Paleo Rosemary Crackers

Almond Rosemary Crackers

Paleo Rosemary Crackers

Makes approx. 24 crackers


  • 1 ¾ cups blanched almond flour
  • ½ teaspoon Sea Salt (Celtic or Himalayan preferred) 
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon olive oil
  • 1 egg


  1. In a large bowl, combine almond flour, salt and rosemary
  2. In a medium bowl, whisk together olive oil and egg
  3. Stir wet ingredients into almond flour mixture until thoroughly combined (will be sticky)
  4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness (I used a rolling pin for this)
  5. Remove top piece of parchment paper
  6. Transfer the bottom piece with rolled out dough onto baking sheet
  7. Cut dough into 2-inch squares with a knife or pizza cutter
  8. Bake at 350° for 12-15 minutes, until lightly golden
  9. Let crackers cool on baking sheet for 30 minutes, then serve

I love to serve this with a Paleo Hummus!

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