After that decadent cake earlier this week, these crackers might sound tame — but stick around, they’re worth it. Thin and crispy, made with wholewheat flour, honey (no refined sugar), and oats for texture and a little nutritional boost.
There’s some butter in the mix which makes these crackers flavorful and flaky. They’re not overly sweet and are perfect with a hot drink. Let’s get cracking!
I was looking for something simple to bake and wanted a biscuit-like snack that wasn’t chocolate chip cookies (too tempting). The idea of honey oat crackers led me to a straightforward recipe that fit the bill. I used instant oats because that’s what I had, and added a couple extra tablespoons to make up for their finer texture. I also omitted white sugar, using a touch more honey instead. The result is a lightly sweet, slightly salty cracker with a caramel-like honey flavor — addictive and perfectly crisp.
These crackers stay crisp for a few days in an airtight tin, so they make a great make-ahead snack for the week. Make a batch and enjoy their deep, toasty honey notes.
Please read the recipe notes before beginning.
Crispy Honey Oat Crackers (Eggless)
20 minutes
15 minutes
35 minutes
18 to 20 crackers
Ingredients
- 3/4 cup wholewheat flour
- 1/2 cup plus 2 tbsps instant oats, or 1/2 cup rolled oats
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon powder
- 4 tbsps cold butter, cubed (see notes)
- 4 tbsps honey
- 1/4 tsp vanilla extract
- 2 tbsps water
Instructions
-
This dough is made in a food processor, but you can make it by hand. Combine the flour, oats, baking powder, salt and cinnamon and pulse briefly to mix.
-
Add the cold, cubed butter and pulse until the mixture is crumbly with a few pea-sized bits of butter remaining — this helps the crackers stay crisp and flaky.
-
In a small bowl, whisk together the honey, vanilla and water. Pour into the processor and blitz until the dough comes together into a soft ball. It should be soft but not too wet.
-
Transfer the dough to a piece of clingfilm, pat into a disc, wrap tightly and chill for 1 hour.
-
When ready, preheat the oven to 170°C. Lay a silicone mat on a baking tray and lightly flour it. Divide the dough in two, keeping one half chilled while you work with the other.
-
Place a large sheet of clingfilm over the dough and roll gently to as thin as possible for the crispiest crackers. Using a cookie cutter or small bowl, cut 3-inch rounds. Leave a small gap between each cracker on the mat.
-
Prick each cracker a few times with a fork to prevent excessive puffing and to create the classic cracker appearance.
-
Bake for 10–15 minutes, rotating the tray for even browning. Watch the edges closely — they brown faster. A deeper brown yields a crisper cracker, but bake to your preferred color.
-
Let the crackers cool and firm up on the tray, then transfer to a wire rack to cool completely. Re-roll scraps and repeat with the remaining dough.
-
Store crackers in an airtight tin at room temperature; they stay crisp for 4–5 days (longer if it’s cool).
Notes
*Solid coconut oil can be used instead of butter for a dairy-free option.
*Use 5 tablespoons honey if you prefer a sweeter cracker, but avoid adding more as the dough may become too wet. If you don’t mind refined sugar, 1–2 tablespoons of sugar can be added for extra sweetness.
*Adapted from a simple honey oat cracker recipe.
Shop this recipe!
