These can't-stop-at-one healthy crackers are like cheesy shortbread cookies. The texture is slightly crisp on the edges and a bit tender in the center.

Stacey Ballis
Source: EatingWell Magazine, July / August 2020


Ingredient Checklist


Instructions Checklist
  • Place Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).

  • Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.

  • Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.

  • Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.

  • Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.


To make ahead: Refrigerate dough logs (Steps 1-2) for up to 3 days. Store crackers airtight at room temperature for up to 1 week or freeze for up to 3 months.

Equipment: Parchment paper

Nutrition Facts

139.4 calories; protein 3.6g 7% DV; carbohydrates 8.7g 3% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 0.1g; fat 10.3g 16% DV; saturated fat 6.2g 31% DV; cholesterol 42.3mg 14% DV; vitamin a iu 195.1IU 4% DV; vitamin c 0.3mg 1% DV; folate 19.9mcg 5% DV; calcium 33.4mg 3% DV; iron 1mg 6% DV; magnesium 3.3mg 1% DV; potassium 27.3mg 1% DV; sodium 305.5mg 12% DV.