High Protein Whole Wheat Crackers Recipe (Oil Free) View Gallery 1 photo

These high protein whole wheat crackers recipe is crispy, tasty and just amazing, butter free and oil-free. It’s so good that I ate the entire batch in one day!

No, I’m not kidding – it’s THAT GOOD.

Why you should make this whole wheat crackers recipe

  • high in protein
  • use up your unflavoured protein powder that tastes like garbage!
  • vegan
  • 100% whole wheat
  • very nutritious
  • no blender or food processors needed
  • it’s thin and crispy
  • flavourful even without salt
  • with both high-calorie and low-calorie options
  • so delicous!!!

Ingredients and Substitutions

Whole wheat flour – any kind of whole wheat flour will do, even all-purpose flour works for this recipe.

Unflavoured pea protein powder – I use this naked pea protein powder (all the links I put in this article are NOT sponsored) because the only ingredient is literally pea isolate. Yes, the unflavoured one does taste horrible, but i absolutely love to use add them to my savory recipes to add a boost of protein.

If you don’t have pea protein powder, unflavoured brown rice protein powder works too!

Baking powder and Baking Soda: if you don’t have it, omit it. They don’t affect the recipes THAT much, but there will be a difference, so I highly suggest you to use it.

Seasonings/toppings combo suggestions:

  • basic: salt and pepper
  • cheesy: nutritional yeast, pinch of turmeric (for colour)
  • herby: Italian seasoning, dried basil, oregano, ground cumin
  • curry: curry powder, turmeric, paprika, ground cumin
  • tomato pizza: tomato paste (mix it with the water), nutritional yeast, italian seasoning
  • Japanese style: miso paste (mix it with water), dried seaweed, black sesame seeds
  • seed crackers: sunflower seed, pumpkin seed, chia seed, flaxseed, sesame seed, etc.
  • …And so much more!

Tips and Tricks

  1. Use your hands to knead the dough to feel the texture. It should be almost crumbly but holds very well if grab the dough tight.
  2. Constantly check the crackers, especially after the 10 minute mark to make sure they don’t burn.
  3. let the crackers cool completely before eating or storing to make sure they stay crispy.

What can I eat my protein whole wheat crackers with?

  • dip them into cottage cheese or whatever dip you like
  • pair them with veggies
  • cheese and crackers!
  • Layer a piece of ham/vegan meat, tofu slices, then crackers – my favourite combo
  • eat them as is
  • with soups
  • eat them as a crispy side dish
high protein whole wheat crackers recipe with no oil no butter
I added ground turmeric to mine, so the colour of these crackers is more yellow.

How to Store Homemade Crackers

To store, let the crackers cool completely, then put them in an airtight container for up to 1 week. If they do soften and become less crispy, you can re-crisp them by baking the crackers at around 180c / 356f for 5 minutes, depending on your oven.

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High Protein Whole Wheat Crackers Recipe (Oil Free)
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High Protein Whole Wheat Crackers Recipe (Oil Free)

Difficulty: Intermediate Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 6 Calories: 126 kcal


These high protein whole wheat crackers recipe is crispy, tasty and just amazing, butter free and oil-free. It's so good that I ate the entire batch in one day!



Off On

  1. 1
    In a bowl, add all the dry ingredients (flour, protein powder, baking powder, baking soda, seasonings) and mix well.
  2. 2
    Pour 1/3 cup of warm water to the dry ingredients and mix. The batter should be crumbly but holds well together when you squeeze the dough. Add more water when necessary, 2 tbsp at a time, kneading with your hand in between. The dough should not be wet.
  3. 3
    Preheat the oven to 180c / 356f. Line 1-2 baking trays with parchment paper. Lay a big piece of parchment paper on your working area and transfer the dough to the paper. Place another piece of parchment paper on top, sandwiching the dough.
  4. 4
    Use a rolling pin to flatten the dough to as thin as possible. Using a pizza cutter or a sharp knife, cut the dough into individual crackers. To make them even more thin, you can place the cut crackers in between 2 pieces of parchment paper and roll to thin it out again.
  5. 5
    Transfer the crackers to the baking sheet using a or spatula. You only have to leave a little space in between - the crackers won't spread. However, avoid overlapping them. You might need two trays to bake.
  6. 6
    Bake for 14-19 minutes, depending on the crackers' sizes. Check constantly after the 10-minute mark. They should be crispy and golden brown. Let the crackers cool completely on a cooling rack. If there are crackers that are not crisp enough, pop them back in the oven for about 5 minutes.
Nutrition Facts

Serving Size 76g

Servings 6

Amount Per Serving
Calories 126kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.01g1%
Sodium 90mg4%
Potassium 124mg4%
Total Carbohydrate 10g4%
Dietary Fiber 1.7g7%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


For ingredient substitutions, seasoning suggestions, tips, tricks and storage tips, scroll up!

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