Vegetarian Coconut Flour Garlic Crackers
Crispy, garlicky, and satisfying in a way that store-bought crackers rarely manage, these little squares deliver serious snack energy with a surprisingly short ingredient list. Coconut flour and arrowroot starch team up to create a dough that rolls out beautifully and bakes into crackers with genuinely crisp edges and a light, dry texture throughout. The garlic powder, dried oregano, and onion powder give every bite a savory, herby punch that makes them dangerously easy to keep reaching for. A final brush of coconut oil before baking adds a subtle richness and helps that golden color develop evenly across the surface. Because everything here is straightforward pantry staples ā no eggs, no dairy, no mystery additives ā you know exactly what you're eating, which is a real bonus when you're trying to keep things clean and plant-based. They're equally at home alongside a cheese board, dunked in hummus, or eaten straight off the baking sheet while they're still warm. Just make sure you let them cool completely before breaking them apart ā that's when they hit their full, satisfying crunch.
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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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