Gluten-Free Vegan Goldfish Crackers

These flavorful crackers are absolutely delicious, and we will definitely be making them again!!

We didn’t have a goldfish-shaped cookie-cutter, so we made ours flower-shaped, but the outcome was just as yummy as if they had been true “goldfish” crackers. And now that I know how tasty they are, I’ll probably order a mini-goldfish cookie cutter for our next batch. Zander didn’t really care what shape the cookie cutter was–he just loved being able to use it and sneak little bites of dough in between. 🙂

I adapted this recipe ever-so-slightly from Chef Chloe’s wonderful blog. We used garlic powder instead of onion powder (simply because we didn’t have any onion powder), and we used Mama’s Almond Blend all-purpose gluten-free flour instead of regular flour. We also only baked them for 10 minutes, because our oven runs really hot. Other than that, Zander and I followed Chef Chloe’s recipe to a T.

Be sure to check out her blog, which shows the most adorable photographs of her tiny little goldfish crackers, complete with smiling faces!


  • 1 cup all-purpose flour, plus extra for work surface (we used Mama’s Almond Blend all-purpose gluten-free flour)
  • 2 Tbsp nutritional yeast (ours were heaping Tbsp)
  • ¼ tsp onion powder (we used garlic powder)
  • 1/8 tsp turmeric
  • 1 tsp sea salt
  • ½ tsp ground black pepper (optional) (we used pepper, and Zander loved it)
  • 5 Tbsp vegan margarine
  • 3 Tbsp cold water


Preheat the oven to 375 degrees F.

In a food processor, combine flour, nutritional yeast, salt, onion powder, and turmeric. Process until combined. Add margarine, and pulse about 15 times until crumbly. Add water and process until mixture just comes together. [We did not use a food processor. We mixed first with a fork, to cut in the vegan margarine, and then with our clean hands.]

On a lightly floured work surface, roll out the dough until it is 1/8-inch thick. It will be easier to roll if you work with half of the dough at a time. Using a goldfish cookie cutter, or other small cookie cutter, cut out the fish and line then on a baking sheet. If desired, carve a face, as pictured on Chef Chloe’s blog. She used the prong of a fork for the eyeball and a toothpick for the smile.

Bake for 12 to 15 minutes until golden and very lightly browned. Let cool and store at room temperature in a tightly sealed container or bag–if there are any left to store!




About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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