Rosemary Crackers: Video

With just 5 ingredients, this Rosemary Crackers recipe is super easy to make. All you need is almond flour, egg, rosemary, olive oil, and salt. I love making homemade paleo crackers. They're much fresher than store bought and far less expensive.

I was diagnosed with celiac disease in 1998 and that's when I went on a gluten-free diet. In 2001, I realized I needed to take things up a notch, and so I went on a grain-free diet. Since then, I've been creating loads of easy paleo recipes for you, all with as few ingredients as possible!

I was thrilled when the Almond Board of California reached out and asked me to work with them to promote healthy eating.  Almonds are my favorite superfood. I wrote an entire cookbook using almond flour! So, I developed these wonderfully flavorful Rosemary Crackers made of almond flour as well as the video below.

Rosemary Crackers

Ingredients
Serves:
24crackers
Print Recipe
Instructions
  1. In a large bowl, combine almond flour, salt and rosemary
  2. In a medium bowl, Whisk together olive oil and egg
  3. Stir wet ingredients into almond flour mixture until thoroughly combined
  4. Roll dough into a ball
  5. Press between 2 sheets of parchment paper to ⅛ inch thickness
  6. Remove top piece of parchment paper
  7. Transfer the bottom piece with rolled out dough onto a baking sheet
  8. Cut dough into 2-inch squares with a knife or pizza cutter
  9. Bake at 350°F for 12-15 minutes, until lightly golden
  10. Let crackers cool on baking sheet for 30 minutes, then serve

If you can eat dairy these gluten-free Rosemary Crackers are delicious with goat cheese. If you are on a dairy-free diet, serve this easy paleo crackers recipe with these delicious paleo condiments!

Check out this helpful video that shows you how to make this easy paleo crackers recipe!

Comments

125 responses to “Rosemary Crackers: Video”

  1. Elana, I hope you’re doing well. I have questions to ask you about making your rosemary cracker. How would you roll the dough into a ball press between 2 pieces of parchment paper to1/8 thickness? Do you take a whole paper, or folded in 1/2 in hamburger or hotdog style? Does it have to be too thick, or not too thick, or thinner? How long does it take to do this? I should just take a whole 2 pieces of parchment paper, and roll the dough too. I have a bigger baking, and cookie sheets, so could I use a cookie sheet to transfer the dough to a bottom of the pan after remove the top piece of paper? And finally before baking the crackers, do I need to put it in the oven on the top rack or bottom rack? Please let me know if you can answer my questions. Take care & stay away from Coronavirus!

    Dylan Kaulukou-Chang

    • Dylan, how are you?! First, if you watch the video many of your questions will be answered :-) For the size of the baking sheet, click the highlighted link in the instructions portion of the recipe that says “baking sheet.” For the oven, use either rack. Stay well!

  2. I’ve tried other Paleo cracker recipes before and this recipe by far is the best. I sprinkled a little crushed sesame seeds on top and they turned out fantastic. Thanks

    • Linda, thanks for letting me know that this is the best cracker recipe! I test my recipes dozens of times so that they’re the best ever :-)

  3. I have made these before and really like them. Today I had no Rosemary so used Herbs de Provence and they turned out GREAT!

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Recipes » Snacks » Crackers » Rosemary Crackers: Video