Easy Cheese Crackers Recipe

Cheese Crackers

I don’t always bake with my kids and I don’t always make homemade versions of foods we can buy at the store, but there are times when I do both—and this recipe is one of them!
The dough is easy to make. My girls love to roll it out and cut shapes … and then eat the batch for snack time. The method for making this dough uses the food processor, which turns the ingredients into a smooth dough that’s perfectly pliable. The dough is not too sticky, so it’s a good one for kids to help cook since they can easily participate in each step. (Or just the cutting out step if you want to simplify.) There are no fancy ingredients or methods here, so you might even be able to make these with ingredients you already have in the house. Plus, the whole grains from the flour and oats add complex carbohydrates and fiber to the snack. Paired with the protein from the cheese, these whole wheat crackers are a nicely balanced food all on their own. We like to make them midmorning or after nap time to enjoy as a snack when they’re fresh out of the oven.

Ingredients You Need

To make this recipe, you’ll need to have the following ingredients on hand. (Most are pantry staples, so you may have them all already!)

Shredded cheese: I like to use mild or sharp cheddar cheese. White or orange will both work. You can use shredded mozzarella if you prefer, too. Rolled oats: These are sometimes called “old-fashioned oats” at the store and add whole grains to the batter. Whole wheat flour: Or you can use a gluten-free flour blend or all-purpose flour. Milk: I use whole milk, but any kind will work fine. Butter: I prefer to bake with unsalted butter. Salt: You can omit this if you like, though a tiny amount helps them have the best flavor. Dried rosemary: This is optional for an extra flavor note.

Step-by-Step Instructions

Here’s a look at the process involved in making this toddler snack. Scroll down to the bottom of the post for the full information. TIP: Re-roll the dough and repeat the process to use all of the dough. If the dough is ever too sticky to roll, place into the fridge for 5-10 minutes to firm up. You can also make the dough ahead, wrap it in plastic wrap, and store it in the refrigerator until ready to make the crackers.

How to Keep Homemade Crackers Crisp

These crackers are best eaten soon after they come out of the oven—they small so good I don’t know how you’d resist!—but you can store them in an airtight container at room temperature for up to a day or two. They start to soften as they sit, so if you’re worried about eating the whole batch, make half and store the rest of the dough in a zip-top bag in the fridge or freezer, and when ready to make more, bring the dough to room temp and bake!

How to Store

These crackers are best eaten on the day they’re made, but you can store them in an airtight container at room temperature for a day or two.

Best Tips for Success

To make these gluten-free, use gluten-free flour blend and certified gluten-free rolled oats. Use the rosemary to add a little extra flavor, or omit it if you prefer. Or try garlic powder or black pepper for other flavor variations. If your dough is sticky at any point, place it into the fridge for a few minutes to firm up. If your dough seems to not come together when it’s in the food processor, add a few additional drops of milk. Set the timer for the lower end of the baking range to start, then add another minute until the edges are lightly golden brown. The edges can get very brown really fast at the end. To make a smaller batch, place half of the dough into a freezer storage bag, seal, and freeze for up to 3 months. Thaw at room temperature, roll out, cut out shapes, and bake whenever the urge strikes! You may also like my go-to Store-Bought Snacks. Dairy-free: Use nondairy cheese and softened coconut oil in place of the cheese and butter. Gluten-free: Use a 1:1 style of gluten-free flour blend like the one from King Arthur Flour.

I’d love to hear your feedback on this recipe, so please chime in below to share!