Add all ingredients for the crackers to a medium sized bowl and stir together until it is mixed together well.
Re-whisk the flax egg then add it to the bowl with the cracker ingredients and stir until everything is well combined. Use a fork to mash the flax egg and avocado oil into the almond flour to make sure the almond flour is moist. The mixture should be crumbly but moist.
Using your hands, form the mixture into a compact ball shape, squeezing it together tightly until it holds together well.
Once you have a ball shape, place a second piece of parchment paper on top of the dough ball and roll it out flat with a rolling pin into a 1/4 inch thickness.
Use a pizza cutter or knife to cut the dough into small 1 1/2 x 1 1/2 inch squares. Don't cut them any bigger because they will not hold together well. Remove the scraps and any crumbs from the bottom piece of the parchment paper before baking.
Sprinkle sea salt over the top of the crackers and gently tap the salt into the dough so it doesn't fall off when you flip them over later.
Bake at 350 degrees for approximately 12-14 minutes, or until the edges and tops are slightly golden. Flip the crackers over and bake for an additional 1-2 minutes, taking care not to burn them.
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The recipe and photographs for "Gluten-Free Vegan Flourless Pumpkin Spice Crackers with Sea Salt" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/gluten-free-vegan-flourless-pumpkin-spice-crackers-with-sea-salt/