Peanut Butter Cheese Cracker Sandwiches (gluten-free)
When I was in school, my mother never bought me those cheese crackers with the peanut butter in the middle, despite how desperately I wanted them. So what did I do? I binged on them in college. The only problem with that is that they’re incredibly processed and honestly… not that good.
Homemade cheese crackers are fun to make and so much better than the store bought kind! This version is gluten-free and has an amazing texture that you don’t usually find with gluten-free baked goods.
- Yield:40-45 sandwiches
- Prep Time:20 minutes
- Cook Time:12 minutes
- Total Time:1 hour 30 minutes (includes chilling time)
2 cups almond flour or almond meal*
1/2 tsp. salt
1/2 tsp. baking powder
3 tbsp. butter
2 1/2 cups shredded sharp cheddar cheese
2 tsp. coconut flour
Gluten-free flour for rolling out the dough
1/3 – 1/2 cup Peanut Butter Smooth Operator
Process the almond flour, salt, baking powder, egg, butter, cheddar and coconut flour in the bowl of your food processor until a ball forms.
Place this ball onto a sheet of plastic wrap, flatten the ball with your hands and cover it with the plastic wrap.
Place this in the freezer for one hour so that rolling out the dough will be easier.
Sprinkle a silicone baking mat or a piece of parchment paper generously with gluten-free flour (a gluten-free baking mix or more almond flour).
Take a fourth of the dough and roll it out to 1/16″. Cut the dough however you wish. I used a ravioli cutter but a pizza cutter or a knife would also work. I cut mine into 1” squares. (If you find it difficult to remove the cheese crackers from the baking mat, place the baking mat in the freezer for about 5 minutes.)
Place the cheese crackers on a baking sheet or another silicone baking mat, leaving just a little room between each cracker. If you like things salty, lightly salt the crackers. Using the tip of a kitchen thermometer or any implement with a sharp tip, poke a decorative hole in the center of each cracker. (This is optional.)
Bake for 12 minutes or until they start to turn golden around the edges. The crackers will harden as they cool so if they’re soft – don’t worry. Let the crackers cool and repeat the process with the rest of the dough. Once the crackers have completely cooled, spread about half a teaspoon of Peanut Butter & Co. Smooth Operator between two crackers.
Store in an airtight container for up to two weeks. The crackers will stay crisp, even with peanut butter in the middle.
Please note that almond flour brands vary wildly and weighing almond flour is highly recommended.