Cashew Free Coconut Flour Garlic Crackers
These crispy, savory crackers are built on coconut flour and arrowroot starch, giving them a satisfying snap that rivals anything you'd find in a fancy snack aisle. Garlic powder, dried oregano, and onion powder layer in a bold, herby flavor that makes it genuinely hard to stop at just a few. Coconut oil does double duty here — it binds the dough and gets brushed on top before baking, adding a subtle richness and helping the edges turn that perfect golden color. The whole recipe is completely free from tree nut ingredients, so you can snack without scanning labels or second-guessing what went into the batch. Rolling the dough thin between two sheets of parchment is the real trick to getting that light, crisp texture rather than a dense, cakey bite. A finish of flaky sea salt before they go into the oven takes these from simple to genuinely craveable. Let them cool fully on the pan and they'll break apart cleanly along the scored lines — ready to serve alongside dips, soups, or honestly just on their own.
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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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