Vegan Vanilla Carrot Rice Cracker Bites
These little bites prove that snack time doesn't have to be boring or complicated. Rice flour and tapioca starch form the base, giving each cracker a satisfying crisp that holds up without any eggs or dairy in sight. Finely grated carrot brings natural moisture and a subtle sweetness, while coconut oil adds just enough richness to make the texture feel indulgent rather than austere. A touch of maple syrup and vanilla powder round everything out with warm, almost dessert-like notes that make these genuinely hard to stop eating. The dough comes together like soft clay, rolls out easily between two sheets of parchment, and bakes into a single golden sheet you simply snap apart once cool — no special equipment required. Store-bought crackers often sneak in dairy, honey, or ambiguous "natural flavors," so making your own batch means you know exactly what went into every bite. These are perfect on their own, loaded with nut butter, or served alongside a fruit platter for a snack spread that looks way more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the crackers
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ cup finely grated carrot (about 1 medium carrot)
- 2 tbsp coconut oil, melted and cooled
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla powder
- 2–3 tbsp water, as needed
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 rice flour, tapioca starch, fine sea salt, and vanilla powder until evenly combined.
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