Make Your Own 4 Cheddar Cheese Crackers. 4 simple ingredients, about 30 minutes, and you get to enjoy the most delicious homemade crackers.

Make Your Own 4 Ingredient Cheddar Cheese Crackers

Do you find yourself wondering what to give your children for snacks?  Instead of buying cheese crackers at the supermarket full of preservatives, artificial colors and flavors; choose to make your own 4 ingredient cheddar cheese crackers. Remember that snacks are not “treats”, snacks are “mini meals”. So keep your snacks as healthy as possible!

Most commercial crackers are also very high in sodium and low in fiber. There is barely any fiber in Pepperidge Farm goldfish crackers (less than 1 gram per serving) because the flour used is refined. If you buy the whole grain version: you only get 2 grams! That is because Pepperidge Farm whole grain goldfish crackers are not made with 100% whole wheat flour.

You can choose to make your own 4 ingredient cheddar crackers with 100% whole grains and it will be a healthier choice! Using fresh and quality ingredients is really important. If you prefer a gluten free option, please see my DIY Gluten Free Goldfish Crackers post and video where I show how easy it is to make these crackers. For this recipe I like to use Bob’s Red Mill, Organic, Whole Wheat Flour.

It is easier than you think with only 4 ingredients!

This Make Your Own 4 Ingredient Cheddar Cheese Crackers Recipe will make a big batch of cookies in less than 30 minutes using only 4 ingredients. Easy to make and so delicious!  Use your fun cutters and your kids will be super excited about the crackers!

You can store your crackers in a Cookie Jar and enjoy them while they last. You can also use fun cutters in different shapes and sizes. Try this Fish Cookie Cutter and make your own goldfish with homemade ingredients. This recipe uses whole wheat flour.

This Make Your Own 4 Ingredient Cheddar Cheese Crackers Recipe is also a great idea for a school or on-the-go snack! One of mom’s biggest tasks is giving her kids lunch boxes filled with good and healthy food. With easy to prepare ideas and a few inexpensive gadgets, you can send healthy options your kids will love!

For more school lunch or snack ideas please see, Back To School Lunchbox Ideas. You will see also my recommendations for super cool and safe kid’s containers.

Make Your Own 4 Ingredient Cheddar Cheese Crackers

Make Your Own 4 Ingredient Cheddar Cheese Crackers
Prep time
Cook time
Total time
Make your own crackers and say goodbye to store-bought snacks.
Recipe type: Snack
  • 2 cups shredded cheddar cheese
  • 1 cup whole wheat flour
  • ½ teaspoon of salt. That is all you need for plain cheddar cheese crackers. If you want more seasoning then add 1 tablespoon Spike Salt-Free Seasoning (any salt free/herb seasoning will work, or use your own herbs -fresh or dried)
  • 6 tablespoons softened unsalted butter
  1. Preheat oven to 400 F.
  2. Place the first 3 ingredients in a Food Processor and pulse several times to combine.
  3. Then add the butter and pulse until a ball forms. Take the dough out of the food processor and form a big ball with your hands to incorporate well. The dough generally comes out fine, but you may need to add a little bit of water (just a few drops) if your dough is not well formed.
  4. Roll out dough on a floured surface or on top of Parchment Paper. You don't want it too thin because the crackers could break easily. Cut in fun shapes with your favorite cookie cutters or if you don't have any, just cut in little squares with a knife.
  5. Bake for about 13-15 minutes until golden brown. I bake the crackers on top of parchment paper, greasing it with a little bit of butter to prevent sticking.
  6. Enjoy your crackers while they last.

I really like the way they taste just plain. You may want to add different herbs depending on your taste. If you would like more fun food snack ideas please see my other post: Creative and Healthy Snack Ideas and please also visit 5 Processed Kids Snacks You Should Avoid for more information and healthier alternatives to popular kid’s products.

Making your own snacks like this homemade cheddar cheese crackers recipe is the way to go! The closer to nature, that better your kids will be, so stay away from processed foods, make your own snacks and choose real foods made with fresh ingredients.

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Categories: Finger Foods


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72 Responses so far.

  1. Shailaja says:

    Super excited about your homemade cheddar crackers. Wanted to make these tomorrow. I don’t have the salt substitute on hand. How much regular iodized salt would you add? 1/2-1 tsp? I know the cheese will add salt as well. Thanks for letting me know!

    • Hi Shailaja, any herb seasoning would work too. You can also use your own herbs and spices like garlic powder, onion, paprika, etc. It depends on your personal taste. For the salt, I would just add a pinch of salt or use salted butter. The cheese is already salty. Let me know how it goes 🙂

  2. Meredith says:

    How long can you store them in an airtight container? Can you freeze them after they are baked?

  3. Hope says:

    I don’t have a food processor and I can’t afford to buy one. What can I used instead?

  4. Andrya says:

    How many servings are in one batch? I’d like to calculate the nutritional content.

  5. Liz says:

    My son was recently diagnosed with Celiac and I’m trying to put together a list of healthy snacks. Has anyone tried making gluten-free versions of this? Any suggestions?

  6. Kayla says:

    I am making these this week gluten free with my 5 yr old. I plan on using almond flour, a bit of white rice flour and tapioca starch. I will share how it goes. 🙂

  7. Shené says:

    I am so excited to try this recipe, I wish I would’ve known of this recipe year’s ago. I should own stock in Pepperidge Farm lol as much Goldfish my 17yrs old autistic son had eaten over the years!!! I am very curious about the gluten-free version aswell.

  8. Grandma says:

    Any cheese that is yellow, is dyed. To avoid chemicals use white dye free cheedar.

    • Chris says:

      Annatto (achiote) is frequently used to color food, and it is a plant. When small amounts are used it can give a yellow color, and when larger amounts are used it can give a vibrant orange/red color.

    • maria says:

      also it can depend on what cows eat and what type of cheese is produced. grass fed cows are consuming beta carotene and when certain cheese is made it can be naturally yellow.

  9. Liz says:

    Do they need to be refrigerated?

  10. Fiona Perl says:

    I substituted with Almond meal and a little coconut flour to dry it up a bit, they are fabulous my 3year old really enjoyed making them but enjoyed eating more (much to my delight).
    Thank you

    • Hi Fiona, That is great! My 4 year old son also loves making and eating the crackers! Can you let me know the amounts of almond and coconut flour you used for the recipe? I would like to try it too 🙂 It will be great to have a gluten free version. Thank you

      • Fiona Perl says:

        I finally made another batch and measured (I never measure), now a fabulous Gluten free AND NUT free version is substitute flour for coconut flour (same measure) but I used half parmasan and half strong vintages cheese for a nice cheesy flavour that overcomes the coconut. For a nut version substitute flour with almond meal and then add 1/4 cup & 1 tblsp of coconut flour just to dry it up a bit. Neither receipe can be rolled out but just squash down on a coconut flour surface to thickness you desire. These are fantastic, so yummy and such healthy snacks 🙂

  11. Jen says:

    I’ve made these before and my one gripe is that the cutting and baking is a very labor-intensive process and the recipe only yields enough crackers to last a day or two (unless I hoard them all myself). If I could figure out a way to mass-produce them, or get someone to make them for me, I’d totally stop buying Goldfish & Cheez-its.

  12. Robin says:

    Love this! It was so easy to make and I just finished my batch of cheddar cheese crackers! Yummy!

  13. Hilda Gore says:

    Love this post! Thanks for the ideas. I am a health coach interested in helping young moms and I thought your presentation was great and very practical!

    Thanks again!

  14. Hollee says:

    These were wonderful! Made them with my two year old and she had a great time picking out the shapes to make them into. We added garlic and paprika. It was very crumbly so we added plenty of water. The house smells wonderful. When my daughter tried them, she said, “I am so proud of our crackers!” Will definitely make these again. Well worth the work to know all of the ingredients going in to your little one’s tummy!

  15. Jude says:

    My kids love them. I just squash the dough out, and bake it flat (in one big sheet) then cut it up after, into rectangles/triangles. Did this right from the first batch as I didn’t have enough time to use cutters. Works well, and much quicker. I can make a batch in about 15mins including cook time.

  16. Marsha says:

    Do you think substituting the whole wheat flour with almond flour be about the same? In most of my recipes I can do this exchange with the same amount. Well you what! I’ll give it a try and let you know. These sound yummy.

  17. Marsha says:

    Meant “Tell you what”

  18. Rivka Leiner says:

    Does this work with other flours?

  19. Roanna says:

    Made these today, they are pretty awesome. Thanks.
    Although I do think my little man would prefer it without the salt cause the cheese has enough. Gonna use those for Christmas and make them again without the added salt.
    Thanks. Xx

  20. Shandon says:

    Can you use white flour instead of the wheat?

  21. Ann Miller says:

    Unfortunately, cheddar cheese has artificial coloring or annatto extract which many are sensitive to. I haven’t been able to find white cheddar without annatto in it and, believe me, I’ve looked.

  22. Claire says:

    Ugh, don’t know what I did wrong, maybe cause I used the convection cooking at 400 and possible cut them too big. Just weren’t crispy and were smoking so much I had to take them out. 🙁 Maybe it was using the wax paper? I also made them with the “help” of my 4 and 5 year old boys, so lord only knows. Gonna have to try again

    • So sorry to hear that 🙁 you can use parchment paper or oil a baking pan so the crackers won’t stick. I wouldn’t bake in convection but regular bake temp. It varies in different types of ovens. I would bake at 375 and check after 5-7 mins. Good luck! Let me know how it goes

  23. Anne says:

    The easiest and best crackers ever! I used a foodprocessor and it was soo easy!
    The dough was perfect. My two year old loved them, I made fish and flowers with cutters. They even lasted in a box for a week, outside in roomtemperature. Thank you for a healthy and good recipie. I will try lots more of your stuff!

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