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Whole Wheat Ritz Cracker Recipe

Homemade Ritz Crackers Recipe

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Try this whole wheat Ritz cracker recipe for a less-processed & whole-grain option! The flaky, buttery crackers you love, but without any ultra-processed ingredients or additives. Learn how to make Ritz crackers from scratch using whole wheat flour and coconut oil.
Course Lunch, Snack
Cuisine American
Keyword homemade cracker recipe, homemade crackers, homemade ritz crackers, how to make ritz crackers, ritz cracker recipe, ritz crackers recipe, whole wheat ritz cracker recipe
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Servings 100 crackers
Calories 76


  • cups whole wheat flour (option: sub ½ cup oat flour)
  • tsp baking powder
  • 2 tsp coconut sugar
  • ½ tsp salt
  • cup coconut oil, solid (or butter)
  • 1 Tbsp avocado oil (or melted coconut oil)
  • ½ cup cold water + 1-2 Tbsp more if needed
  • 1 egg, beaten (or melted butter/coconut oil)
  • course sea salt for topping


  • In a food processor, pulse flour, baking powder, coconut sugar, and salt until combined.
  • Add solid coconut oil and continue to pulse.
  • Add avocado oil and water and pulse until the mixture forms a sticky ball.
  • Remove dough from food processor and wrap in plastic wrap. Rest 15-30 minutes in the fridge. (This will help it roll out!)
  • Preheat oven to 400°F (200°C).
  • Cut chilled dough ball in half. Re-wrap one half and return it to the fridge while you roll out the other half.
  • Lightly flour a sheet of parchment and roll out dough between sheets of parchment. Roll as thinly as possible—less than ⅛ of an inch is ideal.
  • Cut rolled dough into desired shapes using a cookie cutter, or slice into squares with a knife. (I used a 1½ inch fluted round cookie/biscuit cutter.)
  • Transfer to a baking sheet lined with parchment and lightly sprayed. Poke a few holes into each cracker with a toothpick or skewer. (This will prevent the dough from poofing in the oven!)
  • Collect excess dough, re-roll, and continue to cut out shapes until complete. (If dough won’t roll, let it rest 10 minutes in the fridge and come back.)
  • Continue process with other half of dough, until all crackers are cut.
  • Brush cut dough shapes with egg wash (or melted butter/coconut oil) and sprinkle with coarse sea salt.
  • Bake 12 to 15 minutes, until golden brown.
  • Allow to cool completely before enjoying!
  • Store in an airtight container at room temperature for about 1 week.
  • Yields around 90 to 100 homemade Ritz crackers.


Serving: 5crackers | Calories: 76kcal | Carbohydrates: 7g | Protein: 1.5g | Fat: 4.5g | Sodium: 121mg | Fiber: 1g | Sugar: 0.5g