Lunchboxes, rejoice! The perfect homemade crackers do exist, and they happen to be vegan and gluten-free! These almond flour crackers are nutty, salty, crisp, and super snackable. Enjoy them on their own or pair with your favorite dips!
Just 7 ingredients, 1 bowl, and 25 minutes required for these simple, grain-free crackers. Let’s get baking!
How to Make Almond Flour Crackers
These gluten-free almond flour crackers start with the perfect combination of dry ingredients. Almond flour (obvi!), tapioca starch, and flaxseed meal combine for a snappy yet structured result. Salt and optional garlic powder add savory flavor!
Next come the olive oil, maple syrup, and water. Oil helps create that classic, crispy cracker texture, while maple syrup balances the flavor and water brings everything together.
Then it’s as simple as rolling out the dough and cutting with a knife (no cookie cutters or special equipment needed)! Finally, bake the crackers for ~20 minutes and let cool completely (we know, it’s hard) before enjoying. YAY!
We hope you LOVE these almond flour crackers! They’re:
Crisp
Nutty
Savory
Salty
Flavorful
& Super snackable!
Pack them in lunchboxes as a healthful snack or serve with your favorite dip! They pair well with our Kale & White Bean Artichoke Dip, Easy 5-Minute Microwave Hummus, or Cinnamon Raisin Peanut Butter if leaving out the garlic powder!
More Lunchbox Snacks
- Easy Seed Crackers with Everything Bagel Seasoning
- Crispy Gluten-Free Graham Crackers (Vegan)
- Easy Flourless Granola Cookies
- No-Bake Vegan Protein Bars (4 Ingredients!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Almond Flour Crackers (1 Bowl!)
Ingredients
- 3/4 cup almond flour (we prefer Wellbee’s)
- 2/3 cup tapioca flour (also called tapioca starch)
- 1 ½ tsp flaxseed meal (ground flax seeds)
- 1/2 tsp sea salt
- 1/8 tsp baking soda
- 1/8 tsp garlic powder (optional)
- 2 Tbsp olive oil
- 3/4 tsp maple syrup
- 2 ½ Tbsp water
Instructions
- Preheat your oven to 325 degrees F (162 C) and line a large baking sheet with parchment paper.
- To a medium mixing bowl, add almond flour, tapioca flour, flaxseed meal, salt, baking soda, and garlic powder (optional). Stir well to combine, breaking up any clumps.
- Make a well in the center of the dry ingredients and add the olive oil and maple syrup. Use a fork or clean hands to work the oil and maple syrup into the flour mixture evenly. Now stir in the water. You can use your hands to knead the dough in the bowl to form a cohesive dough. If too dry, add additional water 1 teaspoon at a time.
- Place a piece of parchment paper over your work surface and place the dough on top. Shape the dough into a rough rectangle and place another piece of parchment on top of it. Roll the dough out until it’s ~1/16 inch thick. Use a pizza cutter or knife to cut the crackers into roughly 1 ½-inch squares. Use a metal spatula or knife to transfer the crackers onto your parchment-lined baking sheet.
- Bake the crackers for 17-22 minutes, until golden. Bake time will depend on the thickness of the crackers. Watch them carefully — they start to brown quickly near the end. Let cool completely on the pan before enjoying.
- Store leftover crackers in an airtight container at room temperature for up to 5 days, in the refrigerator for 1-2 weeks, or in the freezer for up to 1 month.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nancy says
These are amazingly good and so easy to make! The dough comes together easily and is mixed by hand. The tapioca flour gives such a great texture to these little gems, and the flavor from the almond flour, flax meal and spices results in the perfect snack. I try to measure out the portions so we don’t end up eating the entire batch. So yummy!
We’re so glad you enjoy these crackers, Nancy! Thank you for sharing! xo
S Lee says
These were delicious. I will for sure make them again!
Yay! Thank you for sharing! xo
Linda Jones says
Is it possible to substitue another flour for almond flour in the cracker recipe?
Hi Linda, we think cashew flour could work if you can have that, or our other gluten-free cracker recipe might work better – we’d suggest trying a lesser amount of oat flour in place of the almond flour. Hope that helps!
Elena says
Ok these slap, way better than I was expecting! Actually got crunchy! I live in a remote town so getting healthier GF alternatives to regular items like crackers gets quite expensive. These will be a staple in my snack drawer now.
Yay! We’re so glad you’re enjoying them, Elena! Thanks so much for sharing. xo
prashanthi atluri says
Hi. You guys make the best recipes and I love every one of them! I have been wanting to make this recipe for a very long time. I was just wondering if they could be made oil-free. Thanks!!
The oil helps them get crispy. We haven’t tried it, but you might be able to sub all water! You may need to increase the amount slightly.
Hazel S says
Delicious! Can’t stop eating them!
I wasn’t very careful about rolling it out evenly, so got some crispy thin and others a bit thicker and softer. I test all my gf baking on my non-gf husband. He was devouring these crackers. We both prefer the thin and crispy ones. I made them exactly as the recipe – no substitutions. I will be trying out a few of the additions as suggested. These will definitely be on my favourites list for gf baking. Can’t wait to make these for our gf granddaughter.
Thanks for the great recipe.
We’re so glad you both enjoyed the crackers, Hazel. Thank you for sharing your experience and we hope your granddaughter loves them as much as you do! xo
Joanne Gagnon says
Made these with a few substitutions. I used Hemp Hearts instead of Flaxseed/meal. I omitted the garlic and added 2 tsp of fresh rosemary, 2 tsp of sesame seed, and used ses
ame oil instead of olive oil. Yum!
Amazing! Thanks so much for sharing, Joanne!
BlueFire says
I made these today in no time and they are DELICIOUS! Bye bye store bought almond crackers! I had most of these simple ingredients on hand which is nice but didn’t have tapioca flour so I used pizza flour King Authur 00 instead. My question… I have some almond meal left over when i make almond milk…. will add that into the next batch of these crackers to see how it is. Any suggestions about that?
We’re so glad you enjoyed the recipe! Check out this post for tips on using almond meal made from almond pulp. In short, we’d suggest compensating with additional oil and water. Hope that helps!
Rochelle says
These are wonderful! An amazing, almost pastry-like texture but very sturdy! I am a bit of a salt fanatic so next time I’ll try sprinkling salt over the top before baking. I’m also lazy so I didn’t even separate the squares before baking – I just used a pizza cutter to create shapes and threw the whole thing in the oven. They separated perfectly after baking (while still warm). A winner!
We’re so glad you enjoy them, Rochelle! Thank you for the lovely review and for sharing your modifications! xo
D says
The photo you see has been edited, that’s why they are so dark & golden. Almond crackers don’t get dark like this, unless you add something else to it. A bit on the plain side.. next time, I will add Rosemary and more olive oil. Also, too much Tapioca in this recipe.
Midori says
Oh my GOODness! These are absolutely fantastic!! I modified by adding some powdered ground rosemary and upped the garlic just slightly. Wow! Wow! WOW! Thank you for your wonderful recipes. I don’t see myself ever buying these again. Awesome crackers!
Woohoo! Thanks for the great review, Midori, we’re so glad you enjoyed these crackers!
elicia says
Hi,
My gluten free son loves the almond flour cheddar crackers by Simple Mills but they are so expensive I’m looking for something we can make. Can we add cheddar cheese to your recipe? And if so how much? Thanks for this!
Hi Elicia, check out this recipe!
Sharon says
Hello, can we add cheese to this recipe?
Hi Sharon, we haven’t tested that, but think grated parmesan might work. Let us know if you test it out!
Linda N says
I made these as per the recipe except I used avocado oil instead of olive and they are very good. However I find them a bit starchy tasting so I am wondering if the tapioca flour can be reduced or if another GF flour could be used to yield better results. I rolled them out on parchment paper cut them and then slid the whole paper onto a cookie sheet. It took them about 30 minutes to bake to a golden brown.
Hi Linda, you could try using a gluten-free flour blend if you prefer! Although we haven’t tried them that way and can’t guarantee the results.
Linda N says
Thank you! I tried increasing the almond flour to 1 cup and doing a mix of potato flour and light buckwheat for the rest. I also increased the flax seed to 2 tsp and soaked that in water for a bit to help hold everything together. Also doubled the salt and added 1/2 tsp of ground rosemary. They were Excellent!
Lovely! Thank you for sharing!
D says
Absolutely delicious and very easy to make! I don’t do much social media, so I’m not going to post it there. But these crackers are very amenable to substitutions and additional seasonings. I will be making the time and time again :-) I absolutely love this website.
We’re so glad you enjoyed them. Thanks so much for the lovely review! xo
The Vegan Goddess says
I finally made these crackers and only yielded about 20 vs. 50-55 because they were thicker and bigger than your example. I added extra garlic powder but didn’t really taste it. I think the olive oil leaves a strong taste so next time I might try it with avocado oil.
Overall, these are tasty, crispy and crunchy and a good healthy snack without preservatives like store-bought crackers.
Thanks for sharing your experience!
Laurie says
I am in LOVE with these crackers! I should not have waited this long to make them. I will be making them every time I make soup! They are fantastic! Thank you!!!
We’re so glad you enjoyed them, Laurie. Thanks so much for the lovely review! xo
Heather says
These are great – so easy and delicious! I used arrowroot as a sub for the tapioca because that’s what I had, and a good amount of garlic and onion powder, along with dried rosemary. So lovely – thank you!
We’re so glad you enjoyed them, Heather. Thanks so much for the lovely review! xo
Mickey says
Hi, I want to make these but need to substitute the oil. I’m not able to handle it in my gut. Would honey work? What else can you suggest?
Thanks
Hi Mickey, the oil helps them get crispy. We haven’t tried it, but you might be able to sub all water! You may need to increase the amount slightly.
Czukie says
The recipe notes say store leftover crackers for up to 5 days at room temperature. The ones I make, barely last more than a day or two before all are gobbled up. Now the favored household cracker, easy to make and delicious. Thank you. (Also, I use Bob’s Red Mill products which worked beautifully.)
They don’t last longer than a few days in our house either! We’re so glad you enjoy them. Thanks so much for sharing! xo
Darlene says
I made this recipe. It was so easy and quick to make and the crackers are great! I substituted the tapioca starch with corn starch and it worked.
Yay! Thanks so much for sharing, Darlene! xo
Kate Restivo says
Would I be able to premake the dough? Like if i made the crackers and froze them just before baking would they bake ok later?
Hi Kate, we think that could work! As long as you fully cut out each cracker and freeze on a baking sheet separated!
Lara says
Made these today using arrowroot powder as a substitute for the tapioca flour. They were so quick and easy to make and came out amazing! When both teenage boys approve, it’s definitely a winner! Thanks for a great recipe!
Woohoo! Thanks for the great review, Lara!
Mireille says
I made these crackers today and I was pleasantly surprised! They are perfect and crispy and better than the GF/DR store-bought brands! I did add the garlic powder as it gives the crackers a better flavour in my opinion. I will make these again for sure! Thanks again MB for another awesome recipe!! :)
Yay! Thanks so much for the great review, Mireille!
The Vegan Goddess says
The crackers look wonderful and I’m interested in trying them.
I’m also interested in making your Frittata recipe and am uncertain what the Black Salt should look like. It appears to come in two forms: crystals (which can be large) and powder. Does it matter which form you use? If the crystals are not small, should they be processed smaller?
Let us know if you try the crackers, we hope our previous answer on the black salt was helpful!
Gina says
Do you recommend any Organic Almond Flours? I thought Bob’s Red Mill were Organic but it is not. I want to decrease the amount of Glyphosate in our diet. Thank you!
Hi Gina, we haven’t used an organic brand, but it looks like Food to Live might be a good one!
Malka says
I LOVE this recipe! It’s as easy as it sounds and super yummy! I like herbs so I added 1/2 tsp. fresh chopped rosemary and 1/4 tsp. dried sage, plus 1/4 tsp. onion powder. Next time I think I will increase the garlic powder – I can’t get enough of these flavors!
We’re so glad you enjoyed them, Malka! Thanks so much for sharing! xo
Ruth says
I make these all the time now. We all love them!! ❤️
Yay! Thanks, Ruth!
Greta says
I’m eating oil-free and fat-free. Do you have a suggestion as to what I could substitute for the olive oil? Would just increasing the amount of water work?
Hi Greta, the olive oil keeps them tender while still being crispy. We haven’t tried them with just water, but let us know if you do! You made need to increase the amount just slightly.
Vanessa says
Why is there such an abundance of gluten-free recipes and no directions for regular flour substitutions? Medically speaking a very small number of the population has a celiac disease diagnosis.
Hi Vanessa, most of our team and many of our readers are GF for various reasons, including celiac disease and non-celiac gluten sensitivity. It’s a bit tricky for us to develop recipes that contain gluten since we taste and approve new recipes as a team!
Ruth says
Thank you for all the gf recipes. There are heaps of other recipes out there. Your recipes are such a help for those of us with gf issues. We are not officially coeliac, but we are all sensitive to and can’t tolerate gluten at all. Wish we could as it would be much cheaper. Your recipes make our diets extra special. Thank you.
So glad you enjoy our recipes, Ruth!
Jenn P says
Thanks MB, for the record those of us who are diagnosed with celiac (few as we may be) are eternally grateful for your amazing team and the fantastic recipes to help us make delicious and safe foods :) Can’t wait to try this one!
Yay! Thanks so much for the support, Jenn. Let us know what you think if you give these crackers a try!
Irene says
Do you think it would work if I substituted 1:1 gf flour for the tapioca starch?
Hi Irene! We don’t think a 1:1 gf flour would work here. You could try cornstarch or arrowroot starch though!
Lauren says
Would you be able to suggest if there are acceptable substitutes for the tapioca flour? Thank you
Hi Lauren, we think arrowroot starch would work well. You could also try using cornstarch although we haven’t tried it and can’t guarantee results!
Leah says
Can this recipe be modified to use almond pulp instead of almond flour? Thanks!
Hi Leah, we haven’t tried it and think they might be a bit too crumbly with almond pulp but it might work! Let us know if you try it. xo
CrunchyCake says
These look great! I’ve seen cornstarch as a substitute for Tapioca starch. Do you think that would work ok here? Just trying to see if I can make these without going out to the market in this nasty weather!
We think cornstarch could work well although we haven’t tried it and can’t guarantee results!
Nadia Chareuf says
Would it be worth trying with Arrowroot? (I know you probably havnt tried but just asking your expertise:)
Hi Nadia! Arrowroot starch should work!