This gluten-free cracker recipe was originally featured last week in my guest post for MindBodyGreen; it’s so darn good that I wanted to post it here of you too.

If you love snacking as much as I do, then you need to try this Rosemary and Thyme Cracker Recipe.

Crunchy, flavorful, and beyond easy to make, these delicious little treats are my latest obsession.

If you’ve never made your own homemade crackers, it may come as a shock to learn that they’re actually super easy to whip up in under 30 minutes!

I regularly enjoy a few (okay, a handful, who am I kidding?) as a midday snack when I’m in the mood for something crunchy.

They also taste absolutely divine alongside classic cracker dips like olive tapenade or organic goat cheese, making them the perfect snack for cocktail parties with friends.

For the ultimate healthy snack platter, throw in some fresh fruit like grapes or apple slices, an assortment of white cheeses, and a handful of your favorite nuts.

These Rosemary & Thyme Crackers serve as the ultimate crowd-pleaser, and telling your friends you made them from scratch is always a great way to impress!

Almond flour is a fantastic gluten-free alternative to regular flour. I like to remind people that eating a few tablespoons of it is just like eating handful of almonds; a small serving goes a long way in filling you up!

Gluten-Free Rosemary-Thyme Cracker Recipe

Prep time: 10 minutes
Total time: 25 minutes
Makes about 20 crackers

Ingredients:

• 1 1/2 cups blanched almond flour
• 2 tablespoons ground flax seed
• 1 tablespoons fresh rosemary + 1 tablespoon fresh thyme, finely chopped
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 egg (preferably free-range + local and/or organic)
• 2 teaspoons purified water

Directions:

1. Preheat the oven to 350°F. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.
2. Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.
3. Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.
4. Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving. Enjoy!
5. Store in the refrigerator up to one week, or at room temperature up to two days.

Cook’s notes:

• I live in a very dry climate. If you’re in a more humid climate, you may not need to add the 2 teaspoons of water.
• Thin dough (1/8 inch) makes crispier crackers; thicker dough (1/4 inch) makes softer, more chewy crackers.
• I used rosemary and thyme here, but two tablespoons of any combination of fresh finely chopped herbs can be used.

To-Die-For Rosemary & Thyme Cracker Recipe (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Elizabeth Rider
• Prep Time: 10 minutes
• Total Time: 25 minutes
• Yield: 20 crackers 1x

Print Recipe

Pin Recipe

---

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups blanched almond flour
• 2 tablespoons ground flax seed
• 1 tablespoons fresh rosemary + 1 tablespoon fresh thyme, finely chopped
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 egg (preferably free-range + local and/or organic)
• 2 teaspoons purified water

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat the oven to 350. In a small bowl, lightly whisk the oil, egg and water to combine. In a larger bowl, combine the rest of the ingredients into a uniform dry mixture.

Add the wet ingredients to the dry ingredients and stir well to combine. Once the dough comes together, use your clean hands to mix well and ensure a uniform mixture.

Place the dough between two sheets of parchment paper and roll out to 1/8 inch thickness. Peel off the top sheet of parchment paper and place the bottom sheet with dough onto baking sheet.

Cut into 2-inch squares and bake 12-15 minutes until lightly golden around the edges. Let cool at least 15 minutes before serving.

Store in the refrigerator up to one week, or at room temperature up to two days.

---

Notes

• I live in a very dry climate. If you’re in a more humid climate, you may not need to add the 2 teaspoons of water.
• Thin dough (1/8 inch) makes crispier crackers; thicker dough (1/4 inch) makes softer, more chewy crackers.
• I used rosemary and thyme here, but two tablespoons of any combination of fresh finely chopped herbs can be used.