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What Great Grandma Ate / Recipes / 30 Minutes or Less / Nut Free Paleo Crackers

Nut Free Paleo Crackers

Last Updated on November 13, 2019 by Jean Choi 25 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Nut-Free Paleo Crackers (Gluten Free, Grain Free, Whole30)

These nut-free paleo crackers are so crispy and delicious, they taste better than the store-bought kind!

Nut Free Paleo Crackers

Ever since going gluten-free has gotten mainstream, I’ve been loving how many gluten-free and paleo products have been coming out on the market. When it comes to paleo crackers, while many of the ones I tried are super tasty, but I just don’t love that most of them are nut-based.

Don’t get me wrong. I LOVE nuts. They are nutritious, portable, and super addicting. However there IS such a thing as too much of a good thing. Because they are so addictive, if you are like me, it’s hard to stop at just a handful even when it comes to crackers. They contain phytic acid like grains and high levels of Omega-6 fatty acids, both of which are known to cause inflammation.

So in order to continue my cracker snacking habits without digestive issues, I made these nut-free paleo crackers that are super delicious and really easy to make!

Nut Free Paleo CrackersNut Free Paleo Crackers

Instead of using a nut flour, I used coconut flour to make these nut-free paleo crackers, making them much easier to digest. The trick is to roll out the dough as thin as possible for that extra crispiness, and keeping a close eye on them while they are in the oven to make sure they don’t burn.

I enjoyed these with the addition of garlic powder and rosemary, but you can customize the spices to make it any flavor you like. Eat it with your favorite dips like cauliflower nacho cheese, guacamole, or zucchini hummus!

Nut Free Paleo CrackersNut Free Paleo Crackers

Nut Free Paleo Crackers

These nut-free paleo crackers are so crispy and delicious, they taste better than the store-bought kind!
5 from 6 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Jean Choi

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp sea salt
  • Optional: Herbs or spices of your choice like rosemary, garlic powder, onion powder, pepper
  • 2 eggs
  • 1/4 cup water
  • 1/4 cup extra virgin olive oil

Instructions

  • Preheat oven to 350 degrees F.
  • Combine coconut flour, tapioca starch, salt, pepper, and any herbs or spices of your choice in a large bowl.
  • In a separate bowl, whisk together eggs, water, and extra virgin olive oil.
  • Pour wet ingredients into dry ingredients and mix until a dough forms.
  • Place the dough between 2 parchment papers and use a rolling pin to roll it out as thin as you can without breaking the dough. The thinner the dough, the crispier the crackers!
  • Remove the top parchment paper. Use the back of a knife to slice the dough into 2 inch squares.
  • Bake for 20-25 minutes, keeping an eye on it to make sure the edges aren't burning.
  • If the center crackers are still soft, you can remove the outer pieces and bake the softer pieces for an additional 5 minutes until they crisp up.
  • Let cool completely before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | August 17, 2017

Comments

  1. ILSA says

    August 23, 2017 at 6:42 am

    I look forward to making these asap! In the meantime, what quantity of herbs/spice would be appropriate for each recipe? And would you store them at room temp or in the fridge? And what do you think the shelf life would be, in case we don’t finish them all up immediately?

    Reply
    • Jean Choi says

      August 23, 2017 at 8:29 am

      I just eyeballed the spices, but I added bout 1/2 tsp of spices (garlic, onion, rosemary) for each batch. I think that’s a good place to start and then adjust for next time depending on how you like it. These didn’t last longer than a day for me, but you can try letting them sit out at room temperature for a few hours so they cool completely, then store them in an airtight container at room temp.

      Reply
      • Debbie says

        December 15, 2017 at 3:16 am

        So is that 1/2 t. of each spice; 1 1/2 t. total?

        Reply
  2. linda spiker says

    August 28, 2017 at 7:54 am

    5 stars
    These are not only beautiful but look delicious as well!

    Reply
  3. Joni Gomes says

    August 28, 2017 at 8:04 am

    5 stars
    Woah these look really good!!

    Reply
  4. Carrie says

    August 28, 2017 at 9:25 am

    I haven’t made crackers in soooo long. This looks like a great recipe, Jean!

    Reply
  5. Raia Todd says

    August 28, 2017 at 11:42 am

    I’ve never tried coconut flour crackers before. They sound light and tasty! I’m going to have to add them to my must-try list. 😉

    Reply
  6. Emily @ Recipes to Nourish says

    August 28, 2017 at 7:46 pm

    Yes!!! Phytic acid! I totally agree with you, too many nut based crackers seem to be the options these days. These crackers are beautiful and I bet taste so delicious. I look forward to making these for my girls (and me).

    Reply
  7. Kortney Kwong Hing says

    August 29, 2017 at 12:33 am

    5 stars
    So happy to see a nut free paleo cracker! I am allergic to all nuts and almonds, which makes finding paleo baked goods challenging.

    Reply
  8. Christina Shoemaker says

    August 30, 2017 at 12:51 pm

    Yes yes yes!! I love these! I can’t believe I haven’t made my own crackers before actually but I’m always struggling with the ingredient lists when I try to buy crackers in the store. Yours look delicious!

    Reply
  9. Monique says

    August 31, 2017 at 8:47 am

    These crackers are photographed so beautifully and I love what’s in them too 🙂 Agree about the nuts – you can definitely easily go overboard. I’ll have to give these a go!

    Reply
  10. Monika says

    January 3, 2018 at 8:50 pm

    I am making them now but the mixture is quite liquid. Not sure why. I added in more coconut flour but I know it sucks up liquid so didnt want to add too much.

    Reply
    • Jean Choi says

      January 4, 2018 at 9:18 am

      Hmm, not sure why that’s happening. Maybe let it sit for 10-15 minutes so the coconut flour can soak up some of the liquid. If not, add a bit more coconut flour. They may differ depending on the brand, unfortunately.

      Reply
  11. Mika says

    March 17, 2018 at 3:38 am

    Hi
    Thanks for the recipe
    I was wondering if I could swap rhe tapioca flour with something else?
    Thanks

    Reply
    • Jean Choi says

      March 17, 2018 at 8:18 am

      You can try arrowroot starch and see if that would work.

      Reply
  12. Pam says

    August 19, 2018 at 6:23 pm

    Do you add the water with the other wet ingredients? (I assume so, but it’s not listed.) Thank you!

    Reply
    • Jean Choi says

      August 20, 2018 at 7:38 am

      It is, yes! Sorry, I’ll fix the recipe now. 🙂

      Reply
  13. Diane says

    January 27, 2019 at 5:52 pm

    I’ve been looking for a simple non-almond flour cracker recipe. The almond crackers I’ve been purchasing are exceptional, but I think they are a bit inflammatory so these should do the trick! Thanks! Question… I’m sure they taste great with the olive oil… but I understand the heating Olive Oil will cause oxidation which leads to inflammation. Do you think ghee or coconut oil would work?

    Reply
    • Jean Choi says

      January 28, 2019 at 11:45 am

      Hi Diane, heating it at 350 degrees in the oven won’t damage the olive oil’s nutrient content. It’s a gentler heat than the stovetop’s. But if you want to try another oil I think ghee would work fine.

      Reply
  14. Linda W. says

    May 5, 2019 at 10:23 am

    5 stars
    This is the second time that made these…and they are my new favorite. Love this recipe. Thank you.

    Reply
    • Jean Choi says

      May 5, 2019 at 10:59 am

      So glad you like them, thanks so much!!

      Reply
  15. Meg says

    October 25, 2019 at 9:00 am

    5 stars
    These little crackers are so tasty. I did not have any parchment paper so I rolled out the dough right onto the lightly greased baking sheet I was using. I did not season with anything except sprinkled the dough with salt before baking. Very simple easy recipe.
    Thank you so much.

    Reply
    • Jean Choi says

      October 25, 2019 at 9:36 am

      What a great idea! SO glad you enjoyed them. 🙂

      Reply
  16. Anchika says

    April 28, 2021 at 4:18 pm

    5 stars
    Great recipe, so easy to make, the whole family loves them! I sprinkle sunflower seeds and pumpkin seeds on the crackers before baking. They are delicious! Thank you so much! Xx

    Reply
    • Jean Choi says

      April 30, 2021 at 11:28 am

      Yum, what a great idea!

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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