Shellfish Free Coconut Flour Garlic Crackers
Crispy, garlicky, and satisfying in a way that store-bought crackers rarely manage, these coconut flour rounds are the kind of snack you'll find yourself making on repeat. 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 work together to create a dough that rolls out thin and bakes up genuinely crisp — no graininess, no weird aftertaste. A brush of melted coconut oil before baking adds a subtle richness and helps the edges turn that perfect golden color. The whole process is straightforward: mix, roll, score, bake, and let them cool completely so they reach their full crunch potential. For anyone navigating shellfish allergies, these are a genuinely worry-free option — every ingredient is clean and easy to verify, with no hidden seafood derivatives lurking in the pantry staples. Finish with a pinch of flaky sea salt and you've got a cracker that feels far more impressive than the effort it actually takes.
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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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