These easy, grain-free, vegan crackers are super simple to make and taste so much better than store-bought varieties! Easy Almond Flour Crackers have just 6 ingredients and are perfect for snacking or dipping.
I’ve long been addicted to almond flour crackers topped with flaky sea salt. I kept buying them from the store until it dawned on me…I had to figure out a way to create my very own version so I could have them on demand whenever that salty-crispy-cracker craving hits! After a half dozen attempts, I landed on this amazingly simple Almond Flour Cracker recipe that is full of wholesome ingredients.
Almond Flour Cracker Ingredients
Don’t you love it when the simplest solution is the best one? That’s how these crackers are. Once I found the right flavor combination, I realized just how straightforward this recipe could me! They’re made with:
- Almonds
- Flaxseeds
- Avocado oil
- Pure maple syrup
- Water
- Flaky sea salt
How to Make Gluten-Free Crackers at Home
It’s easy as can be! Stir the ingredients together, roll out the dough, cut it into squares, and bake for 15 minutes. That’s it! Not much hands on time at all and no fancy equipment needed. It is too quick and simple not to give this recipe a try. Plus, flaky sea salt combined with a hint of maple syrup is beyond addictive.
These crackers are sturdy, savory, sweet, salty, and perfect for all your snacking needs! I hope this recipe inspires you to make your own crackers and skip the boxed stuff. If you do, please use #eatingbyelaine and tag @eatingbyelaine on Instagram and Facebook so I can see your epic creations!
Dips & Spreads to Put on Gluten-Free Crackers
Quick & Easy Creamy Hummus
Jalapeno Chimichurri Sauce
Creamy Vegan Black Bean Dip
Maple Roasted Butternut Squash Hummus
Creamy Lemon Dill White Bean Dip
Vegan Warm Nacho Dip
Homemade Vegan Ricotta Cheese
Easy Green Hummus
Almond Flour Crackers (grain-free, vegan, refined sugar-free)
- Total Time: 15
- Yield: 24 1x
- Diet: Vegan
Description
These easy, grain-free, vegan crackers are super simple to make and taste so much better than store-bought varieties! Easy Almond Flour Crackers have just 6 ingredients and are perfect for snacking or dipping.
Ingredients
- 1 cup blanched super fine almond flour
- 1 tablespoon tapioca flour
- 1 tablespoon cassava flour (or sub 1 tablespoon tapioca flour if you don’t have cassava flour)
- 1 tablespoon ground flaxseeds
- 2 tablespoons avocado oil
- 1 tablespoon water
- 1 tablespoon maple syrup
- 1 teaspoon flaky sea salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Place almond flour, cassava flour, tapioca flour, flaxseed, avocado oil and water in a mixing bowl and combine well. Form mixture into a ball of dough and place on a baking sheet lined with parchment paper or a silicone baking mat. Place a sheet of parchment paper overtop the dough and roll it out into a rectangle shape with a rolling pin or cup. You want it 1/8 inch thick. The thinner it is the crispier your crackers will be. However, you don’t want it so thin that the dough starts to rip apart.
- Lift the top piece of parchment paper and tidy up the edges so it looks like a straight-edged rectangle. You may need to re-roll it to ensure it is even throughout.
- Sprinkle flaky sea salt overtop the dough. Place the parchment paper overtop the dough and gently press the flaky sea salt into the dough.
- Wet the blade of a small knife and create cut marks throughout the rectangular dough to form tiny cracker squares. I typically make 24 crackers out of this recipe. Do not pull the dough apart. Having the lines in the raw dough will make it easy to break up the cooked crackers after baking. Use a chop stick or toothpick to create holes in the crackers. I did 4-5 holes per cracker.
- Bake for 9-12 minutes on the middle rack, watching closely at the end to ensure the edges do not burn. You may need to remove the perimeter crackers earlier than the inside crackers to ensure even baking.
- Once the crackers are golden brown, remove the baking sheet from the oven and allow the crackers to cool and rest without disturbing them. After about 10 minutes, carefully break them apart along the edges and enjoy immediately or place crackers on a cooling rack to cool further. Once fully cooled, store leftovers in an airtight container at room temperature for up to 4 days.
Notes
Feel free to add other seasonings such as onion powder, garlic powder or crushed rosemary.
- Prep Time: 5
- Cook Time: 10
- Category: snack
Keywords: vegan paleo homemade crackers
The crackers were crumbly and didn’t stay intact. They were also bland. The directions didn’t mention where to add the maple syrup. I’ve used other recipes that I like better and I’ll be sticking to those.
Hi Bronte, I’m so sorry to hear this! That is incredibly frustrating especially given it uses expensive ingredients. I will definitely update the recipe right now to mention when to add the maple syrup. I apologize for that oversight. This is a much older recipe and I honestly haven’t made it in quite some time so I will retest it ASAP. In the meantime, please let me know if your oven temperature has been checked recently. And please confirm what type of almond flour you used. Did you make any other ingredient swaps at all? Thank you so much for the feedback and I hope to have a better answer for you on this one soon! Best, Elaine
Hi,
These are delicious. Do you happen to know the calories per cracker?
Thanks!
I don’t offhand… I will add the nutrition facts when I can though since I know you are interested in having them for this. It is a manual process at the moment. But now this is top of the list!
And thank you – so glad you enjoyed them!
Hi Sheri, At this time I do not have the nutrition information calculated for this recipe. I’m so happy you enjoyed them! Thank you! Best, Elaine
I made these and thought they were fantastic, though I needed to bake them for almost twice the time listed, and they were quite salty so next time I’ll cut back the salt a bit.
Thanks for the feedback, ZR. I’m so glad you loved them. As far as the baking time, I know the thickness and crispiness of the crackers can affect this. I’m sorry it took more time than you anticipated. I’ll retest them on my end and modify the baking time if needed. Thanks for calling my attention to the salt too… I’ll double check that when I retest the recipe as well. Best, Elaine
Simple and delicious! Thank you for the recipe
Thank you so much! I’m so happy you enjoyed it and found it easy as well! It is one of my fave snacks! Best, Elaine
These were my first attempt at making GF crackers! They were so simple and yummy! I didn’t get them rolled out perfectly even but surprisingly, I especially liked the ones that were thinner and extra crispy (and a little ragged along the edges). I will work on my rolling skills as I plan to make these many more times. They remind me of a slightly almond wheat thin!!! Gotta try these gems with Elaine’s hummus recipe!
Thank you so much, Jen! I’m so happy to hear you enjoyed these! I agree the crispy thin ones are the best. Thanks for the five star rating too! Best, Elaine