Goat Cheez-Its

Goat Cheez-Its

52 weeks of baking – Copy-cat

I have a problem, I can’t follow a recipe, no matter how hard I try to use someone else’s well planned out recipe, I can’t. One of our current interns, Megan, is allergic to dairy and eggs, it’s been fun to experiment and make partially vegan food for her, sometimes people get jealous over her personal creations. Lucky for her she can still have other dairy products, just not ones that come from cows so I’ve been using a bit of goat cheese here and there to give her more cheese flavor in some foods. So if I’m going to make her Cheez-Its I might as well add some goat cheese to give them more flavor, and thus a new creation is born, goat Cheez-Its.


Goat Cheez-Its


  • 1 c flour
  • 3 tbsp. cornmeal
  • 2 tbsp. nutritional yeast
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. baking powder
  • 1/8 tsp. turmeric
  • 2 tbsp. olive oil
  • ½ c goat cheese
  • 2 -4 tbsp. cold water


  1. Preheat the oven to 350F and line two baking tray with parchment paper.
  2. Add the dry ingredients to a food processor and blend till thoroughly combined.
  3. Add the olive oil and goat cheese, pulse until the mixture becomes crumbly.
  4. Add the water 1 tablespoon at a time until it mostly comes together.
  5. Remove from the food processor and press the dough into a disc, cover with plastic wrap and chill for 30 minutes.
  6. Roll the dough out on a floured surface to about 1/8th of an inch thick, use a sharp knife to cut the dough into squares and a skewer to poke a hole in the center of each one.
  7. Bake at 350F for 12-17 minutes or until puffy and golden brown.

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