Almond Flour Crackers: Grain-Free Crispy Snack Recipe

Grain-free almond flour crackers made with ground flaxseed and simple seasonings. Crisp, nutty, and perfect on their own or with your favorite dip.

I’ve been on a serious cracker kick lately. Between moving and quick dinners, boxed crackers and hummus became an easy go-to. Those empty boxes inspired me to make my own crunchy snacks at home.

These Grain-Free Almond Flour Crackers combine almond flour, ground flaxseed, and a few pantry seasonings to create thin, crisp squares that are satisfying and nutritious.

What You Need to Make Grain-Free Almond Flour Crackers

Getting the texture right for grain-free crackers took a few attempts, but the final result is a sheet of flaky, crunchy squares with bright seasoning.

The base is super-fine almond flour plus a bit more almond flour for structure, combined with ground flaxseed for binding. Seasonings are simple: chopped fresh rosemary, Himalayan sea salt, fresh ground black pepper, garlic powder, and onion powder.

A light, neutral oil and cold filtered water bring the dough together. I used Thrive® Algae Oil for a clean flavor and good baking performance.

Ingredients

• 3/4 cup super-fine almond flour
• 2/3 cup almond flour
• 2 TBSP ground flaxseed meal
• 1 tsp fresh chopped rosemary (or 1/2 tsp dried)
• 1/2 tsp Himalayan sea salt
• 1/8 tsp fresh ground black pepper
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 3 1/2 TBSP neutral oil (I used algae oil)
• 3–5 TBSP cold filtered water

How to Make Grain-Free Almond Flour Crackers

These crackers are straightforward. The key is rolling the dough thin and scoring it into squares before baking so pieces crisp evenly.

1. Preheat oven to 325°F and line a large baking sheet with parchment paper.
2. In a mixing bowl, whisk together both almond flours, ground flaxseed, chopped rosemary, sea salt, pepper, garlic powder, and onion powder until evenly combined.
3. Pour in the oil and use a pastry cutter or two forks to cut it into the dry ingredients until the mixture looks crumbly.
4. Add cold filtered water, one tablespoon at a time, pressing with your pastry cutter or forks, until the dough holds together when pinched. I used 5 tablespoons.
5. Form the dough into a ball, place it between two sheets of lightly floured parchment, and roll it out into an even, thin rectangle. The thinner the dough, the crisper the crackers.
6. Score the dough into small squares with a knife or pizza cutter—my sheet made about 65 crackers.
7. Chill the scored dough in the freezer for about 10 minutes to firm it up; this makes transferring easier.
8. Carefully lift the dough onto the parchment-lined baking sheet and separate the squares so they don’t touch.
9. Bake 18–20 minutes, or until the edges are lightly golden. Watch closely during the last few minutes to prevent over-browning.
10. Let crackers cool for about 15 minutes before breaking them apart and serving.

About the Oil

A light, neutral oil helps these crackers brown without adding strong flavor. I used algae oil for its clean taste and high smoke point, but any neutral, heat-stable oil will work well.

If you prefer, use olive oil for a richer flavor or avocado oil for a neutral profile; the crackers will still turn out crisp and delicious.

How to Serve and Store

These crackers are lovely warm or at room temperature. Fresh rosemary gives a bright, herby note, but you can swap in dill, parsley, or a sprinkle of sesame seeds for variation.

Serve them plain or with hummus, guacamole, nut butter, or a herbed vegan cheese. They also make a great crunchy topper for soups and salads.

Store cooled crackers in an airtight container at room temperature for up to one week. In my house they rarely last that long!

More Vegan & Gluten-Free Crackers

• Vegan Tahini Cheez-Its

• Vegan Graham Crackers

• “Cheezy” Miso Kale Chips

Share Your Results

If you try this Grain-Free Almond Flour Crackers recipe, I’d love to hear how they turned out. Leave a comment or rating to help others, and tag @flora_and_vino on Instagram with #floraandvino to show your creations.

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XO Lauren

Grain-Free Almond Flour Crackers

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5 from 2 reviews

• Author: Flora & Vino
• Total Time: 38 minutes
• Yield: 60-70 crackers

This post is brought to you by Thrive® Algae, and all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!