Crispy, gluten-free almond flour crackers that are easy to make and totally customizable! These healthy vegan crackers are perfect for snacking, dipping, or pairing with your favorite spreads.
Easy Almond Flour Crackers (Gluten-Free + Vegan)
Bake a batch of these crisp and crunchy almond flour crackers for a healthy, homemade snack you can enjoy all week long. These gluten-free crackers are simple to make, endlessly customizable, and perfect for pairing with dips, soups, or cheese boards.
If you've never made your own crackers before, now's the time to start—because these are ridiculously easy. With just a few pantry ingredients, no special equipment, and about half an hour, you’ll have a tray of golden, crunchy crackers ready to go.
Why almond flour? It gives the crackers a rich, nutty flavor and crisp texture while keeping things naturally gluten-free and grain-free. Combined with flaxmeal, tapioca flour, and hemp seeds, the result is a craveable snack that’s both nutrient-dense and completely addictive.
Whether you’re building a charcuterie board, packing lunchboxes, or just looking for a better snack to reach for, these homemade almond flour crackers fit the bill.
Why You’ll Love These Almond Flour Crackers
Let’s be honest—store-bought crackers are convenient, but they can be full of mystery ingredients and lack that homemade flavor. These gluten-free almond flour crackers are:
- Incredibly easy to make
- Crisp, crunchy, and totally satisfying
- Vegan, grain-free, and naturally gluten-free
- Perfect for meal prep and snacking
They’re light enough to enjoy solo, yet sturdy enough to scoop your favorite dips or spreads. Whether you’re building a fancy cheese board or just need a wholesome snack, these crackers deliver.
Ingredients You’ll Need
You only need a handful of simple, wholesome ingredients to make these homemade crackers:
- Almond Flour – The base of the crackers, almond flour adds richness and structure.
- Ground Flaxmeal – Combined with water, it acts as a binder and replaces eggs, making the recipe vegan.
- Tapioca Flour – Adds lightness and crunch without making the crackers dense.
- Hemp Seeds – Provide a mild nutty flavor and boost nutrition with healthy fats and protein.
- Fine Sea Salt – A touch of salt enhances flavor.
- Optional Herbs & Spices – Rosemary, thyme, garlic powder, smoked paprika—get creative!
Tools You’ll Need:
- Baking sheet
- Mixing bowl
- Rolling pin
- Parchment paper
- Pizza cutter or sharp knife
How to Make Almond Flour Crackers
These crackers are quick to mix, easy to roll, and fun to customize. Here’s how to make them:
1. Mix the Flax “Egg”
In a large bowl, stir together flaxmeal and water. Let it sit for a few minutes to thicken—it will act as your egg-free binder.
2. Combine the Dough
Add the almond flour, tapioca flour, hemp seeds, salt, and any spices you’re using. Stir until a sticky dough forms. Let it rest for a few more minutes to hydrate.
3. Roll and Cut
Place the dough between two greased sheets of parchment paper and roll it out thinly and evenly. The thinner the dough, the crispier the crackers!
Cut into squares (or any shape you like) using a pizza cutter or knife.
4. Bake Low and Slow
Preheat your oven to 300°F (150°C) and bake for 25–30 minutes, or until golden and firm to the touch. Baking at a lower temperature ensures even cooking without burning.
5. Cool and Store
Let the crackers cool completely before breaking them apart. Store in an airtight container at room temperature for up to 2 weeks—if they last that long!
Tips for Perfect Almond Flour Crackers
- Roll Evenly: Uneven dough can lead to uneven baking. Use a ruler to ensure consistent thickness.
- Watch the Oven: Check them during the last 5 minutes—every oven is a little different!
- Cool Completely: The crackers will firm up as they cool. Don’t rush this step!
Flavor Variations
Customize your almond flour crackers with these simple twists:
- Herbed Crackers – Add dried rosemary, thyme, or oregano to the dough.
- Spicy Crackers – Mix in a pinch of cayenne or red pepper flakes.
- Everything Bagel Style – Sprinkle everything bagel seasoning on top before baking.
- Cheesy Vegan Crackers – Add nutritional yeast for a cheesy, savory flavor.
- Garlic & Onion – Stir in garlic powder and onion powder for an extra punch.
Final Thoughts
Homemade almond flour crackers are the perfect healthy snack—easy, gluten-free, vegan, and packed with flavor. Whether you're meal prepping for the week or looking for a crunchy companion to your favorite dips, these crackers have you covered.
Happy snacking!
More Homemade Cracker Recipes:
Almond Flour Crackers
Bake a batch of crisp and crunchy almond flour crackers to nibble on all week.
Ingredients
- 2 Tablespoons/13g ground flaxseed meal
- ¼ cup/60ml filtered water
- ½ cup/56g almond flour
- 2 Tablespoons/12g tapioca flour
- 2 Tablespoons/20g hemp seeds
- ¼ teaspoon fine sea salt
- 1 teaspoon/5ml of olive oil to grease parchment paper
Instructions
- Preheat oven to 300° degrees F°.
- Place flaxseed meal and water in a large bowl, stir to combine and let sit for 5 minutes or until gelled.
- Add almond flour, tapioca flour, hemp seeds and salt to bowl and stir to combine until a dough forms.
- Let dough sit for another 5 minutes to firm.
- Grease two equal sized pieces of parchment with the olive oil and place the dough between them (dough will be sticky). Using a rolling pin, roll the dough out between the sheets of parchment into a large rectangle about an ⅛th of an inch or less in thickness.
- Carefully peel the top layer of parchment away. Using a pizza cutter or a sharp knife cut the dough into 1-inch squares and place the parchment on a sheet pan.
- Bake for 25-30 minutes or until firm, dry in the centers and golden around the edges.
- Let cool completely on a wire rack before breaking into squares.
- Store crackers in an airtight container at room temperature for up to 2 weeks.
Notes
Variations
Sprinkle crackers with sesame seeds, za’atar, herbes de provence or your favorite blend of herbs and/or spices before baking.
Storage
Store crackers at room temperature in an airtight container for up to 2 weeks.
Dietary Info
Gluten-Free, Grain Free, Dairy-Free, Egg-Free, Refined Sugar-Free, Paleo, Vegan, Vegetarian
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rachel says
Can I use olive oil instead of butter? If not, can anyone suggest a dairy-free cracker recipe? Thank you!
Sylvie says
I'd suggest swapping the butter out for coconut oil instead or you can try these instead: http://gourmandeinthekitchen.com/2014/multi-seed-cracker-recipe/
Stephanie Grant says
I've made these crackers a few times and they are delicious!
Gloria says
I absolutely love these crackers. I make them once a week and they are just perfect with salads or when you just want a crunchy snack.
Pat says
Any suggestions on replacing the almond meal with something non nut? My husband has a nut allergy but I would love to try these. They look awesome.
Sylvie says
Hi Pat, my only suggestion would be to try making your own seed based flour if he's not allergic by grinding sunflower seeds in the food processor until very finely ground. Keep in mind though that will alter the consistency of the crackers since commercial almond flours are very finely ground and much drier than what you can make at home so they will probably be more crumbly.
Kristen says
I made these today and they are delicious! Do you happen to know the nutritional info (serving size, calories, etc)? Thanks!
Sylvie says
I don't, but I'm sure you could run the ingredients through a calculator like my fitness pal to find out: http://www.myfitnesspal.com/recipe/calculator.
Brenda says
Misread and unused whole egg but still success ... Love them! Want to try mixing in some flavours like thyme etc....
Nancy says
These are soooo good. Thank you for this recipe. Incidentally, I opened the bag of coconut flour and I wanted to dive in. It smells delicious. Now I'm on the search for more recipes with coconut flour. Thanks again!
Sylvie says
Glad you enjoyed them Nancy! If you're looking for another coconut flour recipe I also have a focaccia bread made with coconut flour you might want to take a look at: http://gourmandeinthekitchen.com/2012/tomato-olive-thyme-focaccia-bread-gluten-grain-free
Nancy says
Oh I can't wait to make that. Thank you!