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 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.