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Cheese-y Chickpea Flour Crackers {grainfree, vegan}

Easy, super-healthy, and cheese-y chickpea flour crackers that are high in protein (7.2 grams per serving), grain-free and vegan. Crisp, flaky and filling, you will love them!
cheese-y chickpea flour crackers topped with sea salt on a pottery baking sheet lined with parchment paper.

Super-Power Crackers, Made with Chickpea Flour

Think of these as crackers with benefits.

Notably, a whopping 3.2 g of fiber and 7.2 g protein per delectable serving.

They are also:

  • vegan (egg-free, dairy-free)
  • nut-free
  • seed-free
  • gluten-free
  • grain-free

You can call them what they are: Cheese-y Chickpea Flour Crackers!

white bowl filled with vegan cheese chickpea flour crackers and a sprig of rosemary

Crackers are Actually Easy to Make!

Crackers have long been (since childhood) one of my go-to snacks, but I never made them from scratch until I began working with alternative flours. I am not sure what took me so long to give homemade crackers a go, but the  exorbitant cost of “healthier” crackers–some of which leaned more cardboard than cracker in taste and texture– prompted me to get cracking with homemade crackers.

And guess what? They are really easy to make. Even if you (like me) do not favor rolling pins, crackers are very forgiving. It’s especially true with grain-free and gluten-free crackers. With the absence of gluten, doughs can be re-rolled and pinched and pressed into place without any worry of tough crackers.

How to Make Cheese-y Chickpea Flour Crackers

Ok, enough about crackers in the abstract, let’s get to these golden, addictive, cheesey crackers in particular.

Step 1: Mix the Cracker Dough

First up,  the dough. It’s a one-bowl affair comprising chickpea flour, the oil of your choice, salt, a smidge of sugar, and water. To give them their eponymous “cheesey” flavor, nutritional yeast flakes and prepared mustard are also added. Stir the ingredients until you are left with a stiff, smooth dough (it should not be sticky).

Step 2: Roll the Dough

Onward to the rolling.

The key to making these crackers extra crisp and light is rolling the dough very thin. To do this, I divide the dough in half. To make the rolling easier, shape the dough half into a square-ish or rectangle-ish shape. Place it on a large piece of parchment paper that has been dusted with additional chickpea flour. I sprinkle some flour directly on top of the dough, too, to prevent sticking.

Now roll, baby, roll! Aim for a rectangle that is roughly 12×8 inches. You can pinch off dough and press it into thin or wobbly-shaped areas to achieve the rectangle shape.

chickpea flour cracker doll rolled out with a marble rolling pin

Step 3: Cut the Dough

Cut the dough into rectangles (or squares, triangles, or any shape you like). I cut 40 crackers from each dough half.

If you like, brush off excess flour with a damp pastry brush, and (optional) sprinkle with a little bit of coarse salt.

unbaked cheese-y chickpea flour crackers being brushed with water

Step 4: Bake the Crackers

Lift the parchment and dough onto a large baking sheet and bake in a 350F oven for 15 to 20 minutes until dry and light golden brown. Yes, these are as good as even better than they look!

close-up of chickpea flour crackers on a parchment paper -line baking pan

Let the crackers cool completely, and then follow the same process with the remaining dough.

These crackers are completely addictive, but in the best of ways: they are very filling (in large part because of their high fiber and protein content), so unlike other chips and crackers, it is easy to stop at a single serving.

I should add, too, that they are CRAZY good with additions such as chopped fresh rosemary, smoked paprika, sesame seeds, and freshly cracked black pepper. Not all at once, though 🙂

In case you were wondering, yes, they are also great for dunking into spreads and dips!

Happy baking!

More Easy and Yummy Crackers to Make:

  1. 3-Ingredient Teff Crackers {vegan, gluten-free)
  2. 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
  3. Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
  4. Multi-seed Quinoa Crackers {vegan, gluten-free}


Cheese-y Chickpea Flour Crackers {grainfree, vegan, high-protein}

Cheese-y Chickpea Flour Crackers {grainfree, vegan, high-protein}

Yield: 80 crackers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Easy, super-healthy, and cheese-y chickpea flour crackers that are high in protein (7.2 grams per serving), grain-free and vegan. Crisp, flaky and filling, you will love them!


  • 2 cups chickpea flour (sifted, if lumpy), plus more for dusting
  • 1/3 cup nutritional yeast flakes
  • 1-1/2 teaspoons cane sugar (see notes for options)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup neutral oil (I used avocado oil)
  • 4 tablespoons warm water (more, if needed)
  • 1 tablespoon Dijon mustard
  • Optional: large grain sea salt for topping


  1. Preheat oven to 350F. Set aside a large baking sheet.
  2. In a medium bowl, stir together the chickpea flour, nutritional yeast, sugar, and salt. Add the oil, mustard and 4 tablespoons water, stirring until blended. The dough will seem dry at first, but keep stirring until completely blended. Add a bit more water, only if needed to combine all the dry ingredients. The dough should be smooth and stiff, but not sticky (see photos).
  3. Divide dough in half. Shape one half into a a rough rectangle or square and place onto a large piece of parchment paper (about the size of the baking sheet) that has been lightly dusted with chickpea flour. Using a rolling pin, roll dough very thin into about a 12-inch by 8-inch rectangle. Tear off pieces of the dough and squish them into place, as much as needed, to make a relatively even rectangle.
  4. Using a pizza cutter or large knife, cut the rectangle into 40 crackers. If desired, brush off any excess flour with a damp pastry brush and (optional) sprinkle with salt.
  5. Bake in the preheated oven for 15 to 20 minutes until light golden brown. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into pieces.
  6. Repeat with remaining dough.


Storage: Store the crackers in an airtight container at room temperature for up to 2 weeks or freezer for up to 6 months.

Mustard: Other varieties o mustard, such as yellow mustard or hot mustard, can be used in place of the Dijon mustard.

Sugar: You can omit the sugar if needed, or use an equal amount of the sweetener of your choice. I added the sugar to create a balanced flavor, but it is not essential for the recipe to work.

Nutrition Information
Serving Size 10 crackers
Amount Per Serving Calories 167Total Fat 8.5gSaturated Fat 1.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 173.8mgCarbohydrates 14.5gFiber 3.2gSugar 2.7gProtein 7.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla



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Saturday 29th of April 2023

These are a hit with my toddler!! I baked for 15 min and it was the perfect amount of crunch yet softness for someone with only four teeth lol. I love them too.


Tuesday 2nd of May 2023

Yay! So glad both you and your little one like them ????


Monday 20th of February 2023

Hi, I used chickpea flour for the first time making this recipe, and I really enjoyed the crackers. They were easy to make. I made the flour from dried chickpeas in the blender and then sifted out the rough parts. I used cookie cutters to shape the crackers instead of cutting them into squares. I'm looking forward to making these crackers again and adding rosemary and pepper. Thank you for the recipe.


Thursday 2nd of March 2023

You are so welcome, Leslie! I am so pleased that you are giving chickpea flour a try, it is one of my favorites. How clever re: using cookie cutters! I definitely need to do that. I think I need some heart-shaped crackers asap :)


Sunday 5th of February 2023

Just made these today for my mother who needs low salt crackers. I am ready to make them again! They are delicious, and require ingredients I always have on hand. I used stone ground mustard because it’s what I had, and I needed a little more water to get the dough the right consistency to roll them thin. I went light on the salt and used Himalayan pink salt. I’ll need more practice but I’m happy to eat my practice work. Thank you!!!


Sunday 5th of March 2023

@Camilla, on my 4th batch today! (Yes, I’m obsessed). I totally love these. I finally decided today to go with 1/4c water from the get-go and it’s been a game changer for me. The dough rolls out right the first time with no adjustments. I’m also using a pinch of monk fruit powder instead of sugar (I am zero sugar). I will have to start doubling my batches ????. Thanks again for this amazing but simple recipe!


Wednesday 8th of February 2023

Ooh, yum, Christine! I have a minor mustard obsession, so I love that you used stone ground mustard for these. How wonderful that you made these for your Mom! I am so glad that you like them.


Thursday 5th of January 2023

This is the best recipe! Thank you so much. I have dearly missed Cheez-Its for over a decade now. I did roll the dough a little thinner and added salt on top before cooking. My whole family loves them too!


Thursday 5th of January 2023

I am so glad you and the whole family are enjoying the crackers, Jen! I am a big cheesy- cracker fan, too :)


Tuesday 29th of November 2022

I think I've made more than 10 batches of these now and I've never even needed to use extra chickpea flour when I rolled it out. It just don't stick at all and the dough is so amazingly easy to work with. Recently, I used this recipe to line a life-sized skull pan from Nordicware to make a huge hollow cracker skull. It came out absolutely brilliantly and I will do that again every year for Dios de los Muertos! I'm also going to try this recipe in some of my Christmas Bundt pans to make savory cracker decorations.


Wednesday 30th of November 2022

Hannah! Wowza, what creativity!!! I would have never ever thought of using the cracker dough like that (cracker skull!!!), that is stone cold brilliant. I am so going to follow your lead and give it a try with some of my Bundt pans.

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