Rosemary Almond Flour Crackers {Gluten-Free, Dairy-Free, Soy-Free}



Like seriously addicted. These gluten-free crackers are winners.

And if I make these again and finish them all within 24 hours I’m going to remove all the almond flour recipes from my apartment.

Not kidding.

(p.s. I have a handful of other Grain-Free Crackers in my new book, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body).


I’ve been making almond flour crackers for myself and my dad (who loves them)—I got him off of eating Ritz Crackers and Cheeze-It’s for the past 15 years and now I have him hooked on almond flour crackers. So awesome. Yea Dad! Hehe.

Anyway, back to my crackers.


They’re the bomb diggity.

You need them in your life.


This is what’s missing from your life.

Trust me when I tell you to grind up a bag of raw almonds or go buy some almond flour. (Bob’s Red Mill is my favorite brand).

If you’re feeling frisky, you could add in some other herbs like oregano. But I personally think the rosemary and lemon zest is quite fabulous.


Although lavender does taste pretty fabulous in here too. A pinch of herbes de Province could be an easy way to get that lavender in these babies.

Know what I mean?


I thought so.



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Try to buy everything organic. Here’s why: The Benefits of Eating Organic.

5.0 from 7 reviews
Rosemary Almond Flour Crackers {Gluten-Free, Dairy-Free, Soy-Free}
Prep time
Cook time
Total time
Gluten-Free, Dairy-Free, Vegetarian
Recipe type: Entree
Serves: 8
  • 3 cups almond flour
  • 3 large organic eggs
  • 3 tsp. extra virgin olive oil
  • ¼ tsp. sea salt
  • ½ tsp. crushed dried rosemary
  • pinch crushed red pepper flakes, optional
  • pinch fresh lemon zest
  1. Preheat oven to 325 degrees F.
  2. In a large bowl, combine all ingredients; mix well and use hands to form into a ball, then transfer dough to a flat surface lined with parchment paper. Place another sheet of parchment paper on top so that the dough is sandwiched in between the two parchment papers and use a rolling pin to create ¼ inch thickness. Remove and discard top parchment paper. Use cookie cutters, a pizza cutter or a sharp knife and slice crackers into desired shapes.
  3. Transfer bottom parchment paper and cracker shapes to a baking sheet. Bake for 12-14 minutes or until golden brown. Remove from oven; set aside to cool for at least 20 minutes.
  4. Serve.


Amie | 
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32 replies
  1. Maggie
    Maggie says:

    Would a nut free, gluten free flour work? Nut issues make a gluten free, dairy free, soy free diet challenging : / These look amazing.

  2. Lori Williams
    Lori Williams says:

    Wow! These crackers look absolutely delicious! I know my son would LOVE them. He loves crackers but has yet to find one that is comparable in taste and texture to the Ritz he so craves. It looks like this may do the trick. Thank you for sharing. And all those Enjoy Life Foods Chocolate Chips…..YUM!! Could really make some awesome vegan desserts with this for Christmas. Thank you Amie!!

  3. julie
    julie says:

    I would have never thought to make my own crackers-but since I haven’t found a gf favorite I will definitely give these a try!

  4. Salena
    Salena says:

    Hi Amie, I was wondering if you would know how much Chia seeds I could use to replace the eggs in this recipe ? I can’t have eggs 🙁

  5. Kate
    Kate says:

    Thank you for this delicious and simple recipe The Healthy Apple. I went half/half almond and coconut flour and seasoned with lemon zest, ginger and lavender…. turned out beautiful. I can’t wait to try with different toppings… today I’m having with avocado and feta. YUM! Thanks again, it’s nice to have different options that we can make in our own homes 🙂 I’m curious to know how long I can store them, any ideas? Not that this batch will last the day!!!

  6. Kate
    Kate says:

    Hi again, after enjoying this recipe A LOT, I decided to try a variation… I included crushed pumpkin, sunflower and black and white sesame seeds as well as kale powder and chilli flakes… DELICIOUS! Looks similar to a multigrain cracker. Thanks again for the inspiration 🙂

  7. CountessBassy
    CountessBassy says:

    I used raw almond flour and they came out great! Didn’t use lemon but roasted garlic. Forgot the salt but didn’t really miss it.


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