These Gluten-Free Vegan Thyme and Garlic Crackers are an easy and healthy recipe to make. They're the perfect plant-based snack that can be prepared in under 10 minutes, are made without white flour, butter, or eggs, and will fill your kitchen with the amazing rustic aroma of thyme!
Here's Why This Recipe Works
My top 3 favorite reasons:
- 100% Plant-Based - Made Without White Flour, Eggs, or Butter
- Can Be Prepared In Under 10 Minutes
- Make With Clean, Real Food Ingredients
They are super-easy to make too!
All you need to do to make them is add the simple ingredients to a bowl, stir them together, then roll the mixture out and cut them into small squares.
My healthy, plant-based recipe is made with clean ingredients and is vegan, gluten-free, flourless, dairy-free, egg-free, grain-free, low-carb, low-fat, lectin-free, paleo-friendly, contains no refined sugar, and is Medical Medium® compliant.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some of my expert tips to make this recipe perfectly:
Almond Flour: I haven't tested the recipe using another type of gluten-free flour, so I don't know if there is a good substitution for this.
Fresh Thyme: If you don't have fresh thyme on hand, you can substitute it with organic dried thyme in the same amount.
Avocado Oil: This can be substituted with organic extra-virgin olive oil.
Ground Garlic + Ground Black Pepper: Feel free to adjust these amounts to your preference.
Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.
Rolling Out + Cutting The Crackers: It's important to make sure the crackers aren't rolled out too thick or too thin so they will bake evenly and be crispy when done. The dough mixture should be about ¼-inch thick when rolled out and the crackers should be cut into 1 ½ x 1 ½-inch squares so they will hold together and not be crumbly.
Cooling The Crackers: Make sure you allow the crackers to completely cool before removing them from the cookie sheet and give the coconut oil time to cool off and return to a "solid" state.
Serving Size: This recipe will make approximately (60) small crackers. Nutritional information is for (5) crackers which is (1) serving.
Frequently Asked Questions:
Are These Crackers Healthy?
In my opinion, yes!
Traditional homemade crackers can contain flour, butter, and eggs and store-bought crackers can have a long list of ingredients like these:
- S.A.D. (Standard American Diet) Keebler Crackers Townhouse Garlic and Herb Ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 [Thiamin Mononitrate], Vitamin B2 [Riboflavin], Folic Acid), Vegetable Oil (Soybean and/or Canola Oil, with TBHQ for Freshness), Sugar, Cornstarch, Contains Two Percent or Less of Salt, Corn Syrup, Natural Flavor, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), High Fructose Corn Syrup, Parsley, Garlic, Soy Lecithin
I'm not surprised that they have GMO soy and canola oil, GMO cornstarch, and GMO soy lecithin, but why do crackers need refined white sugar and GMO high fructose corn syrup added in?
Want More Healthy Plant-Based Snack Recipes?
Check out these:
- Oven-Baked Chipotle Jicama Fries with Creamy Cilantro Lime Sauce
- Gluten-Free Vegan Oven-Baked Avocado Fries
- Habanero Pepper Crackers
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )
Gluten-Free Vegan Thyme and Garlic Crackers
Ingredients
For the crackers:
- 2 cups almond flour
- 1 tablespoon organic fresh thyme (chopped)
- 1 tablespoon 100% organic pure avocado oil
- ½ teaspoon organic ground garlic powder
- ½ teaspoon organic ground black pepper
- ½ teaspoon Himalayan pink salt
For the flax egg:
- 1 tablespoon organic ground flax seeds
- 3 tablespoons water (filtered/purified)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the flax egg:
- Add all the ingredients for the flax egg to a small bowl and whisk until it's well combined, then set aside.
Prepare the crackers:
- Add all the ingredients for the crackers to a medium-sized bowl and stir until well combined.
- Re-whisk the flax egg then add it to the bowl with the cracker mixture and stir until 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.
- Transfer the mixture to the prepared cookie sheet.
- 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 ¼ inch thickness.
- Use a pizza cutter or knife to cut the dough into small 1 ½ x 1 ½ 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.
- Bake at 350 degrees Fahrenheit for approximately 12-14 minutes, or until the edges and tops are slightly golden. Flip the crackers over and bake an additional 1-2 minutes, taking care not to burn them.
- Allow the crackers to completely cool before removing them from the cookie sheet and serving. The coconut oil will need to cool down and turn back into a "solid" state or the crackers will be crumbly.
- Store in an air-tight BPA-free container.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
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