Lactose Free Coconut Flour Garlic Crackers
Crispy, garlicky, and satisfying in that deeply snackable way, these homemade crackers are built entirely from pantry-friendly ingredients with zero dairy in sight. Coconut flour and arrowroot starch form the base, giving each cracker a light, slightly tender bite that holds up beautifully to dips, spreads, or just straight-up snacking. Garlic powder, dried oregano, and onion powder do the heavy lifting on flavor, so every cracker tastes genuinely seasoned rather than bland and virtuous. A brush of coconut oil before baking adds a subtle richness and helps the edges turn that perfect golden color. Store-bought crackers are notorious for sneaking in butter or milk solids, so making your own means you know exactly what went into the batch. Rolling the dough thin is the key move here — get it close to 1/8 inch and you'll be rewarded with that satisfying snap when you break them apart. A pinch of flaky sea salt on top right before they go into the oven takes the whole thing from good to genuinely hard to stop eating.
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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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