Almond Cashew Crackers

Almond Cashew Crackers | A Couple Cooks

Almond Cashew Crackers | A Couple Cooks

Do you know John Green? He’s a fabulously talented author who hails from our city of Indianapolis (of which we’re pretty proud). You might have heard of his book The Fault in Our Stars, which was widely acclaimed and was just made into a movie that releases this summer.

Many people initially have cold feet about the book because it is about cancer, which seems depressing. In fact, I just had the pleasure of meeting him at a book club where he spoke (!), and almost half of the people admitted to the author himself they initially didn’t want to read his book.

The woman next to me confided in me that her mother passed due to cancer last year, and while in the hospital, her sister read the book by her bedside giggling. It might seem irreverent, but the book has this way of making a story about living with illness funny, uplifting, and completely engaging.

To all you out there struggling or walking alongside someone dealing with this illness; know we’re thinking of you. And read the book! It’s a quick read and charming story, with some intensely thought-provoking undertones.

These crackers? Well, unrelated. But, if I were to bring food to a book club with John Green, this is what I’d bring. They’re easy to make with minimal ingredients, gluten-free, and completely natural. I was considering buying some gluten-free crackers to go with this soup, but found this recipe from Green Kitchen Stories that conveniently used only ingredients in our pantry (the only unusual ingredient is chia seeds, but we’ve got a load of them). We were surprised at how crisp and flavorful the crackers were, with little effort. I know we’ll be making these again and again.

And John Green? Completely engaging, funny, humble, honest, well-spoken, and inspiring.

I guess we could call this a book and recipe pairing? (a la our friends at Turntable Kitchen with their music / recipe pairings)

Looking for other essential recipes? 

Whether it’s how to grow bean sprouts or how to hard boil eggs, our essential recipes are easy DIYs to make at home! Here are few more of our essential and DIY recipes:


Almond Cashew Crackers

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 80 crackers (depending on size)


  • 1 cup almonds
  • 1 cup cashews
  • 1 egg
  • 2 tablespoons water
  • 1 teaspoon kosher salt
  • Seeds to top: pepitas, chia seeds, etc


  1. Preheat oven at 375°F.
  2. In a food processor or blender, mix 1 cup almonds and 1 cup cashews until a course flour forms.
  3. Pour the nut flour into a bowl and add 1 egg, 2 tablespoons water and 1 teaspoon kosher salt (less if using salted nuts). Stir until the mixture comes together into a stiff dough. Separate the dough into two equal parts.
  4. Place a sheet of parchment paper the size of a standard baking sheet on a flat surface, top with half of the dough and another sheet of parchment paper. With a rolling pin, roll the dough until it is very thin (about 0.1″) and covers most of the paper. Peel off the top parchment paper and slide the paper with the dough onto a baking sheet.
  5. With a sharp knife, cut the dough into squares. Mist the squares finely with water to help the toppings adhere, then top with a few handfuls of seeds (pepitas and chia seeds).
  6. Roll out, cut, and top the remaining half of the dough.
  7. Bake the crackers for about 10 minutes, watching so that they do not burn. Remove from the oven and let cool, then break into crackers. Store the crackers in a resealable container.


Adapted from Green Kitchen Stories



About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    March 26, 2014 at 1:09 am

    Oh, they look so good! Would be perfect paired with steaming hot soup and so on, just like you did too ;)
    But one question, is it possible to replace the nuts with seeds (nut allergy…)? What do you think, could it work? Thanks so much if you can help!

    • Reply
      March 26, 2014 at 8:29 am

      I’m not sure, sorry!

    • Reply
      Katie @ Whole Nourishment
      March 26, 2014 at 10:44 am

      Coconuts – I have not tried the recipe yet, but I’m guessing either pumpkin seeds or sunflower seeds may work, as the original recipe over at GKS suggests a mix of nuts OR seeds.

  • Reply
    March 26, 2014 at 5:24 am

    These crackers look absolutely delicious and I plan on making them tonight to serve alongside the soup you published earlier (which had already made its way to the menu).

    I have one question though, I am a frequent migraine patient and almonds trigger a migraine 99.9% of the time I eat them. Is there any nut you could recommend I substitute in to keep the consistency of the dough?

    • Reply
      March 26, 2014 at 8:30 am

      I think any nut would work fine! Maybe try walnuts.

  • Reply
    March 26, 2014 at 7:33 am

    They look so easy! And they’re beautiful!

  • Reply
    Katie @ Whole Nourishment
    March 26, 2014 at 10:43 am

    Love making homemade crackers, and these could not look any more delicious or easier! Lovely little story and tie in to the recipe of the day. ;-)

  • Reply
    Katrina @ WVS
    March 26, 2014 at 10:53 am

    Oh my! These crackers sound perfect!! I just love the seeds on top of them :)

  • Reply
    March 27, 2014 at 12:56 pm

    Looks good! I’ll try making these crackers soon! Just one question – do you soak the nuts overnight and let them dry before grinding them?

    • Reply
      March 27, 2014 at 2:22 pm

      No – we don’t soak the nuts.

  • Reply
    Katie @ Produce on Parade
    March 28, 2014 at 1:27 pm

    My husband struggles with Rheumatoid Arthritis. I’ll definitely have to check this book out! :) Also, those crackers are beaaaautiful! Love the pepitas!

    • Reply
      March 30, 2014 at 5:43 pm

      Thank you! And sorry to hear about your husband. Let us know if you try the book out!

  • Reply
    April 4, 2014 at 3:35 pm

    Made these and they are Fantastic. The Chia seeds add a nice crunch along with the pepita. So surprised at how good these are and no “Flour” as I use to know it. So happy I found your blog!

  • Reply
    Tamsin | A Certain Adventure
    April 10, 2014 at 4:11 pm

    I love ‘The Fault In Our Stars’! It’s one of those books that just refuses to let you go until you’ve finished it, even if it means you have to do a bit of crying along the way. Great idea to pair a recipe with a book – I can actually see quite a lot of similarities between the characters and these crackers :) x

  • Reply
    April 7, 2016 at 12:15 pm

    I have to apologize as this might seem silly, for this recipe do you use roasted or raw almonds and cashews? I’m hoping to make them this weekend (from my day by day calendar). I LOVE it and save all the recipes for future use. Have already made a handful. Great job!

    • Reply
      April 7, 2016 at 12:20 pm

      It is not silly at all! I believe we used raw almonds and cashews — but I think roasted would work as well. We’re so glad you like the calendar! Makes my day to hear that you are enjoying it. How did you find it?

      • Reply
        April 7, 2016 at 1:07 pm

        I received it from my sister, who said she got it at Kohls in Wisconsin. I’m currently eating my salad with the vinaigrette dressing :)

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