Whole wheat crackers are so easy to make at home and endlessly customizable with your favorite herbs and spices. They're sturdy, crunchy, perfect for dipping, and much healthier than store-bought crackers! This recipe will show you how to cut the dough for bite-size crackers or create larger artisan-style crackers.
Why You'll Love Homemade Crackers
Since 2020, many of us have been doing more baking at home. Homemade bread has gotten plenty of attention, but what about crackers?
If you've never made crackers from scratch I think you'll be seriously amazed by how EASY it is.
The idea with this easy cracker recipe is that you probably already have everything you need in your pantry.
Also, these are so much healthier than crackers you buy at the store, and you're in control of the ingredients!
To make these healthy whole wheat crackers you'll need:
- 1 bowl
- 2 baking sheets
- parchment paper
- a rolling pin
- and a handful of simple 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.
I used 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 since it provides the same whole-grain nutrition as other varieties of wheat but with a more subtle flavor.
White whole-wheat flour also makes delicious oil-free muffins!
Herbs & Seasonings
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.
I also added a touch of garlic powder for savoriness and dried parsley.
Salt and pepper are also important and round out the overall savory flavor of the crackers.
More on this below. If you avoid extracted oils in your diet, you'll be happy to know that a small amount of coconut milk can replace the oil typically used in cracker recipes.
It's also possible almond flour could be incorporated with the whole wheat flour, omitting the coconut milk and using only water for moisture. I haven't had a chance to test that yet, but I think that would produce a fantastic and delicious cracker!
Or for a classic flaky, crisp, classic whole wheat cracker use olive oil for the fat.
Tip! For a vegan Wheat Thins copycat recipe, add a splash of maple syrup or a few teaspoons of granulated sweetener to the dough.
Oil-Free Crackers vs With Olive Oil
There are two ways to make these healthy crackers, with coconut milk OR olive oil. And as soon as I have a chance to test a batch with almond flour I'll be sure to update the recipe.
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. 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 everything from parties and holiday gatherings to road trips and camping.
Tip! Instead of spiced nuts, cookies, or other sweet treats, homemade crackers are perfect for gifting during the holiday season.
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
- Za'atar Hummus
- Cheesy Refried Bean Dip
- Caramelized Onion Dip
- Vegan Beer Cheese Ball
- and Kimchi Hummus
They're also fantastic with these reader-favorites: Vegan Tuna Salad and Vegan Chicken Salad.
If you try these healthy whole wheat crackers I would love to hear from you. Comment below and rate the recipe to share your feedback!
Whole Wheat Crackers (Oil-Free Option)
- 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
- 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.
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.
Could you possibly give a guess / suggestion at the ratio or amount of almond flour you would try to sub of desired to replace the olive oil or coconut milk? I want to use the least almond flour needed for a similar result. What amounts of almond versus whole wheat flour would you suggest trying? 🤔
Gosh, that's a good question! I'm really not sure. The least amount I would probably start with would be 1/3 cup almond flour. It will impact the amount of water you need, too, but my guess is that it will be close to the 1/2 cup needed for the olive oil version. If you give it a try let us know!
Hmmm. Okay will do. I was just trying to think how much fat in the almond flour would be needed to equal the amount of olive oil you used. 🤔 I will report back if I try, which I hope to do soon. 🥰
Well I have tried a couple of different versions so far. I'm still planning to experiment a little more. The first batch I used 1.5 c whole wheat flour and .5 c almond flour and .5 c water. I baked for 40 min. The taste was really bad *but* I realized my flour had expired 3 years ago! (I used to bake a lot more, long story.) I liked the texture bc they were crispy but they were thick. My husband thought they tasted okay but were too hard.
So I sent him to the store (😁) to buy new whole wheat and white flour. (They were out of white while wheat.)
On the next batch, I used .75 c white flour, .75 c whole wheat flour, .5 c of almond flour, and .5 c water (just in case part of the bad taste issue before was the 100% whole wheat itself, not necessarily just the age).
I baked these for only 30 min since my husband didn't like the "hard" crackers before. The taste was again good, but today they are way too soft for my taste. And too thick.
So in batch number 3, since these are actually for me (I developed reflux from covid and need a cracker recipe that will not trigger my symptoms), I'm going to bake for 40 min. And try to roll them out more. That's a tricky process.
I'm hoping the texture issues can be solved bc the taste is pretty good! (Oh and I couldn't include the spices bc of my reflux so not talking about the taste in that sense -- I used 1 tsp of Celtic salt only for flavor).
So if your readers want to try, I think 1.5 c flour to. 5 c. almond will work as far as flavor. I'm not sure about the texture just yet!
Second time making these, absolutely love them. Serve them with cream cheese and confetti pepper jelly. Delicious! Must admit addicted!
Wonderful. So glad you're enjoying them, Wendy!
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.
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.
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.
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?
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.
So, any way to make these and stay low fat??
As written, the crackers are lower in fat per serving than most. But some fat is helpful for texture. Truly, I wish I had time to test every recipe I share ten different ways, but I am only a team of one person, handling every part of this website. So unfortunately there are times where I just can't answer a question like this with certainty. Feel free to experiment!