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Crisp & crunchy almond oat chickpea flour crackers that have 6 grams protein per serving! They are vegan, oil-free, gluten-free, and go with everything and anything.
This woman is fueled by crackers.
At least for this morning.
Crackers get a bad rap, not because there is anything inherently wrong with the idea of crackers, but because the products constituting the majority of the cracker shelf at the supermarket are a far cry from crunchy roots.
From MSG to cheez-y powders to nutritionally negligible ingredients, crackers hardly seem like a healthy snack, let alone a way to power your day or workouts.
That is, unless you make your own. For example, these tasty Power Crackers, comprising a super-short list of wholesome ingredients–almond flour, oats and chickpea flour–that are perfect on their own, or with your favorite toppings. Like peanut butter. Or hummus, smashed avocado, and/ or anything else you fancy!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- High protein (6 grams per serving)
- Oil-free
- 5 ingredients (plus optional salt)
- Fast and easy to make
Ingredients for the Crackers
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Rolled Oats (or Oat Flour), certified gluten-free, as needed
- Almond flour
- Chickpea flour
- Baking powder
- Non-dairy milk (I used unsweetened almond milk. Use any variety of unflavored milk you prefer)
I like to add about 1/4 teaspoon of salt to the recipe. It is entirely optional, or adjustable, according to your needs and preferences.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Have you made crackers before now? If not, you will be amazed at how easy these are to make.
- Preheat oven to 350F (180C).
- Line a large baking sheet with parchment paper.Process the oats in food processor until finely ground.
- Add almond flour, chickpea flour, baking powder, and salt, pulsing to blend. Add the milk, pulsing until blended into a dough.
- Transfer dough to prepared baking sheet and press into rectangle 1/8-inch thick.
- Cut dough into desired shapes, all about the same size (I did 4×1-inch (10×2.5 cm) rectangles; no need to separate the shapes).
- Bake in preheated oven for 12 to 15 minutes until golden brown.
- Using a spatula, carefully separate the crackers on the baking sheet.
- Turn off oven and return sheet to oven. Let crackers remain in oven for 20 to 30 minutes longer (this will make them crisper). Remove from oven and cool completely on sheet.
I love the idea of a savory power bar, and have tried developing a few recipes, but it is still a work in progress.
In the meantime, I intend to share a lot of other ideas for portable, power snacks–mostly savory, some faintly sweet–like these crackers, and so much more. Who says that bars are the only portable power food, anyway?
Happy eating everybody!
FAQ
- How Should I Store the Almond Oat Chickpea Flour Crackers? Store the crackers in an airtight container for up to 1 week, or freeze for up to 1 month.
- How Can I Make the Crackers Crispier? For crisper crackers, replace 1 to 2 tablespoons of milk with the oil of your choice (e.g., olive oil, melted coconut oil, melted butter or ghee, neutral vegetable oil, etc).
- The Recipe Calls for Grinding Rolled Oats. Can I Use Pre-made Oat Flour? Yes! If you have premade oat flour, skip step two (grinding the rolled oats into flour). You will need the same weight of oat flour as rolled oats, which is about 1/2 cup plus a teaspoon of oat flour.
More Easy and Yummy Crackers to Make:
- 3-Ingredient Teff Crackers {vegan, gluten-free)
- 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
- Cheese-y Chickpea Flour Crackers {grainfree, vegan}
- Multi-seed Quinoa Crackers {vegan, gluten-free}
Almond Oat Chickpea Flour Crackers (V, GF, Oil-Free)
Ingredients
- 2/3 cup quick cooking oats, (see note for using premade oat flour)
- 1 cup almond flour
- 1/4 cup chickpea flour
- 1/2 teaspoon baking powder
- Optional/Adjustable: 1/4 teaspoon salt
- 1/2 cup nondairy milk, (e.g., almond milk, oat milk,
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- Process the oats in food processor until finely ground.
- Add almond flour, chickpea flour, baking powder, and salt, pulsing to blend. Add the milk, pulsing until blended into a dough.
- Transfer dough to prepared baking sheet and press into a 9×8 inch (22.5×20 cm) rectangle (it will be about 1/8-inch thick. You can do other sizes so long as dough is this thickness).
- Score; cut dough into 18 crackers that are 4×1-inch (10×2.5 cm) rectangles; no need to separate the shapes).
- Bake in preheated oven for 12 to 15 minutes until golden brown.
- Using a spatula, carefully separate the crackers on the baking sheet. Turn off oven and return sheet to oven. Let crackers remain in oven for 20 to 30 minutes longer (this will make them crisper). Remove from oven and cool completely on sheet.
Do you think this would work with sorghum instead of the ot flour?
Hi Nadia,
I am not sure if cassava flour would work. It could go either way (great, or not at all). Cassava flour can be surprising that way (e.g., I have tested recipe ideas that I thought would work beautifully that bombed, and other experiments that I thought were unlikely to work came out great). I like to make mini batches sometimes for an initial test, which I think you could definitely do with these crackers (i.e., use, say, 1/4 of the amount of all of the ingredients). I would love to know if you try it! I am thinking I might hav to test some almond flour-cassava flour combos…
I like your suggestion for a test batch recipe using cassava flour. It is tricky flour indeed. I’ve tried several eggless cassava bread recipes with complete and utter failure.
But, as you can see, my original question was to sub the oat with sorghum or even rice flour? Possible or not?
Hi Natalia! I haven’t tried it, but I think there is a good possibility one or both of those flour would work. Perhaps start by using the same weight as the oats in the recipe. I would love to know how it goes if you try 🙂
Hi could I replace some of the almond flour with more chickpea or oat flour?
Hi Jackie,
I think you could use more of the oats or chickpea flour IF you add some oil of some kind to the recipe. The almond flour is the one ingredient that has a good amount of natural fat. That fat helps make the crackers crisp and tender. Without it, the crackers are going to be pretty hard. Instead of oil, you could also try full fat coconut milk in place of some of the water (the fat from the coconut milk would add the tenderness). One other option if you do not want to add any fat is to use more of the oats/chickpea flour but spread the cracker batter super thin , bake for a shorter time. That way they would be crisper and lighter. Hope these ideas help!
Oh, those are great ideas. Thank you! I’m going to make another batch today using those suggestions! : )
Great, Jackie! 🙂
This is my standard cracker recipe! I make it plain, with fresh or dried herbs, loaded with seeds or chopped nuts, or seasoned with spices. I even do cinnamon with a sprinkle of sugar on top for a sweet variation. It is a fantastic recipe. Thank you so much for this creation and for sharing it.
Question: Did you use volume measurements and then weigh what you were using or did you use volume and calculate the weights using a conversion amount found on line? Curious, because the usual volume and weight conversions I use do not match yours and I tend to trust weighing my ingredients to obtain consistency. If I knew what you did, it would make a first attempt at this recipe go better. Thank you.
Hi Rebecca! I weigh all of my ingredients. So the volume measurements are based on conversion charts. For greatest accuracy, definitely go with the weight because that is how I prepare all of the recipes 🙂
Prepared baking sheet–what size? Oil the pan or no?
Hi Karen,
Sorry about that, it is a large baking sheet. I have added “large.” I line the sheet with parchment paper, as noted in the recipe. No oil is required on the pan if you use parchment paper.
@Camilla,
18X12″ pan?
Hi Suzie! I added some clarity about the size in the post. A 12×18 inch pan will work fine. I press the dough into an9x8-inch broad rectangle. Cut in half and then into 9ths to get 18 crackers that are 4×1 inches 🙂