
Crispy, garlicky, and satisfying in that deeply snackable way, these little squares deliver everything you want from a cracker without a single grain of wheat or a trace of yeast in sight. Coconut flour and arrowroot starch team up to create a dough that rolls out beautifully thin, and the result after baking is a genuinely crunchy cracker that holds up to dips, cheese boards, or just straight-up snacking. Garlic powder, dried oregano, and onion powder give each bite a savory, herby punch that makes them taste far more complex than the short ingredient list suggests. For anyone navigating a yeast-free lifestyle, store-bought crackers can be a minefield of hidden additives and fermented ingredients — making a batch at home puts you fully in control. The coconut oil does double duty here, binding the dough and then getting brushed on top for a gorgeous golden finish. A sprinkle of flaky sea salt right before they go into the oven takes them from good to genuinely hard to stop eating. Let them cool completely before breaking apart and they'll snap with that satisfying crunch every good cracker should have.
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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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