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Almond Flour Crackers

top down view of almond flour crackers on a plate with items surrounding.

5 from 1 reviews

Almond Flour Crackers made with 2 main ingredients (plus water and salt) are gluten-free, grain-free, and oil-free for a healthy and delicious vegan snack!

Ingredients

Scale
  • 2 tablespoons flaxseed meal
  • 4 tablespoons water
  • 1 cup almond flour or almond meal, packed
  • 1/2 teaspoon salt

Optional add-ins:

  • 1 tablespoon fresh or dried herbs (finely chopped) or flavor blend (I love Everything but the Bagel)
  • 1 tablespoon sesame seeds

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Flax mixture: In a small bowl, mix the flaxseed meal and water. Set aside for 10 minutes, stirring every so often. The mixture will be gooey when ready. This is the binder for the mixture (and it includes healthy omega’s!).

Almond flour: You can buy almond flour or make it close enough at home. In a blender/food processor, grind 1 and 1/4 cup raw almonds into a fine powder or meal type consistency – it doesn’t have to be perfect, but the finer, the better.

Make the dough: In a medium-size bowl, combine the almond flour, flax mixture, salt, and optional seasonings.

Shape and roll: Form the dough into a ball and place it on a flat surface lined with parchment paper. Cover with another piece of parchment paper, press down with your hand to flatten and finish rolling with a pin to about 1/8 inch thick. The thinner, the better and more crispy the crackers will be. Remove top layer of paper.

Cut into squares: Using a pizza cutter or knife, cut squares or diagonals into whatever size you like. Using a toothpick or small fork, poke the center of each cracker to allow steam to escape during baking (so they don’t puff up). Top with a little coarse sea salt.

Bake: Line the baking sheet with the leftover parchment paper. Carefully transfer each cracker to the baking sheet and bake for 10 – 15 minutes. After the first 10 minutes, keep an eye on them, removing the ones around the edges that are done. They will ever so slightly darken and turn golden, you don’t want it too dark, or it may have a burnt flavor. When done, let cool.

Yields 50 – 1 inch – crackers, but your results may vary depending on how you cut them.

Store: Crackers can be stored in an airtight container for up to 7 days on the counter or in the pantry. For longer storage, keep in the refrigerator for up to 2 weeks.

Notes

Recommended Equipment: I love and use this precut parchment paper pack, and this rolling pin has measurement guides making it easy to roll the dough evenly (affiliate links).

Keywords: almond flour crackers, gluten-free crackers, lo-carb crackers