Paleo Onion Herb Crackers

Today I was in the mood for a savory, crispy snack. These irresistible crackers are alive with the flavor of fresh onion, garlic and herbs. Gluten-free and grain free so delicate and tasty, you’d never know they’re made with pure coconut and almond meal. I think they’re delicious spread with Vegan Cream Cheese. Makes about 75 crackers.

Paleo Onion Herb Crackers



  • 1 1/2 cups shredded unsweetened coconut flakes (not coconut flour)
  • 1 1/2 cups almond meal or flour
  • 1/2 cup + 2 tablespoons arrowroot flour
  • 1 teaspoon unprocessed salt
  • 1 teaspoon baking soda
  • 1 tablespoon nutritional yeast (optional butter flavor)
  • 1 egg, pasture raised, organic if possible
  • 1 small onion, in chunks
  • 3 cloves garlic, peeled and sliced
  • 1/4 cup dill, minced
  • 2 tablespoons rosemary
  • Plenty ground black pepper


  1. In a food processor, place the shredded coconut and almond meal. Spin it for a minute to a fine flour. Open the processor, stir the bottom, and grind again until very fine.
  2. Add arrowroot, salt, baking soda, and nutritional yeast. Mix again. Open the processor and pour the dry ingredients into a medium mixing bowl.
  3. To the empty food processor, add egg, onion, garlic, diced dill, rosemary and black pepper. Process until it is completely liquefied.
  4. Pour the wet ingredients into the bowl of dry ingredients and mix with a rubber spatula to a firm dough thick enough to roll out. If it is too wet, add a bit of almond meal. If it is too dry, add a few drops of filtered water.
  5. Form the dough into a ball and flatten to 1/2-inch thick. Wrap it in plastic wrap, parchment paper or a plastic bag and refrigerate for 15 minutes.
  6. Preheat oven to 325°F. Get out two baking sheets. Place dough on a counter top lightly dusted with almond meal. Take half the dough and roll it between 2 layers of parchment or wax paper to 1/8 inch thick. Peel off the top layer of paper and flip it onto a baking tray. With a knife or a rolling cutter, cut the dough into 1 1/2 inch squares. If you want to make them fancy, press the tines of a fork into them to make parallel holes.
  7. Bake for 15 – 20 minutes. I set the timer for 15 minutes and after that check them every minute or two for the perfect color. If you want to give them a beautiful golden-brown color, turn the oven on broil for the last few minutes, but watch carefully as they burn VERY quickly.
  8. Remove from oven and cool for a few minutes on the tray. Enjoy!

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