These homemade almond flour crackers deliver the same crisp, sturdy texture as the popular Simple Mills brand, but with a lighter touch of salt and your choice of seasonings. Made with just a handful of wholesome ingredients, they come together quickly and bake into golden, crunchy crackers that are perfect for snacking, dipping, or topping with cheese. This recipe is naturally gluten-free, grain-free, and keto-friendly, making it a versatile staple for anyone avoiding traditional wheat crackers.
Ingredients
- 2 cups (224 g) super-fine almond flour (not almond meal)
- 1/2 teaspoon sea salt (or to taste)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon dried rosemary, crushed (optional)
- 1 large egg (50 g), beaten
- 1 tablespoon (15 ml) olive oil or avocado oil
- 1 tablespoon (15 ml) water, plus more if needed
- Coarse sea salt or flaky salt, for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, sea salt, garlic powder, and rosemary (if using). Make sure there are no lumps.
- Add the beaten egg, olive oil, and water. Stir with a spatula or your hands until a cohesive dough forms. The dough should be moist but not sticky; if it feels too dry, add water 1 teaspoon at a time until it comes together. If it feels too wet, add a tablespoon of almond flour.
- Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch (3 mm) thickness. Aim for an even thickness so the crackers bake uniformly.
- Peel off the top parchment. Using a sharp knife or a pizza cutter, score the dough into 1-inch squares (or any shape you like). You can prick each cracker with a fork to prevent bubbling, if desired.
- Transfer the bottom parchment with the scored dough onto the prepared baking sheet. If the dough has warmed up and become too soft, chill it in the freezer for 5 minutes before baking.
- Bake for 12–15 minutes, until the edges are golden brown and the surface feels dry. The crackers will crisp up further as they cool.
- Remove from the oven and let cool completely on the baking sheet for about 10 minutes. Then break apart along the scored lines. If any crackers are still soft in the middle, return them to the oven for an extra 2–3 minutes.
Tips
- Use super-fine almond flour: Regular almond meal (with skins) will produce a denser, coarser cracker. For the best texture, use blanched almond flour that is finely ground.
- Roll evenly: Thicker areas will be chewy, while thinner areas may burn. Roll the dough as evenly as possible, and check the crackers at the 12-minute mark.
- Adjust seasonings: Feel free to swap the garlic and rosemary for other herbs like thyme, oregano, or a pinch of cayenne. You can also add a tablespoon of grated Parmesan cheese for a savory twist.
- Don’t overmix: Overworking the dough can make the crackers tough. Mix just until the ingredients are combined.
Serving Suggestions
These crackers are wonderful on their own, but they truly shine when paired with dips and toppings. Serve them with hummus, guacamole, or a creamy spinach dip. They also make a great base for bruschetta, smoked salmon with cream cheese, or a slice of aged cheddar. For a light lunch, crumble them over a salad instead of croutons.
Variations
- Everything Bagel: Before baking, sprinkle the dough with a mix of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
- Rosemary Sea Salt: Increase the dried rosemary to 1 teaspoon and add 1/2 teaspoon of flaky sea salt on top after baking.
- Spicy Chili: Add 1/2 teaspoon of chili powder and a pinch of cayenne pepper to the dough for a kick.
- Sweet Version: Omit the garlic and rosemary, add 2 tablespoons of coconut sugar and 1/2 teaspoon of cinnamon. Bake as directed and enjoy with nut butter or fruit preserves.
Storage and Reheating
Store the cooled crackers in an airtight container at room temperature for up to 1 week. They will stay crisp if kept away from moisture. To refresh stale crackers, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes, then cool completely. You can also freeze the baked crackers in a zip-top bag for up to 3 months; thaw at room temperature and re-crisp in the oven if needed.
Frequently Asked Questions
Can I make these crackers without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The crackers will be slightly more tender, so handle them gently.
Why are my crackers soft or chewy?
This usually happens if the dough was rolled too thick or if they were underbaked. Roll the dough to 1/8-inch thickness and bake until the edges are deeply golden. Let them cool completely on the pan; they crisp up as they cool.
Can I use coconut flour instead of almond flour?
No, coconut flour absorbs much more liquid and behaves very differently. For a nut-free option, you can try sunflower seed flour, but note that it may turn green from a reaction with baking soda (this recipe doesn’t use baking soda, so it should be fine).
Do I need to chill the dough?
Chilling is optional, but if the dough becomes too soft to handle or the crackers spread, a 10-minute chill in the freezer before baking helps them hold their shape.
Can I make these crackers vegan?
Yes, use a flax egg as mentioned above. The texture will be a bit less crisp, but they will still be delicious.
How do I know when they are done?
Look for a deep golden color around the edges and a dry surface. The crackers will feel firm when you press on them. If they still feel soft, give them a few more minutes.
Related
- Is Almond Flour Gluten Free? Yes, Here’s Why
- How to Germinate Parsley Seeds Quickly
- How Long to Boil Cabbage (Crisp-Tender Every Time)
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