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 much healthier than store-bought crackers! This recipe shows you how to create bite-size crackers or larger, rustic, artisan-style crackers.
These homemade crackers are delicious, versatile, easy to make, and 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 whole wheat crackers you find in stores are rarely made entirely with whole grains. And then there are all of the other additives!
With this simple cracker recipe, you'll never need to buy whole wheat crackers again!
You can either make them with olive oil or opt for coconut milk for an oil-free version.
If you're curious about the difference in flavor and texture, the oil-free version is a sturdier, more wholesome-tasting cracker, and not as flaky or crisp as the ones 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.
Either way, you'll end up with delicious crackers that can actually be called "whole grain."
For more recipes using whole wheat, check out my blueberry banana muffins and coconut goji chocolate chip muffins.
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Why You'll Love This Whole Wheat Cracker Recipe
- Easy: It only takes about 15 minutes to prepare the dough for these homemade crackers using simple, pantry-friendly ingredients.
- Customizable: You can make bite-size crackers or larger, artisan-style crackers. You can also change up the herbs and seasonings to create different flavor profiles.
- Healthier Alternative: Made with wholesome ingredients, these whole wheat crackers are better for you than your typical store-bought varieties.
Ingredients & Substitutions
- White Whole Wheat Flour: 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. It is also lighter in color than regular whole wheat flour because it is made from white wheat kernels, which have a white outer shell rather than a brown one.
- Herbs & Seasonings: I used dried rosemary and parsley, as well as garlic powder for savoriness. Salt and pepper are also key and round out the overall savory flavor of the crackers. Use any herbs and seasonings you'd like or omit them altogether for a plain whole wheat cracker.
- Coconut Milk or Olive Oil: Choose one of these to provide the necessary fat for this recipe. If you avoid extracted oils, you'll want to use full-fat coconut milk (the kind in a can). The coconut milk adds a touch of richness, but don't worry, the crackers won't taste like coconut! It's not strong enough to overpower the flavors of the whole wheat and rosemary. If you don't avoid oils, feel free to use the olive oil for a more classic cracker flavor and texture.
- Baking Powder: You'll need a bit of baking powder for the crackers to rise.
- Water: This will help bind the ingredients together and create a workable dough. The amount you need will depend on whether you are using coconut milk or olive oil.
See the recipe card below for amounts and step-by-step instructions.
How to Make Whole Wheat Crackers
Step 1: In a mixing bowl whisk together the flour, baking powder, salt, and dried herbs.
Step 2: 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.
Step 3: Gather the dough into a ball and divide it into two pieces.
Step 4: Loosely re-shape the halves into rectangles, and set one aside.
Step 5: 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 14-15 inches long and 7-8 inches wide.
Step 6: 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.
Step 7: Leave the dough on the parchment paper and transfer to baking sheets. Bake in a 350° F oven for 25 to 40 minutes until crisp and golden. Actual bake time will depend on the thickness of the dough, so begin checking the crackers after 22 minutes.
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Hint :
When rolling out the dough, the overall shape doesn't matter. You just want to make sure it will fit on your baking sheet.
Serving Suggestions
- Appetizer & Snack: These whole wheat crackers are sturdy enough for scooping up your favorite vegan cheeses, hummus, and dips for a tasty snack or party appetizer. Add them to a homemade veggie tray or vegan snack board!
- For Lunch: They're perfect for lunch with vegan tuna salad and vegan chicken salad.
- As a Gift: These homemade crackers are also great for gifting during the holiday season, especially if you prepare them artisan-style. Fill up clear, food-safe bags with the crackers, and tie them up with festive ribbons.
- Make-Ahead & Travel: Since crackers have a longer shelf-life than most snacks, they're a great option to prep in advance for parties, holiday gatherings, road trips, and camping!
Equipment
To make these healthy whole wheat crackers you'll need a mixing bowl, parchment paper, a rolling pin, and two baking sheets.
FAQs
You can also use whole wheat pastry flour, regular whole wheat flour, or a combination of 1 cup all-purpose flour and 1 cup whole wheat flour.
As written, the crackers aren't as sweet as Wheat Thins. But you can make a vegan Wheat Thins copycat recipe by adding a splash of maple syrup or a few teaspoons of granulated sweetener to the dough.
Once the crackers are cool, store them in an airtight container at room temperature for up to one week.
Variation: Pictured above is a batch I made with half whole-wheat flour and half all-purpose, and 1 ½ teaspoon dried harissa spice blend added instead of the herbs.
Helpful Tips
- 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 and stir until homogenous.
- The thickness of the dough should be the same across the entire sheet to ensure even baking. 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.
- If making the oil-free version, note that it typically requires a longer bake time because the dough contains more moisture.
More Crunchy Snack Recipes
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!
Recipe
Whole Wheat Crackers (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
- ¼ cup olive oil - or ½ cup full-fat coconut milk
- ½ cup water (for olive oil version) - or 4 to 6 tablespoon water for coconut milk 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 (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.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Lionel
Made half of this recipe for the first time. It turned out great. I would have added some extra water to make the dough easier to flatten out. Flexibility with adding different spices and saltiness, will definitely make another batch soon.
Liz Schelper
I used a quarter cup of Simply Squeeze Real Gormet Cream of Coconut, sold at Walmart with 2 cups whole wheat. Since it was not liquid, but partially congealed oil I used almost 1/2 cup of water. I added to this batch a mix of sesame, sunflower, pumpkin, ground wheat groats, and human consumable canary seed that I left over from another recipe. These were pre roasted. I also added parsley, home grown/dried basil, Mexican oregano, and a light bit of garlic and black pepper. Your instructions were very helpful. The cream of coconut had sugar as its 2nd ingredient to my surprise. It made the crackers more sweet, more like wheat thins tastes from the store. It combined with the whole wheat like a dream, making it very easy to roll out, even with the seeds. After cutting i checked thr dough for thickness and mashed the thick pieves more with my finger to even them out. The crackers taste really good! The added seeds give a surprise with every bite. Next time I will use Coconut butter without the sweet flavor so I can add sweetness to a lesser degree with a touch ( 1/2 tsp) of honey. Mine cooked in just under 20 minutes.
Carolyn
Thank you for this recipe! I like to add lemon zest, garlic, and nutritional yeast. Makes them taste cheesy, like cheeze its but no dairy!
Tina W
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? 🤔
Lori
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!
Tina W
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. 🥰
Tina W
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 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 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!
Wendy Gerlica
Second time making these, absolutely love them. Serve them with cream cheese and confetti pepper jelly. Delicious! Must admit addicted!
Lori
Wonderful. So glad you're enjoying them, Wendy!
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.
John Robert Small
I too have a sticking problem on two brands of parchment paper. I'll try yet again because these are delicious! Maybe I'm making them too wet?
THANKS
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.
LouAnn
So, any way to make these and stay low fat??
Lori
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!