Emulsifier Free Coconut Flour Garlic Crackers
Crispy, garlicky, and genuinely satisfying, these little squares deliver everything you want from a snack cracker without a single additive or emulsifier in sight. Most store-bought crackers rely on lecithin, mono- and diglycerides, or other emulsifying agents to achieve their texture — here, coconut flour and arrowroot starch do all the structural work naturally. Melted coconut oil binds the dough and gives each cracker a beautifully golden, slightly rich finish that you just don't get from a box. The garlic powder, dried oregano, and onion powder layer in a savory depth that makes these impossible to eat just one of. Rolling the dough thin between two sheets of parchment is the real trick — that near-translucent thickness is what produces the satisfying snap once they cool. A brush of coconut oil before baking and a pinch of flaky sea salt on top take them from simple to genuinely craveable. Let them cool completely on the pan and they'll crisp up perfectly, ready to pair with dips, cheese, or just eaten straight off the sheet.
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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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