Simple Almond Flour Crackers
Crackers are my jam.
Growing up, my mother did not buy chips for snacking. However, she always kept some basic crackers on hand. Since I am always hungry, I ate many, many crackers, often slathered with peanut butter or stacked with squares of cheese.
Crackers remain my go-to when I need a savory snack, so I like to make them, often.
Making them often means they need to be easy. EASY. I have multiple rolling pins, but I prefer to keep them in the drawer when it comes to cracker-making (is it just me, or does use of a rolling pin sometimes feel like a monumental hurdle?).
So in the drawer the rolling pins stayed as I devised these easy-peasy almond flour crackers. Think of them as the savory equivalent of my 3-Ingredient Almond Flour Cookies or my 3-Ingredient Almond Flour Shortbread.
Mostly, you will think of them as SCRUMPTIOUS!
- Quick & easy to make
- Vegan (egg-free & dairy-free)
- Can be made oil-free (with variation)
Ingredients for the Crackers
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
To make the crackers, you will need the following:
- Almond flour (not almond meal)
- Neutral vegetable oil (e.g., avocado oil, safflower oil, refined coconut oil, olive oil)
You will also need a tablespoon of water to combine the ingredients into a dough. I recommend adding about 1/8 teaspoon salt, as well, but it is entirely optional/adjustable according to your preferences.
Omitting the Oil
If you are looking for an oil-free option, I’ve got you covered! I have notes in the recipe for replacing the oil with water.
Recipe Accuracy: Weigh the Almond Flour
If you happen to have more than one brand of almond flour in your pantry, take a look at the nutrition label. You will notice that what constitutes a dry measurement (e.g., 1/4 cup) varies in weight from one brand to another. Aargh.
It all has to do with how the flour is spooned into the tablespoons or cups (i.e., one brand may loosely pack, another may pack slightly, etc.). The solution? Weigh the flour instead of using cup or tablespoon measurements. It ensures that the correct amount goes into the recipe, every single time.
I use 84 grams of almond flour in this cracker recipe (roughly 3/4 cup). For the best (and most consistent results) for these crackers, I recommend weighing the almond flour with a digital kitchen scale. It is one of my favorite, and most-used, baking tools!
Step by Step Instructions
Who’s ready for some snacking? Me! You! So let’s make some crackers .
Step One: Preheat the Oven & Prep a Baking Sheet
Step Two: Make the Dough
When you begin mixing, you might think there is too little liquid to make a dough. Do not add more liquid, just keep mixing! With a few more strokes, the ingredients turn into a thick, cohesive dough.
Step Three: Portion the Dough
Using a 1/2 teaspoon measure, portion the dough. Level off the tops (I use my finger to remove excess) for even portioning. Use your finger to scoop out the 1/2 teaspoons of dough. You should end up with 32 portions.
You can place the dough portions directly onto the prepared baking sheet. I was taking photos, so I had to turn my dough blobs into a composed photo :).
Step Four: Place Dough on Baking Sheet
As mentioned above, this does not need to be a separate step. You can place the dough blobs directly on the prepared baking sheet as you portion them.
I chose to roll the dough into small balls (for photography purposes; I wanted all of the crackers to be perfectly round…and pretty), but it is not necessary. If your 1/2 teaspoon is rounded, simply place the dough blobs rounded side up.
Evenly space the dough blobs about 2 inches (5 cm) apart. I was able to fit all 32 portions onto my baking sheet.
Step Five: Smoosh the Dough Blobs
Time to smoosh some dough! (Flatten, really. I prefer “smoosh”).
Smoosh the dough using a flat-bottomed measuring cup (or glass, or any other flat-bottomed something within reach).
The dough should be roughly 1 and 1/2 inches (3.75 cm) in diameter, but do not fuss too much. These do not need to be perfect, just flat.
Remove the piece of paper/plastic and continue until all of the dough is smooshed.
Tip: Do Not Press Too Thin
Although you need not fuss about the shape of the crackers, do not press them too thin (i.e., do not press much larger than 1.5 inches for this amount of dough. If you smooshed the dough too thin, just push in the edges and press with your fingertips to even things out.
Step Six: Bake the Crackers
Bake the crackers in the preheated oven for 10 to 13 minutes until light golden brown. Twelve minutes is just right for me, but begin checking at 10 minutes to avoid over-baking. If your oven runs hot, 10 minutes might be enough.
Step Six: Cool the Crackers
Taste & Texture of Easy No-Roll Almond Flour Crackers
The flavor of these crackers is DELICIOUS. It’s that simple.
Toasty, buttery, nutty…it is hard for me to imagine anyone NOT liking them. The flavor pairs with anything and everything, but they will rock your world all by themselves.
They texture is crisp-tender but sturdy enough for dipping or topping. They are not crumbly, at all.
Can I Flavor the Crackers?
Yes! Add your favorite herbs or spices directly to the dough (about 1/2 to 1 teaspoon for most herbs and spices, for this quantity of dough).
Or you can add flavoring on top of the pressed dough circles, as I have done with the everything bagel seasoning and cracked black pepper crackers, below.
Can These Be Made into Bigger Crackers?
My primary recipe makes crackers with 1/2 teaspoon dough, which are then flattened and baked into 1 and 1/2 inch wide crackers. But you can go as big a tablespoon of dough (or more; I stopped at 1 tablespoon).
No matter which size you choose, the thickness should remain the same. I’ve provided a guide below to show how big to press the dough blob depending on the amount of dough used.
The baking time remains the same, regardless of the cracker size.
How should the Easy No-Roll Almond Flour Crackers be stored?
Store the cooled crackers in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!
Can I make these oil-free?
Yes! The oil can be replaced with an equal amount of water. Keep in mind that the oil-free crackers will have a different texture than ones made with oil. They will be harder and less crispy. However, they are still very delicious!
Is there a substitute for the almond flour?
I have only tested this recipe using blanched (finely ground) almond flour so I cannot recommend any direct substitutes. However, I plan to test the crackers with ground pepitas and sunflower seed flour very soon. I’ll let you know about the successes, including whether any adjustments need to be made.
Happy baking, friends!