If you’re looking for an easy gluten-free cracker recipe, these almond flour crackers with rosemary and thyme are one of my all-time favorites.
They’re crisp, flavorful, and surprisingly simple to make with just a handful of ingredients. I often make a batch for an appetizer for girls’ night or a casual snack plate, and they’re always one of the first things to disappear.
These homemade almond flour crackers are especially great for anyone following a gluten-free diet, since almond flour is naturally gluten-free. They pair beautifully with goat cheese dip, feta dip, olive tapenade, hummus, or simply on their own when you’re craving something crunchy.
Find more delicious almond flour recipes here.
And if you’ve never made crackers at home before, you might be surprised how easy it is. The dough comes together quickly and the whole recipe takes about 25 minutes from start to finish.
Gluten-Free Almond Flour Crackers with Herbs
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 25 minutes
Yield: about 20 crackers
Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons ground flaxseed
- 1 tablespoon fresh rosemary, finely chopped
- 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 pasture-raised or organic)
- 2 teaspoons water (if needed)
Dried herb substitution:
If you don’t have fresh herbs, you can use about 1–2 teaspoons total dried herbs. A teaspoon each of dried rosemary and thyme works well, but the amount is flexible. You can also leave the herbs out altogether for a simple almond cracker.
How to Make Almond Flour Crackers (Step-by-Step)
- 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.
Cook’s Notes
- If you live in a humid climate, you may not need the additional water in the dough.
- Thinner dough (1/8 inch) creates crispier crackers.
- Thicker dough (1/4 inch) makes slightly softer crackers.
- Feel free to experiment with other herbs. About 2 tablespoons of any finely chopped fresh herbs works well in this recipe.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, keep them in the refrigerator for up to 1 week.
Once you make these once, it’s fun to experiment with different flavors. Try one of these easy variations:
- Simple Sea Salt Crackers: Skip the herbs and sprinkle flaky sea salt on top before baking.
- Garlic Herb Crackers: Add 1/2 teaspoon garlic powder and use a mix of rosemary, thyme, and oregano.
- Everything Bagel Crackers: Sprinkle everything bagel seasoning over the dough before baking.
- Parmesan Herb Crackers: Add 2–3 tablespoons finely grated Parmesan cheese to the dough.
- Sesame Seed Crackers: Stir 1 tablespoon sesame seeds into the dough and sprinkle a few on top before baking.
- Lemon Herb Crackers: Add 1 teaspoon lemon zest to the dough for a bright flavor that pairs well with cheese.
- Spicy Crackers: Add a pinch of red pepper flakes or 1/4 teaspoon cayenne to the dough.
For a simple snack board or appetizer plate, try serving these crackers with:
- Fresh fruit like grapes or sliced apples
- A few cheeses such as goat cheese or manchego
- Olives or olive tapenade
- A handful of roasted nuts
They’re a lovely addition to any gathering and always feel a little special when you can say you made the crackers yourself.
Another reason I love this recipe is that almond flour is naturally nutrient-dense. A small serving is satisfying, since almond flour is essentially finely ground almonds.
Once you try these, you may find yourself making homemade crackers more often than you expect.
Find more almond flour recipes here.
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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.
- 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.
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FAQs
- Can I use dried herbs instead of fresh? Yes. Use about 1–2 teaspoons total dried herbs instead of the fresh herbs, or leave the herbs out altogether.
- Why are my crackers not crispy? Roll the dough thin (about 1/8 inch thick) and let the crackers cool completely so they crisp up.
- Are almond flour crackers gluten-free? Yes. Almond flour is naturally gluten-free, making these crackers a great option for gluten-free diets.
- Can I make these crackers ahead of time? Yes. Store in an airtight container up to 2 days at room temperature or up to 1 week in the refrigerator.
- Can I use different herbs? Yes. Any combination of finely chopped fresh herbs works well, such as oregano, basil, dill, or chives.
