used. When I used Mrs. Dash mine had a slight bitter aftertaste compared to when I used the Spike you suggested.
    I added nutritional yeast to the top of my last batch, and that made them even better.

  5. I made these tonight after feeling in a rut over what to send for my kinder’s snack at school tomorrow. They turned out SO PERFECT. I don’t have a food processor so I finely grated some medium cheddar and worked it with my hands while watching Netflix. Hehe! I also don’t buy any salt-free seasonings so I went with a little bit of garlic salt, onion powder and paprika. I rolled them out on parchment paper and baked for only 10 minutes. The suggested 15 minutes would be crazy too long in my oven… I suggest you stay near by during the first batch so you know exactly how long works best for yours. πŸ™‚ I’m so excited to send these in his snack with some fresh fruit tomorrow. Thank you once again, Catherine!!

  6. I made these crackers today for our 2 yr old granddaughter. Because I only had salted butter, I did not add any additional seasoning. 15 min was too long for my oven temp – 12 min was perfect. I think the trick is not to roll the dough too thin. I hope they’re a hit with our little one. I used a star and heart cookie cutter. They did take a while to cut out but that was part of the fun in making them. Next time I’ll let our grandaughter help. Thanks for the great recipe. Can’t wait to make the graham crackers.

  7. I love your recipes and snacks for kids especially the goldfish, wheat thins, etc but I need to make them gluten free. It can be tricky finding the right substitute that will suit the recipe. Would you consider adding directions for how to make it gluten free? Thanks

  8. You mention that making these vs. buying saves money and doesn’t take as much time as some people think. Another great point and probably the most important, is that Goldfish are full of ingredients that aren’t natural or food-based but are altered and can have really negative effects on our children’s brain. Some of the ingredients are actually designed to keep you wanting to eat them instead of feeling satisfied. Also, you can control how much sodium is going in since Goldfish have already a high amount. If you go the extra mile and give our children cleaner foods that what is on the shelves, go for it!

  9. Jessica, I’m glad I read your post. I don’t have a food processor either and decided not to make this until I read your remarks. Thanks to you, I’ll give it a try. Thank you.

  10. Took an 8-oz block of cheddar and grated it by hand on the smallest grate (arm workout!!). It turned out to be about 3 cups. I added 1 1/2 cups of whole wheat flour to compensate. Put in onion and garlic powder and paprika. Added 8 Tbsp of chilled butter instead of 6. Should have put in 9 though. Combined by hand since I have no processer (more of a workout!!) and tried to roll it real thin. No luck. Kept it thick (about 1/4 in.) and cut into med. squares with a knife. Baked for 12ish min and they came out perrrrrrrfect! I felt super awesome smelling these wholesome and delish crackers on my 18-month old’s breath! Will be making these again, but will switch my work arm to get an even muscle tone. πŸ˜‰

  11. The crackers are yum but there is a bitter after taste. Why would that be? I tried it with white whole wheat flour. Thanks

  12. This is my second time making these so I wanted to chime in against the critics…both times these crackers have turned out delicious! I follow the recipe as is with the exception of using Whole Wheat Pastry flour and since I don’t have a salt-free seasoning on hand I just sprinkled in some all-purpse herb seasoning and some paprika. The bake time was spot on for me, so I’m wondering if those who had problems with burning maybe rolled out their crackers a lot thinner? Also, it does take longer than you expect to come together in the food processor, but it definitely does! And here is a trick that I love…if your kids don’t mind (mine doesn’t…he is just happy to get a cheese cracker!), skip cookie cutters and just use a pizza roller to cut out squares. So quick! Thanks, Catherine, for this great recipe.

  13. Yeah, I had the same problem both times I tried it. I had to add about one more tablespoon of butter and let it soften a bit. Otherwise it was very, very crumbly.

  14. I love the idea of these….unfortunately the recipe needs some work….there’s no way it ever would have formed a ball without water–much like a pie crust, unless the butter should have been soft to begin with, which wasn’t mentioned in the recipe. Then, the baking time is WAY off and I burnt the first batch which took me a long time to cut out with little animal cookie cutters. Ultimately, they needed closer to 7 minutes to get the desired color, but then they were chewy. We’ll see how my daughter receives them (I’m trying to replace Elmo crackers)….have had great results with all other weelicious recipes so I’m a bit surprised at this one.

  15. These are ok, but definitely NOT goldfish. I’d rather buy real goldfish every once in a while than go through the trouble of making these again. One of my kids won’t even try them because of the way they smell.

  16. Same here. I used Club House Signature Blends. It’s a salt-free vegetable and herb medley. Turned out bitter. Can’t get Spike in grocery stores here in Toronto.

  17. I didn’t have Spike so I used Mrs. Dash Table Blend instead. They came out rather bitter and my kids won’t eat them. πŸ™

  18. These are delicious! I couldn’t get the ball to form in the food processor (maybe due to using shredded cheese?) but just mashed the powdery mix together with my hands and then rolled that out. It worked. I used fairly large cookie cutters because that is all I had, but will get some smaller ones so that next time I can get more crackers per batch. Really good! Thanks.

  19. Hmm I’m not sure. I know cookie press dough is supposed to be sort of sticky, and this is not. Let me know if you try it, though!

  20. Do you think this dough would work in a cookie press? We just made your honey wheat thins and my son loves them in your red pepper hummus an white bean basil hummus!

  21. Hi Lauren,
    Did you try this? I want to add spinach or maybe shredded and food-processed carrots. I’m wondering if it would make the crackers fall apart with too much moisture.

  22. We’ve made these crakers twice now, and we love em! Our smallest cookie cutter is a mini gingerbread man, so in our house we have “little cheese guys.”

    As I was cleaning up last night’s batch, I snacked on a piece of brocolli left from our dinner, and it got me to thinking…any way to sneak veggies into these? Would it work to incorporate super finely chopped/processed brocolli? I’m guessing it would be best to use finely chopped raw, but I’m not sure. Have you tried anything like this?

  23. Dear Catherine, I will write my review here just because it is the recipe I’m working on right now, but I have been using lots of them and hae never been disappointed! I love the creativity, and all the thought you put into each recipe. And the fact that I am confident I am giving healthy food to my family. Thanks for sharing is with us..

  24. How long will these stay fresh? I’d like to send some to my hubby who is deployed but they’ll take a week to get there.

  25. I have made these several times now and never been dissappointed! I dont have a food processor so I just mix by hand. It does take some elbow grease but these are worth it!

  26. Do you have to refridgerate the crackers after baking? Also how long have you found their “shelf life” to be?

  27. Just made these! So yummy!! I used half an avocado instead of the butter to cut down on fat! Worked a treat!

  28. I don’t think so. :\ The cheese would probably get stuck below the blades. If you can get your cheese grated finely enough you can mix these by hand or with an electric mixer. I’ve heard of other people doing that!

  29. Would a Baby Bullet work to mix up the ingredients? I don’t have a food processor and probably wont be getting one in the near future, but I am really excited to try this recipe!

  30. 1. Should I use the dough attachment or multi-purpose?
    2. Will all dough be incorporated into ball or will some stay crumbled in bottom of processor bowl?

  31. I made these yesterday and my toddler (and myself AND my husband) loved them! Such an easy recipe and DELICIOUS! I posted it over on my blog with a link back to yours. What a wonderful snack! Thank you πŸ™‚

  32. These crackers are amazing!! I didn’t need 15 minutes though, i burnt my first batch and lowered it to 10min, and then lowered it again to 8 min. that is the perfect time for my oven πŸ™‚ DELICIOUS!! Can you freeze this batter like your chocolate graham cracker batter?

  33. This recipe is so awesome! It was so easy to do! I did do it with pre-grated cheddar (Whole Foods brand), and it worked beautifully! Thank you!

  34. One more note, I wasn’t sure about spreading during baking..they did spread just a tiny bit so leave about half inch between when baking!

  35. I just came across your website last night & love it! Today I made these crackers for my 9 month baby girl. They are a hit & I love that there are no hidden, scary ingredients. I used a block of Wisconsin Medium Cheddar (7.5 oz) shredded in processor and added other ingredients (used salted butter since that’s what I had on hand). I had to pulse it for a while, maybe literally 3-4 minutes but it came together perfectly. For the seasoning blend I used some spices I had on hand: garlic powder, minced dried onion, paprika, oregano and lemon pepper. To make rolling it out easier I plopped the dough on a piece of parchment paper (wax paper would work too) flattened it a bit by hand, topped with more paper & rolled it out. Worked great! I placed shapes on silicone baking mat and baked for 10 minutes at 400. Some were well done (the thinner ones) but most were just right. This came together pretty quickly but making the cut out shapes is a bit of a pain. Using pizza cutter to cut squares for second half went way faster! And they are just as tasty!! I am excited to try this with different kinds of cheese & spice mixes. These are crackers I am comfortable giving to my little one. Thank you & can’t wait to try more of your recipes!!

  36. I just tried these and they are eager greasy.. Is there a way to cut back in the fat, or did I perhaps do something wrong??

  37. Made these with mini fall cookie cutters for snack for my son’s preschool since they have no sugar in them, and with some grapes and milk they were a huge hit! They are SUPER addictive, I think I ate almost half the recipe myself! Next time I will double or triple that recipe!

  38. I generally keep them out on the counter for 3 days and then (if there is any!) refrigerate leftovers for another 3-4 days.

  39. I find that salted butter is usually too salty in baked goods, but since there isn’t any other salt in these maybe it would be okay!

  40. Is there any harm in using salted butter? I don’t have any unsalted on hand, and really want to make these right now lol … will they taste too salty?

  41. I made these with King Arthur gluten free flour. I added 1/4 tsp xanthum gum just to be sure I could roll it out and they wouldn’t crumble. I also used shredded cheese and it was fine. My dough was a bit wet at first so I just sprinkled flour on it, worked it, until it stopped sticking. I worked it with my hands a bit first too. On the shiny silver cookie sheets, they baked for 14 min and on my dark sheet, they were done after about 8 min. They are so delicious! My kids lament not being able to eat the goldfish the other kids have due to gluten intolerance, but this will solve the problem!

  42. It might if you do it in small batches, but like a blender I think the cheese would just get stuck under the blades.

  43. These were so easy and delicious! After reading comments, I grated a block of sharp cheddar and had no problems with the recipe. It takes a little while in the food processor, but then it suddenly comes together in a ball, and was easy to roll out (I just cut 1-inch squares).

  44. If it is too dry you can add cold water 1 tablespoon at a time until you get the dough to a consistency that holds together! πŸ™‚

  45. I was so excited to make these today. I used a pizza cuttter and sliced them into squares. The only problem was my dough was dry, and it crumbled. I referred back to the recipe and I followed every step. Hhmm, any suggestions? Really want to make this recipe work.

  46. these have the be the best thing I have ever made on your site lol kids are loving them.
    sooooooo easy.

  47. 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.

  48. 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 πŸ™‚

  49. 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.

  50. have you read this? i am so upset that they don’t list that the crackers have msg in them. what is next?

  51. There are many more ingredients on the Spike label, but I figured these would be the easiest to find.

  52. 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.

  53. These look great!! So, set out to make them and noticed a recall notice on the Spike seasoning site.. Can you recommend a substitute?

  54. 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!)

  55. 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!

  56. 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!!!

  57. 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! πŸ˜€

  58. 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.

  59. 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?

  60. 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.

  61. 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?

  62. 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?

  63. Step 3 when you add the butter, is there a word missing, it says “pulse and until” ?? I’m easily confused. Thanks!

  64. 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.

  65. 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!

  66. These did not work out for me πŸ™ 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!!!

  67. 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?

  68. 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(

  69. 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!

  70. 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 πŸ™‚

  71. Where do you live? I will help you find cheddar cheese!! These just wouldn’t be the same with a different type of cheese!

  72. So easy & yummy!! TY for another great recipe. Kids loved picking out & using cutters to help out. Much tastier than goldfish.

  73. 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!

  74. 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???

  75. 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…

  76. 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!

  77. Yay! I’ve also been waiting for this recipe. Just need to pick up some unsalted butter and I’m all set.

  78. 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!

  79. Almost a year too late but… I tried the graham crackers this past week, and everyone from my 1-year-old son to my 51-year-old father loved them!

  80. 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 πŸ™

  81. 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!

  82. 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!

  83. 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.

  84. No, you can’t use a blender b/c the dough will get stuck in the motor, but you could do it by hand.

  85. 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!

  86. Yay!!! I totally agree with you about goldfish! As well other packaged snack foods.
    How long will these keep?

  87. 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!

  88. 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.

  89. You could also find them in any craft store ha sells cake supplies. They have 1-2″ fondant shape cutters in a variety pack that if not already on sale you could apply a coupon to. Many larger craft stores have a 40 or 50% off any regular priced item each week.

  90. You can find small cookie cutters at any kitchen supply store. Bed Bath and Beyond, Williams Sonoma, Sur La Table, even Amazon!

  91. 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.

  92. Finally! A recipe for goldfish. Can’t wait to try it out this weekend. Now, where can I get wee cookie cutters?

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