These whole wheat and oat peanut butter crackers contain a hint of sweet and salty and are perfect for snacking.
Casey and I generally try not to eat a lot of processed foods, so I’m always on the hunt for more homemade snack ideas. I found this recipe for peanut butter crackers about 6 months ago, and it quickly turned into one of our favorites. Over time, I’ve made a few adjustments to the recipe simply to suit it more to our personal tastes, and I decided to share my adaption here while still giving credit to the original.
On the weekends I like to mix up a batch of these little crackers, and then they last part way through the week. The peanut butter makes them filling, and the honey adds just a bit of sweetness.
Personally, I don’t like my crackers to be super sweet or salty, so feel free to add a little more salt and honey if desired. Keep in mind the amount of water needed may vary depending on how much honey you add. Enjoy!
Peanut Butter Crackers
- 2 cups whole wheat flour
- 1 cup quick or rolled oats
- 1 1/2 teaspoons salt
- 1 cup peanut butter
- 1/4 cup honey
- 1/2 to 2/3 cup water
Preheat oven to 350 degrees Fahrenheit. Lightly grease baking sheets with cooking spray, or line with parchment paper and set aside.
In a large bowl, combine flour, oats, and salt. Add peanut butter, honey, and 1/2 cup water, and mix with hands until mixture begins to form a dough. If mixture is too crumbly to manage, add a little more water. Roll dough out onto a lightly floured surface to 1/8 inch thickness or thinner. Cut out crackers using small cookie cutters or cut into squares with a knife. Place on baking sheets and bake for 10-15 minutes or until crackers are turning golden brown and edges are slightly crispy. Thinner crackers will be more crispy and thicker crackers will be soft.
Store covered at room temperature for 2-3 days.
~K in the Kitchen