Nut Free Paleo Crackers

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

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Jean Choi

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




  1. Preheat oven to 350 degrees F.
  2. Combine coconut flour, tapioca starch, salt, pepper, and any herbs or spices of your choice in a large bowl.
  3. In a separate bowl, whisk together eggs, water, and extra virgin olive oil.

  4. Pour wet ingredients into dry ingredients and mix until a dough forms.
  5. 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!
  6. Remove the top parchment paper. Use the back of a knife to slice the dough into 2 inch squares.
  7. Bake for 20-25 minutes, keeping an eye on it to make sure the edges aren't burning.
  8. 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.
  9. Let cool completely before serving.

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

17 thoughts on “Nut Free Paleo Crackers

  1. ILSA

    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?

    1. Jean Choi Post author

      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.

  2. Emily @ Recipes to Nourish

    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).

  3. Christina Shoemaker

    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!

  4. Monique

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

  5. Monika

    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.

    1. Jean Choi Post author

      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.


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