Paleo Club Crackers

January 9, 2012 in Categories: by

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My oldest daughter’s favorite food is cheddar cheese on club crackers.  The cheese part doesn’t bother me, but the cracker part does!  So, I’m on the hunt for a paleo version of the club cracker.  These didn’t make the cut as far as my oldest daughter was concerned, but my youngest daughter and my husband both loved them!  Serve them with cheese (if you’re eating lacto-paleo), or with some almond butter, or guacamole, or salsa, or just plain!  Yield: 5 dozen crackers.

Paleo Club Crackers


1.    Preheat oven to 350F.  Line two baking sheets with parchment paper.
2.    Mix salt, honey, melted butter and frothy egg together.
3.    Work in the almond flour to form a stiff dough.
4.    Roll the dough out between two sheets of parchment paper (it’s a bit easier to deal with half of the dough at a time). Roll to about 1/8” thick.  Peel the top layer of parchment paper off and cut the dough into 1½“ squares (or whatever shape you like).
5.    Place dough squares onto prepared baking sheets, spaced fairly close together.
6.    Bake for 7-8 minutes, until just starting to brown.  Cool on a wire rack and enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.


I think these would work with coconut oil or palm shortening, but I haven’t tried (my kids like that buttery taste). If you try them with coconut oil, leave another comment to let me know if they work!

I just made it with ghee, and halved the ingredients ….turned out great . Thank you so much for your hard work and wonderful recipes.. All of yours I made so far turned out great !! 🙂

I had a couple of issues when I used coconut oil, but I don’t think the issues were actually FROM the coconut oil. I ended up having to use two cups of almond flour and a cup of coconut flour because I didn’t have enough almond flour. I forgot the about the prodigious rate at which coconut flour soaks up liquid. LOL So, I had to add an extra egg, about a Tbsp or so of extra coconut oil and almost a half cup of water. And then when they baked they came out with a very dry mouth-feel. I had to go dashing for some water so I could swallow! LOL It was kind of a disaster. I’ll have to get some more almond flour and try again, and then I’ll let you know how it turns out next time.

I wonder if tapioca flour would make a good butter cracker? I’ve been limiting almond flour lately, since it’s high in phytic acid, and using more coconut and tapioca flours.

I think arrowroot might work better than tapioca, which can be a bit spongy. And you would definitely need to combine it with something more fibrous (like coconut flour!). I’ve actually been meaning to try a couple of nut-free crackers, especially since I can’t eat nuts anymore. When I have something worked out, I will definitely post it!

My family is nut free, I’d love to see a nut free version. We just recently learned of our gluten and dairy sensitivities, and now nuts too. I’m just trying to figure out what to feed myself and my one and six year old.

Great recipe! My kids loved them, so did I and our company. I made paleo crackers before, they were SO crumbly and hard to roll, but this dough was a pleasure to work with! Thank you!!

Its actually the almond flour that concerns me no allergies to coconut any other flour or could suggest a flour I could try. Thanks : )

Just made these and they are delicious! Thank you for making gluten free so delicious 🙂 My 4yr old son LOVES them too which is a major triumph!

I made these using unblanched almond meal and wow! These are pretty much my new favorite this ever. So good smeared with a little apricot jam! Or stacked with ham and avocado. I can’t stop eating them! Thanks for this great recipe.

Hi there. I want to thank you for this recipe. I’m hoping it works out for us, because we’re about 3 months into paleo, and I hit 6 weeks preggo… At which time I seem to tolerate cheese, salsa and crackers (together) best of everything!

Wondering if these would work well for a little 7 month old. My daughter loves her mum mums but I’d like to get her to something paleo.

I would suggest getting one of those little handheld mesh things. You can put fruits or cooked veggies in there. I wouldn’t recommend these crackers as a mummum substitute (choking plus nuts being a high allergy food).

WOW I just made these last weekend and they were great. The only thing I did differently was pop them in my dehydrator for an hour or so to get them even crunchier. My daughter (11) loved them and used them for mini BLT’s

I know this is like 3 years old, but may I ask what temp. did u put your dehydrator on, when cooking your crackers?

I know you just somewhat answered this question above, but more specifically, how long have you experienced they can last in the fridge? Also, if put in freezer can you eat them right out of freezer or do they have to thaw?

I don’t know if it runs hot. Its only a couple of years old. It seems like there is still a lot of oil in the finished product. I can squeeze it and get oil/liquid to show. So I am assuming they didnt cook long enough maybe?

Made these today and they were great with tuna and guac. A tad salty; next time I ill use only one tsp salt. Thanks for the recipe!

Mine came out chewy, not cracker-y. Also, they are very salty, so I would lower the salt. My son likes them and I think I’ll like them with homemade jam. I will certainly try this recipe again.

These ended up being super easy and really delicious! They are very filling and don’t have a lot of crunch to them so they were really good with salsa because it made them more fresh and light!!

I miss crackers so much! Doing AIP – anything that doesn’t use nut flour, eggs, or plantains? Plantains and bananas give me horrible heartburn and headaches. Did I mention that I miss crackers!? 🙂

Wow I love these so much! I made them the normal way and thought they were a touch on the sweet side, so I altered it a little. I’ve been using half cashew flour and half almond, omitted the honey and added a tablespoon of spicy mustard instead. They are great! I also turned down the oven temp to 310 and let them cook longer until they get uniform golden brown that way they are crunchier. Fantastic!

These look delish, I can’t wait to try them! How do you half this recipe if it only uses 1 egg? I only wanna make a little the first time.

What Am I missing here? I used exact amounts of the exact ingredients you listed and it was like trying to knead a bowl of dry flour. There wasn’t enough “wet” to hold and of it together? I tried to roll it out anyway…joke. Very disappointed. What’s the catch?

I had a similar problem (possibly because I omitted the honey; I wanted a more savory, not-at-all-sweet cracker). I just added a tablespoon of water at a time until I could get the dough to be dough. Then I ended up baking the crackers for significantly longer than the recipe calls for — I just checked them every 5ish minutes till they did start to brown. They turned out quite crispy and delicious!

Then I ate them with avocado/sardine/lemon/vinegar topping, a la Alton Brown — also surprisingly delicious!

These were wonderful. I did change the recipe a bit to include a cup of flaxseed, they turned out great! I WILL be using this recipe again!!

Thank you! Thank you! Thank you for these. I have a 12-year-old daughter who is a T1 diabetic so we try to do as low carb as possible. Celiac enzymes have always been “slightly” abnormal but not enough for an official diagnosis. We are currently experimenting with eliminating gluten. I think the biggest thing that she has missed has been crackers. Tuna salad and crackers for lunch tomorrow!

I don’t usually leave comments, but these are pretty amazing! I wasn’t sure what to expect, but I made a batch of these the other night, and they were a huge hit with my family. They were gone in less than 24 hrs! I had to make another batch, which are almost gone now too. I haven’t had crackers in years, so this is comfort food.

I make these regularly, my husband and I love them. I don’t separate them before baking, just leave them on the parchment paper and slide onto a cookie sheet. The edges get more brown than the center but they are all still great. I roll them pretty thin and they separate just fine after baking.

I made these today and they were very good, but like others have said … not very crunchy. I did have issues with the dough however, so I think that is why. Here’s my question: Is the almond flour suppose to be packed in the cup or just scoop and level? I packed it in, so my guess is that I had way too much flour.

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