These crispy, buttery almond flour crackers have the nutty taste and crunch of sesame seeds. Perfect for dipping!
These crunchy, grain-free almond flour crackers are baked simply with almond flour, tapioca starch, an egg, a bit of butter and some sesame seeds. They’re crispy, buttery, and truly addictive!
Why I love these almond flour crackers
- Perfect crunchy texture: Almond flour has a lot of fat, and tends to make baked goods very soft. By adding tapioca starch and baking it low (325°F) and slow (15 minutes), we get super crispy, buttery-tasting crackers.
- Simple, adaptable recipe: You can add more or less seeds, swap out the butter for oil, and vary the amount of water for crackers that turn out crispy and delicious every time.
- Maintain texture: These crackers will keep their crisp texture for at least a week at room temp as long as you keep them in a sealed glass container.
- Perfect for appetizer platters: Since these relatively neutral-flavored crackers are all about texture, they go with everything from hummus and spinach dip, to salsa, a block of sharp cheddar cheese or a charcuterie board.
Key recipe ingredients & substitution suggestions
- Almond flour: Finely ground blanched almond flour forms the base of these crackers. I really like Blue Diamond brand finely sifted flour; nuts.com has a great one, too, & I like the Wellbee’s brand that I see on Amazon. Make sure it’s blanched (skins removed) and finely ground/sifted.
- Tapioca starch/flour: Adds crispness and crunch to the crackers; absorbs some of the oil from the almond flour. You can try replacing it with superfine sweet white rice flour (also called glutinous rice flour).
- Baking soda: Adds some lift, but mostly helps the crackers brown in the oven.
- Salt: brightens the other flavors. I use kosher salt because it’s easier to measure accurately in baking, but table salt works, too.
- Sesame seeds: Adds a nutty crunch and depth of flavor; replace with poppy seeds, chia seeds, flax seeds, hemp seeds, or a combination.
- Butter: Adds flavor and texture; replace easily with an equal amount of virgin coconut oil or even extra virgin olive oil if you’re dairy-free.
- Egg: Binds the crackers together and adds texture. If you’re egg-free, try replacing with 1 “chia egg” (1 tablespoon lukewarm water mixed with 1 tablespoon ground white chia seeds).
How to make almond flour crackers
Make the cracker dough
Whisk together the dry ingredients, then mix in an egg beaten with 1 tablespoon melted butter, and a bit of water. Add more water a bit at a time until the dough holds together well when you squeeze it.
Shape the crackers
Working with one half of the dough at a time, roll it out between two pieces of parchment paper until it’s about 1/8-inch thick. Use a pastry cutter, pizza wheel or sharp knife to trim the rough edges, then cut shapes that are about 1-inch square. Use a butter knife or offset spatula to transfer the squares to a prepared baking sheet.
Bake the crackers
Bake the crackers at 325°F for about 15 minutes or until they’re pale golden. Let them cool on the baking sheet, and they’ll turn crispy as they cool. Store in a glass jar at room temperature.
Recipe tips & tricks
Roll the dough, don’t press it
Don’t stress about rolling the dough to exactly 1/8-inch thick, and don’t press too hard on the parchment paper with the rolling pin, or you’ll see wrinkles in the crackers.
As you’re rolling out the dough, your hands are a more reliable indicator of even dough thickness than your eyes. Run your palms over the dough lightly to judge thicker spots, and then roll those out a bit thinner.
Add water slowly
You will need to add water by the 1/4 teaspoonful until the dough holds together well. Without the water, the dough will feel moist but will still crumble, due to the oils in the almond flour.
You may find that the dough breaks apart into very irregular pieces during rolling. If that happens, the dough just needs a bit more water. Just knead in water, a few drops at a time.
Pick the right almond flour
Almond meal is more coarsely ground almonds that still have their skins, and it won’t work in this recipe. Be sure you’re using finely ground blanched almond flour, which means that they’ve removed the skins on the almonds and ground and sifted them to a fine texture.
Here are the brands of almond flour I like best right now:
- Blue Diamond finely sifted blanched almond flour (I find it at my local grocery store and on Amazon, but you can get a much better price at Sam’s Club)
- Costco’s Kirkland brand superfine blanched almond flour (by far the best price, if you can find it in stock and you are a Costco member)
- Nuts.com superfine blanched almond flour
Storage instructions
Store these crackers in a sealed glass container at room temperature and they will stay crispy for at least a week. If you store them in plastic, they’ll lose their texture quickly, so avoid that.
You can freeze them for longer storage (up to 2 months, even), but they will lose some crispness. To refresh, spread them out on a lined baking sheet, sprinkle lightly with lukewarm water, and toast at 250°F for about 5 minutes.
Frequently asked questions
According to the nutrition estimate, 1 dozen of these little crackers has a full 6 grams of protein, plus plenty of good fat from the almond flour. They’re grain free, too, so suitable for a gluten free and grain free diet.
If you replace the butter with virgin coconut oil, these crackers are dairy free, grain free and Paleo.
Yes! You can add up to 2 more tablespoons of seeds to the original 3 tablespoons of sesame seeds in the recipe. You’ll need to add more water to bring the dough together. Any more than 5 tablespoons total and the dough tends to break apart during rolling.
Yes! Replace the butter with virgin coconut oil, or even extra virgin olive oil and they’re dairy-free. They come out great with either butter substitute.
There’s only one egg in this recipe, so you should be able to replace it with 1 “chia egg” (1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water) or even a “flax egg.”
Almond Flour Crackers
These crispy, buttery almond flour crackers have the nutty taste and crunch of sesame seeds. Perfect for dipping!
Yield: 75 crackers
Prevent your screen from going dark
Ingredients
- 1 cup (120 g) finely ground blanched almond flour
- ¾ cup (90 g) tapioca starch/flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 tablespoons sesame seeds and/or poppy seeds
- 1 tablespoon (14 g) butter melted and cooled (or virgin coconut oil)
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- Lukewarm water by the 1/4 teaspoonful
Instructions
-
Preheat your oven to 325°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.
-
In a large bowl, place the almond flour, tapioca starch/flour, salt, baking soda and seeds, and whisk to combine well.
-
Whisk together the butter, egg and 1/4 teaspoon water. Create a well in the center of the dry ingredients, add the egg mixture, and mix until the dough comes together.
-
Knead in more water by the 1/4 teaspoonful until the dough holds together without crumbling.
-
Divide the cracker dough in half, and work with one half at a time. Cover the other half with plastic wrap so it doesn't dry out.
-
Place the first half of dough between two large sheets of unbleached parchment paper and roll out as close to 1/8-inch thick as possible.
-
If the dough splinters quickly and seems to fall apart as soon as you begin to roll it, it's too dry. Knead in some water until it holds together well.
-
To prevent the rolled-out dough from having a crinkled appearance, do not press too hard with the rolling pin. Rather, apply medium pressure and roll back and forth over the dough.
-
Remove the top layer of parchment paper and cut out shapes that are approximately 1 1/4-inch square using a cookie cutter, pizza or pastry wheel, or sharp knife. Gather and reroll any jagged scraps of dough.
-
Lift the shapes off the parchment with an offset spatula or knife, and place about 1/4-inch apart on the prepared baking sheet. They will not spread during baking.
-
Repeat with the other half of dough.
-
Place the baking sheets, one at a time, in the center of the preheated oven and bake until lightly golden brown all over and dry to the touch, about 15 minutes.
-
Allow the crackers to cool completely on the baking sheet. They will cool quickly.
-
Store in a sealed glass container (not plastic!) at room temperature to maintain crispness.
Notes
Nutrition information is approximate, per single cracker, assuming a batch of 75 crackers made with sesame seeds. It is an estimate only and should not be relied upon.
Nutrition
Serving: 1cracker | Calories: 16kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 7mg | Iron: 0.1mg
Almond Flour Crackers
These crispy, buttery almond flour crackers have the nutty taste and crunch of sesame seeds. Perfect for dipping!
Yield: 75 crackers
Prevent your screen from going dark
Ingredients
- 1 cup (120 g) finely ground blanched almond flour
- ¾ cup (90 g) tapioca starch/flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 tablespoons sesame seeds and/or poppy seeds
- 1 tablespoon (14 g) butter melted and cooled (or virgin coconut oil)
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- Lukewarm water by the 1/4 teaspoonful
Instructions
-
Preheat your oven to 325°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.
-
In a large bowl, place the almond flour, tapioca starch/flour, salt, baking soda and seeds, and whisk to combine well.
-
Whisk together the butter, egg and 1/4 teaspoon water. Create a well in the center of the dry ingredients, add the egg mixture, and mix until the dough comes together.
-
Knead in more water by the 1/4 teaspoonful until the dough holds together without crumbling.
-
Divide the cracker dough in half, and work with one half at a time. Cover the other half with plastic wrap so it doesn't dry out.
-
Place the first half of dough between two large sheets of unbleached parchment paper and roll out as close to 1/8-inch thick as possible.
-
If the dough splinters quickly and seems to fall apart as soon as you begin to roll it, it's too dry. Knead in some water until it holds together well.
-
To prevent the rolled-out dough from having a crinkled appearance, do not press too hard with the rolling pin. Rather, apply medium pressure and roll back and forth over the dough.
-
Remove the top layer of parchment paper and cut out shapes that are approximately 1 1/4-inch square using a cookie cutter, pizza or pastry wheel, or sharp knife. Gather and reroll any jagged scraps of dough.
-
Lift the shapes off the parchment with an offset spatula or knife, and place about 1/4-inch apart on the prepared baking sheet. They will not spread during baking.
-
Repeat with the other half of dough.
-
Place the baking sheets, one at a time, in the center of the preheated oven and bake until lightly golden brown all over and dry to the touch, about 15 minutes.
-
Allow the crackers to cool completely on the baking sheet. They will cool quickly.
-
Store in a sealed glass container (not plastic!) at room temperature to maintain crispness.
Notes
Nutrition information is approximate, per single cracker, assuming a batch of 75 crackers made with sesame seeds. It is an estimate only and should not be relied upon.
Nutrition
Serving: 1cracker | Calories: 16kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 7mg | Iron: 0.1mg
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
