Pecan Free Coconut Flour Garlic Crackers
Crunchy, garlicky, and surprisingly satisfying, these little squares hit that salty snack craving without any of the tree nut concerns that can make store-bought crackers a gamble. The dough comes together from coconut flour, arrowroot starch, and a handful of pantry spices ā garlic powder, dried oregano, and onion powder ā giving each bite a savory, herby punch that feels way more sophisticated than the short ingredient list suggests. Coconut oil does double duty here, binding the dough and then getting brushed over the top before baking for an extra layer of richness and a gorgeous golden finish. Rolling the dough thin is the real secret to that satisfying snap, and the scoring trick means you get neat, even crackers without any fussy cutting after the fact. A sprinkle of flaky sea salt right before they go into the oven takes them from good to genuinely hard to stop eating. They crisp up fully as they cool, so patience pays off ā break them apart too soon and you'll miss that perfect crunch. Serve them with dips, pile on your favorite toppings, or just eat them straight off the baking sheet.
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Learn more āIngredients
4 servings
- Ā½ cup coconut flour
- Ā¼ cup arrowroot starch
- Ā½ tsp fine sea salt
- Ā½ tsp garlic powder
- Ā½ tsp dried oregano
- Ā¼ tsp onion powder
- 3 tbsp coconut oil, melted and cooled slightly
- Ā¼ 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 350Ā°F (175Ā°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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