The Best Almond Flour Crackers

If you’re looking for wholesome snack crackers that check all the boxes like gluten free, paleo friendly, kid approved, deliciously addictive and ready in under 30 minutes, you’ve just found your new favorite recipe!

These Almond Flour crackers are incredibly quick and easy to make, they’re satisfyingly crispy and so versatile to pair with your favorite dip, hummus, or charcuterie board.

These crackers are perfect for school lunches, afternoon snacks, party platters or just late night munching. They’re loved by both kids and adults and trust me when I say that you will want to double the recipe because they disappear fast!

Now if you take a look around this website you will find many sourdough recipes. So you may be wondering why I’m adding a gluten free cracker recipe.

And the reason? Because I like them better! Shhhh–don’t tell my beloved sourdough crackers that 😉

I absolutely love the almond flour crackers by Simple Mills, but they are just not worth the cost to me. Which is why I started making my own version to almond flour crackers.

And to my surprise, they were incredibly quick and easy to make, and as I said above, I like them better!

And why keep a good thing to myself? So that’s why I’m sharing this recipe! I promise you will love them too!

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Ingredients to make The Best Almond Flour Crackers

• Almond Flour
• Water
• Ground Flaxseed
• Garlic Powder (optional)
• Salt (plus flaky sea salt for sprinkling on top)
• Avocado or Olive Oil

How to make The Best Almond Flour Crackers

• Preheat oven to 350 degrees F and add a baking stone to the oven if you have one (optional but not necessary)
• In a medium size bowl, mix together the almond flour, water, flaxseed, garlic powder (or any other add in’s you prefer) and salt. The dough will be slightly tacky but shouldn’t stick to your fingers. If it does, then add 1 Tbsp more almond flour.
• Between 2 pieces of parchment paper, roll out your dough until it’s as thin as you can get (approx 1/8 inch thick)
• Remove the top layer of parchment paper carefully, then drizzle the top of the dough with avocado or olive oil. Spread thinly with a pastry brush and sprinkle with flaky sea salt.
• Using a pastry cutter, cut crackers into the size you prefer.
• Bake on a pizza stone or cookie sheet at 350 degrees F for 20-22 minutes, or until the outside edges turn brown. *if the inside crackers are still soft, remove outside crackers and give the rest 2-3 more minutes but watch them carefully! They do harden as they cool so don’t let them bake too much longer!
• Cool completely to harden crackers all the way.
• Store in an airtight container for 1-2 weeks (if they last that long!)
• Enjoy 🙂

Make a Double Batch (Seriously)

These almond flour crackers are so easy to devour you’re going to want to make a double batch! Whether you’re snacking on them straight from the jar or serving them with your favorite dip, they never last long!

So trust me when I say, double the recipe and thank yourself later!!!

Tips for Success:

1. Mix your dough together by hand or with a dough hook. You want to fully incorporate everything and mixing by hand helps you know if the dough is too sticky and if it needs more almond flour. Because when you’re rolling out the dough, you don’t want it to be too sticky that it sticks to the parchment paper.
2. When rolling out your dough, do not worry about making it a perfect circle or square. Just know that the outside edges of the crackers will be misshaped, but honestly those become the best tasting crackers 🙂
3. Roll as thin as you can! Get out your ruler if necessary to get down to 1/8in thickness. You want them paper thin so they cook evenly!
4. Bake on either a stone or cookie sheet. It doesn’t matter, but I think the stone helps crisp them even more 🙂
5. Sprinkle with flakey sea salt, always! It both enhances the crackers flavors and makes them taste so scrumptious!
6. When removing the crackers from the oven, let them cool completely because as they cool, they will harden and become crispy. So practice patience here and I promise you’ll be rewarded 🙂
7. Store in an airtight container for peak freshness for more than a week! I like to store mine in glass containers and find them to last longer when I store mine in a jar vs a plastic container. But you can store however you can, just be sure to keep the lid on them when not eating. There is a way to re-crisp them though…keep reading….

Re-crisp your crackers:

For the ultimate crispiness because your crackers have lost their crisp or the container has been left open, have no fear. You can re-crisp your crackers! Here’s how…

In a low oven at 250 degrees F, add your crackers to a cookie sheet in a think layer not touching and cook them low and slow for 3-5 minutes or until desired crispiness.

Magic, they’re back to their delicious and crispy state again 🙂

Try these Flavor Variations:

Italian: Add 1/2 tsp basil, 1/2 tsp oregano, 1/4 tsp garlic powder 1/4 tsp onion powder to the dough

Cheesy Herb: Add 1 Tbsp Nutritional Yeast, 1/4 tsp thyme or rosemary to the dough (1/4 cup grated parmesan cheese is a great option too)

Everything Bagel: Add 1 tsp everything bagel seasoning to the dough and sprinkle more on top before baking

Sweet: Sprinkle 1/2 tsp cinnamon and 2 Tbsp sugar (I love coconut sugar) on top before baking

Let’s make The Best Almond Flour Crackers

Links:

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Baking Stone

Pastry Cutter

Pastry Brush