1-Bowl Vegan Gluten-Free Crackers

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Bowl of crispy and delicious Vegan Gluten-Free Crackers with sprigs of rosemary

This recipe is for the carb and cracker lover who is ready to up their game and make their own at home. (Trust me. It’s not as scary as it sounds.)

Or, if you ever make your own almond milk, you likely have leftover pulp! You can put it to good use in these crackers. (Yet another reason to try this recipe.)

What I’m saying is: These delicious crackers make excellent use of ingredients you likely have in your pantry right now. Shall we?

Food processor with ingredients for making easy Vegan Gluten-Free Crackers

This recipe requiring just a food processor (or bowl!) and 7 ingredients to make.

The base is gluten-free flour blend and almond meal, and the flavor comes from salt, garlic powder, and rosemary. You could also add a little nutritional yeast for cheesiness if you’d like (see my Vegan Cheez Its for inspiration).

Food processor with dough ready to be made into a delicious snack of Vegan Gluten-Free Crackers

Next comes oil and water to bring moisture to the dough.

The fat adds a bit of flakiness, and water brings crispiness. A perfect balance of the two makes these crackers easy to roll out and form as well as spot-on in texture.

Once they’re rolled out and sliced, a quick trip to the freezer helps them firm up to make transferring to the baking sheet a breeze. Then just 15-20ish minutes in the oven and BAM! You have homemade crackers on your hands!

Rolled and cut dough for crispy Vegan Gluten-Free Crackers
Parchment-lined baking sheet with freshly baked crispy Vegan Gluten-Free Crackers

I hope you all LOVE these crackers! They’re:

Easy to make
& So delicious

These would make the perfect snack to have on hand during the week. They would be especially delicious with Hummus, Nut Butter, Vegan Nutella (do it), Lentil Dip, Chickpea Shawarma Dip, Spicy Pimento Cheese Ball, or Smoky Harissa Eggplant Dip.

For similar recipes, check out our Vegan Cheez Itz and Cheezy Peanut Butter Crackers!

If you try these crackers, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Cheers, friends!

Close up shot of a bowl of Vegan Gluten-Free Crackers on a parchment-lined baking sheet

1-Bowl Vegan Gluten-Free Crackers

Crispy, thin, gluten-free crackers reminiscent of Wheat Thins! Just 7 ingredients and 1 bowl required for these delicious snacks. Perfect for dipping in hummus, nut butters, and more!
Author Minimalist Baker
Parchment-lined baking sheet of Vegan GF Rosemary Crackers
4.74 from 98 votes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12 (5-cracker servings)
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 3/4 cup DIY Gluten-Free Flour Blend*
  • 2/3 cup almond meal* (or sub gluten-free oat flour*)
  • 1/4 tsp baking powder
  • 2 Tbsp flaxseed meal
  • 1 tsp fresh chopped rosemary
  • 1/2 tsp sea salt
  • 1/8 tsp garlic powder (optional)
  • 3.5 Tbsp neutral oil (i.e. grape seed or avocado oil)
  • 3-5 Tbsp cold water


  • Preheat oven to 325 degrees F (165 C) and line 1 large or 2 small baking sheets with parchment paper (adjust number of baking sheets if altering batch size).
  • Add dry ingredients to a food processor or a mixing bowl and process or whisk until thoroughly combine.
  • Then add oil and pulse/use a pastry cutter or fork until crumbly.
  • Add cold water 1 Tbsp at a time, pulsing/stirring until it forms a semi-sticky dough that’s moldable with your hands and not crumbly. It shouldn’t need more than 5 Tbsp (amount as original recipe is written // adjust if altering batch size).
  • Remove from processor or mixing bowl and form into a loose ball with your hands. Transfer to a clean surface lined with parchment paper. Lay another sheet of parchment paper on top and use a rolling pin to roll the dough out into a rectangle slightly less than 1/8th inch thick (see photo).
  • Use a knife, a pizza cutter, or a small cookie cutter to cut the dough into squares (or circles). Makes about 60 squares (amount as original recipe is written // adjust if altering batch size).
  • Transfer the dough (still on the parchment) to a baking sheet and pop in the freezer for about 10 minutes to stiffen. This will help them firm up and become easier to transfer to the baking sheet.
  • Once firm, use a spatula to carefully separate the crackers to ensure they aren’t touching or too crowded. This will help them bake evenly.
  • Bake for 16-22 minutes or until slightly golden brown (be careful not to burn). Remove from oven and let cool.
  • Enjoy immediately. Store leftovers covered at room temp for up to 1 week or in the freezer for 1 month.



*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the DIY Gluten-Free Flour Blend in this recipe.
*You can try subbing other gluten-free flour blends, but we can’t guarantee the results. Also, if not gluten-free, feel free to sub unbleached all-purpose flour, spelt flour, or whole-wheat pastry flour.
*You can sub gluten-free oat flour for the almond meal, but we haven’t tried it and can’t guarantee the results.
*If using almond meal leftover from making almond milk, we would suggest dispersing the meal on a parchment-lined baking sheet and baking at a low temperature (200 degrees F (93 C)) for 15-20 minutes or until dry and the texture of almond meal. Additionally, you may need more oil and/or water to prevent the dough from cracking. We recommend modifying to a total of 5 Tbsp oil and 6 Tbsp water (amounts as original recipe is written // adjust if altering batch size).
*Nutrition information is a rough estimate.
*Recipe loosely adapted from our Vegan Cheez Its.

Nutrition (1 of 12 servings)

Serving: 5 five-cracker servings Calories: 101 Carbohydrates: 9 g Protein: 1.8 g Fat: 6.8 g Saturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 80 mg Fiber: 1.8 g

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  1. Rose says

    I want to try this, crackers are so expensive and all your recipes are winners. Wondering though, can’t I just bake it on the parchment instead of all those other steps? That’s how I bake my gluten-free bread.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rose, we find separating the crackers creates the best crispy edges, so we would recommend following the steps. If you don’t, just know the edges may get crispy before the centers are cooked.

  2. No says

    God this recipe is like… Insultingly bad. The measurements are all over the place, the number of ingredients makes no sense, and it’s tooting it’s horn for being vegan when there’s…. Literally no reason to put egg or dairy in crackers? That’s just how you make crackers.

  3. Lisa says

    Great recipe. So easy to make. I substituted the oat flour and they turned out perfect. Will be adding this as a staple. Thank you 🤗

  4. Marz says

    I swapped the almond meal for red lentil flour, upped the salt a bit and added yeast flakes. Just needed a bit more water to sub for the lentil’s absorbence, other than that they turned out great!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mel, cassava flour will be more absorbent, so you’d need to use less of it. You could possibly use it in place of either the GF blend or the almond flour (preferably keeping the almond flour though!), but we’d recommend keeping one of them. We haven’t tested it so can’t guarantee the result. Let us know if you do some experimenting!

  5. Shelley says

    I made these, they were super easy and amazing. I did use white flour, they turned out perfect and they taste awesome!!

  6. Kel says

    These are yummy! I’ve made them a few times now and made a few substitutions and it’s still works well :) I added some herbs and nutritional yeast, used chickpea flour for half of the almond meal, used buckwheat flour when I had no brown rice flour and used more water instead of oil :)

  7. Joy Beeman says

    Tasted yucky!

    I am GF and used an all-purpose GF store-bought flour for this recipe where it called for GF flour. I also used avacado oil for the oil, fresh rosemary, etc. Followed the recipe to a tee! But these just tasted BLAND and well…just like cooked flour is the best way I could describe them, not at all as I had hoped and was looking forward to.

    I normally buy Mary’s Gone Crackers but was looking for a cheaper alternative and this is not it! Gee…what is it that makes those crackers taste so good??? Well, I’ll keep looking…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joy! So sorry this one didn’t come out as expected. Which GF flour blend did you use for this recipe?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Joy, that blend is heavier in refined starches compared to our DIY blend, so it’s very possible that contributed to less flavor. Other ideas to bump up the flavor would be more salt and including the garlic powder.

  8. Ana says

    Hi there
    I was excited to find this recipe to use up my almond pulp. But then I realised I use a date and vanilla essence when I make my almond milk. Do you think that will be noticeable, or should I rather find a recipe for a sweet bake? If so, can someone suggest any?
    Thanks for your recipes. I’ve not ever turned out one that wasn’t absolutely delicious.
    Kind Regards

          • Anni says

            The brownie bliss balls were delicious. I kept them on hand for my son and daughter, their friends and even my daughter’s young piano students. They left with happy smiles extra balls tucked into their fists. So glad I’m finally using up all my frozen almond pulp.
            PS as I was in the kitchen and I had bananas on hand, I made your 1 bowl banana bread again. It was superb!
            Now to try the carrot cake bliss balls and make some unsweetened almond milk so I have pulp for the savoury crackers.. Thanks again for your delicious recipes. x

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Aw, this is so great to hear, Anni! We’re so glad you’re having fun with our recipes! xo

  9. Bella says

    Can I just use just the GF flour a for both quantities of flour rather than GF oat of almond flour for the second portion of flour? The person I’m making for can’t have oats or almond flour. If yes, should I just put the 3/4 plus 2/3 cup for the total 1 to 1 GF flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella, we think the texture will be more dense, but it might be okay. We’d recommend starting with 1/3 cup instead of 2/3 cup to replace the almond flour since GF blend is more absorbent. Then add a little more GF blend at a time until the dough resembles the photos. Hope that helps!

  10. Dominique Kirkpatrick says

    I made these last night and they are so tasty! I had thyme so I used that instead of rosemary. Do you think this would make a good tart or pie crust?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Dominique. Thanks so much for the lovely review! We think these would come out too hard for a tart or pie crust but we will add it to our list to make a savory one!

  11. Kris says

    Okay, I’ve done this recipe twice now, exactly as instructed, and the crackers turn out delicious. However, it is insanely difficult to roll the crackers out as they completely crumble & fall apart as I try to do this. I have a rolling pin and I’m doing it on parchment paper. I don’t understand why they just separate as I try to roll them flat. Getting them to an 1/8″ thickness is impossible unless I roll out individual pieces, which takes me over an hour. Does anyone know how to roll the dough out without it separating or tearing?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kris, it sounds like you might need a bit more water added to your dough! We’re so glad you love the taste!

  12. Christine says

    Hi there,
    Will this recipe work without a proper food processor? I have a cuisinart mini, which does only the most basic chopping and grinding, and a blender, immersion blender, and hand beaters.
    That’s all my equipment :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, we’re not sure the mini food processor will be big enough. However, we make these in a mixing bowl often with great results!

  13. Lisa Clarke says

    Absolutely *Loved* these!! My first time ever making crackers from scratch, loved how simple & easy this recipe actually was! I had Robin Hood gluten free all purpose flour blend so used that instead of the DIY one, and my grocery store was out of rosemary but i had fresh dill on hand at home, so used that instead. I also added a light sprinkle of cayenne and a few solid dashes of tumeric for flavour & color(because i was planning to top with dairy-free Boursin and thought the flavors would work nicely, and they did! :D )
    This recipe yielded about 225g of finished product (if you’re wondering how it compares to a box of crackers from the store) and they were lovely and crispy and flakey!! So Good! Will definitely make these again! Also, my dough wasn’t super sticky so I didn’t need to refrigerate before transferring for baking, they actually transferred no problem to the other baking pan without it! Thanks for the recipe, can see this being one of my regulars!!

  14. Hazel says

    This is hands down THE best g.free cracker recipe I have tried. A very kind friend baked them for me and the are so so delicious, better than any g.f crackers I’ve brought. Not too crumbly, not overly dry, the rosemary gives them a great flavour. Wonderful recipe

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, we haven’t tried this recipe without oil but something like nut butter might be able to bind, and then increase the water a little bit? Another reader used yogurt in place of oil as well. Let us know how it goes!

  15. Nicole Special says

    I made these with the blue bob’s red mill flour. I added extra rosemary, garlic powder and salt. I also used whole flaxseed for more texture. They are yummy and will make again.

  16. Marie says

    I made this for a shared afternoon tea and it was very popular. A couple of other people asked for the recipe. I will make these crackers again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Marie. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  17. Len says

    Honestly..! They’re OK, but nothing to write home about.
    Definitely need more pizazz—or at least more salt ☺️

  18. Amanda Loth says

    I am currently making almond meal from my almond milk pulp. I’d love to make this recipe, but am wondering if I can use Bob’s Red Mill Gluten Free flour instead as it’s what I have on hand? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we haven’t tested with Bob’s blend, but their 1-1 GF Baking Flour is similar to our DIY blend and might work. We wouldn’t suggest the Bob’s All Purpose Flour with bean flours in it as it can contribute a strong flavor. Hope that helps!

  19. Ritu says

    Hey the recipe was amazing. The best gluten free crackers I have made or tasted. But mine didn’t turn out crispy. I did skip the step of putting the dough in the fridge before baking. Any idea where i could have gone wrong?

  20. Brooke says

    These were soooo good. I made your gluten free flour blend awhile back and when cleaning out my fridge saw it and I’m so glad I did! This recipe was a hit. Will definitely be making these again.

  21. David says

    Step 7: “ Transfer the dough (still on the parchment) to a baking sheet and pop in the freezer for about 10 minutes to stiffen. This will help them firm up and become easier to transfer to the baking sheet.”
    I’m confused. My reading of the instructions above: transfer the dough to a baking sheet, then pop the baking sheet in the freezer to help the dough become easier to transfer to the baking sheet. Please explain; the dough is already on the baking sheet before going in the freezer. What other transfer will happen after removing from the freezer? To another baking sheet?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi David, sorry for the confusion! Yes, to another baking sheet so that the crackers aren’t touching (to allow for browning). You can check out the video for additional guidance. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, we haven’t tried that, but don’t think it will have the same crispiness/snap. But perhaps almond butter or tahini?

  22. J Noel says

    Not wanting to continue to pay $4.00 for my favorite G/F, vegan crackers, I decided to try this recipe. First, it’s super easy to make, and second they taste better than the ones I use to buy! Legit made my first batch yesterday, and my family asked for them again today. Appreciate all the time and effort your team puts into these recipes. Without them, I would be eating the same boring thing each day and paying a ton on overpriced, store bought products. Only change up I made was instead of using garlic powder, I used onion powder—still turned out amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We love to hear this, J! Thanks so much for the lovely review, we’re so glad everyone enjoys the crackers!

  23. Shelby says

    I love this recipe. That was the perfect snacking cracker. I omitted the rosemary but added about 2 tablespoons of nutritional yeast. And I just use store-bought gluten free all purpose flour because that’s what I had on hand. Either way they came out great. Thank you 😊

  24. Bridget says

    Hi!! I’m so excited to make these! I do not have flax or chia seeds on hand. Any other sub I could use? Is the purpose to bind? If so, could I use an egg? Otherwise….maybe I could just add a bit more flour. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bridget! Unfortunately the flax/chia is very important for the right structure. We haven’t tried this with eggs and we aren’t sure it would work, one other option could be psyllium husk if you happen to have it. Hope this helps!

  25. RJ says

    I never leave reviews but I just have to for these crackers. They’re AMAZING. They’re light, crisp, tender, flavourful and perfect. I used olive oil, chia seeds (in place of the flax) and a store brand of GF baking flour blend since that’s what I had on hand and they turned out perfectly. They were easy to make, easy to bake properly and I can’t stop eating them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That’s so great to hear, RJ! Thank you so much for taking the time to leave a review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicky! We haven’t tried it, and we suspect that the texture might be a bit more dense/oily and the crackers might not have as much snap, but it could work! Let us know how it goes if you give it a try!

  26. Amy says

    Damn, they are tasty!

    I subbed a few things that I don’t have in my kitchen but otherwise stuck to the recipe. They are addictive.
    – used almond pulp from making almond milk, with the recommended 6 Tbsp of oil and 4 Tbsp of water was enough to form a ball of dough
    – subbed Italian spices with fresh rosemary
    – subbed flaxseed with white sesame seed
    – added a bit of black pepper

    I didn’t have neutral oil, but olive oil goes well with Italian spices, as you can imagine. Would make again 10/10

    • Ashley Beale says

      Amazing!! I subbed oat flour for almond flour and olive oil for the oil. They weren’t quite as snappy as store-bought crackers so maybe I would bake at a higher temperature next time or just get some almond flour. The flavor is so delicious though!!

      • Ashley Beale says

        Also I like a cracker with a salted top so I crushed a bunch of Himalayan salt on top and that was a game changer.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ashley, so glad to hear you enjoyed them overall! Rolling the dough thinner will help them have more snap!

  27. Julie F Roick says

    My first attempt was good and much cheaper and tastier than my store-bought addiction. Used oat flour instead of almond flour. Sprayed the tops with olive oil before baking and sprinkled “everything bagel” seasoning. Very good. Next time, I will roll out thinner but that was my bad (and lack of technique!). The freezer step was clutch. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Julie! Everything bagel seasoning sounds like an amazing addition! xo

  28. Jo says

    Hi, I always get confused with the oven temps you use! Does it relate to a fan oven? I have a non-fan oven and never know whether to increase the temp by 20 degrees or not! Thanks.

  29. Amy says

    Instead of almond meal, can natural almond flour be used? Making these today and so excited. I have fresh rosemary in my garden I can’t wait to use!

      • Amy says

        I ended up using oat flour as I had just the right amount left in the cupboard. The crackers didn’t brown up and I had to bake about 30 mins. I used APF also so I’m not sure if that makes a difference with the time.

        My husband loves them though which makes me happy!

        If you are able to use fresh rosemary I’d highly recommend. The taste, omg and the smell, is unbelievable.

        Great recipe Dana!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Amy, hmm, we’re thinking maybe the oat/all purpose changed the consistency as they’re more absorbent and then maybe needed less oil? Glad to hear you both still enjoyed them!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claudia, buckwheat flour could work, but just know it will have a stronger flavor. If that doesn’t bother you, then go for it! If using chickpea flour, you’ll need less of it because it’s very absorbent. Hope that helps!

  30. Mayen Ruiz says

    What can I use in place of the almond meal? Possibly pecan flour/ meal? Tapioca flour? I’m allergic to oats as well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayen, pecan flour/meal could work. But since it’s more oily, we’d suggest scaling back on the oil a bit. Let us know how it goes!

  31. Luisa says

    Hi, I have one question about your 1-Bowl Vegan Gluten Free Crackers. I followed your instructions and made the almond meal from the almond pulp. My first time making it and happy how it turned out. However, for making the Vegan GF crackers, I don’t know if I should buy the
    Bob’s Red Mill Gluten Free All Purpose Baking Flour OR
    Bob’s Red Mill Gluten Free 1-to-1 Baking Flour?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luisa, good question! We recommend the Bob’s Red Mill GF 1-1 Baking Flour. The other one is trickier to sub 1-1 in recipes and we don’t love the beany flavor.

  32. Sarah says

    Just had my second go at making these crackers, and I’m so glad I tried it again! Mine were too thick the first time and it reminded me of bad pie crust rather than crackers lol but making them thin enough definitely fixed that. Also I wanted to note that I just rolled them out on my baking sheet, cut them like that and left them alone (no separating, I have toddlers and found it too time consuming) and they baked evening and broke apart cleanly after being baked! I also am a big fan of salt so I sprinkled then gently pressed in flaked salt and I definitely don’t regret it ;)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them the second time around. Thanks for sharing your experience, Sarah! xo

  33. Sarah Bassford says

    Looks good, but difficult to make if you don’t know American quantities,.
    Can I put in a plea for grams and ml please? Or at least a conversion table. Thanks, Sarah

  34. Anne says

    These are my go-to cracker now! I followed the recipe exactly a few times and now I just go wild adding in lots of whatever spices I want. Last time I added 2TB of nutritional yeast and 1TB taco seasoning, plus extra taco seasoning and salt sprinkled on top (I like a LOT of seasoning). Thank you!

  35. Aaron says

    I cannot eat flours with potato starch or rice flour because both cause a flare up with me as I have IBS. I wondered if I would be able to use buckwheat flour?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Aaron, we’ve tried these with buckwheat flour and while the texture was okay (after some adjusting of oil/water amount), buckwheat does have a stronger flavor. Hope that helps!

  36. julie harper says

    Just made these-delicious! Thank you so much. Im on a strict diet right now and this is actually allowed. I just used what I had instead of the flour mix. I used the leftover almond meal from making the yummy almond milk and mixed almond flour and flaxseed meal instead of the flour mix listed. I did use a bit more salt and added onion powder and pepper. Now what can I eat them with? hahaha Thank you

  37. Alessandra Valenti says

    I just made this exactly as the recipe said and my crackers are completely crumbling when I pick them up after cooling. Where did I go wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, which GF blend did you use? Ours or store-bought? And did you find the dough to be easy to work with or crumbly?

  38. Steve says

    Made this because I had pulp leftover from making the almond milk. Next time will be making milk so I can make more of these! Will also try with a good dose of pepper next time I think. Definitely don’t last a week!

  39. KT says

    I can’t give an honest rating because I changed up the recipe (half/halfed the gf flour (Bob’s red mill, the rice flour version) and almond flour, added nutritional yeast, doubled the flaxmeal, used onion powder instead of garlic powder, omitted the rosemary and used herbed salt doubled, added some ghee and upped the water) but HOLY MOLY are these good! and it’s only thanks to the inspiration of this recipe that I was able to make my best-yet crackers, on the first try!

    They weren’t crumbly at all and had the perfect crispiness. I didn’t feel the need to put them in the freezer or separate them all beforehand. I simply scored them, and after about 15-20 minutes rescored them to separate them. I think that adding more water (more or less doubled!) plus adding some melted ghee definitely helps (you could use butter but I’m dairy intolerant).

    I am blown away at how good these are. Dangerously good!

      • Catherine says

        Girl!!!!! These crackers are so yummy and simple. Thank you for sharing this recipe. I just started making my own almond milk and your ideas for using the almond pulp are awesome. I made these crackers and the banana muffins today and both are winners.

  40. Sung Scheiderer says

    After I originally left a comment I appear to have clicked the -Notify me when new comments are added- checkbox and now every time a comment is added I get 4 emails with the same comment. There has to be a way you are able to remove me from that service? Thanks a lot!|

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sung, if you click the “unsubscribe” link at the bottom of those emails that should remove the notifications. Let us know if that doesn’t work and we’ll be happy to help troubleshoot!

  41. Reenie says

    These are so great!! We are not GF so used whole wheat pastry flour. Used the food processor mixing method. Dough was very, very dry so added a little extra water, which meant baking time was a little longer to get them the right texture, but they turned out just great! Will try stirring them next time. Really fun to make something I would usually not think to make!

  42. Genevieve Diedericks says

    Once again a DELICIOUS fool proof recipe! Love love love it with some smoked salmon! Will never buy a cracker again!

  43. Nicole says

    These crackers are fantastic! I made them using the oat flour substitution and adding the maximum recommended amount of oil and water suggested in the notes. The dough cracked easily with just the oil and water called for in the recipe. I also increased the amount of garlic powder and used onion powder in place of the rosemary. They could use a bit more salt than is called for. They’ll for sure become a staple around my house.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Nicole. We’d suggest adding more oil and water to prevent cracking. Hope that helps!

      • Nicole says

        I should probably clarify that I read in the notes that up to 5 tbsp oil and 6 tbsp water could be added, which I did after noticing the dough cracking. This helped turn the dough into a lovely, workable texture that didn’t crack :)

  44. Cassandra says

    I’m puzzled by the carb content per serving. How can 5 small crackers made of non-starch ingredients yield such a high carb count? Those 9 carbs, that’s almost half of the carb allowance for many people on Keto. When I use almond flour or almond meal and flaxseed meal or psyllium husk powder, the carb per serving (and for servings that represent an actual meal) is in the 5 carbs. Strange that here, it’s almost double.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cassandra, The DIY Gluten-Free Flour Blend is mainly where the carbs are coming from. It contains brown rice flour, potato starch, tapioca flour, and white rice flour.

  45. E.W. McDowell says

    Do you think these would work without salt? If not, what minimum salt amount would you recommend?

    Thank you for your recipes and support over this past year, by the way! I found your site looking for cookies to share at a big family get-together last Thanksgiving that included vegans. The ginger-almond-turmeric balls were a big hit.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes! Thanks for sharing! We’d say reducing salt by half would probably be okay. You can serve them with something more flavor such as hummus. Let us know if you try it!

  46. Mayen says

    Hi Dana, instead of almond meal (I’m allergic to that and all other nuts except pecans), can I use pecans? And if so, do I just add to food processor with other flours and spices and pulse together? I’m also allergic to oat so that’s not an option for me. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayen, pecan meal might work, but you will probably need less oil. We’d suggest making the pecan meal in a high-speed blender (similar to this recipe) as a food processor won’t break it down enough. Then adding it in place of the almond meal. Let us know how it goes!

  47. Amelia says

    I made these and I could not stop eating them! so good and tasty!!
    I did find that the dough was really crumbly and kinda hard to work with, (which made my crackers a little ugly) But man did they taste good!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them! As for them being crumbly- did you use our DIY GF Blend or another blend?

  48. Kasumi says

    Hi! Do you think I can use buckwheat flour instead of the DIY Gluten-Free Flour Blend and the almond meal, and sesame seed instead of flaxseed meal? Or, if you have some snack recipes using buckwheat, I would love to know! Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kasumi, we haven’t tried with those modifications. We think they would end up more dense, but might be worth a try? You may need to adjust the amount of water and/or flour. Let us know if you do some experimenting!

  49. LauraJ says

    I was so pleased to find a GF recipe without corn products! (I am allergic). This had good flavor and texture; I put probably twice the rosemary and garlic in. The only thing that disappointed me, was that they didn’t brown, even though I left them in longer than indicated. Next time, I’ll add a pinch of sugar, as that should help them brown. Thank you for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, thanks for sharing! It may also be the type of oil that caused them to not brown. You can use an oil with a lower smoke point if you want them to brown more. Hope that helps!

  50. April says

    I would like to know why you didn’t just put the original parchment paper with the already rolled out mixture straight onto the baking tray and miss the freezer step,

  51. Jeanna says

    These crackers were so simple, and I didn’t even have a rolling pin!
    Out of necessity I used almond flour instead of almond meal and uncooked quinoa in place of flaxseed meal. I used coconut oil, and added 2 TB nutritional yeast.
    I had to roll them out with my Costco-sized Pam spray can, but even with that it took less than 10 minutes. I didn’t put them in the freezer first, just baked them.
    Delicious!! Excellent and easy recipe. Don’t be afraid to use what you have.

  52. Jamie Jones says

    Greetings! I have all purpose GF flour that I would like to use up, can I just use this without buying almond flour? Also, can I use chia seeds instead of flaxseed? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hafzy, we’d suggest scanning the comments to see what other readers have tried! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. Hope that helps!

  53. Lynn says

    The best GF cracker! Every recipe I’ve made of yours is in regular rotation and with all the great reviews I knew this too would be a winner! I made a double batch using Bob’s Red Mill GF flour (what I had on hand) and GF oat flour. I didn’t have any rosemary so I added Bragg’s Sprinkle (24 herbs and seasoning mix) and nutritional yeast. I cut the dough into 3″ fluted circles and ended up with 60 crackers. Baked them a bit longer to make them extra crisp. Love how this recipe is so versatile. Not buying GF crackers anymore! YUMMY! Thank you, Dana!!!

  54. HC says

    Such a great, simple recipe and tasted sooooo good! They lasted less than one day. Looking forward to trying again with different herbs and spices. We didn’t have GF flour but still worked great.

  55. Lulu Langford says

    Thanks! I changed the recipe up a little and it is insane! Kind of like the best crackers you ever had but you can’t remember where. Here is my version –
    * 2 cups GF flour made from equal parts chickpea flour, arrowroot & buckwheat
    * 2 flat teaspoons baking powder
    * 1/2 cup nutritional yeast
    * 1 teaspoon good salt (I used Himalayan)
    * 1 teaspoon white pepper
    * 1 tablespoon dried mixed herbs
    * 1 teaspoon ground dried garlic
    * 1 heaped tablespoon flaxseeds ground
    * 1 heaped tablespoon chia seeds ground
    * 3 tablespoons grapeseed oil
    * 5 tablespoons filtered water (a little more as necessary)

    Prepare as original recipe, then sprinkle with white pepper, paprika and coarse salt before baking. I bake mine a little longer to get a real crunch. Thankyou – I finally got crackers we all like!

  56. Jennifer Doubt says

    Ok, these are awesome! Super easy and very tasty. Perfect with all kinds of toppings and dips, and a delicious change from store bought when you have the time to make some fresh. I only had dried rosemary, but they still worked fine. I add a sprinkle of salt to the tops before baking them, as I see now that some other reviewers have tried successfully as well.

    (I took a nice photo, but not sure it’s possible to add one?)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Jennifer! Thanks so much for sharing! You can tag us (#minimalistbaker) in a photo on instagram =)

  57. Vanya says

    Do you have an oil free version? I’ve been searching everywhere for one. Or do you think I. Oils replace the oil with tahini? Just looking for lower fat or no fat option.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vanessa, we’d suggest rolling thinner and/or adding more oil. Hope that helps!

  58. Brandy says

    After making the vegan cheez-its a few times (trying to get perfect them) I tried these once. Wow! The rolling between 2 sheets is genius and really gets them thin enough. I loved the flavor – will be making again this weekend and may add a little more salt or try salting them right before baking. Great with goat cheese!

  59. Molly says

    This recipe is awesome! I’ve made is probably 5-6 times now and its so good that I have gotten into the habit of doubling the recipe, otherwise my family gobbles them up too fast! I also lightly salt the tops which we all really like. I also don’t separate them before baking! I just cut them with a pizza cutter and pop them into the oven. It works totally fine because they shrink away from each other anyway as they bake. Thanks again for this delicious recipe, everything I’ve ever made of yours is SO tasty, and as a person that’s mostly vegan and gluten free, it’s no nice to have so many amazing options!

  60. Tania says

    I made this recipe with a few substitutions. The recipe was sound and well written. I substituted the flours and made a sweet cracker. Instead of 3/4 cup gluten free flour, I used 1/4 c gluten free flour and 1/2cup tiger nut flour. Instead of almond meal I used ground steel cut oats (homemade oat flour). I omitted salt and seasonings and instead put in 2 tbsp of palm sugar. Additionally, before cutting and baking, I sprinkled a combination of 1 tbsp cinnamon and 1 tbsp raw sugar on the top and rubbed it in a little. I baked them for 17 minutes. They came out great

  61. Tatjana says

    This is a terrific baseline cracker recipe!! Crackers from the store are soooo expensive and sometimes the oils are rancid.
    from this recipe, the sky is the limit. I tried it with and without the spices. I did not use almond flour as I’m nut sensitive. Then I leveled up, by using whole grain flours (teff, oat, sprouted sorghum and brown rice). Note, whole grain requires a lot more water and a dash more oil. I actually use olive because I am keen on the flavor.
    then I leveled up again and made big knaekkebrod kinds of crackers and medium sized crackers. I’m goofing around with seeds on them.
    I love a recipe that will let my creativity go wild.
    Thank you again!!

  62. Danica says

    So easy and delicious! I used Bob’s Red Mill 1 to 1 GF flour and they turned out perfectly. Can’t wait to try flavour variations!

  63. Alyssa says

    These crackers are great! I was looking for a way to reuse the almond meal from homemade almond milk, and was very glad to find these. I have been making these crackers twice a week (I guess we eat a lot of crackers). The first time I made them with all purpose flour, and I had to add 1 tbsp. extra water to make them come together, and the second time I made them with GF flour. They both tasted the exact same. I also cut back on rosemary since it’s not my favorite, and upped the garlic powder and onion powder. Super adaptable & easy. Thanks for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alyssa. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  64. tabs says

    hi! I just made almond milk from your recipe and I have to say, it turned out absolutely delicious! I’ve stored the leftover almond pulp in an airtight container and plan on making almond meal from it today and then onto crackers tomorrow. I was wondering if I could use all purpose flour instead of GF and if that would require any tweaks in the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tabs, we haven’t tried that, but we think it would work! Maybe just start with less flour as it tends to be more absorbent than GF. Let us know how it goes!

  65. Jenn says

    I made these again and want to add praise for recipe’s versatility! This time I made 2 more batches, and varied the flavors- in one batch I subbed the rosemary & garlic with a touch of brown sugar and cinnamon, for a sweet cracker. Then I made a savory batch subbing in black pepper and fresh lemon zest. They were both amazing! I love that I can make these crackers over & over, and the flavor possibilities are endless!

  66. Natalie B says

    Very happy with first attempt at making crackers, and having something savory to do with leftover almond meal. My toddlers were ready to “help” me, so I definitely didn’t want to wait to dry the pulp from this morning’s almond milk. I mixed the dry ingredients- I did 2/3 GF flour and 1/3 White Whole Wheat, then added wet pulp. I used no additional water and four TBSP of oil. Can’t compare, but texture worked out fine. Thanks for a recipe tailored for this particular ingredient! Now that I’ve read some comments, I’m excited to try again with zaatar and cheese :)

  67. Lidia Finocchiaro says

    I made these crackers but omitted the flaxseed meal (didn’t have any) and put in chia seeds instead. I also added 2 TBSP of my sourdough starter and grated a bunch of pecorino cheese into the dough. I also sprinkled sea salt on top of them and rolled them very thinly. They came out crunchy. On another day I added in truffle powder. I find that I have to use more water than listed in the recipe and cook them for much longer. If I could, I would show you a picture of the ones I made last night. They turned out delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Lidia! Feel free to tag us in a photo on instagram so we can see the picture!