Whole wheat crackers are so easy to make at home and endlessly customizable with your favorite herbs and spices. They have great crunch and are perfect for dipping! This recipe will show you how to cut the dough for bite-size crackers or create larger artisan-style crackers.
Many of us have been doing more baking this spring, with homemade bread getting a lot of attention. But what about homemade crackers? If you've never made crackers from scratch I think you'll be pleasantly surprised with how easy it is.
The idea with this easy cracker recipe is that you probably already have everything you need in the pantry.
Also, these are so much healthier than the packaged ones in stores, and you get to control the ingredients!
To make these savory whole wheat crackers you'll need:
- 1 bowl
- 2 baking sheets
- parchment paper
- a rolling pin
- and a handful of common ingredients
Are whole wheat crackers healthy?
These homemade crackers are the healthiest option, for sure. Not only are they delicious, versatile, and easy to make, they're much healthier than most store-bought crackers.
Even the so-called wheat crackers you find in stores are rarely actually made entirely with whole grains. And then there are all of the other additives.
With this simple cracker recipe in hand you'll never need to buy whole wheat crackers again.
Ingredient Notes
I opted for white whole wheat flour for these crackers because, well, I had a bag of it in the fridge that needed to be used! But also, I'm a fan of white whole wheat flour since it provides the same whole-grain nutrition as other varieties of whole wheat but with a more subtle flavor.
White whole-wheat flour also makes delicious oil-free muffins!
In keeping with the pantry-friendly theme, I included dried rosemary in this batch, but fresh rosemary works, too. Or omit the herbs altogether for a plain whole wheat cracker.
For a Wheat Thins copycat recipe, add a splash of maple syrup or a few teaspoons of granulated sweetener to the dough.
Oil-Free vs With Olive Oil
There are two ways to make these healthy crackers, with coconut milk OR olive oil.
Full-fat coconut milk add just a touch of richness to the crackers while allowing you to avoid using oil (for reference, all of these photos show the oil-free version). Coconut milk also adds moisture and reduces the amount of water needed to pull the dough together.
If you include oil in your diet, feel free to substitute ¼ cup olive oil for the coconut milk, and increase the water to approximately ½ cup.
If you're curious about the difference in flavor and texture, the oil-free version is definitely a sturdier, more wholesome-tasting cracker. It's delicious but not as flaky as crackers made with olive oil.
So if you're not avoiding oil and prefer a flakier, buttery-tasting cracker more similar to store-bought, you'll prefer the olive oil version included in the recipe below.
How to Make Whole Wheat Crackers
- In a mixing bowl whisk together the dry ingredients.
- Then add the coconut milk (or oil) and stir. The dough will be lumpy. Next, add the water, and mix again until the dough begins to hold together. It should look rough and shaggy.
- Gather the dough into a ball, then divide it in two.
- Loosely re-shape the halves into rectangles, and set one aside.
- Place one rectangle of dough on a large piece of parchment paper. Place another piece of parchment on top, and roll the dough until it's approximately 14 inches long and 7 to 8 inches wide. Tip: the overall shape doesn't really matter, just make sure it will fit on your baking sheet.
- For rustic artisan-style crackers, simply leave the sheet of dough whole, and break it into crackers once cool. For bite-size crackers use a pizza cutter or a knife to cut the dough into equal-size pieces.
Bake time largely depends on exactly how thinly you roll the dough. Start checking for doneness around the 22 to 25 minute mark.
Tips for Rolling Cracker Dough
The most important thing is that the thickness is the same across the entire sheet of dough.
For example, if the middle is thicker than the edges, the edges will be crisp and golden but the center won't be done. So it's worth it to spend a few extra minutes making sure the dough is rolled out evenly.
How To Store Homemade Crackers
Once the crackers are cool, store in an airtight container at room temperature for up to one week. Although, they never last that long in our house because we gobble them up!
Since crackers have a longer shelf-life than some other snacks, they're perfect for making in advance for parties and holidays.
Tip! Instead of spiced nuts, cookies, or other sweet treats, homemade crackers are perfect for gifting during the holiday season.
Serving Suggestions
These whole wheat crackers are sturdy enough for scooping up vegan cheese, hummus, and dips. Here are a few favorites:
- Vegan Feta Cheese
- Healthy White Bean Peanut Dip
- Carrot-Ginger Hummus
- Roasted Lime & Jalapeno Hummus
- Caramelized Onion Dip
- Beer Cheese Ball
- and Kimchi Hummus
They're also fantastic with this reader-favorite Vegan Tuna Salad and Vegan Chicken Salad!
If you try these healthy whole wheat crackers please leave a comment and star rating below to let us know!
Whole Wheat Crackers (WFPB/Oil-Free Option)
Equipment
Ingredients
- 2 cups white whole wheat flour - Can also use whole wheat pastry flour, regular whole wheat, or 1 cup all-purpose flour and 1 cup whole wheat.
- 1 teaspoon baking powder
- ¾ to 1 teaspoon fine sea salt - Depending on how salty you like your crackers.
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon garlic powder, optional
- 1 teaspoon dried rosemary, optional
- ¼ teaspoon dried parsley, optional
- ½ cup canned full-fat coconut milk (for oil-free version) or ¼ cup olive oil for classic version -
- 4 to 6 tablespoons water for coconut milk version or ½ cup water for olive oil version
Instructions
- If making the coconut milk version, shake the can very well before opening. If the fat and liquid have separated, warm the coconut milk slightly then stir until homogenous. Measure out ½ cup (reserve remaining coconut milk for another recipe).
- Preheat oven to 350 degrees F. In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you're using. Drizzle in the coconut milk (or olive oil) and mix with a fork.
- Drizzle in the lesser amount of water (¼ cup for the coconut milk version or ½ cup for the olive oil version). Stir again to combine. The dough should look shaggy and rough. If there is still quite a bit of dry flour in the bowl add 1 to 2 more tablespoons of water and mix again. Don't overwork the dough.
- Gather the dough into a ball, and cut in half. Shape each half into a rectangle about ¾-inch thick. Cut three large pieces of parchment paper (about the size of a standard cookie sheet). Place one piece of dough on a piece of parchment. Place another piece of parchment on top, and roll the dough until it's about 15 inches long and 7 to 8 inches wide. Aim for even thickness across the entire sheet of dough. Otherwise, thinner areas will be done first. Carefully peel away the top piece of parchment. Re-use that piece of parchment to roll out the other piece of dough in the same way.
- For bite-size crackers use a pizza cutter or a knife to score individual pieces, or for artisan-style crackers, simply leave the sheets of dough whole. TIP: sprinkle extra black pepper on top for added flavor.
- Transfer the bottom piece of parchment and the dough to baking sheets. Bake for 25 to 40 minutes. NOTE: bake time depends on the thickness of the dough. Also, the oil-free version typically requires a longer bake time. Begin checking the crackers after 22 - 25 minutes. They're done when crisp and golden. Allow to cool. If you baked the dough as one large sheet, break into artisan-style crackers in any shape and size you prefer.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Megan Svedruzic
I love the crackers, but the problem I had was that the dough stuck to the parchment paper even once the crackers were baked, especially with the coconut milk version. I ended up having to throw away half a batch (luckily I got wise for the second half and oiled the parchment sheet first, but I still got a lot of papery bits stuck to my crackers). Any advice appreciated.
Lori
Hi Megan,
I haven't experienced any sticking at all with these crackers, so unfortunately I'm not really sure why it happened. One possible cause could be the quality/brand of parchment paper. Using a silicone baking mat would be a sure-fire way to prevent it next time. I'll try to experiment some more with this to see if I can understand why they stuck.
Aside from that I'm really happy you enjoy the crackers! Thank you for the feedback.
Megan Svedruzic
I feel pretty silly! I just realized it's probably the flour. I've been substituting part buckwheat and part oat bran in addition to the whole wheat. So good though.
Maryann Marinaro
Its not oil free just because you replace the olive oil with coconut milk. Coconut milk is very high in saturated fat. So how can I make these truly oil free?
Lori
Oil-free refers to extracted oils, so yes, coconut milk is oil-free. I understand it's high in saturated fat and isn't for everyone, especially those who need to strictly avoid saturated fat. But it's a natural way to add a bit of flavor and crispness to a recipe that traditionally contains a lot of oil. Not every recipe will be suitable for every person.