Celery Free Coconut Flour Garlic Crackers
Crispy, garlicky, and satisfying, these homemade crackers are built entirely from pantry-friendly ingredients that happen to be completely free of celery and celery derivatives. Coconut flour and arrowroot starch form the base, giving each cracker a surprisingly light snap that holds up beautifully for dipping or snacking straight from the sheet. Garlic powder, dried oregano, and onion powder layer in a savory depth that makes these taste far more complex than their short ingredient list suggests. Rolling the dough thin between two sheets of parchment is the key move here — that near-translucent thickness is what delivers the satisfying crunch once the crackers cool. A final brush of coconut oil before baking adds a subtle richness and helps the edges turn that perfect golden color. Store-bought crackers can be a minefield of hidden seasonings and blended spice mixes, so making your own means you know exactly what went into every bite. Finish with a pinch of flaky sea salt and you have a snack that genuinely rivals anything from a box.
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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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