This almond flour crackers recipe is easy to make and even easier to eat! The crackers are thin and crispy with a nutty, salty flavor. This recipe for almond flour crackers is gluten free, dairy free, egg free, paleo and vegan friendly.
My kids could live off crackers. And while I try my best to limit their intake, I feel like I'm always running low.
My favorite almond flour crackers are from Simple Mills - those crackers are addictive! My only complaint about them is that they aren't organic and they use sunflower oil...which is an oil I try not to consume too much of.
I decided making my own almond flour crackers was the way to go. And wow, these are the BEST almond flour crackers!
This paleo cracker recipe is gluten free, dairy free, egg free and vegan friendly. They're made with a mix of almond flour, tapioca starch and ground flax, which creates a crispy, crunchy cracker with a deliciously nutty flavor.
Even better, my kids LOVE them! They're family approved in terms of taste and texture and mom approved in terms of ingredients.
Ingredients
These healthy almond flour crackers are paleo and vegan, made without seed oils (no sunflower oil or canola oil) and egg free!
Here's a list of what you need to make them:
- blanched almond flour
- tapioca starch
- ground flax
- salt
- water
- olive oil
- flaked salt (optional, not pictured below)
How to Make Almond Flour Crackers
These vegan almond flour crackers are super easy to make. Here's what you need to do:
- Combine all dry ingredients in a medium-sized mixing bowl.
- Mix in water and oil, first with a spatula, then use your hands to knead the dough. You should be able to roll the dough into a ball. If it's too dry, add a little more water.
- Roll the dough between two sheets of parchment paper, into the shape of a rectangle. The crackers should be about ⅛" thick. If the dough is breaking, then knead it some more, and re-roll it between the sheets of parchment.
- Use a pizza cutter or sharp knife to cut the cracker dough into squares.
- Top with flaked salt and press it down so that it stays on the crackers.
- Transfer the parchment paper and the crackers onto a baking sheet and bake in the oven at 350 degrees F for 18-20 minutes.
- Remove the crackers from the oven and cool a few minutes on the baking sheet, then separate them and place on a wire cooling rack.
How to Store Homemade Almond Flour Crackers
These homemade crackers need to cool completely before storing. You can place them in a sealed container or baggie at room temperature or in the fridge.
They last well at room temperature up to one week, or in the fridge up to one month.
What Do Almond Flour Crackers Taste Like?
These paleo crackers are nutty and salty, with a crispy texture. They're perfect for dipping into soft sauces or dips (like mashed avocado or hummus).
More Paleo Vegan Cracker Recipes
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Almond Flour Crackers Recipe (No Egg)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: About 3 dozen crackers 1x
Description
These healthy almond flour crackers are egg free, paleo and vegan. They are crispy, crunchy and salty - great for eating on their own or dipping.
Ingredients
- 1 cup blanched almond flour (90g)
- ¼ cup tapioca starch (30g)
- ¼ cup ground flax (22g)*
- ½ tsp salt
- 2 Tbsp water
- 1 Tbsp olive oil
- flaked salt to taste (optional)
Instructions
- Combine almond flour, tapioca starch, ground flax and salt in a medium-sized mixing bowl.
- Mix in water and oil, first with a spatula, then use your hands to knead the dough. You should be able to roll the dough into a ball. If it's too dry, add a little more water.
- Roll the dough between two sheets of parchment paper, into the shape of a rectangle. The crackers should be about ⅛" thick. If the dough is breaking, then knead it some more, and re-roll it between the sheets of parchment.
- Use a pizza cutter or sharp knife to cut the cracker dough into 1-inch squares.
- Top with flaked salt and press it down so that it stays on the crackers.
- Transfer the parchment paper and the crackers onto a baking sheet and bake in the oven at 350 degrees F for 18-20 minutes. The crackers should be slightly browned when done and have a lovely nutty smell.
- Remove the crackers from the oven and cool a few minutes on the baking sheet, then separate them and place on a wire cooling rack.
- Storage: Cool to room temperature before storing. Place them in a container or baggie and keep at room temperature for up to one week, or the fridge up to one month.
Notes
I recommend measuring ingredients by weight for best results
*I use a coffee grinder to grind whole flax seeds
Katie
These almond flour crackers are a family favorite! So easy to eat an entire batch in one sitting. Enjoy!