Ingredients

The following ingredients have 8 Servings
  • 1-1/2 cup (150 grams) gluten-free oat flour (see this recipe for making oat flour)
  • 1/4 cup (30 grams) blanched fine almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 – 1/4 teaspoon salt
  • 1/3 – 1/2 cup raw sugar (or granulated sweetener of choice)
  • 1/4 teaspoon cinnamon
  • 3 Tablespoons cold butter, chopped (vegan butter may be substituted)
  • 6 Tablespoons cold non-dairy milk
  • 1 Tablespoon honey (or maple syrup for vegan option)
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350F. Line a large sheet pan or rimless cookie sheet with parchment paper and set aside.
  • In a large mixing bowl or stand mixer bowl, whisk/sift together the oat flour, almond flour, baking powder, baking soda, and salt. Add the sugar and cinnamon and whisk again.
  • Change stand mixer to dough paddle. A food processor may be used in place of a stand mixer (see notes).
  • Add the chopped cold butter and place the stand mixer at medium speed. Mix until a mealy flour is formed (see blog photos). 
  • Next, add the cold milk, honey, and vanilla. Mix on medium to medium-high until combined. 
  • Remove the bowl from the stand mixer. Mix dough, by hand, until a soft ball is formed. Wrap dough in plastic wrap and place in the refrigerator to chill for 1-2 hours or freezer for 15 minutes. 
  • Once the dough has chilled, place the dough on a well floured surface or on wax paper sprinkled with oat flour. 
  • Place plastic wrap on top of the dough. Then using a rolling pin, roll the dough into a large rectangle about 1/8- inch thick. 
  • Carefully flip the dough onto the baking sheet. Use a sharp knife or pastry cutter to cut the dough into 3-inch by 3-inch squares.  Gently remove any excess dough.
  • Using a fork, prick the crackers (score). Do not prick all the way through. Sprinkle the cookies with extra raw cane sugar, if desired. 
  • Place the baking sheet in the middle rack of the oven. Bake for 7 minutes, rotate the pan, and bake an additional 7-8 minutes (13-15 minutes in total) or until crackers are golden and firm to the touch. 
  • Allow the crackers to cool before cutting away from each other.
  • They will be crunchy for a couple of days and soften after 2 days if not dried out. See notes for how to dry out the crackers. This helps them last longer! Up to 2 weeks.