Whole wheat crackers are easy to make at home and endlessly customizable with your favorite herbs and spices. They have amazing crunch, are perfect for dipping, and are so much healthier than store-bought crackers! This recipe shows you how to create bite-size crackers or larger, rustic, artisan-style crackers.
Why You'll Love Homemade Crackers
Lately many of us have been doing more baking at home. And while bread has gotten plenty of attention, but what about homemade crackers?
If you've never made crackers from scratch I think you'll be pleasantly surprised how EASY it is.
The idea with this whole wheat cracker recipe is that you probably already have all of the ingredients in your pantry.
Also, these are so much healthier than crackers you buy at the store, and you're in control of the flavors and 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 the classics most of us grew up with (I'm lookin' at you, Cheez-its, Wheat Thins, and Chicken In A Biskit).
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 some 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 key 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!
For a classic, flaky, and crisp 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 adds 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 use ¼ cup olive oil instead of 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 or crisp 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.
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.
Tip: Bake time depends on exactly how thinly you roll the dough. Start checking on the crackers around the 22 to 25 minute mark.
Tips for Rolling Cracker Dough
The most important factor is that the thickness of the dough is the same across the entire sheet.
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 most snacks, they're perfect for making in advance for parties, holiday gatherings, 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 your favorite cheeses, hummus, and dips. Here are a few favorites:
- Buffalo Cauliflower Dip
- Vegan Feta Cheese
- Fresh Cranberry Salsa
- Healthy White Bean Peanut Dip
- Za'atar Hummus
- Cheesy Refried Bean Dip
- Caramelized Onion Dip
- Vegan Beer Cheese Ball
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
- ¼ cup olive oil - or ½ cup full-fat coconut milk
- ½ cup water (for olive oil version) - or 4 to 6 Tbsp water for coconut milk 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 (176°C). In a mixing bowl whisk together the flour, salt, baking powder, and any herbs or spices you're using. Drizzle in the olive oil or coconut milk 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 divide 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 bake much faster. 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.
- Leaving the dough on the parchment paper, transfer to baking sheets. Bake for 25 to 40 minutes. NOTE: bake time depends on the thickness of the dough. 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 like.
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.