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I made Almond Flour Crackers (gluten free and paleo) for you for Mother’s Day.

You’re welcome. 🙂

Easy to mix and roll out.

Experiment with different toppings, including seeds, herbs, spices and hard cheese.

Let’s make crackers!

Dip your crackers into guacamole or one of these yummy dips:

I LOVE crackers like wheat thins, water crackers, triscuits, saltines, melba toast and more.

But when I need a paleo or gluten free snack, these almond flour crackers satisfy my salty crunchy cravings just right.

Almond Flour Crackers (gluten free and paleo)

Roll crackers right in the baking sheet with a small juice glass! Get creative with different toppings like seeds, herbs, spices or hard cheese.

Preheat oven to 350 F.
Mix first four ingredients by hand or in a food processor to form dough.
Line two quarter sheet pans with baking spray and parchment paper.
Place half of dough on each tray and cover dough with an additional sheet of parchment paper.
Use a small juice glass to roll dough into an even layer across the length and width of pan. Cut excess from edges and fill in holes.
Using a knife or pizza cutter, make 30 squares per pan (6 rows of 5 squares each).
Sprinkle with extra salt and pepper or with poppy/sesame seeds, herbs or parmesan cheese.
Spread out crackers on pan and bake until set, about 12 minutes, removing before they brown.
Best eaten within a day or two.