Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A white bowl filled with rectangular, rustic Vegan Gluten-Free Crackers sits on a cloth, with hummus and black olives in bowls in the background.

Vegan Gluten-Free Crackers

Vegan Gluten-Free Crackers are my go-to when I need a healthy snack that's crispy, savory, and way cheaper than store-bought. Almond flour makes them naturally gluten-free and protein-packed, while garlic, oregano, and nutritional yeast bring savory deliciousness. I make these for Sunday snack prep, cheese boards when hosting friends, and packing lunchboxes or work bags because they're budget-friendly and everyone loves them. Store them at room temperature in a sealed container for up to 5 days.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, Snack
Cuisine: Worldwide
Keyword: Vegan Gluten-Free Crackers
Servings: 30
Calories: 45kcal
Author: Mandy Applegate

Ingredients

  • 2 cups almond flour
  • 1 flax egg 1 tablespoon flaxseed meal + 2 tablespoons water, let sit 5 minutes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano optional extra for sprinkling on top
  • 3 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 375F / 190C
  • Make your flaxseed egg by mixing together the flaxseed meal & water. Let it sit for a few minutes.
  • Add all of the ingredients to a big bowl and mix together well until an even dough is formed.
  • Pour your dough mixture out onto a large piece of parchment paper. Then add another large piece on top (to stop it from sticking to your rolling pin.
  • Roll the mixture flat with your rolling pin, until it’s around a ¼ inch thick.
  • Optional: Sprinkle a little extra oregano on top of the dough.
  • Cut the dough into cracker shapes. The dough yields around 30 crackers if cut into small squares as shown.
  • Once cut, separate the crackers a little so that they won’t stick to each other once cooked.
  • Transfer the crackers with the parchment paper onto a baking tray.
  • Bake them for 10-15 minutes or until they are a little golden.

Notes

I've picked up a few helpful tricks for making these crackers turn out perfectly crispy every time.
  • Roll evenly: Use even pressure when rolling to achieve consistent thickness throughout, so all the crackers bake at the same rate without some being too soft and others too crispy.
  • Don't skip the flax egg rest time: Letting the flaxseed meal and water sit for 5 minutes allows it to thicken properly, giving the crackers better structure and helping them hold together during rolling and baking.
  • Watch the bake time closely: check the crackers at 10 minutes, as ovens vary, and they can go from golden to burnt quickly, especially around the edges.
  • Separate crackers before baking: Gently pull the cut crackers apart on the parchment paper so they don't fuse together in the oven, making them easier to break apart and serve.
  • Customize the seasonings: Swap the oregano for rosemary, thyme, or za'atar to change the flavor profile, or add a pinch of red pepper flakes for a spicy kick.
  • Flash-freeze for storage: Freeze crackers in a single layer on a baking sheet for 30 minutes, then transfer them to a container so they don't stick together and break when you pull them out later.

Nutrition

Calories: 45kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 78mg | Potassium: 10mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!