Goldfish Crackers Recipe

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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.

A white bowl of these Clean Eating Goldfish Crackers sits on a wooden background. The crackers are piled high and are a bright orange color.

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

Clean Eating Goldfish Crackers Recipe

Gold Fish Crackers

A deliciously healthy alternative to these goldfish crackers you buy at the store! Please note that because this data is figured automatically, the data below is for 5 little crackers based on a 105 cracker yield. Again, this data is not exact.
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Course: Snack
Cuisine: American
Prep Time: 40 minutes
Cook Time: 17 minutes
Total Time: 57 minutes
Servings: 21 servings
Calories: 68kcal
Author: Tiffany McCauley


  • 2 cups finely grated, sharp cheddar cheese, loosely packed
  • ¾ cups whole wheat pastry flour (affiliate link)
  • ¼ tsp. onion powder
  • tsp. table salt
  • 2 tbsp. butter or oil


  • 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.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Calories: 68kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 26mg | Vitamin A: 145IU | Calcium: 79mg | Iron: 0.2mg

This recipe from the Gracious Pantry archives, originally posted 8/8/13.

Clean Eating Goldfish Crackers Recipe Ready To Eat

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  1. Looks yummy! I think I would just cut into squares with a pizza cutter and call them Cheese-Its ๐Ÿ™‚

  2. I have been waiting all week for you to post this, I am jumping for joy!!! Your amazing.

  3. Angela @ Eat Spin Run Repeat says:

    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!

  4. Hi, what other oil would be ok to use? Thanks!

  5. Bridget McGahen says:

    Do you think these would work with vegan ingredients? I really want to try!

    1. Bridget – I really wouldn’t know. I guess it depends on what the ingredients are that you want to use.

  6. Do you think you’d be able to make these with dairy free cheese?

    1. 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.

  7. 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?

    1. 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.

  8. 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.

  9. 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?

    1. Helen – I’m happy to do it, but I won’t be able to post the recipe until mid september at the earliest.

  10. I found a “mini tiny goldfish” cookie cutter on
    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!

  11. Brooke Bumgardner says:

    These sound delicious. I will be making these for my daughters. ๐Ÿ™‚ Thank you so much!

  12. 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

    1. 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.

  13. 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!

  14. 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!

    1. 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.

  15. What are other light flavored oils? Olive or avocado? Any others?

    1. 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.

  16. 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.

    1. 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!

  17. 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!

  18. Monica Sconzert says:

    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! =)

    1. 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!

  19. Amanda Perez says:

    Any idea how long they will last? Wondering If I wanted to maybe make a double or triple batch if they might last?

  20. Melissa Heath says:

    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 ๐Ÿ™‚

    1. Melissa – Sure, you can sub with butter. And yes, I would melt it and measure that way. Let me know how they turn out!

  21. oh my goodness! You have made me so happy! I have been looking for a recipe like this!

    1. Rachel – My pleasure! I will say that in hindsight, you may want to try butter instead of coconut oil. I think adults will do okay with the coconut oil, but the kids may like the butter better.

  22. I used Canola oil and that worked great. I did need to flip them once and cook a little longer. I couldn’t stop eating the batter but what I was able to bake turned out awesome.

  23. Can you make these with mozzarella cheese?

    1. Breanne – I have never tried, but you could certainly give it a shot. Let me know how they turn out!

  24. Thank you for this recipe!! they turned out great! Even my husband likes them & hes not a snacker type of guy. I was wondering if you had any more clean cracker recipes?

    1. Khadijah – Not at the moment. I’m planning to do another one, but not until closer to the holidays.

  25. Leigh Ann says:

    Used cup for cup from Williams Sonoma to make these and they are fabulous! My wheat/egg/soy allergy boy is so excited!