
Crispy, garlicky, and satisfying in a way that feels almost too good to be true, these little crackers are built entirely from ingredients that are gentle on digestion. Coconut flour and arrowroot starch do the heavy lifting here ā both are grain-free and far easier on the gut than conventional wheat-based flours, making this a genuinely smart swap rather than a compromise. The dough comes together with melted coconut oil and water, keeping things clean and simple with no dairy, no gluten, and no fillers hiding in the mix. Garlic powder, dried oregano, and a hint of onion powder give each cracker a savory, herby punch that makes them dangerously snackable straight off the baking sheet. Rolling the dough thin is the real secret to that satisfying crunch ā once they cool completely, they snap apart along the scored lines like proper crackers should. A finishing brush of coconut oil and a pinch of flaky sea salt takes them from homemade to genuinely impressive. Serve them with dips, alongside soup, or just eat them by the handful ā no guilt, no gut drama.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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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