These easy gluten-free almond flour crackers are absolutely delicious, and I already know you’re going to love them, because thousands of you have been requesting a version of this! My very first recipe to go viral was our Healthy Seeded Crackers, back in 2022. And it remained a strong favorite over the years. That recipe is made using chickpea flour, and I cannot count the amount of messages of people asking if it could be made with almond flour. For some reason I thought it might be a little too crumbly, but I added “test almond flour crackers recipe”, and it’s just one of those things that kept being postponed… until now! And oh well, how you were right, and I stand corrected. Almond flour is fantastic to make crackers, it’s naturally gluten-free, nutrient-dense and the result is perfect. Crispy, crunchy, slightly nutty. The flavor combinations are endless, this time I went with a garlic rosemary flavor, and they are so good, I’ve been snacking on them on their own all week (which is great because it took me 5 batches to perfect them, and I hate wasting food!). With hosting season upon us, I know you’re absolutely going to love this new crackers recipe!
Why I love this recipe (as a nutritionist)
- Low-sodium: perfect alternative to store-bought crackers or chips
- Naturally gluten-free and soy-free: made with almond flour and simple, whole ingredients
- Healthy fats and vitamin E: almonds provide monounsaturated fats that support heart and skin health
- One-bowl, and 5 minutes prep: super easy to make
- Meal-prep friendly: keeps well in an airtight container so you’ve always got a wholesome snack ready
Ingredient notes
- Almond flour: use fine blanched almond flour for the best texture; do not use almond meal it won’t have the same texture
- Ground flaxseed: helps bind and adds gentle nuttiness; freshly ground is best. Make sure your seeds are fresh. I keep mine in the fridge. Old seeds tend to smell fishy, especially when baked.
- Garlic granules and paprika: simple pantry spices that deliver a savory, aromatic finish
- Rosemary: fresh brings a fragrant lift; dried works too—use 1 tsp if you don’t have fresh
- Olive oil and warm water: brings the dough together for a dough that rolls easily and bakes crisp
How to make this recipe (summary)
Start by preheating the oven to 340°F (170°C), fan on. Mix almond flour, ground flaxseed, sea salt, paprika, garlic granules, rosemary, olive oil, and warm water until it comes together, then form a ball.
Roll between two sheets of parchment to about 1/10 inch (0.15 cm). Remove the top sheet and lightly score into bite-sized squares.
Bake on a baking tray for about 20 minutes until lightly golden, rotating the tray halfway.
Cool completely on the tray for maximum crispness—this step is key. View recipe card below for detailed instructions.
Variations and tips
- Herb swap: try thyme or oregano in place of rosemary for a different aromatic note
- Add a little heat: a pinch of chili flakes, cayenne, or cracked black pepper is lovely
- Seeded version: add 1 tbsp of sesame seeds for extra crunch
- Even baking: roll as evenly as possible; thinner areas brown faster, so keep an eye on it from 15 minutes
- No fan oven: increase to 350–360°F (175–180°C) and check for doneness near the end of the bake
- Storage: cool fully, then store in an airtight container in the pantry (not the fridge). I’ve kept them for up to 6 days, and they were still crispy
- They pair beautifully with our Healthy French Onion Dip.
- If you like this recipe, you’ll also love our Healthy Seeded Crackers, or Gluten-Free Seeded Bread.
Why you’ll love these almond flour rosemary crackers TLDR
- Gluten-free
- Crunchy snack
- One-bowl
- Lower calorie
- Low sodium
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free since it’s made with almond flour and flaxseed.
- Can I make these nut-free? Almond flour is key for texture here; for a nut-free option, try our Healthy Seeded Crackers (with chickpea flour) or Gluten-Free Seeded Crackers (no flour).
- Can I use dried rosemary? Yes—use 1 tsp dried rosemary if you don’t have fresh, and crumble it between your fingers to release the aroma.
- How do I keep them crispy? Cool completely on the tray, then store airtight.
Healthy Almond Flour Crackers (Gluten-Free)
Equipment
- Mixing Bowl
- spatula
- Rolling Pin
- Parchment paper
- knife
- Oven
Ingredients
- 1½ cups (160 g) almond flour
- 2 tbsp (15 g) ground flaxseed
- ½ tsp (3 g) sea salt flakes
- 1 tsp (2 g) sweet paprika
- 1 tsp (3 g) garlic granules
- 1 (1 sprig) rosemary sprig - finely chopped (or substitute 1 tsp dried)
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 ml) water - warm
Instructions
- Preheat the oven to 340°F (170°C), convection (fan on).
- Mix: In a large mixing bowl, add the almond flour, ground flaxseed, salt, paprika, garlic granules, rosemary, olive oil, and water. Mix with a spatula. The mixture will look crumbly at first, which is normal. Keep mixing until it starts to come together, then use your hands to form a ball.
- Roll: Place a large sheet of baking paper on your counter or a chopping board. Put the dough ball on top, then cover it with another sheet of baking paper. Using a rolling pin or bottle, roll the dough out evenly to about 1/10 inch (0.15 cm) thick. Carefully remove the top sheet of baking paper.Using a knife, lightly score the dough into your desired shapes. Small bite-sized squares work well. Be gentle and use single chopping motions rather than slicing, as the dough may still be a little crumbly.
- Bake: Transfer the baking paper with the scored dough onto a large baking tray. Bake on the middle to lower rack of the oven for 20 minutes, until lightly golden (see notes). Rotate the tray halfway through for even cooking.
- Cool: Remove from the oven and allow the crackers to cool completely on the tray. This step is important, as cooling helps them firm up and become crisp.
Notes
- 160 °C fan → 170–180 °C conventional
- 350 °F fan → 375–385 °F conventional
