2 Ingredient Almond Flour Crackers (Oil-Free)

Your new high protein snack: 2 Ingredient Almond Flour Crackers! They have 6 grams protein per serving, are especially straightforward to make, and grain-free, vegan, gluten-free, oil-free, and Paleo.

I hope everyone is enjoying the Labor Day weekend! My husband had to work today, and it is raining, so my son and I have been spending the day together, playing games, being silly, and doing a bit of baking.

Here’s a recipe that he helped me make, and which I had to hurry up and photograph before we ate the whole batch:2 Ingredient Almond Flour Crackers.

Your immediate reaction might be, “Ack!!! Crackers! Those sound complicated and time-consuming!”

Think again, as these are incredibly straightforward to make. Equally important: they are delectable!

These crackers are reliable plain (crunchy toasted almonds, in cracker form), sturdy for dipping into anything and everything, and superb paired with cheeses (vegan or traditional varieties).

You can also add herbs (dried or fresh), spices and seeds to the dough to create custom crackers of all kinds.

Recipe Benefits

• Vegan(egg-free, dairy-free)
• Grain-free
• Paleo
• Keto
• Gluten-free
• Oil-free
• Sugar-free
• High in protein
• Salt-free (if you choose)
• Low-carb

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Finely ground almond flour (not almond meal)
• Flaxseed meal (I prefer the lighter taste of golden flaxseed meal)

You will also need some water to mix the dough (I use filtered tap water) and (optional) salt.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

1. Preheat:Preheat oven to 325F (160C). Set aside a large baking sheet.
2. Mix dough:In a medium bowl, mix the almond flour, flaxseed meal, water and optional salt into a cohesive dough.
3. Roll:Turn the dough out onto a piece of parchment paper, cut to the size of a large baking pan. Place another piece of parchment paper, wax paper or plastic wrap on top and roll into a 10-inch by 9-inch (25 x 22.5 cm) rectangle (I get out my ruler for this, because I am that way…).Here’s the trick:roughly roll out the dough somewhere close to the 10″x 9″ size and then lift up the top piece of paper.
4. Shape edges:Use your fingers to squish off pieces of the dough and press them into other edges to get closer to the desired shape. It is similar to working with play dough. When you are pretty close, put the paper on top again and lightly smooth things out.
5. Cut into shapes:Peel off the top piece of paper and transfer the bottom piece of parchment, with the dough on top, to the baking sheet. Using a pizza roller or a large knife, cut the dough into 1 inch squares. I used a ruler to mark off the 1-inch (2.5 cm)increments, but you do not need to. That is me being fussy. You can make approximate cuts, or cut alternative shapes, too. Just be sure that all of the crackers in one batch are roughly the same size so that they bake evenly.
6. Optional:If you like (I do), add a hole to the center of each square using the end of a wooden skewer. It takes seconds to complete (my son punched all of the holes).
7. Bake:Bake for about 20-25 minutes until the crackers are light golden brown. Cool completely, separate the squares, and “Ta-Da!”, you just made crackers!

Taste & Texture

Warning: these almond crackers are addictively satisfying! It’s a good thing that they are also a nutritious, protein- & nourishing-fats- (vitamin E!) packed snack with a toasty nut flavor and great crunchy texture.

Serve plain or spread with peanut butter, hummus, or use in place of chips for a variety of dips.

Happy baking! I know you will love these.

FAQ

• How Should I Store the Almond Flour Crackers?Store the cooled crackers in an airtight container at room temperature for up to 1 week or freezer for up to 6 months.
• What Can I Substitute for the Flaxseed Meal?An equal amount of finely ground chia seeds can be used in place of the flaxseed meal.
• Can I Use A Different Flour in Place of the Almond Flour?No, this particular recipe will only work with finely ground almond flour.
• Can These Be Made into Bigger Crackers?Yes! You can cut the crackers any shape you like, and that includes cutting them into bigger sizes. The baking time stays about the same.

Flavor Variations

Flavor Variations

Add Flavors to the Batter

Use about 1 to 1 and 1/2 teaspoons for most dry seasonings, herbs and spices, for this quantity of dough, is a good general guesstimate. For wet enhancers, 1 to 2 tablespoons.

• garlic powder
• onion powder
• smoked paprika, cumin, turmeric, or curry powder
• go-to herbs or spices directly to the batter when blending, like Italian seasoning, rosemary, or herbs de Provence
• tomato paste
• sriracha (or other go-to hot sauce)
• Thai curry paste

Add Cheese-y Flavor

• For a cheese-y flavor, add 2 to 4 tablespoons of nutritional yeast to the dough I like to enhance the cheese-y flavor further by adding a teaspoon or two of prepared mustard (any variety) to the dough.

Add Toppings

You can also sprinkle toppings directly onto the batter after it has been spread out on the baking sheet. Some ideas include:

• And so much more…
• sesame seeds
• poppy seeds
• everything bagel seasoning
• flaky sea salt
• cracked black pepper

More Straightforward and Yummy Crackers to Make

• Protein Buckwheat Crackers (Oil-free, V, GF)
• Almond Oat Chickpea Flour Crackers (V, GF)
• 3-Ingredient Teff Crackers {Gluten-Free, Vegan}
• Lentil Protein Crackers (3 ingredients, Straightforward)
• Millet Crackers (Oil-Free, V, GF)