Seeds Free Coconut Flour Garlic Crackers
Crunchy, garlicky, and deeply satisfying, these little squares deliver everything you want from a snack cracker without a single seed in sight. Coconut flour and arrowroot starch form the base, giving you a crisp, light texture that holds up beautifully to dipping or eating straight off the sheet. The combination of garlic powder, dried oregano, and onion powder means every bite is genuinely savory — not bland or cardboard-like the way some alternative crackers can be. A brush of coconut oil before baking is the secret to that golden, slightly glossy finish that makes them look as good as they taste. Store-bought crackers are a minefield when you're avoiding seeds, since sesame and poppy show up in the most unexpected places, so having a reliable homemade recipe like this one is genuinely freeing. Rolling the dough thin between two sheets of parchment is the key step — get it close to 1/8 inch and you'll be rewarded with that satisfying snap when you break them apart. Finish with a pinch of flaky sea salt and you've got a snack that feels a little fancy with almost no effort.
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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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