These easy crunchy flaxseed crackers come together quickly in one bowl and with only a handful of ingredients! No need for fancy equipment, they’re oven baked! Gluten free, grain free and dairy free.
Once you make these crunchy flaxseed crackers, you can seriously crack down on your fancy store-bought crackers budget. They are so crunchy and tasty. AND completely free of gluten, dairy and sugar… heck, they don’t even have any eggs in them, so they are vegan-friendly too. And they are SO easy to make, with only two or three main pantry ingredients to mash together with a little water, plus seasonings of choice.
I have given you two options for these crackers – you can either make plain flaxseed crackers or make flaxseed & almond ones. The almond ones are a bit lighter and sweeter tasting than the plain flaxseed, but both are great! And you can adjust the flavour by adding different herbs and spices, of course. Enjoy them with your fave dip (maybe this bright Beetroot & Lentil one!)
Crackers smell burnt? Read this update!
UPDATE JUNE 2018: A note on oven temperature. I have had some feedback that sometimes the crackers come out smelling strange, and potentially I think this may be burned flaxseed. I have reduced the oven temperature from 190C to 180C, however if you have a really hot/unpredictable oven, or you get a burned result, try reducing the oven to 160C and baking for slightly longer so the crackers dry out. Unfortunately ovens are all set a bit differently and hold heat differently! I’ve moved house since I first posted many of the recipes on my blog and I have found I have had to adjust temperatures and cooking times slightly for a few things.
Easy Crunchy Flaxseed Crackers
These easy crunchy flaxseed crackers only require a few ingredients, they make a great healthy snack! Vegan, gluten free and paleo.
Ingredients
- 1 cup ground flaxseed (or half flax, half almond meal)*
- 2 tbsp chia seeds
- 1/2 cup water
- 1/2 tsp salt - OPTIONAL
- 2-3 tsp dried herbs & spices of choice - OPTIONAL
Instructions
Preheat oven to 180 C. Prepare a large baking tray by lining with baking paper.
Combine all dry ingredients in a mixing bowl.
Slowly add the 1/2 cup water, mashing it in to the ingredients as you go so your "dough" forms.
Scoop the mixture out on to your lined baking tray. Now, using the back of a spoon (and your fingers - I find it's easiest to use your fingertips, slightly wet), press and smooth the mixture out so it is no more than 5mm thick, like a giant thin pancake. This requires some patience and pushing the dough back together if it breaks up a bit. But getting it nice, even and thin ensures crunchy crackers, and won't take you that long.
Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This will ensure you can break the end result into nice tidy pieces.
Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning).
Remove from oven and allow to cool completely, then break into crackers.
Store in an airtight container for up to two weeks.
Recipe Notes
*UPDATE JUNE 2018: A note on oven temperature. I have had some feedback that sometimes the crackers come out smelling strange, and potentially I think this may be burned flaxseed. I have reduced the oven temperature from 190C to 180C, however if you have a really hot/unpredictable oven, or you get a burned result, try reducing the oven to 160C and baking for slightly longer so the crackers dry out.
*Another option is to use 1 cup of ground LSA to make these crackers – i.e. linseed, sunflower and almond meal.
*Baking tray size: mine is about 30cm x 50cm – the mix doesn't cover the whole tray. I don't care about the shape of my crackers (I like the mismatched rustic shapes!) so I just smooth out the dough into a blob shape on the tray. You could trim the edges of the dough using a knife so the dough forms a perfect rectangle, then cut evenly-sized crackers in, if you prefer.
*Please note, it is really important to get the mixture thin and even, so the crackers dry out enough during the baking process to become “crackers”. If they are too thick they will be chewier! If you find that most of the crackers are cooked through but a few right in the centre of the tray are a little soft, you can just bake those few again for 5-10 minutes until they've dried out more.
Chris says
August 25, 2019 at 12:35 amDidn’t have ground flaxseed, so used 1/2 cup while and 1/2 cup almond flour. Added Italian seasoning, onion salt and a couple tbsp. Parmesan cheese. They are great. Thanks for a really terrific recipe.
Monique says
September 26, 2019 at 1:22 pmYum I bet the Parmesan would have made them taste so good, I need to try that! 🙂
zuzana says
August 23, 2019 at 3:56 amI will try prepare it in fooddehydrator 🙂
Andrew says
July 7, 2019 at 2:32 pmA piece of baking paper on top when rolling out the mixture using a glass jar as a rolling pin worked well. Great easy recipe. Thank you
Monique says
July 8, 2019 at 9:05 amThanks so much Andrew! Yep the baking paper trick is a good one 🙂
Monique says
August 2, 2019 at 12:42 pmGreat tip Andrew! Thank you for your positive feedback 🙂
Sarah says
May 24, 2019 at 12:16 amExcellent! Made the first time with whole flax seeds snd chia, they still stayed together and were even better the next day. Incredibly filling – i found I was actually eating so much less when I had these to snack on! The second batch I added whole flax, sesame seeds, poppy seeds, and ground quinoa -I put in a few tablespoons of ground oats as a binder too – not sure if it’s still keto, but definitely still delicious! Thanks for the great recipe!
Monique says
July 5, 2019 at 2:53 amHi Sarah, thank you so much for leaving this feedback and tips in this comment! I actually haven’t tried making this recipe with whole seeds myself and have been wondering if that will work, so I am very happy to hear that it will 🙂 Going to give that a go!
aida says
July 18, 2019 at 6:04 pmwhole seeds dont have the same benefits, you need to ground the flax seeds to get the health benefits from it.
Emy says
August 12, 2019 at 1:12 pmDo you have to use chia seeds – can they be left out of recipe?
Monique says
August 15, 2019 at 1:30 pmHi Emy, I think the crackers will probably hold together without them – just replace with more flaxseed. They might be slightly more breakable but let me know 🙂
Bria says
May 16, 2019 at 3:39 amI’ve been reducing carbs and dying for a crunch.. This recipe knocked it out of the park! I added rosemary and garlic and I’m already imagining other flavor combos! Thank you for giving me a super easy way to make a healthy crunchy snack.
Monique says
July 5, 2019 at 2:49 amAw Bria, thank you so much for this lovely lovely feedback, I really appreciate the time you took to write this 🙂
Kristine says
May 1, 2019 at 2:23 pmCould I dehydrate the crackers in my dehydrator?
Monique says
July 5, 2019 at 3:02 amHi Kristine, I’m sorry I think I may have missed your question! I think you probably could, but I don’t own a dehydrator so I’m not sure what setting you would use. But if you feel confident with your dehydrator I would definitely give it a go! 🙂
Siobhan O'Farrell says
February 18, 2019 at 5:59 amI’ve made these a number of times and they are lovely. Yes i turned down the oven temp slightly and worked a treat. Ib love them.
Monique says
March 21, 2019 at 7:33 amThank you for your positive feedback Siobhan, I really appreciate it 🙂 Hmm yes all ovens are slightly different aren’t they. I feel like I have to revise all my recipes every time I move house!
Jodi Cali says
June 6, 2019 at 12:06 pmAre you able to provide nutrition amounts? I’d love to add them to WW and can’t without knowing calories, etc. 🤗
Monique says
July 5, 2019 at 2:59 amHi Jodi, I haven’t looked in to putting that data on my website as I’m not big on counting calories however I appreciate that this position is different for every individual. I know my recipe card can support a nutrition panel so I’ll have to do my research (and work out how to install it!). For now you can place the recipe into a website like happyforks.com and it should give you a calculation – not always 100% accurate but often ok, if the result seems really off then you tend to know it’s wrong!
Dawn says
September 9, 2019 at 3:46 amHi Jodi,
I use MyFitnessPal to log meals. It allows you to enter the ingredients or enter a weblink for a recipe and will calculate the calories and macros for you!
Amanda Swenty says
January 30, 2019 at 3:30 amYummy, so delicious!! Mixed them with everything bagel seasoning, like 2 tbsp and I can’t stop eating them
Monique says
February 6, 2019 at 5:20 pmThank you so much for your sweet feedback Amanda, it means a lot to me that you took the time to comment! Glad to hear you are enjoying the recipe 🙂
Nina says
October 16, 2018 at 9:39 pmHello! I absolutely love these crackers they are delicious and so healthy. I’ve made them a few times but they come out very very crispy, like difficult to eat! Perhaps I am making them too thick? I love the flavour though and want to get it right. Thanks 🙂
Monique says
October 17, 2018 at 2:29 pmHi Nina, thanks so much for your feedback 🙂 Wow, I have never heard of them coming out that crispy before! They are quite crunchy, haha but I hope not so unbearable. You could try making them thinner so they are a little easier to snap, you shouldn’t break your teeth on them! They are supposed to be flattened/rolled out quite thin.
Lil says
October 8, 2018 at 3:52 amI love these crackers!! Twice I’ve made them with zahatar spices–cumin, sumac, thyme, sesame seeds, and a few cloves of pressed, fresh garlic. Added a little olive oil just because. YUM!!! I let the oven cool down with the crackers still in to ensure they got dried out completely.
Monique says
October 17, 2018 at 1:58 pmHi Lil, thank you so much for your positive feedback, I really appreciate it 🙂 Yum, I love zaatar spices, they would be so yummy in these crackers. Leaving them in the oven to dry out is also such a great tip!
H2O Dawn says
March 1, 2019 at 1:59 pmHow much of these would you use?
Lucy says
October 5, 2018 at 9:40 pmA lovely recipe. In our household we use a ratio of 1:1 Black Chia and LSA. For liquid component, we use tomato juice or veggie stock. We will be adapting it for school lunches though. I am thinking of adding some hemp seed to the mix.
Baking paper really speeds the process along. If you have a dehydrator, the recipe can be made raw and you can add dulse flakes for a lovely smoked note. Love your blog!
Monique says
October 17, 2018 at 1:54 pmHi Lucy, thank you very much for your comment and for your leaving some interesting variations on this recipe! I am going to try it with veggie stock; that’s such an easy, clever way to add flavour to the crackers. And yes, definitely recommend using baking paper, so much easier! 🙂
Ashley says
August 16, 2018 at 6:28 amI’ve made these twice now. They are simple and the perfect thing to make when I’m craving something crunchy to dip in my hummus and I’m sick of carrots.
Monique says
September 26, 2018 at 2:49 pmThank you so much for your comment Ashley, I really appreciate it 🙂
Heidi says
August 2, 2018 at 9:37 amI put a sheet of baking paper over the dough and rolled it out to the required thickness, then tidied up the edges. (Indian shops sell very thin rolling pins for chapattis, etc. and one of these is perfect because it’s light and easy to manipulate.)
BTW the font in the section for leaving a comment is tiny, and it’s very hard to see typos.
Monique says
August 10, 2018 at 3:15 pmHi Heidi, thank you for the tip on the rolling pins! And sorry about the comment text – I will see if I can get my web developer to help me fix it 🙂
Nicole says
July 14, 2018 at 9:53 amJust made these and they are delicious! I can’t wait to try different flavor combinations. I made these with the half flax/half almond flour, rosemary, roasted garlic, and sea salt.
Monique says
July 16, 2018 at 10:44 amThat sounds like a delicious flavour combination! My favourite way is to use half almond flour and half flax too 🙂
Rayanne says
July 11, 2018 at 6:24 amI added garlic and sesame seeds to mine. They became an instant favorite!!!
I’ll be travelling to Disney World with my family soon, and I wanted some yummy, healthier snacks to take with me. These will be on my lunch box for sure! Thank you!
Monique says
July 12, 2018 at 4:07 pmHi Rayanne, thank you so much for your lovely message! These crackers are proving quite popular and I’m very happy to hear that they are turning out well for everyone! Enjoy your holiday 🙂
Cynthia says
July 6, 2018 at 8:12 amDo I have to use parchment paper for this recipe.
Also, is parchment paper waxed paper? That would melt, wouldn’t it?
Thanks for the awesome recipe and blog.
I’m looking for Keto and Paleo (low carb, high fat recipes). Thanks!
Monique says
July 6, 2018 at 7:27 pmHi Cynthia, I would definitely recommend using parchment paper for this recipe, so the crackers don’t stick to the tray. Parchment paper is coated with a heat-proof coating to help it stay nonstick. In Australia where I am it is specifically called “baking paper” – I am not sure if this is the same where you are? I would just check the packaging to make sure the paper is suitable for baking. Thank you for your lovely message 🙂
Kelly Macaluso-Palubiak says
August 4, 2018 at 9:33 amGood question… not the same thing. Don’t use Wax paper! That will burn. Look for parchment paper at the store in the same section (similar packaging) as wax paper.
Sharon L. Rael says
July 3, 2018 at 12:53 pmWhat oven temp do you use for fahrenheit?
Monique says
July 3, 2018 at 4:21 pmHi Sharon, 180 degrees Celsius is about 350 Fahrenheit, and 160 Celsius is 320 Fahrenheit. 🙂
Birte Grenyer says
July 2, 2018 at 7:36 pmHI. Wonderful recipe. To flatten out crackers just use parchment paper over the top and flatten that way. You will get uniform thin crackers. Yum, yum. 🙂
Monique says
July 3, 2018 at 4:15 pmThank you so much for your positive feedback, Birte! Yes, that is the best way to get flat crackers for sure, wish I had known that from the start 🙂
ChapelHillBetsy says
July 8, 2018 at 8:24 pmI have a mini roller that I use to press out the cracker batter evenly. I just press it right over the top sheet of parchment.
Anne says
June 19, 2018 at 3:37 pmHey! This looks like a marvellous recipe. Unfortunately, mine came out smelling almost like fish. I’m thinking this might be burnt flax seed oil? The ground flax I used is less than a month old and had been kept in the fridge. Not too sure about eating this batch. Suggestions ? Will try again…
Danielle M. Wilson says
June 22, 2018 at 12:21 pmMine also came out a tad bit fishy smelling, but I know I overbaked mine by a few minutes and the edges were a bit burnt. I suspect because the flaxseeds are so oily, it altered the state of the oil? Just a thought. Of course, if you didn’t burn yours even a little (I didn’t burn so much as oberbajed) that doesn’t help you any!
Monique says
June 24, 2018 at 2:52 pmHi Danielle, thank you for your helpful feedback! I agree with you – I think the oil gets burned. I have suggested reducing oven temperature and letting the crackers bake for slightly longer to dry out. 🙂
Monique says
June 24, 2018 at 2:48 pmHi Anne, thank you for your message and I’m sorry this recipe hasn’t turned out well for you. I think this might have to do with the oven temperature – since I first posted this recipe on my blog I’ve moved house and changed ovens…and I think when the oven is a bit too hot, the flax burns and you get that smell. I would recommend reducing the oven temperature to 160 C and baking for a slightly longer time, until the crackers have dried out sufficiently. Let me know if this helps?
Sara says
August 22, 2018 at 8:48 amHey! I wanted to reply because I also had this fishy problem. Funny enough, I had made them tonight to go with a dill pickle dip (which turned out a bit like fancy tartar sauce…) so the fishiness worked out in my favor 😂 SOOOO if the fishy thing happens again, I suggest you look up “4 ingredient dill pickle dip” on pinterest.
Julie says
June 17, 2018 at 10:16 pmI am so excited to try this recipe, I think I will even give it a go tonight:) Thank you!
Julie says
June 18, 2018 at 12:19 amUpdate: the crackers are so tasty, I just took out of the oven 2 trays. Now I have to purchase lots of ground flexseed, I will not give up on these easily.
Monique says
June 18, 2018 at 10:53 amHi Julie, thank you for your really lovely comments, it made me smile to see the two comments pop up like that! Amazing. I’m very happy you like this recipe!
Ashley says
June 6, 2018 at 9:21 amJust found this recipe and I’m so excited to go home and try it tonight! I bet they will be amazing using Everything Bagel seasoning!
Monique says
June 6, 2018 at 2:25 pmThanks Ashley! Oh I wish wish wish we had everything bagel seasoning here in Australia! I have had it when visiting the US and it is damn amazing, you are right it would be great in these crackers 🙂
Karen says
July 27, 2018 at 12:10 amI made these crackers for band camp. They are wonderful! Thank you so much for sharing.
Food Network has a wonderful recipe for Everything Bagel Seasoning.
1/4 cup sesame seeds
1/4 cup poppy seeds
3 Tablespoons dried onion flakes
3 Tablespoons dried garlic flakes
2 Tablespoons coarse sea salt
Toss everything together in air tight container. This can be stored for up to 1 month. This is wonderful, however the next time we make it we are cutting the sea salt down to 1 Tablespoon maybe less since it was a bit salty.
Monique says
July 27, 2018 at 7:22 pmKaren – thank you SO MUCH for leaving me the directions for everything bagel seasoning! This is amazing 🙂 I’m so excited to try this out! I’m also very happy to hear you liked the crackers!
Carol says
June 5, 2018 at 5:15 pmGreat simple recipe. I used LSA, tblsp chia and tblsp hemp seed, 1/2 tsp garlic powder and 1/2 tsp of onion powder. Rolled out between parchment paper. i might break down into 2 next time so the middle bakes crisper but tgey turned out nice. i might add the salt next time thpugh and experiment with herbs as well!
Monique says
June 6, 2018 at 2:24 pmThank you so much for the feedback Carol 🙂 I really like making these with LSA too as I think it’s a nicer flavour than just plain flax, though herbs and spices make things even better! So glad you enjoyed them!
allison says
April 28, 2018 at 2:50 pmI want to try this recipe, but I’m wondering what would be as far as dried herbs/spices to add. Suggestions?
Monique says
April 28, 2018 at 5:11 pmHi Allison, some suggestions are: (i) dried rosemary, thyme and sea salt; (ii) dried garlic, italian herb mix, salt and pepper or (iii) dried powdered cumin, coriander, paprika and sea salt. 🙂
Aki says
April 26, 2018 at 1:04 pmI wonder if flaxseed meal is the same as ground flaxseed? I will give it a go as that’s the only thing I have at the moment!
Monique says
April 26, 2018 at 3:29 pmHi Aki, yes that’s the same thing! Hope they turn out well for you 🙂
Vasu says
April 26, 2018 at 10:10 amMonique…Oh wow! This is super awesome for keto!
1c flax seeds–total Carbs=49g,dietary Fiber=46g
2 tbsp chia…12 grams carbohydrates and 11 grams of fiber.
So for the whole recipe, you end up with 4 net carbs! Woo Hoo!!! Gonna try this out tomorrow!!
Monique says
April 26, 2018 at 3:37 pm🙂 Very happy to hear you’re so excited about this recipe Vasu! I hope they turn out well for you. They work really well loaded up with lots of seasoning so don’t be afraid to incorporate dried herbs and spices into the mixture. And make sure you flatten out the mixture nice and thin!
Amy says
April 16, 2018 at 1:31 pmThese crackers are about 700 calories!
Monique says
April 17, 2018 at 2:54 pmHi Amy, yes these crackers would be relatively calorie dense as they are made from seeds, however they are packed full of healthy fats and loads of fibre. I assume the 700 calorie estimate you have reported is for all of the crackers; I probably wouldn’t eat them all at once 🙂
Karen says
August 30, 2018 at 4:35 amHi are these crackers low carb please
Monique says
September 7, 2018 at 4:31 pmHi Karen, yes they are low carb 🙂
Marie-Claude says
March 26, 2018 at 1:02 amTurned out wonderfull!
Monique says
March 26, 2018 at 11:08 amThanks so much for letting me know, Marie-Claude! 🙂 Very happy to hear it.
OLGA says
March 19, 2018 at 8:21 amDid not come out…very crumbly and I followed this to a T.
Monique says
March 19, 2018 at 9:53 pmI’m so sorry to hear that Olga, I have had great success with this recipe and the feedback I’ve had has been quite positive. I hope you might give them another go sometime! Maybe they just needed a little extra water.
Siobhan O'Farrell says
March 7, 2018 at 8:31 pmThese look great and there is plenty of detail in the instructions. Can’t wait to try this recipe.
Thanks.
Monique says
March 9, 2018 at 12:39 pmHi Siobhan, thank you for your comment 🙂 Hope you enjoy the recipe!
Tim says
February 7, 2018 at 11:35 amThis elevated my lifestyle. Thank you.
Monique says
February 8, 2018 at 7:26 amAw Tim! Thank you so much for this lovely feedback! Very happy to hear it 🙂
Mary M says
February 3, 2018 at 5:36 amVery excited to try this recipe. NOW those 2 dips in the picture look divine. Can you share those recipes too?
Monique says
February 4, 2018 at 5:22 pmHi Mary! Thank you so much for your lovely comment, I’m excited that you’re excited about this recipe! The dips in the picture are homemade hummus with special toppings… I will have to put them up soon 🙂
Lisa says
January 11, 2018 at 9:40 amIs there a nutrition breakdown for these? Or can you recommend one to use?
Thanks
Lisa says
January 11, 2018 at 9:42 amClarify- Can you recommend a nutrition calculator if you don’t already have a break down.
Monique says
January 12, 2018 at 9:47 amHi Lisa, I do not have a breakdown of this recipe (I don’t have them for my recipes, sorry) but you could try a fitness tracker website like myfitnesspal.com or there’s also a recipe analyzer called happyforks.com where I think you can just copy/paste the recipe in 🙂 Let me know what you end up using as it’s good to know! Thanks!
ChapelHillBetsy says
July 8, 2018 at 8:34 pmThis is what happyforks,com came up with:
https://happyforks.com/analyzer/result
Monique says
July 11, 2018 at 9:31 pmThank you! 🙂
Linda says
November 19, 2017 at 7:03 pmHelp!
These are awesome, but mine have a plastic smell to them…
I used fresh ground flax & chia. I keep flax in the freezer and grind when needed. The expiration date is 2020.
I’m afraid to eat any more….
Any suggestions, or do they have a unique odor?
Monique says
November 19, 2017 at 11:20 pmHi Linda, thank you for your message. I am not aware of the crackers having a plastic smell to them, that does sound unusual to me! But it sounds like you’re using very fresh, quality ingredients. Did you add any herbs/spices that might affect the smell? If it makes you uncomfortable eating them, you may have to test another batch.
Ashley P. says
March 15, 2018 at 4:40 amDid you use wax paper instead of baking paper? I’ve done that before and wondered where the awful smell came from!
Jennifer says
September 23, 2017 at 9:19 pmThey’re in the oven and smelling divine! I mixed the dough in my food processor.I added green za’atar(roasted thyme and sesame seeds). I rolled them between 2 sheets of parchment paper to get them really thin. Thank you for a great recipe!
Monique says
September 23, 2017 at 11:12 pmHi Jennifer, thank you so much for taking the time to leave a comment! I really appreciate it 🙂 And an amazing great tip about rolling them out between parchment paper – would you believe I’ve never tried that before with this recipe?! Definitely doing that next time, that’s so easy!
Alison Kay Veig says
November 7, 2017 at 4:59 amThat sounds even better
BG says
September 13, 2017 at 7:17 pmI made this recipe and it was delicious! I used whole flax seeds (instead of ground) – and for herbs about 1/2 tsp. Montreal Steak seasoning, 1/2 tsp. garlic powder, 1 T. dried chives. I omitted salt for dietary reasons There are maybe changes I would make next time: reducing the seeds and adding some of the flour & keeping the salt in (both as you suggested) and perhaps turning the oven down to 325 degrees F (from 375) halfway through to reduce chance of burned edges. They turned out so good, I may make them to give as gifts. Thank you for a wonderful, heart healthy, and easy recipe!
Monique says
September 16, 2017 at 4:08 amThank you so much for this detailed comment! I’m so glad you liked this recipe 🙂 Yum I bet they would have been awesome with whole flax seeds, the texture would be great and they’d look so pretty. I’ll have to give that a go myself!
Susan Johnson says
November 28, 2017 at 6:50 pmKeep in mind your body can’t break down whole flax seeds, so you’re missing out on nutrients using whole seeds. You could do a combo of whole and ground for nutrition and texture.
Monique says
November 28, 2017 at 9:24 pmHi Susan. This recipe actually calls for ground flaxseed to make these crackers, not whole. 🙂
Ayana says
January 12, 2017 at 12:36 amThey are in the oven now looking so delicious. I’m not sure if they will be chewy or crunchy but I’m excited either way. I’m going to eat them with some olives and aged cashew cheese. Delicious
Monique says
January 12, 2017 at 7:15 amHi Ayana, thank you so much for stopping by to leave a comment! It makes me so happy when people take the time to do this 🙂 I really hope you enjoy the crackers, your choice of toppings sound delicious!! Monique 🙂
Ola says
December 31, 2016 at 4:39 pmHi! Do you think it’s possible to use coconut flour instead of almond one? I just bought a new pack of coconut flour and I’m eager to try it out 😉 Super recipe and blog! Best
Monique says
January 1, 2017 at 11:14 amHi Ola! I love coconut flour but I would not recommend substituting coconut flour in for almond flour here. Coconut flour has a very different flavour, and more significantly coconut flour is much more absorbent & crumbly than almond flour. It would produce a very different result and I’m not sure the crackers would come together. I would say save the coconut flour for something different (I have some other recipes with coconut flour if you want to try those) 🙂 Monique