Homemade Wheat Thins

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I recently polled all of you about what recipes you wanted to see copycat versions of.  Many of you asked for homemade wheat thins.  I used to love them myself, but have not bought them in a very long time.  So here are some homemade wheat thins.

wheat thins watermark

I found the ingredient list on Fooducate’s website.  Here is what is in the Garden Veggie version.

whole grain wheat flour, enriched bleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate {vitamin b1}, riboflavin {vitamin b2}, folic acid), soybean oil, modified cornstarch, sugar, oat fiber, dried vegetable blend (carrots, onions, cabbage, tomato, green and red bell peppers), salt, leavening (calcium phosphate and/or baking soda), onion powder, parsley, garlic powder, hydrolyzed corn protein, torula yeast, brewer’s yeast, cornstarch, malted barley flour, natural flavor. bht added to packaging material to preserve freshness.

Wow!  That is a lot of ingredients!  I have highlighted some of the worst ones.  My recipe is so easy and made from only real ingredients.  I personally think it tastes better too.  I made mine with wheat flour because I was trying to keep it close to the real thing.  If you want to do a gluten free version, you can use gluten free flour and add an extra egg.  I think it would work well. I love this recipe because you can create your own flavors. Just add in the extra herbs!  These, along with my Peach Fruit Leathers, would be great for school lunch boxes.

Homemade Wheat Thins

Homemade Wheat Thins

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Homemade Wheat Thins


  • 2 1/2 cups white whole wheat flour (!For a gluten free version, sub GF all purpose or GF oat flour and add an extra egg)
  • 1/4-1/3 cup raw honey (depending on how sweet you want them)
  • 1/4 cup coconut oil (measure after melting)
  • 1/4 cup applesauce (unsweetened)
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 flax egg
  • 1/4 cup almond milk
  • Optional add ins: basil, parsley, oregano, rosemary, thyme


  • Preheat oven to 350. 
  • Mix all the dry ingredients in one bowl
  • Mix wet in another. 
  • Add wet to dry and mix until combined. 
  • Gather the dough into a ball and wrap it with plastic. 
  • Stick it in the fridge for about 10-15 minutes so it gets a bit more firm. 
  • Once it’s firm, cut the dough in half with a bench scraper.
  • Tear two pieces of parchment to line your baking bans.  You can also use a silpat
  • Roll out half the dough by placing the ball on top of one sheet of parchment paper, and the plastic wrap between the dough and the rolling pin.  This will let you roll the dough out very thin without it sticking the rolling pin, or the counter.  It also makes for easy transfer to the baking sheet. 
  • Roll the dough out very thin.  Try to roll it out in an even square if possible. 
  • Once the dough is rolled out, score it with a pizza cutter.  I cut mine into bite sized squares.  This will make the pieces come apart very easy. 
  • Repeat these steps with the other half of the dough. 
  • Once done, bake in the oven for about 15 minutes.  Watch them carefully though, because everyone’s oven is a bit different and they can easily burn. 
  • Once the edges look browned, pull the pans out and carefully flip the pieces over. 
  • Bake for another 5-7 minutes, or until the pieces are crunchy.

I got far more crackers in my batch than you would get in a box of store bought wheat thins. Way cheaper to make too! I store mine in a glass jar in the pantry. They should last a couple weeks. To keep them crispy, scatter a bit of rice at the bottom of the container. The rice should help absorb the moisture and keep the crackers crisp. Enjoy!


66 thoughts on “Homemade Wheat Thins

    1. That would be a great addition. I think before baking, maybe you can brush them with oil or water and then sprinkle the salt on?

      1. Going to try that! I ordered several sea salt “flavors” from urban herbs (after visiting their stand at the West Side Market in Cleveland) and those would be great to try on these. Thanks!

  1. Thanks for all ur hard work..cnt wait to try these…i have a quick question …i see in alot of recipes you use a egg replacement, a flax egg replacement. What does this mean and why not use a real egg? Thanks

    1. I make an egg out of flax meal. I am vegan and my daughter is allergic to egg, so that is why I use flax meal. Works great. 1 T flax + 3 T warm water. Whisk and let it sit in the fridge for a minute. It works just like a real egg would. You can use a real egg in this recipe if you want.

  2. I love this idea. I wonder if I could sweeten them a little and put cinnamon and sugar on them and use them as a cereal. That’s what my kids are having the hardest time with giving up since we started eating real food.

    1. That could work well! I would roll them super thin for cereal. You might need to turn down the heat and bake them a bit longer, but it could work. Please report the results. I may try myself!

  3. Can I use any other oil instead of coconut oil ?
    Also what can I use in place of applesauce as we do not get it in this part of the globe.

    1. Yes another oil should be fine. You can add a little extra oil if you can’t get applesauce. Yogurt may work well too.

    1. I haven’t tried making them gluten free yet, but I think it could work if you add an extra egg. Please let me know the results so I can tell others.

  4. I can’t wait to try these!! I just LOVE Wheat Thins but haven’t bought then in such a long time because of the ingredients.

    I’m having such fun trying several of your recipes and they’ve all turned out great! You even have your own folder on my desktop with all your recipes that I use frequently! :)

  5. Wheat Thins have always been my favorite cracker, so I am delighted to have this recipe for a healthy version. Don’t eat crackers often any more, but would definitely make these if I need crackers for anything. Would regular whole wheat flour work in these?

  6. Just found your blog yesterday, and I’m excited to try all your recipes! Our family’s favorite cracker has been Wheat Thins, but like you, I try to avoid processed “boxed” foods. I’m excited to try this recipe. Thanks for posting!

  7. Made mine! Gluten free ones using all purpose GF flour, Pamela’s flour and Rice flour as I didn’t have enough AP Flour. My daughter suggested sea salt water wash on top for added salt which worked great… just h2o and salt dissolved as the water evaporates in the oven the salt sticks…viola! Taste great. Thanks for the inspiration I don’t think I will ever buy another store bought one again!!! Maybe I’ll add some parmeasan or seasoning next time.

  8. My 18 month old is obsessed with crackers! I made these last night… she loved them! Ran around the house all night with a cracker in her mouth :) Thanks for sharing!

  9. I can’t wait to try these.

    Do you actually cut them into little crackers before you bake? or do you just SCORE them and break them apart once they’ve been cut?

    Seems like it would be much easier to flip them if it were one solid piece.

  10. Just made them!! Yum! But mine are twice as thick and puffy….still delicious and my boys are gobbling them up before I can store them! I thought I rolled them thin, but apparently not…lol! Glad I tried these before I tried the cinnamon toast crunch! :-) How thin do you roll them? Are they almost transparent? Thanks!

    1. Awesome! Glad you liked them! Yes, I rolled them super thin – almost transparent. If you want them to puff up less, you can eliminate the baking soda. That may help.

  11. I didn’t have any plastic wrap so I used two sheets of parchment, but it was difficult to roll them thin enough so they did end up sort of puffy. The pizza cutter also mysteriously disappeared so I used a bench cutter, not so easy. I also found it tricky to flip them. I didn’t cut them through all the way so I sort of flipped them in big segments. A sort of tricky recipe. But I assume that’s true of trying to make crackers in general. I’ll definitely keep trying . I sprinkled sea salt on one tray and the other tray I did basil, rosemary and Parmesan. I also used a real egg. So I wonder if that made them puffier. I can’t seem to find flax meal that is truly not free. Any ideas?

    1. Did they taste good? I think if you omit the baking soda, it might help them get flatter. In general, it is hard to get them as completely flat as the store bought version. I am not sure if the egg helped them get puffy or not. Maybe? I hoped you enjoyed the flavor.

  12. Just made them. Delicious! I sprayed them once I flipped them with coconut oil spray and sprinkled with salt. Next time I’m going to split it into three batches. They were a little thick. But yummy!!

  13. I made a large batch of these last night. My husband and kids ate them all! Now they want me to make more! I added Italian seasoning and extra Agave. They were fantastic!

  14. I had no trouble flipping them. I covered them with another piece of parchment and an inverted cookie sheet and flipped. Easy peasy!

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