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.
- 1¾ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 large egg
- In a large bowl, combine almond flour, salt and rosemary
- In a medium bowl, Whisk together olive oil and egg
- Stir wet ingredients into almond flour mixture until thoroughly combined
- Roll dough into a ball
- Press between 2 sheets of parchment paper to ⅛ inch thickness
- Remove top piece of parchment paper
- Transfer the bottom piece with rolled out dough onto a baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 350°F for 12-15 minutes, until lightly golden
- 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!
where can I find the nutritional values ?
Patti, for more on that go here:
Have a fantastic day!
I made these crackers today. I rolled them into small balls and then flattened them with a glass like a cookie between two pieces of parchment paper. I then placed them onto my round pizza pan, without any parchment paper at all. It was so easy to get a really thin cracker this way and they turned out so crispy.
Jane from Canada Nov 26, 2022
Jane, thanks for letting me know turned out thin and crispy! We love them :-)
Can I substitute the almond flour with coconut flour? Almonds are high in oxalates, hard to find low oxalates recipes. Thanks.
Kate, that won’t work, for more info go here:
Have a fantastic day,
Rachel Washington says
Just made these and they’re delicious! Followed your recipe exactly. I wouldn’t change a thing. I may try to roll them a tad thinner next time. I got the dough pretty thin, but I have a small camper oven, so my sheet pan is also small. And I lazily hoped to cook them in one batch instead of two haha. So I didn’t roll the dough quiiiite as thin as I could have. But they’re still crispy, flavorful and they scratch the Simple Mills version ‘itch’ for pennies on the dollar. Thank you so much Elana!
Rachel, you’re welcome!