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
- 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
Instructions
- 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!
Evelyn Butler says
Think you for this cracker recipe. I can not wait to try it. I need something to replace my husbands ritz crackers, and this just might do it.
dep31 says
Elana –
I just wanted to let you know what this recipe has meant to dozens of families here in the Seattle area. A student of mine is on a ketogenic, which limits her to nearly no carbs but incredibly high amounts of protein and fat.
This is hard enough… but she also loves crackers. I came across your recipe when looking up GF/DF cracker recipes for my son with allergies. I gave your recipe to my student’s mother, who then gave it to the dietician in charge of all the ketogenic diet patients at the hospital. The dietician then forwarded it to all the parents in the keto group.
Now there are DOZENS of children here that can have crackers again! Multiple variations are floating around out here with cinnamon instead of rosemary, powdered cheese additions, you name it. But without the base recipe, none of it would have happened. These are so easy to make that even the most inexperienced mom is able to put a batch together.
Thank you so much for developing and sharing this recipe! It has brought joy to so many. We appreciate you!
Carole says
Dear Elana,
I can’t be the only one who would love to buy a cookbook of your online recipes-beyond cupcakes and desserts.
Since I have omitted grains in our diet your site has been a total resource to me.
Your excellence will lead you far. Thank you for following your passion and benefitting so many of us health nuts!
Blessings,
Carole
Jcdfoley says
WOW! I LOVE LOVE cooking and food in general! But…Who knew I’d be baking crackers?!?! LOVE this cracker! It’s shockingly unbelievably so easy to make! And ultra delish! I’m not even GF! But adore your website! Love good for you good food!!! Thank you so much!!!! I’ve already made this 2x in the last month and will continue to bake this all year round!
Sue says
I had success baking these on a pizza stone. I put the stone in the oven when I preheated it and turned the parchment paper with the sliced dough on it onto the hot stone. The crackers turned out perfectly.
Diane Swanson says
Delicious, quick and easy – can’t get much better than that. First try at crackers, love ’em. They were great with Havaarti cheese.
Suki says
Yum. I just made this recipe with a “flax egg” substitution and it worked wonderfully.
I simply ground 1 TBS flax seeds and mixed them with 2.5 TBS of water. They held together well and were quite tasty!
Angi says
Thanks for this recipe. I too was craving crackers since going gluten-free. I baked mine about 5 minutes longer and added grated parmesan (subbed 2T for 2T of the almond flour) and cracked black pepper. Great taste. Next time I’ll try baking them at 375 to see if they might get crispier.
Susan G. says
These are so, so good! Incredibly easy to make and a healthy way to satisfy salty/crunchy cravings. My oven is a bit slow so I get better results by leaving them in a few minutes longer.
Mary says
These are the best! I made these last year and shared with many gluten-full friends who all loved them. One of them came over during Christmas and made a huge batch to bag as Christmas gifts!