Seed Oil Free Coconut Flour Garlic Crackers
Crunchy, garlicky, and deeply satisfying, these little squares hit every note you want from a snack cracker without a drop of canola, sunflower, or any other refined seed oil in sight. Coconut flour and arrowroot starch form the base, giving the crackers a light, crisp texture that shatters just right when you snap them apart. Melted coconut oil does all the heavy lifting that vegetable shortening or seed oil blends typically handle in commercial crackers, keeping the fat profile clean and the flavor subtly rich. The garlic powder, dried oregano, and onion powder layer in a savory, herby depth that makes these genuinely hard to stop eating. Rolling the dough thin — nearly translucent through the parchment — is the real trick to getting that satisfying crunch all the way through rather than a dense, cakey bite. A brush of coconut oil before baking and a pinch of flaky salt on top take them from homemade to bakery-worthy. Serve them with dips, pile on cheese, or just eat them straight off the pan while they're still warm.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!