Almond Free Coconut Flour Garlic Crackers
Crunchy, garlicky, and deeply satisfying, these savory crackers are the kind of snack that disappears fast once they hit the table. The combination of coconut flour and arrowroot starch creates a surprisingly sturdy, crisp bite that holds up beautifully for dipping or eating straight off the sheet. Garlic powder, dried oregano, and onion powder give every cracker a bold, herby punch that makes them taste far more complex than the short ingredient list suggests. Store-bought crackers are a minefield for anyone avoiding tree nuts, since shared facilities and sneaky almond flour additions are everywhere — making a homemade batch the smartest move. Rolling the dough thin between two sheets of parchment is the real trick here: that near-translucent thickness is what delivers the satisfying snap once they cool. A final brush of coconut oil before baking adds a subtle richness and helps the optional flaky sea salt cling to the surface. Let them cool completely on the pan and they'll crisp up into exactly the kind of cracker you'll want to keep stocked at all times.
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Learn more →Ingredients
4 servings
- ½ cup coconut flour
- ¼ cup arrowroot starch
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp onion powder
- 3 tbsp coconut oil, melted and cooled slightly
- ¼ cup water, plus more as needed
For brushing
- 1 tbsp coconut oil, for brushing
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the coconut flour, arrowroot starch, fine sea salt, garlic powder, dried oregano, and onion powder until evenly combined.
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