Homemade Peanut Butter Crackers

Crackers are a favorite snack among kids.  They are crunchy, yummy and familiar.  For parents they are easy, relatively inexpensive and portable.  But sometimes the list of ingredients is less than appealing to parents.  I received a request from a reader for a substitute to the cheese in our Homemade Cracker recipe.  After a little experimenting, we came up with the recipe for these homemade peanut butter crackers.    These crackers are slightly crunchy with the creamy hint of peanut butter.   A delicious afternoon snack, travel treat, or lunch companion.

Homemade Peanut Butter Crackers. Crunchy snacking, anywhere!

The first step is to mix the ingredients together.  You can use a food processor, a blender, or even mix by hand.  I ground my oats in my Blendtec and so I just decided to mix everything in there.  If you mix it in your blender, you will just want to pulse until it forms a dough ball. The dough should be smooth and not overly sticky.  If you feel like it is too sticky add a little more flour.

After everything is combined, place your dough on a floured surface. Roll it out as thin as possible, and use fun cookie cutters to cut out shapes.  If you just want squares, you can cut the dough with a pizza cutter.


Homemade Peanut Butter Crackers. Crunchy snacking, anywhere!

 Place on an ungreased cookie sheet.  Bake in a 350 F oven for 7-10 minutes depending on how thin you rolled your crackers and how big your shapes are.

Homemade Peanut Butter Crackers. Crunchy snacking, anywhere!

For a similar shape and size to what we made, baking anywhere from 10-11 minutes will give you a slightly crunchy but not overdone cracker.   You can store these in an airtight container (they will soften slightly) or a container that isn’t airtight (to help them stay crunchy) for about a week.

Homemade Peanut Butter Crackers. Crunchy snacking, anywhere!

For more snack ideas, check out our meal plan memberships here! We have a new snack idea for every single day of the week!

Homemade Peanut Butter Crackers. Crunchy snacking, anywhere! https://www.superhealthykids.com/homemade-peanut-butter-crackers/

Homemade Peanut Butter Crackers

Homemade Peanut Butter Crackers
Serves: 8 servings
Prep Time: 20 m
Cook Time: 10 m


  • 1/2 cup – oats, dry
  • 1 1/2 cup – flour, whole wheat
  • 1/2 cup – peanut butter, all-natural
  • 1/2 teaspoon – salt
  • 1/3 cup – water
  • 2 tablespoon – honey


  1. Preheat oven to 350°F.
  2. Grind oats in a food processor until they reach a flour-like consistency.
  3. Mix together all ingredients in a food processor, blender, or by hand.
  4. Roll dough out onto a floured surface as thin as you can get it. Cut out shapes (hearts) and place on an ungreased cookie sheet.
  5. Bake for 7-10 minutes until golden and slightly crisp.
  6. Cool completely before serving.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 208 10%
  • Fat: 9 g 14%
  • Carb: 27 g 9%
  • Fiber: 3 g 12%
  • Protein: 7 g 14%
  • Sugar: 6 g
written by
Natalie Monson

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Deanna says:

I made these today and they were an epic fail. I added a little bit more honey and a little bit more peanut butter (I’m talking less thank 1/2 a tblsp of Honey added and less than a quarter cup of extra peanut butter) and these cake out super BLAND! My 1 year old, 3 year old, husband and myself all spit them out! 🙁 I was super excited about this but it didn’t work out for me!

Karen says:

Made these today. Mine came out crumbly and wouldn’t bind together. I don’t know what I did wrong. Maybe I should have added oil. Bummer.

Anne says:

Thanks for a easy recipie! Really yummy! I used cashewbutter!

Elizabeth says:

Tried these today with mixed success. I didn’t have whole wheat so I used a mix of all purpose and buckwheat. I may try all buckwheat next time. The dough came together very nicely in the food processerwith just a few tablespoons of extra water beyond that called for in the recipe. I had trouble rolling the dough evenly so I struggled to get the right degree of doneness. Some were too soft, others too dark. I’m wondering if a longer, lower bake might be more forgving. Any thoughts on that?

Lisa says:

How many does this make? Enough for 3 kids to use as a snack with a second item? I use about 1 cup of a cracker for their lunch boxes /i.e. 10 -15 crackers? Thank you!

Btie says:

Mine came out tasting like cardboard. I added more pb & honey but still pretty flavorless. Am I missing something? My daughter spit them out & hubby laughed at the taste lol.

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Natalie Monson says:

Thanks for the heads up. All of the formatting issues should be taken care of!

leilack says:

This recipe came out horribly! Surely there is an ingredient missing! It is so crumbly that rolling it was not an option, then trying to form and cook them as normal cookies was a flop! Took twice long to cook, still so crumbly they fall apart and they taste gross! Fail!!!

Kourtney says:

Much appreciated! 🙂

Natalie says:

I haven’t ever tried it with this recipe, and so I’m not quite sure what the ratio would be. So sorry!

Natalie says:

I added a link to the dinosaur cutters at the bottom of the post 🙂

sarah says:

I made these today using skippy “natural” peanut butter. The dough was too dry, even with two tablespoons of honey. So dry that I couldn’t use it all and it was really hard to roll thinly. I plan to try again soon…adding a little oil or using truly natural peanut butter.

Kourtney says:

Do you possibly have a link to the dinosaur cutter? I couldn’t find it on amazon at first glance. I loved the link to the goldfish cutter for the cheese version of these!

Natalie says:

Yes you can use a store bought peanut butter, and the recipe will stay exactly the same. Yes you can use the Quaker Quick Cooking oats. Use what you have and it should turn out just fine 🙂 Good luck!

Jessica says:

I can’t wait to try this recipe next week with my 2 yr. old son! Such a cute and fun idea 🙂

Tara says:

Can you substitute almond flour or a gluten free all purpose flour? I can’t have gluten/GMOs. Found this out in April. It’s making it a bit tough to enjoy great tasting food. 🙁

Maggy says:

Hi. I have never made homemade peanut butter. Can store bought peanut butter be used? Like Peter Pan or skippy. If so, do I change the recipe or does it stay the same? Is Quaker quick cooking white oats good to use? I’m overseas and natural peanut butter isn’t found here and there isn’t any other kind of oats. Please adjust the recipe if it needs to for me. Thanks

dion says:

Thank you !

Dion says:

hi is it okay to use homemade peanut butter ?

Natalie says:

Store in an airtight container. They will keep for 1 week.

Pam says:

How do you store extras and how long will they keep?

Karen says:

Where the only ingredient on the list is “peanuts”, maybe also salt. I was thinking afterwards that it’d probably have held together better if I’d added in a little oil.

Natalie says:

What is 1-ingredient peanut butter? Maybe the peanut butter you used doesn’t have enough oil in it. If that is the case, just add a tablespoon of oil until your dough isn’t so crumbly.

Karen says:

Your dough looks beautiful! Mine came out crumbly, so I kneaded it together, and it was hard as a rock. What’s your secret? I used a food processor. Same ingredients. The only thing I could come up with is what do you consider “natural peanut butter”? I used 1-ingredient peanut butter.

Sherri says:

I run a daycare at home and we made these today. I couldn’t make them fast enough. Ages 1-9 loved it! Some of the parents came while we were making them and said they liked them also.

Natalie says:

Yes you definitely can substitute another nut butter – the flavor will be a little different. I find that other nut butters have a more mild flavor than peanut butter, but they should turn out fine. If you try it, let us know how they turn out!

Lauren says:

Hi this recipe looks great, do you think I could substitute another nut butter in place of peanut butter? I haven’t introduced peanut butter to my daughter yet, the doctor recommends waiting until she is two, she is almost 22 months old. Thank you.

Natalie says:

Awesome! Hope you like them as much as we do!

Crystal Well. says:

Thank you for posting this recipe! My husband can’t have dairy and we wanted a cracker for the whole family. They are in the oven now!

Jim says:

This is really yummy and yes, healthy way to snack in between meals. I’ll copy your recipe and do this at home.

Natalie says:

Yes I baked them on the middle rack. 🙂

Jennifer says:

This recipe looks so fun to make. Simple ingredients, and something my kids could partake in as well. I like how you can make your own shapes with cookie cutters. Often my kids will try something if it just looks fun. When placing these in the oven do you use the middle rack?

This looks perfect for my 2 year old. I can’t wait to try it. Thanks!

Karen says:

Perfect!!! Thanks!

Natalie says:

I used natural peanut butter. In this recipe it worked out great – my original cracker recipe called for oil, but I omitted the oil because of the natural oils in the peanut butter.

Jacqueline says:

What about using Sunbutter or Soybutter, would you add oil for those. We have a peanut allergy.

Karen says:

Did you use real peanut butter? I know a lot of times in baking it makes a difference if you use real or the peanut butter with all the added ingredients.

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