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!
Cindy says
Just made a batch. I reduced the rosemary a bit. Great flavor! I had to do the same as Glyn … twice bake the crackers in the middle. Worked perfect! Next time I’ll roll the dough a tad thinner.
I used Bob’s Red Mill almond flour. Not sure why someone suggested not to.
Glyn says
These crackers are amazing! They taste so buttery and have a lovely crunch – they certainly pair very well with brie and I can’t wait to try them with other cheeses and dips (yup, I just cant’ give up dairy!). When they first came out of the oven I found that the crackers around the outer edge of the batch were wonderfully crispy but the ones in the center were not. I broke up all of the crackers, spaced them out on the sheet and returned them to the oven for 5 minutes – perfection! Thanks Elana for your wonderful recipes!
karen tognoli says
elana!
thank you SOOO much!! I happened upon your website last week while searching for vitamix recipes.. love my new vitamix but so grateful to have found you! thank you for turning your difficulties/diagnosis into something so positive and good for us all! I’m not celiac or paleo but went through breast cancer in 2006 when my girls were 2 and 11. I never really learned to eat healthy foods and my very patient husband has been super healthy/paleo forever.. while he tolerates bland foods, I have a harder time…never mind the girls! your recipes are great! every one that I’ve tried is my new favorite and I can’t wait to try the next! thank you again for what you’ve done… I have ordered all of your books, love the almond flour, the website, everything! thank you again:) my husband thanks you too!
karen
Benita says
I made these crackers last week and love the rosemary smell. I’m munching on some now with the split pea soup recipe. When I eat them as a snack, I’ll put goat cheese on top for a healthy treat. I’m not gluten intolerant but I’m definitely enjoying all of the recipes.
Sherron says
These crackers are really good. The recipe creates a rich tasting cracker from the almond flour, it’s almost like eating junk food. Thank you for posting this recipe, this is sure to be staple at my house!
Anne Marie says
I just made these tonight. I enjoyed them very much but my husband didn’t think they were crunchy enough like a cracker’s texture. Are they supposed to be crunchy or more of a cookie type texture? Thinking maybe I did something wrong? I used the listed ingredients and also used the honeyville brand of flour.
Brendan says
Thanks so much for this amazing recipe. I’ve tried multiple others, and this one is far and above, the best. Makes grain-free living much easier, cheese and biscuits is one of my favourite foods/pastimes! Thanks!!!
Susan Garza says
Elana, I’ve just been introduced to your cookbook and website by a couple of friends that have been making your recipes for some time.
I ordered the Honeyville Farms almond flour per their suggestion.
I’ve needed a crunch as most everything I’ve made from the “wheat belly” book has been a bit on the soft side.
I believe you’ve totally solved my problem as I made your rosemary crackers which are truly superb!
I used a tortilla press with plastic wrap (parchment would work as well if anyone’s opposed to plastic wrap).
I rolled small balls and pressed in tortilla press and followed the rest of your directions.
The beauty of the tortilla press is that each cracker if the same thickness……or I should say thinness.
Yummy and thanks for the recipe as this is certainly my fav thus far :-)
Susan Garza
amanda says
I just made the rosemary crackers, and the coconut cupcakes. They both turned out delishious!
Robert King says
Has anyone made a sweet version of the crackers say with coconut oil ,cinnnamon and brown sugar?
I tried New Orleans spice by Webber and it was very good