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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}


Yield: 80 crackers

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

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

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!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 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?

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Tuesday 26th of July 2022

They were ROCK HARD and did not come out as fluffy as in the picture. Also tasted like cardboard. What did I do wrong?


Monday 1st of August 2022

Hi Silvia,

Oh no, so sorry the crackers did not turn out. They should definitely not be rock hard. The most likely explanation is that they were overbooked. perhaps your oven runs a little bit hot?

Rosie kingdon

Wednesday 25th of May 2022

Hi im new to uour site but am so impressed with the recipes.being gluten free due to medical reasons I find it hard to find most foods that actually taste nice . Made and tried the crackers . Oh my god so easy and absolutely delicious. .REALLY looking forward to trying some more recipes Thank uou so much. Xx


Tuesday 7th of June 2022

Hi Rosie,

Welcome! So glad that you found my site. Let me know if you have any questions or need suggestions for simple recipes to try.


Sunday 13th of March 2022

These look fun. I’m avoiding oil anything I could substitute? Thanks for all your wonderful recipes!!


Thursday 17th of March 2022

Hi Abby! Can you eat nut butter or seed butter? That could work to add some fat (which you want to give some crunch to the crackers) in place of the oil.


Friday 31st of December 2021

Love these crackers! I have referenced your recipe a lot of time and just did not follow it 100%… a fault of mine. Today I followed the great directions, and they are fantastic. Thank you


Saturday 1st of January 2022

So happy you are enjoying them, Bee!


Saturday 17th of July 2021

Is there a way to make these without any oil? Thanks!

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