Flaxseed Crackers Recipe

Homemade flaxseed crackers in a white bowl next to a bowl of hummus.

5 from 8 votes

2-ingredient flax seed crackers with five optional ingredients to transform these into the Best Flaxseed Crackers recipe! Just 30 minutes to make, easy, healthy, and delicious. Keto-friendly, and gluten-free.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 225kcal

Author: Nisha Melvani

Ingredients

1 cup flaxseed meal brown or golden
2 tablespoons nutritional yeast optional
2 teaspoons onion powder or other seasoning
2 teaspoons garlic powder
2 teaspoons Italian seasoning or other seasoning
4 tablespoons seeds optional (sesame seeds, Everything Bagel seasoning, hemp seeds, pumpkin seeds, sunflower seeds)
½ teaspoon salt or to taste (optional)
½ cup vegetable broth or water, plus more as needed

Instructions

Preheat the oven to 375ºF.
Combine dry ingredients: Whisk the flaxseed meal, nutritional yeast (if using), onion powder, Italian seasoning, garlic powder, seeds (if using), and salt in a medium bowl.
Add wet ingredients: Mix in the vegetable broth using a spatula. (If you added nutritional yeast, add 2 teaspoons additional broth.) Transfer the dough to a nonstick surface and knead for about two minutes until well combined. Do not overdo this or it will become too dry.
Roll the dough into a ball and place it between two lightly greased sheets of parchment paper. Use a rolling pin to flatten the dough until the desired thickness.
Cut: Remove the top piece of parchment paper. Use a sharp knife or pizza cutter to cut a large rectangle, and then divide it into squares (about 1 ½ x 1 ½ inches each). Remove the leftover dough from the border and roll it out to make more crackers. (It should make about 25 crackers.)
Prick: Transfer the parchment paper with the cut dough onto a baking sheet. Prick the squares about 2 times each with the tines of a fork.
Bake the crackers for about 20 minutes, or until the center is firm, and they are the desired crunchiness. Thinner crackers cook more quickly.
Cool: Remove them from the oven and set aside to cool. Peel off the parchment paper and serve.

Notes

For extra crispy crackers, divide the recipe in half and use two baking sheets.

You do not need a rolling pin to make this. Use your hands to press down on the dough. No need to trim the edges. They get nice and crispy.

Get the greased parchment ready before kneading so you do not lose any batter from having to wash your hands.

Skip trimming the edges if you do not mind not having perfect squares.

Storage: Transfer the remaining flaxseed crackers to an airtight container. Store on the counter for up to one week. Do not refrigerate or they will become soft. To freeze, make sure the crackers are completely cooled, then store them in an airtight container in the freezer.

Nutrition