These super easy flaxseed crackers come together in under 35 minutes and require just five ingredients to make. They have the perfect toasted, nutty flavor and are gluten-free, vegan, and packed with healthy omega-3s and fiber.
The best part about these flaxseed crackers? They taste great with just about any dip or topping you can think of, which means they’ll always hit the spot.
Plus, they make for an easy way to use up any extra flaxseed you might have before the flaxseed goes bad.
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Why I Love This
These simple flaxseed crackers aren’t just one of my favorite snacks, my kiddo loves them too! And I love having an easy, healthy recipe I can whip up whenever she starts to get hungry.
I always have whole flaxseeds in my fridge and all the spices I need in my spice rack. Since that’s all these require, I know I can make them anytime anyone in the house is in need of a something to munch on.
And they really are incredibly easy to throw together. Creating the dough takes less than 10 minutes and requires just one mixing bowl.
The trick to perfectly crispy, deliciously golden brown flaxseed crackers is to roll the dough evenly over the cookie sheet. Your goal is to hit a thickness between ¼ and ⅛ inch. I tend to go toward the thinner side because I like a lot of crunch.
They have a wonderful toasted, nutty flavor with just a touch of saltiness. My daughter prefers to eat them plain, but I like to mix it up with different dips and toppings, depending on my mood.
Lastly, these flaxseed crackers don’t contain any gluten, oils, sugars, or nuts and are low-carb. This makes them a great option for get-togethers with a lot of guests.
I find the key to this recipe is freshly ground flaxseed and the right spices to bring out its natural nutty flavor.
- Ground flaxseed. When working with ground flaxseed, it is always best to buy whole seeds and grind them yourself just before using them. Ground flaxseed goes rancid fast, so fresh ground provides the most flavor and the best nutrition.
- Garlic powder. We love the natural toasted flavor of flaxseeds, but adding a dash of garlic powder is key to highlighting that earthy goodness.
- Onion powder. Another of our favorite allium spices, onion powder brings a touch of sweetness and zest.
- Swap vegetable broth for water. One simple way to inject an extra heaping of flavor into these flaxseed crackers is to use homemade vegetable broth in place of water. Use this substitution at a one-to-one ratio.
How to Make
This easy flaxseed cracker recipe takes only 35 minutes from start to finish. It’s easy and flavorful with my step-by-step instructions and helpful cooking tips.
Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: Mix all the ingredients in a single bowl. I use a spatula and a folding motion to create a uniform dough.
Step 2: Roll the dough over a parchment-lined baking sheet. I try to get a uniform thickness of about 1/8th inch, but you can go as thick as 1/4th inch if you prefer a less crispy product.
Step 3: Cut into squares. Don’t worry about cutting all the way through, they’ll snap apart after baking.
Step 1: Bake at 400 degrees Fahrenheit for about 20 minutes. They’re ready once the edges begin to brown.
The key to achieving both the perfect texture and flavor with these flaxseed crackers is in the prep. I start by combining the dry ingredients first, using a whisk to mix them together.
I only add the water once the flax and seasonings are thoroughly combined.
Add all the water at once and continue mixing with a whisk. As the dough starts to thicken, switch to a spatula and use a folding motion to combine. Once the dough is smooth and has a uniform look, you’re ready to roll it out on your baking sheet.
This recipe is fairly straightforward, which means there are only so many substitutes you can make. But there are plenty of great ways to jazz it up by adding some extra ingredients.
- Whole flaxseed. Add a couple of tablespoons of whole flaxseed to your bowl. These add texture and give this snack a nice visual appeal.
- Sesame seeds. Another option is to add whole sesame seeds to the mix. Sesame seeds are a great source of fiber, minerals, and protein plus they add a nice nutty flavor.
- Pepper. For a bit of spice, add ¼ teaspoon of black pepper to your dough.
- Top with salt. If you love a salty cracker, top your rolled dough with coarse sea salt before cooking. Use your roller to gently press the salt into the dough.
- Nutritional yeast. If you like cheesy snacks, try adding a tablespoon of nutritional yeast to the mix. Not only does this give the flaxseed crackers an umami flavor, but it also provides valuable B12 that most vegans need.
What to Serve It With
These flaxseed crackers are amazing all on their own, but they also pair well with a variety of dips and toppings. Here are a few of my favorites.
In my opinion, the best way to bring out the flavor in these is by dipping them in homemade hummus. But they are also excellent with many other classic and inventive dips, including spinach and artichoke, baba ganoush, and pumpkin fruit dip.
You can also top dress these flaxseed crackers with your favorite veggies, vegan cream cheese, cucumber watermelon salsa, or roasted artichoke spread. Each brings out a different aspect of flavor, making it easy to enjoy this snack without getting bored.
Frequently Asked Questions
Why are my flaxseed crackers sticking?
This dough gets really sticky, so it’s important to use parchment paper between the dough and the pan. If you don’t have parchment, you can use oil, but make sure to be thorough. This is important to keep the flaxseed crackers from getting stuck to the baking tray.
Can I use pre-ground flaxseed meal?
Yes you can use pre-ground flaxseed meal. However, health and flavor-wise, it’s much better to grind flaxseed right before you use it.
How big should I cut the squares before baking?
I cut mine into fairly small pieces, about one inch by one inch. This size makes for the perfect bite-sized piece while still being large enough to add toppings to.
These flaxseed crackers are made to be stored and snacked on throughout the week. But do make sure you allow them to cool fully before putting them away.
The counter is the optimal place to store your flaxseed crackers. Start by putting them in an airtight container, then simply place them on the counter or in the pantry. They will stay good this way for up to two weeks.
I don’t recommend storing these in the fridge. They tend to soften up due to the extra humidity inside and lose that tasty crunch.
Freezing your flaxseed crackers may cause them to get soft, but it is a great way to extend their shelf life.
Place them in an air-tight, freezer-safe container and store for up to six months. When you’re ready to eat them, spread them on a baking sheet and bake them at 400 degrees until crispy again.
This recipe makes about 42 flaxseed crackers if you cut them into 1-inch squares. I typically eat about 10 at a time (what can I say, they’re delicious!).
It’s easy to double the recipe if you want enough to last you the entire week. Doing this is also a great way to use up all your freshly ground flaxseed so none of it goes to waste.
Flax Seed Crackers
- Preheat oven to 400 degrees.
- In a large bowl, combine all the ingredients and mix until an even dough forms.
- Spread evenly onto a parchment or silicone lined baking sheet – about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked – be careful not to cut up your silicone mat or cookie sheet!)
- Bake for 20-30 minutes until crisp and edges are browned but not burnt.
About the Author
Hi and thank you for wanting to get to know me and my passions.
I’m a professional freelance writer with decades of experience learning about and living a green, clean life.
I grew up in Colorado under the influence of three generations of knowledgeable women who knew their way around the garden. I graduated from Colorado State University with a bachelor of science in biology and a minor in English. A year before graduation, my life was upended by an unexpected diagnosis of Type 1 Diabetes.
Facing the reality of living with an incurable autoimmune disease I left to reflect hard on my lifestyle. While this type of diabetes cannot be cured or treated with diet, I was certain that focusing on her health and fueling her body with clean food would help her better manage her condition. As a lifelong animal lover, it wasn’t difficult for me to transition fully to a vegan diet.
Inspired by the changes I felt after going vegan, I sought out a community of like-minded plant-based eaters, gaining knowledge and experience that would fuel my future career.
In 2018, I brought my daughter into the world. Wanting the opportunity to be home to raise her, I decided to pursue a career as a freelance writer, starting my own company in 2019. http://penandpostwriter.com
Today, I’m lucky to have a long list of clients who pay me to write about my many passions. At the top of that list is gardening and eating a clean diet for the sake of my health, the planet, and all the animals I love.
When I’m not constructing articles for clients, you can find me wrist-deep in dirt in my vegetable garden, hiking with my dogs, or back in front of the computer creating imaginative worlds in my quest to become a published fiction writer. More articles by Sara.