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.
oh my goodness! You have made me so happy! I have been looking for a recipe like this!
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.
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.
😉
Rachel – LOL! I had the same problem. That dough is just so good!!
Can you make these with mozzarella cheese?
Breanne – I have never tried, but you could certainly give it a shot. Let me know how they turn out!
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?
Khadijah – Not at the moment. I’m planning to do another one, but not until closer to the holidays.
Used cup for cup from Williams Sonoma to make these and they are fabulous! My wheat/egg/soy allergy boy is so excited!
Leigh Ann – Not sure what that is, but glad it turned out!
It is a wheat free flour for pastry!
Leigh Ann – Interesting! Is it clean? What’s in it?
it has cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch and xanthan gum. truly, i added a dash of baking powder as well and these little fish with the cup4cup flour turned out to be lighter and a not so hard cookie (as described). my whole family loves them. thanks so much.
Leigh Ann – Thanks! Not clean, but certainly better then the alternative! 😀
If I added just a small amount of baking powder to this recipe, would it act as a leavening agent and give the finished product a more airy consistency, like original Goldfish?
Cyra-Lea – It could help a little bit, but still you won’t get the same texture as the store bought stuff with these.
I need to try these, but I was wondering if you have, or if anyone else has made them dairy and gluten free at all, and how did they come out. My daughter is lactose intolerant and I have such a hard time keeping her away from dairy, and gluten makes her belly blow up like a balloon. She just doesn’t know how to say no to either of them since everyone else eats them! lol. Any tips would be great! Thanks!
Heather – Maybe try this recipe and add a bit of turmeric for color? https://www.thegraciouspantry.com/clean-eating-grain-free-rosemary-crackers-recipe/
Do you have the nutrition info for these? Would really like to compare to regular goldfish, particularly the amount of carbs. Thanks
Dana – I’ll add it now…