Description
These gluten-free almond flour crackers with rosemary and thyme are crisp, savory, and incredibly easy to make with just a few ingredients. They’re perfect for snack boards, cheese plates, or a simple midday snack. I love making these for girls’ night or gatherings, and they’re always a hit with anyone who eats gluten-free.
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
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the wet ingredients: In a small bowl, whisk together the olive oil, egg, and water.
- Combine the dough: In a larger bowl, mix the almond flour, flaxseed, rosemary, thyme, salt, and pepper. Add the wet ingredients and stir until a dough forms. Use your hands to mix briefly so everything is evenly combined.
- Roll, cut, and bake: Place the dough between two sheets of parchment paper and roll to about 1/8-inch thickness. Remove the top parchment, transfer the dough on the bottom parchment to a baking sheet, and cut into 2-inch squares. Bake 12–15 minutes, until lightly golden.
- Cool: Let cool for at least 15 minutes so the crackers crisp up before serving.
Notes
Humidity tip: I live in a dry climate, so the dough sometimes needs the 2 teaspoons of water listed in the recipe. If you live in a more humid climate, you may not need to add it.
For crisp crackers: Roll the dough to about 1/8 inch thick for crisp crackers. If you prefer a slightly softer, more rustic cracker, roll the dough closer to 1/4 inch thick.
Herb variations: Rosemary and thyme are a classic combination, but you can use about 2 tablespoons of any finely chopped fresh herbs you like. Oregano, basil, dill, or chives all work well.
For even baking: If some crackers bake faster than others, remove the ones that are done and return the baking sheet to the oven for another minute or two. Thinner pieces around the edges often finish first.
