Vegan Herb Crackers

August 23, 2010
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Ingredients
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This Vegan Herb Crackers recipe has 5 ingredients and is super easy to make. All you need is almond flour, olive oil, dried herbs, salt, and water. I love that these egg-free gluten-free crackers are vegan too, which makes them appeal to so many of my friends and readers.

If you’re in a real hurry this is the easiest of my paleo cracker recipes. It’s easy because you simply toss the dried herbs of your choice into the recipe. I use Herbes de Provence, but anything will work in this paleo cracker recipe. When I’m short on time, I like that there’s no need for me to pick fresh herbs from our garden, then wash and chop them. Not that it’s much of a challenge to do so. This is just an awesome shortcut.

Ingredients
Serves:
15
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Instructions
  1. In a large bowl, combine almond flour, salt, and Herbes de Provence
  2. In a medium bowl, Whisk together olive oil and water
  3. Stir wet ingredients into almond flour mixture until thoroughly combined
  4. Roll dough into a ball and press between 2 sheets of parchment paper to ⅛-inch thickness
  5. Remove top piece of parchment paper
  6. Transfer bottom piece with rolled out dough onto baking sheet
  7. Cut dough into 2-inch squares with a knife or pizza cutter
  8. Bake at 350°F for 9-11 minutes, until lightly golden
  9. Let crackers cool on baking sheet for 20 minutes, then serve

I based this almond flour cracker recipe on one from Mark’s Daily Apple. I found Mark years ago when he linked back to the Egg-Free Mayonnaise on my website. Back then there were so few of us living the paleo lifestyle. I felt super happy to connect with a kindred paleo spirit!

Here are more of my easy egg-free paleo recipes for you!

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20 responses to “Vegan Herb Crackers”

  1. I did not have success… I could not roll the dough out – it kept separating. I ended up putting a spoonful in my palm and pressing out then putting on baking pan -wonkie looking but tasted great! I will try again – yours look perfect!

    Reply

  3. I got inspired by all the cracker recipes I found on this lovely blog, and decided to make some from what I have. I used almond pulp already moist so I didn’t add water. Olive oil, Rosemary, oregano and garlic powder. I had to bake 10 minutes on bottom shelf and 10 minutes on top shelf. They turned out so good that I’m thinking of adding them to my daughter’s birthday party.. so everyone will be impressed … hehehe…
    Thanks a lot.. I love simple honest recipes!

    Reply

  4. Hi how do I measure carb and fat content foe vegan keto ? Thank u they are truly delicious made mine with chives, sea salt, black pepper and thyme….

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  5. These crackers are amazing! My family loves these. I make these for my dads paleo diet and he is so happy he has a cracker recipe that he can actually eat! Thank you!

    Reply

  7. Can you recommend an alternative to the Herbes de Provence and a quantity? I have just began the SCD (out of work b/c of illness) and trying to contain expenses ;)

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  8. What’s the recommended “shelf life” of the finished crackers? Recommend keeping dry (in pantry) or refrigerate?

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  9. These are so delicious, and with so few ingredients! When I tried them out on my Paleo friend she loved them. She was surprised they held together when I explained what was in them and shared the recipe with her. They were so easy to make and super quick.
    Thank you,
    Michelle.

    Reply

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