Homemade Cheese Crackers

Makes roughly the equivalent of a small box of Cheez-It crackers, perfect for snacking or adding to the lunchbox.

4.38 from 8 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Author: Kris Bordessa

Combine flours and butter in the bowl of a food processor. Pulse several times, then add cheese, salt, and cayenne pepper. Pulse until crumbly. Add almost all of the water and process just until the ingredients come together, adding remaining water as necessary.
½ cup almond flour or sorghum flour, ¼ cup coconut flour, 4 tablespoons cold unsalted butter, 1 1/2 cups cheddar cheese, ½ teaspoon sea salt, ½ teaspoon cayenne pepper, 5 tablespoons cold water
Preheat oven to 350ºF.
Transfer dough to a piece of parchment paper or a floured countertop. Use your hands to form dough into a ball, sprinkle liberally with flour, and then gently roll dough out into a thin sheet (Use more flour to prevent sticking if needed). Aim for no more than 1/8-inch thick; too thin is preferable to too thick.
Use a pizza cutter to cut into one-inch squares. For a more authentic looking cracker, poke a hole in the center of each with a chopstick. Sprinkle with coarsely ground salt, if desired.
1/2 - 1 teaspoon sea salt flakes
Bake for 25 to 30 minutes, until crackers are lightly browned and crisp. Break the crackers apart and cool. Any that don’t feel crisp enough should be popped back in the oven for another five minutes or so.
Crackers not eaten immediately (ha!) can be stored in an airtight container.

To make this recipe with regular all-purpose flour, substitute one cup of all-purpose flour for the almond and coconut flours.
Coconut flour is not used at a 1:1 ratio, so a cup of coconut flour goes a LOT further than a cup of all-purpose flour. A small bag will last you through numerous batches of these homemade cheese crackers!