Coconut Flour Crackers

These coconut flour crackers are not only easy to do but come out incredibly delicious even with the coconut flour ingredient. In fact, you can hardly tell the difference as the taste, crunchiness and texture is the same throughout. The only marked difference would be the fact that this recipe is gluten-free, making it much more healthy for you and the family.


–      1 organic egg

–      ½ cup coconut flour

–      Pinch of salt

–      2 tablespoon grass-fed butter

–      1 ½ cups shredded cheddar cheese

Preheat oven at 400 degrees F.

Using a high power blender or food processor, blend all ingredients together until they are well combined.

Spread cracker batter over a parchment paper lined cookie sheet. Place another piece of parchment paper on top of mixture and use a rolling pin to thinly spread batter. Gently pull off the parchment paper.

Bake crackers for 10 minutes. Take the crackers out of the oven and score them with a knife or pizza cutter. Return to oven and continue to bake until they are lightly brown and crisp, 5-10 minutes.


Servings: about 32 crackers
Preparation Time: 30 minutes



54 Responses to Coconut Flour Crackers

  • Penny says:

    I cannot imagine that someone enlightened enough to want to put only organic eggs and grass-fed butter in a recipe (even though everyone knows the recipe would work just as well with non-organic eggs and ordinary butter) would be so unenlightened as to sit around watching TV. You stated that these were great snacks to have “while watching TV.”

    • Dawn says:

      Penny. You sound like a miserable person. What a waste of life you are posting negative things like that.

    • Joey says:

      I cannot imagine that anyone as high and mighty as Penny would even respond. Comments unappreciated and disregarded.

    • Nat says:

      I don’t watch that much TV, but I do like documentaries, good scripted drama and comedies. Laughter is healthy for you and it’s obvious that you REALLY need some good humor in your life if you’re making statements like this. There is a lot of dreck on TV, but there are creative and educational gems too. Throwing the baby out with the bath water apparently didn’t do you any good. I bet you’re fun at parties, LOL!

    • Marcie says:

      Ms. Penny…..I’m sure an enlightened person like yourself could understand that it is not a feasible idea to consume crackers while jogging or during any time of physical exertion. Just curious……where would you suggest we eat our crackers?

    • Brandi says:

      Penny, just because someone uses grass fed butter and organic eggs does not mean they don’t like watching things on tv. Please be more respectful.

      • Honey says:


    • Resee says:

      What a jerky, idiotic thing to say… you’re just trying to get a reaction from others, which is very sad and says a lot about you.

    • Elaine Jackson says:

      Lets all send Penny some “Peace” while we watch GAIAM TV.

    • Linda says:

      Wow! Maybe because Organic isn’t full of preservatives and fillers and the chickens that produce those organic eggs are fed organic and range free. SCD people can’t have all that extra junk, but you go ahead Penny, and keep eating all that junk you eat!

    • Rugby Hunk says:

      of course, it has to be organic.Non-organic dairy and eggs are full of xeno estrogens and toxins that screw with your liver and cause hormonal imbalance.go and read a book and educate yourself because talking.

  • Tee Jay says:

    I am wondering if this recipe is correct or if it might be missing an ingredient, some liquid. When I tried it the dough didn’t form in the food processor, it stayed crumbly until I added about a 1/4 cup of water to help it bind up and even then it was still pretty crumbly. It did roll out with a rolling pin between sheets of parchment and waxed paper with that added moisture. Unfortunately they didn’t turn out very crunchy and they were pretty dry. I might try again with a bit more fat added.

    • Melinda says:

      I have made these a few times. The dough does stay “crumbly”. I just dig it out and make a gently make a ball, then spread it out on pan. It works just fine. Sometimes I add a bit more egg whites if it’s too dry. And off the record, I use organic everything and I watch a lot of t.v.. Just sayin…

    • Margie says:

      Try having your butter at room temperature to start

  • MR says:

    Thank you for taking the time to post this recipe. Looks great, can’t wait to try!

  • Dawn says:

    Thank you for the recipe! Excited to try it! :)

  • Nate says:

    This didn’t work for me, sadly. I, too, added extra water like Tee Jay said, but they came out puffy and not crispy at all. I also had to bake them 30 min. I’m now letting them dry out a day or two. Maybe that will help? I think the recipe wasn’t posted correctly, and some ingredients are unfortunately missing.

  • Yasmin says:

    Hi, How high was the temperature of the oven for baking?

  • Kari says:

    Can you provide some info about what the batter consistency should be? I’m wondering if it should be 1\4 cup coconut flour……

  • Jazmine says:

    Like the recipe, It’s pretty good, but mine came out more like cookies lol. I suppose I should actually follow the recipe instead of doing variations ( I didn’t use cheese and I used olive oil in place of butter), but still they taste pretty good.

  • Pingback: Paleo Science Experiment: “processed” food fake-outs | the fairfield life

  • Lindsay says:

    fun!! i just put a batc in the oven. i, too, think there may have been a misprint in the amount of coconut flour, or the omission of an ingredient, as i also had to add a good amount of water to make the dough workable. i added some italian seasoning, garlic powder and a dash of onion powder and it smells amazing! and to the first comment: wow. just, wow. i’m sorry you’re so unhappy. however, there’s no excuse for being mean, especially when nothing in the recipe post was aimed at you personally. maybe you were never taught, growing up, that if you can’t say anything nice, say nothing at all. one of life’s golden rules. i hope that someday you find happiness and peace.

  • Kerry says:

    I had the same issue as others noted. The dough was a crumbly texture and the crackers are likewise crumbly. I’m thinking maybe another egg and maybe a little more coconut flour? Disappointing but maybe I’ll use the results to bread chicken cutlets.

  • jer says:

    been baking now for almost 2 decades, i know elevation can have a lot to do with it, as well as what type of cheese is used. there are some batters that are inherently crumbly, then change once baked. I usually play around with recipes, using them juat as a place to start. this one i’m going to use the recommended amount of flour, ignore the egg, add a spoonful of ground flax seed, enough cold canned coconut milk to make the dough as crumbly as pie crust dough, after working it like pie crust (food processor).
    the rolling technique will matter, too, i would roll it out, fold it over, then put on cookie sheet and roll out again. what you want to make sure of is that the fats and water that melt and evaporate while baking (cheese too) don’t create large gaps in the flour mixture, which would cause it to crumble.

    if you add water to the recipe, i would recommend handling the resulting dough like naan or tortillas – roll out hand-sized balls to desired thickness, carefully place in heated non-stick pan until bottom is browned, then either flip or move to cookie sheet or small grated rack for 400 degrees in the oven until crispy.

  • Rusti says:

    Been looking for recipes for organic coconut flour, having a big 5 lb bag of it…and this sounds great! Thank you. :)

    • Rayma says:

      if you haven’t been to, you might try it! my son is severe auto-immune reponsive (Behchets ), and we do grain free..they have some awesome recipes and ideas!!

  • pennylover says:

    I really like Penny. Nothing is more exciting than eating these crackers while trolling silly articles. Penny, will you go out with me?

  • caryl says:

    I tried this cracker recipe and (I made a double amount.) the amounts of everything were excellent and it did form into a dough, very well, in my (old but strong) processor and I rolled it out between two pieces of bake (paper ). They turned out really well (even though my oven is not the best and has a very uneven heating issue which makes it cook hot on one side and not on the other but I turned them around a couple of times and it was all good! Even my (very standard, or junk food) meat and 3 veg loving, beloved, absolutely loved them and ate one after the other with a cheeky grin, to my surprise and delight! Thank you for this excellent recipe!!! I really appreciate that you have taken the time to make it available to others and I hope you will continue to do so!

  • echo says:

    thank you for sharing the recipe i cant wait to try it. it is kind of you to take the time to share recipes for people like me who need to find something quickly. Thank you and have a blessed day.

  • Clarence says:

    I blog frequently and I truly thank you for your content.

    The article has truly peaked my interest. I am going
    to bookmark your site and keep checking for new details
    about once a week. I subscribed to your RSS feed
    as well.

  • Janene says:

    YUM!!! This recipe works perfectly if you follow the author’s directions. You MUST use a high-speed food processor…and let it run until it forms a dough. It is still lumpy, but you can use your hands to make it stay in a ball when done. Here’s a tip that helped me: take a very large piece of parchment paper and place the dough in the middle. flatten the dough a bit with your hands…it is not “spreadable”. Fold the parchment paper over and make a bit of an envelope…making a fold at all edges. THEN, roll it out pushing it into the sides and corners. This makes a perfect rectangle, and then it is easy to score into perfect crackers. I chose to score the crackers first, and slightly separated them before baking. Bake until browned. Also…the thinner you roll the dough, the crunchier the crackers get. i also sprinkled additional sea salt on top before baking. gluten free cheese-its!

  • Marie says:

    I think Penny’s point is that the “organic” and “grass-feed” descriptions of the eggs and butter respectively seemed ostentatious. The recipe would work just as well with non-organic eggs and margarine. The requirement for a certain type of egg and butter added a layer of complication to a recipe that is touted as “easy to do.” At any rate, it looks like a great recipe, which I am eager to try. Thank you for sharing it.

    • Melinda says:

      No one eats margarine anymore, do they?

    • Seriously? says:

      I think it’s obvious that you don’t specifically need organic and grass-fed ingredients to make this recipe. There’s nothing “complicated about that” and therefore it is easy to do because it doesn’t require much in the way of time or ingredients. I would make the recipe as written just because the ingredients are better quality and yield better flavor and nutrition. Mind you, I used to eat a bunch of conventional foods, but after switching to better stuff can’t go back on a regular basis. Either way, Penny’s comment was still rude and unnecessary. You’re going to accuse a simple recipe of being from an ostentatious pov but it’s fine for Penny to look down her nose at anyone who watches TV? And as far as margarine goes, look up what the process of hydrogenation does to oils and the effects on your health. You’re basically putting plastic in your veins. Nutritionists have been lying to us about the value of natural, unprocessed fats.

  • Julia says:

    Heck! Who needs TV? I can just snack on organic grass fed crackers while I read all these entertaining comments!!

  • tristan says:

    I use marg all the time only as iam allergic to butter but as marg is full of the wrong mono’s i use now and much more healthier coconut oil and tastes better

  • Jake says:

    These are good crackers. I made to the recipe and they worked fine though I used Parmesan which I would have thought would have made them more crumbly. I did have to cook the middle ones some more as the edges were quite browned.👍

  • Pingback: Gluten Free Coconut Crackers : Coconut Country Living

  • miranda says:

    these are really good!! I can eat them just as they are, like chips. Nice! :-). And so easy. Thanks very much

  • Chueh1 says:

    How long would these crackers stay fresh kept in room temperature?

  • Rayma says:

    I will actually be making mine with coconut oil instead of butter…having been doin this with almond crackers which works well….we love tese crackers….feelin’ sorry for Miss Penny that typed before she thought…..

  • Claire says:

    just made these crackers but added a fraction more butter.
    OMG these are delicious.
    Great recipe

  • Debbie says:

    I just made these, too. Turned out perfect and they taste like Cheese Nips, only better. I grated my cheese and let it and the butter sit out til room temperature, sprinkled in the coconut flour, added the egg, and mixed it up with my hands- it turned into a nice, soft dough that held together well, wasn’t sticky, and was easy to roll between two sheets of parchment paper. I will definitely make these again- very quick, easy, and good.

    • Caroline Arcand-Wright says:

      I did the same as Debbie. Used my hands with shredded cheese. They turned out very well. I did not want them thin, thin… so about a 1/4 incH. Rolled and scored before hand. Took them out of the oven, flipped them over to a cooling rack, and put them back into the oven, with the oven off. What a treat! Thanks for this recipe …

  • Rhonda says:

    Thank you for posting this. I have been wanting to make my own crackers for a long time. Now I am especially interested as my husband is diabetic and that means little to no carbs. I am looking for alternate flours, and high protein recipes. Thank you again, for any and all the constructive posts.

  • Marti says:

    Pretty satisfactory outcome for a first try. I think they do need more salt, and I would up the fat a bit next time, too. The texture is a bit dry for my preference. My husband really likes them, and since I primarily made for him that’s a success. I used Colby as he has a allergy to cheddar. I would also add some seasonings to change up the flavor. I think they would be nice with pepper jack, and I may try that next.
    Thanks for the recipe!

  • Evelyn says:

    Way too dry for my taste. The dough worked out great for me and I was excited thinking these would be fantastic. Unfortunately for me they just didn’t have the crisp cracker like expectancy. I even sprayed them with some olive oil spray after cutting them before the final bake. I could already see they were not going to be crispy. I;m thinking maybe less flour would be better. I’ll let them sit for a while before I totally rule this recipe out.

Leave a Reply

Your email address will not be published. Required fields are marked *