Healthy Almond Flour Crackers (Gluten-Free)

Sarah Cobacho holding an almond flour rosemary cracker dipped into creamy French onion dip, surrounded by crackers on a plate.

Healthy Almond Flour Crackers (Gluten-Free)

plantbaes almond‑flour rosemary crackers: mix, roll thin, bake, and cool for crisp, savory bites with flaxseed, paprika, and garlic.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME20

Cooling30

TOTAL TIME1 5

Servings 10

Course Snack

Cuisine American-Inspired

Keyword almond flour crackers, almonds, easy baking, garlic, Gluten-Free Crackers, grain-free snack, low carb snack, rosemary crackers

Season Fall, Spring, Summer, Winter

Occasion Super Bowl

Ingredients

1½ cups almond flour
2 tbsp ground flaxseed
½ tsp sea salt flakes
1 tsp sweet paprika
1 tsp garlic granules
1 rosemary sprig finely chopped (or substitute 1 tsp dried)
2 tbsp olive oil
3 tbsp 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.

Video

Notes

Baking time: All ovens are slightly different, so start checking around 15 minutes the first time to avoid burning.

Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C) and rotating the tray halfway through. Every oven behaves a little differently, so results may vary. Start checking a few minutes before the suggested time and trust your eye: they may need a little longer to turn golden.

Nutritional Information - Per Serving