Macadamia Free Coconut Flour Garlic Crackers
Crispy, garlicky, and satisfying in a way that store-bought crackers rarely manage, these coconut flour rounds are a genuinely craveable snack. The combination of garlic powder, dried oregano, and onion powder gives every bite a savory, herb-forward punch that pairs beautifully with dips, cheese boards, or just eaten straight off the baking sheet. Coconut flour and arrowroot starch do the heavy lifting here, creating a dough that rolls out thin and bakes up with that satisfying snap you want in a cracker. Because the whole recipe is built around pantry-friendly, plant-based ingredients, you never have to second-guess what's in them the way you might with a packaged snack that lists a dozen mystery additives. The trick to getting them perfectly crisp is rolling the dough to a true 1/8-inch thickness — thin enough to almost see the parchment beneath — and letting them cool completely before breaking apart. A final brush of coconut oil and a scatter of flaky sea salt before baking gives the tops a gorgeous golden finish. These are the kind of homemade crackers that disappear fast, so consider doubling the batch.
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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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