Goldfish Crackers Recipe
These goldfish crackers are the perfect, healthier substitute for the chemical-filled crackers you buy at the store!
Finally, they have arrived. You guys have been asking me for these little crackers since I first started my blog. Particularly around back-to-school time. For four years straight now, I’ve been able to count on that request like clockwork the moment July starts to come to an end. So, I finally decided it was time.
To be honest, I do most of my cooking intuitively. I add some of this and some of that. Sometimes, I even guess at how much I added just so I can give you an exact amount to use. I know that’s awful to admit, but the truth is, it’s a process that works for me and, apparently, for my blog here. So, I’m sticking with it for now.
But crackers have never been an intuitive thing for me. With most recipes, I get an instinct for what will or won’t work. But when it comes to crackers of any kind, instinct calls in sick for the day and then adds some vacation time on top of that. So, for this, I adapted this recipe here.
And if you’re worried about where to get a small fish-shaped cookie cutter, never fear. A soda can (I had some sparkling water in a can from my mom) and a simple box cutter will get the job done nicely (even if you don’t have a soda can in the house, I’m sure a neighbor or even a nearby recycling bin will have one).
Now, I have to tell you that these do not have that “light” texture that regular goldfish do. These, while crunchy, have almost more of a hard cookie-type texture. But they are very good! And despite the number of fish you have to cut out, it’s actually not as tedious as it sounds. Give it a try, you’ll see.
Let me know how you like them!
More Healthy Cracker Recipes
Gold Fish Crackers
Ingredients
- 2 cups finely grated, sharp cheddar cheese, loosely packed
- ¾ cups whole wheat pastry flour (affiliate link)
- ¼ tsp. onion powder
- ⅛ tsp. table salt
- 2 tbsp. butter or oil
Instructions
- In a food processor, blend everything but the oil together. Stop the processor at least once to scrape the sides.
- When it’s well mixed, add in the oil and blend until the mixture becomes very crumbly. Empty into a large mixing bowl, and knead the dough into a ball. It won’t seem possible at first, but the warmth of your hands will make the dough come together nicely. If you really struggle with the dough being too dry, you can always add an extra 1 tbsp. of oil. But it shouldn’t be necessary.
- Roll the dough to 1/4 inch thickness and cut with cookie cutter.
- Bake at 350 F for 15 -17 minutes.
Notes
Nutrition
This recipe from the Gracious Pantry archives, originally posted 8/8/13.
Looks yummy! I think I would just cut into squares with a pizza cutter and call them Cheese-Its 🙂
Amy – That works too! 😀
I have been waiting all week for you to post this, I am jumping for joy!!! Your amazing.
Scarlett – Thank you! Enjoy!! 😀
These are so so cute!! I used to eat Goldfish by the boxful when I was younger (not that my mum knew that!) but they definitely weren’t the clean kind!
Angela – I hope you enjoy these! 🙂
Hi, what other oil would be ok to use? Thanks!
Kristina – Any light flavored oil will work.
Do you think these would work with vegan ingredients? I really want to try!
Bridget – I really wouldn’t know. I guess it depends on what the ingredients are that you want to use.
Do you think you’d be able to make these with dairy free cheese?
Heather – I’m not sure as I haven’t tried. But main thing is the fat content. You need the fat in there to help form the dough.
I have been so excited about this since I saw the email! We currently have a box of the regular goldfish and I cant wait to try this recipe! Just getting started on this clean eating journey and taking it a little bit at a time. So grateful for this website!! Finally, to my question. Is whole wheat pastry flour the same as whole wheat flour?
Jessica – No, they are different. It’s a different type of wheat that has less gluten, so it gives you a lighter texture. It’s also ground up a bit finer. If you can’t find it, a good middle ground is WHITE whole wheat flour.
My kids eat way too many goldfish and cheez-its. If I can make them and have them eat these instead it would be worth the money to make them and have them eat a more clean and healthy snack. Thank you for the post. Just think, if you want them to have a different flavor you can add in another seasoning.
Jennifer – Yes! 😀
Well, if you are doing the, (can we say it?) Cheeze-it thing, I LOVE the hot ones if you make these for adults, a little Louisianna Hot sauce or Green Tabasco, or Chipolte Tabasco? You could also vary with herbs. Anyone want to try it and tell us?
Helen – I’m happy to do it, but I won’t be able to post the recipe until mid september at the earliest.
I found a “mini tiny goldfish” cookie cutter on http://www.Coppergifts.com
It is about 1 inch and 6.95, but safer for the kiddos to help with (and probably me too!)
Can’t wait to try! Thanks for the recipe – amazing how simple it can be!
Leslie – Thanks for the tip! 🙂
These sound delicious. I will be making these for my daughters. 🙂 Thank you so much!
Brooke – I hope they enjoy them!
Hi, i would really love to make these, can i use gluten free flour? does it have to be pastry flour? as i’m not sure if you can get gluten free pastry flour here. Thanks
Jenny – I’m not sure if gluten free flour would work. I could be wrong, but I have a feeling this recipe needs the gluten to hold things together. The pastry flour is just to give things a lighter texture.
Yep, I didn’t know what “light flavored oil” was, that’s why I asked. I ended up using canola oil, cutting into squares with a pizza cutter, and they turned out fantastic!
Kristina – Sorry. I’m glad they worked out!
Your fishy crackers are adorable! I’m not sure if I’ll try the recipe as written for my kids, or if I’ll try a gluten free version for myself. I like to use coconut flour and I’m not sure that the consistency would be the same, but I’m sure the crackers would still taste delicious. Yum!
Jacqui – Ya, coconut flour is a whole other animal. You can’t sub with wheat in equal amounts. I’ll play around with it and see if I can get a grain-free version.
What are other light flavored oils? Olive or avocado? Any others?
Thanks
Jennifer – Avocado oil and grapeseed oils are light in flavor. Olive oil can be depending on the brand you buy, but I don’t recommend it for these crackers. Safflower is really the best. That said, I buy the bette quality stuff at Whole Foods.
I’m curious why you substituted oil for the butter in the original recipe. Does it make a difference for consistency or is it just your ingredient preference? I was definitely under the impression that butter is considered clean as long as you’re choosing a clean brand.
Shanna – It’s a personal preference. Also, I have a difficult time finding truly clean butter. It has to be grass fed and pastured and organic. A tough combo to find so far. If you know of any brands, I’d love to know!
This is the fourth cracker recipe that I have tried for my two year old twins. This is the first cracker recipe that my children will actually eat! It is also the first recipe that actually “feels” like a cracker. Goldfish crackers are one of the last unclean things I’m feeding them so I’m super excited about this. The bad part of this recipe is that it is shameful how much I ate while I was rolling haha!
We switched to clean eating in July. I can honestly say we would not have been successful without this site. Thank you!
Carla – Haha!!! I’m glad you’re enjoying everything. 🙂
Hi! Do you think spelt flour will work okay? It has less gluten in it than whole wheat but is still an ancient grain so we like to use it.
Absolutely love your blog and want to say thanks for all you do! =)
Monica – It should work okay. They might turn out a bit more “coarse” in texture, but it should be fine. Let me know how they turn out!
Any idea how long they will last? Wondering If I wanted to maybe make a double or triple batch if they might last?
Amanda – I’d say about a week, but you can put them in the freezer for about a month.
Love love love this recipe! I do not have safflower oil and would love to,use butter, can I substitue it? Would it be 2tbsp melted butter or just 2tbsp of butter? Thank you 🙂
Melissa – Sure, you can sub with butter. And yes, I would melt it and measure that way. Let me know how they turn out!