This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
No rolling pin is required to make my crisp, delectable & easy no-roll almond flour crackers in minutes. Made with 2 ingredients, they are vegan, keto, gluten-free & grain-free.
Table of Contents
- Simple Almond Flour Crackers
- Recipe Benefits
- Ingredients for the Crackers
- Omitting the Oil
- Recipe Accuracy: Weigh the Almond Flour
- Step by Step Instructions
- Step One: Preheat the Oven & Prep a Baking Sheet
- Step Two: Make the Dough
- Step Three: Portion the Dough
- Step Four: Place Dough on Baking Sheet
- Step Five: Smoosh the Dough Blobs
- Tip: Do Not Press Too Thin
- Step Six: Bake the Crackers
- Step Six: Cool the Crackers
- Taste & Texture of Easy No-Roll Almond Flour Crackers
- FAQ
- Can I Flavor the Crackers?
- Can These Be Made into Bigger Crackers?
- How should the crackers be stored?
- Can I make these oil-free?
- Is there a substitute for the almond flour?
- Related Recipes:
- Easy No-Roll Almond Flour Crackers (2 ingredients, keto, V, GF) Recipe
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!
Recipe Benefits
- Quick & easy to make
- Keto
- Vegan (egg-free & dairy-free)
- Gluten-free
- Grain-free
- Seed-free
- Paleo
- 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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
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
Note that the complete directions are also in the recipe card below.
Who’s ready for some snacking? Me! You! So let’s make some crackers .
Step One: Preheat the Oven & Prep a Baking Sheet
Preheat the oven to 300F (150C). These crackers need low heat to avoid scorching. Line a large baking sheet with parchment paper.
Step Two: Make the Dough
In a medium bowl, combine all of the ingredients: almond flour and oil, plus a tablespoon of water and (optional) salt.
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”).
Place a small piece of wax paper, plastic wrap or parchment paper on top of a dough blob. This is important to keep the dough from sticking, so do not skip this.
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
Leave the crackers on the baking sheet for 1 minute before transferring to a cooling rack to cool completely. Crackers, done!
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.
The texture is crisp-tender, yet sturdy enough for dipping or topping. They are not crumbly, at all.
FAQ
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?
Yes!
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 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!
Related Recipes:
Easy No-Roll Almond Flour Crackers (2 ingredients, keto, V, GF)
Ingredients
- 3/4 cup finely ground almond flour
- 1 tablespoon oil of choice, (e.g., olive oil, avocado oil , safflower oil)
- 1 tablespoon water
- Optional: 1/8 teaspoon salt
Instructions
- Preheat the oven to 300F (150C). Line a large baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, oil, water and optional salt until completely blended. (it will seem dry when you first begin mixing; keep stirring and it will come together).
- Using a measuring spoon, portion level 1/2 teaspoons of dough (you should have 32 blobs). Place onto the prepared baking sheet, 2 (5 cm) inches apart, rounded sides up (or, roll the dough portions into balls).
- Place a small piece of wax paper, plastic wrap or parchment paper on top of a dough blob (prevents dough from sticking, so do not skip this). Flatten the dough using a flat-bottomed measuring cup until the dough blob is roughly 1 and 1/2 inches (3.75 cm) in diameter.
- Remove the piece of paper/plastic and continue until all of the dough pieces are flattened.
- Bake in the preheated oven for 10 to 13 minutes until light golden brown (start checking at 10 minutes).
- Leave the crackers on the baking sheet for 1 minute before transferring to a cooling rack to cool completely.
Sounds great! My daughter has some treenut allergies. Do you think this would work with your pumpkin seed flour recipe?
Thanks!
Hi Nichola,
I think that will work well!
Beyond amazing! A double batch is gone as an afterschool/work snack!
The recipe works perfectly. I think I might swap out the Italian seasoning for nutmeg and cinnamon for fun!
Hooray, that’s great, Jay, I am so glad the crackers are a success! The disappear into the vapor as soon as I make them at my housetop 🙂 ooh, yes, sweet spices sound like a great variation. Enjoy!
These are so easy and yummy. Sweet too even with Chinese five spice powder added in. Have you tested these with petits or sunflower seedfower yet? I might give it a try with pumpkin flower or black sesame flour
Glad you like them, Natalia! No, I have not yet tested with pumpkin seeds or sunflower seeds (yet! I am questinging myself why I haven’t!) I need to get on that, asap. I love the sound of the 5-spice addition, BTW–yum!
You mentioned to another commenter to use a kitchen scale for the almond flour, but I only see the volume measurement in the recipe, no weight measurement. Could you please specify what the weight of the almond flour in ounces or grams should be? Thank you!
Hi BB,
If you look at the bottom of the list of ingredients in the recipe card, you will see US Customary & Metric. If you toggle to Metric, you will have the measurements in grams and mL. Cheers.
Thank you, thank you for this recipe! I’m gluten intolerant and have tried several recipes which were either too much trouble or didn’t taste good. These turned out great in spite of the fact that I couldn’t weigh the flour. I also mistakenly made them teaspoon size, and I think I like that even better. Oh, and I enjoyed smashing them, too, lol! So much more fun than cutting them!
Excellent, Ollie, I am so glad you had success with these crackers! They are an all time favorite so it’s wonderful to share. I’m with you on the smashing–very satisfying! Cheers 🙂
A mere thanks is not sufficient to convey how much a blessing this recipe is. I luv crunch and due to medical issues have given up most of my snacks. These delightful crackers more fill the gap. Thanks soooo much
You are so welcome, JJ! I am so glad these work for your needs (especially the need for some crunch 😉). Thank you so much for the review.
Making these for the 3rd time. This time I double a batch with ground up rosemary and nutritional yeast. And another batch with thyme and nutritional yeast. Sprinkled with Himalayan pink salt before baking. Mine don’t come out very crunchy probably because I ground almonds rather than use almond flour! And they are delicious!
Ooh, your variations sound so good, Susan! I’m intrigued about using more coarsely ground almonds, as you do— I’m going to have to try that. Cheers 😊
I love the simplicity of this recipe. As a cook I took your recipe and made it my own and they came out great and I’d like to share it. I doubled the recipe but replaced 1/4 cup of the almond flour with nutritional yeast also replaces another 1/4 cup with half chia seeds half poppy seeds. The are so so good
Oh wow, Sandra, that sounds FANTASTIC! I am so glad that you shared your version (I am going to try it, I am sure other will, too). Cheers 🙂
I made this recipe in 2 different double batches. One batch with only salt in 1 tablespoon portions. The other with rosemary, granulated garlic, and sea salt, in 1/2 tsp. portions. Both turned out delicious. Thanks for sharing!
I recently returned to a whole food plant-based lifestyle. I fell in love with a name brand almond flour cracker, but disliked the sticker price. I know there is a price to pay in time over convenience, but it is a constant reminder of knowing exactly what I’m putting in my body, and enjoying the freshness eyes wide open.
What a helpful and inspiring comment, Kellie! Your cracker variations sound wonderful— I am so glad the recipe lets you forgo the boxed crackers. Cheers to you on your plant-based lifestyle!
I made these for the first time, and they are easy and DELICIOUS!!! Inwill definitely keep these in stock in my home!! Thank you!!
Rebecca, that’s so great to hear! I am so glad you like the crackers (I am a dedicated cracker enthusiast 😂). Enjoy!
These crackers were amazing—crispy and savory. I made these crackers for my toddler who is not only a very picky eater, but also has food allergies (dairy and eggs, cashews, and pistachios). It has been very hard to find safe and healthy store bought foods without hidden ingredients that he is allergic to. But these were super easy to make and he loved them. Thank you.
I am delighted to read this, Michelle! And I love visualizing your little one gnoshing on these. Glad to help share healthy snack ideas for him!
It is exactly like the recipes said. They all fell apart. This was a waste of my ingredients.
Hi Suzette,
I am sorry the recipe did not work out. I would love to know more about where things went wrong. Did you have a cohesive dough, as pictured? Did the cracker “all fall apart” after baking? Did they look fine up until baking? If the dough never came together, it was probably because there was too much almond flour (so the wet ingredients–water and oil–could not hold the dough together). The amount of flour is critical for a simple, minimalist recipe like this one. A digital kitchen scale will give you accurate results eery time, but if using volume measuring cups, very lightly spoon the flour into the cup and level off with a straight edge. Cheers.
It’s JJ. You’ll see my comment praising these crackers however, I did have to add 2 more tablespoons of water to achieve the consistency of the pictures. Was grateful for the pics so I could know what the dough should look like . You put soooo much luv in the instructions so we cant please everyone and not everyone has the prowess to branch out and make it their own. Thanks again!!!
I am so glad the photos helped, JJ! 😊
I love this easy recipe. Thanks for sharing
You are very welcome, Laura!
Hi Camilla,
Can these be made just rolling the dough out on a pan and just breaking them up when done?
Linda
That sounds like a great idea, Linda!
I love how easy it comes together and the crackers are prepared in a short time.Thank you! 🥳🎉
Wonderful, Mia, so glad you like them! ☺️
All time favorites cracker recipe thank you
Sweet! Thanks so much Jasmine, so glad you like them ☺️
I love this recipe soooo much! It satisfies my cracker cravings. It pairs well with cream cheese and I made new batch to try to pair it with blue cheese. Hope it still pairs well with it. Mixed mine with garlic powder, basil, parsley. Next time I will try adding parmesan
Hi there Blogger,
Wow, your descriptions sound so wonderful, I may need to go whip up a batch! So glad you are enjoying the recipe and having fun making it your own with different flavorings and toppings 🙂
We love these and so easy to make. I bake mine in the air fryer to avoid using the oven in the summer. I added 1 tablespoon of sesame seed..delicious.
Yum, sounds great, Dianne! I’m drawn to almost anything that has some sesame seeds added 🙂
Hi could you please tell me what temperature and how long I want to try it in the air fryer too thanks
Hi Bobbie,
I only have a basket style of air fryer, which does not cook small items like these crackers with success (they blow away in the basket!). So I would not recommend baking the crackers in that style of air fryer. If you have a tray style of air fryer, I suggest dropping the temperature by at least ten degrees and start checking for doneness a minute or two earlier than the recipe indicates.
Love these!! I used garlic salt and added flax seeds and Basil seeds. I love the texture and they pair well with cheese!!
Yay, so glad you like them, Beth!
I can’t wait to try these! I’m curious about the nutritional info. Is it for one cracker? Thanks
Hi Carolyn,
I hope you like them! Yes, it is per cracker. Sorry it was not displaying that, I have updated the recipe card to make it clear.
This is a genius way to make crackers, and they taste good too. Mine took much longer to bake than what is recommended, so I may up the oven temperature a tiny bit next time. And there will be a next time!
I am so happy you like crackers, Jocelyn! Some of my best ideas are the result of laziness (in this case, not wanting to use a rolling pin) 😂. Cheers 🌸
Thanks for the recipe! It was so quick and easy! I made it with the oil and salt and added fresh ground black pepper. I’m looking forward to trying other herbs and spices and trying a sweeter version too.
That’s fantastic, Debbie! So glad you like the recipe (it’s a family standard at our house :)) Enjoy the many options, have fn with it!
I just made these and they are the best cracker I’ve probably ever eaten! I added paprika and garlic with a pinch of salt, then sprinkled with fine salt before baking for ten minutes. Easiest, quickest recipe and so customizable. Next time I’m trying them with diy Doritos seasoning. I rarely comment on things like this, but you’ve hit the jackpot on this, and I’m sincerely grateful!
Donna, I am over the moon that you love these crackers so much! Hooray for easy, delicious recipes. I love that you added spices straight away, making the recipe your own. I love the sound of the Doritos version, too. I recently made a batch and sprinkled a little bit of leftover spiced sugar from another recipe (coconut sugar + cardamom + cinnamon). Akin to a graham cracker or tea cookie 🙂
This is genius! Pure Genius! I just ate the flakiest, cheesiest, most delicious almond flour crackers ever! I added a tablespoon of nutritional yeast and wow! Just wow! I gotta hand it to you, these crackers are the best and will be on constant rotation in my home. Thank you so much!
Wow, Shiana–you made my day!!! I am over the moon that you love these crackers so much! Thanks so much for taking the time to let me know, it means a lot!
My oven stopped working so I popped these in the air fryer!
Brilliant, Sue! 🙂
These are terrific. Way better than a bag from the store. I added garlic power to mine. De-lish! Thank you 🙂
I am so glad that you like them, Sue, yay! ooh, yes to the added garlic, sounds yum 🙂
This is the best cracker recipe for anyone who eats GF. It is so thoughtful–I mean it! A lot of us are trying to avoid oils in snacks (thank you!) and the preparation for this is so easy and non-fussy. Thanks for all you do.
Thanks so much for the kind words, Yael 🙂 I am glad the recipe is such a success for you!
Yum! I put plastic around the bottom of my cup. Not as messy.
Wonderful, Ginalee! Thank you for sharing, much appreciated 🙂
serving size is 1 cracker?
Hi Matt,
The serving size here is just for info on nutrition per cracker (i.e., not a serving size recommendation). Cheers.
Can these be done with a different nut flour/meal?
Hi Andrea! You can use another finely groun$ nut or seed flour, such as hazelnut flour, sunflower seed flour, or pumpkin seed (pepita) flour. Here are my recipes for the latter two 🙂 https://www.powerhungry.com/2020/10/15/diysunflower-seed-flour-easy-versatile/. https://www.powerhungry.com/2023/10/24/homemade-pumpkin-seed-flour-aka-pepita-flour/
Mine came out pretty good I didn’t get as many I thought they were pretty flat though. I wish mine came out crispier. Is there a way to make them crispier?
Thanks
Hi Barbara,
Im glad you like the crackers! The key to crispier crackers is thinness. Press them thinner for a crispier cracker.
These are great, made them as directed last night for chili (I’m gf). Making them again tonight to clean up the leftovers, but this time I’m using olive oil and Kalonji seeds and black pepper.
I made these with Bob’s Red Mill super fine almond flour, local Valencia Orange Olive Oil, some fresh orange zest and the water. Oh my goodness. Delicious!!
Oh my word, Debi, that sounds INCREDIBLE! So glad you like the recipe 😊
Can you use butter in place of oil?
Yes, definitely–use the fat that you prefer 🙂
Worked great. Thank you so much for such an easy delicious recipe. This will save me so much on keto snacks and, they are much more delicious to eat!
I am so glad that you like them, Karole!
these are amazing, thank you! came out just like your photo and they taste so good!
I am so glad, Mariah!