Almond Oat Chickpea Flour Crackers (V, GF, Oil-Free)

4.86 from 14 votes

Almond Oat Chickpea Flour Crackers (V, GF, Oil-Free)

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.

Prep Time10

Cook Time15

Total Time25

Course: WFPB Snacks & Appetizers

Cuisine: American

Keyword: almond flour no oil crackers, chickpea flour crackers no oil, easy high protein crackers, easy high protein crackers without protein powder, oat crackers no oil, oil-free vegan gluten-free crackers, wfpb crackers, wfpb high protein snack, wfpb recipe, wfpbno crackers, wfpbno family recipes, wfpbno recipe, whole food gluten-free vegan crackers no oil oil-free

Servings: servings (3 crackers)

Author: Camilla

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,

US Customary - Metric

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 9x8 inch (22.5x20 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 4x1-inch (10x2.5 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.

Notes

Crispier Cracker Option: 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).

Storage: Store in an airtight container for up to 1 week, or freeze for up to 1 month.

Pre-Made Oat Flour: If you have premade oat flour, skip step two (grinding the rolled oats into flour). You will need about 1/2 cup plus a teaspoon of oat flour to replace the rolled oats.

Nutrition