Crispy, garlicky, and satisfying in that deeply snackable way, these little squares deliver everything you want from a cracker without a single grain of rye in sight. The base is coconut flour and arrowroot starch, which together create a surprisingly sturdy dough that rolls out thin and bakes up with genuinely satisfying crunch. Garlic powder, dried oregano, and onion powder do the heavy lifting on flavor, so each bite tastes like something you'd find at a fancy cheese board — not a compromise. A brush of coconut oil right before baking gives the tops a gorgeous golden finish and a subtle richness that makes them hard to stop eating. Store-bought crackers can be a minefield when you're avoiding certain grains, since rye often hides alongside wheat in shared facilities or blended flour mixes, but making your own from scratch puts you fully in control. The scoring trick means you get clean, even squares without any fussy cutting after baking, and the parchment-on-parchment rolling method makes the whole process genuinely low-stress. Finish with a pinch of flaky sea salt and serve alongside hummus, soft cheese, or just straight from the pan.
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Learn more →4 servings
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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