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Almond Flour Crackers Recipe (No Egg)

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  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: About 3 dozen crackers 1x


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.




  1. Combine almond flour, tapioca starch, ground flax and salt in a medium-sized mixing bowl.
  2. 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.
  3. Roll the dough between two sheets of parchment paper, into the shape of a rectangle. The crackers should be about 1/8" thick. If the dough is breaking, then knead it some more, and re-roll it between the sheets of parchment.
  4. Use a pizza cutter or sharp knife to cut the cracker dough into 1-inch squares.
  5. Top with flaked salt and press it down so that it stays on the crackers.
  6. 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.
  7. 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.
  8. 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.


I recommend measuring ingredients by weight for best results

*I use a coffee grinder to grind whole flax seeds