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This almond cashew crackers recipe shows you how to make homemade crackers! They’re delicious, naturally gluten free, and fun to make.

Homemade crackers | Almond crackers | Almond cracker recipe | Almond flour crackers
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Ever wanted to learn how to make homemade crackers? These almond cashew crackers are the perfect place to start! They’re tastier and healthier buying storebought crackers, since there are no additives or preservatives. And these crackers have no flour at all, making them naturally gluten free and full of whole foods! But most of all, they’re fun to make!

Related: 18 Delicious Healthy Snack Recipes

Homemade crackers | Almond flour crackers | Almond crackers recipe

How to make homemade crackers

These homemade crackers are easy to make with minimal ingredients. The base almond crackers recipe requires only whole almonds, cashews, an egg, and salt: just four ingredients! Because they contain no flour, they’re gluten-free and completely natural. I was considering buying some gluten-free crackers to go with this Indian spiced soup, but I 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 in our  pantry. Because these homemade crackers are made with nuts instead of flour, they’re also packed with protein. They’re a great alternative to flour-based crackers for eaters of all types.

To make the homemade crackers recipe, you’ll need a food processor. Simply blend together the almonds and cashews, then add the egg and salt. Roll out the dough into a paper thin layer,  then cut it into squares. Then bake the homemade crackers for just 10 minutes! It’s not too much effort, and fun to make at home. We were surprised at how crisp and flavorful the crackers were, with little effort. I know we’ll be making these again and again.

Want more with almonds? We’ve got 15 great almond recipes for you to try.

Looking for a food processor?

You’ll need a food processor for this homemade crackers recipe! Here’s the one we recommend. You’ll need a large sized food processor to accommodate this batch.

What to serve with these homemade crackers

We’re betting you probably don’t need lots of ideas on how to serve crackers! However, here are some of our favorite ways to eat these homemade almond crackers:

Looking for other DIY recipes? 

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

This homemade crackers recipe is…

Vegetarian and gluten-free.

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Almond Cashew Crackers

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5 from 2 reviews

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 80 crackers (depending on size) 1x


This almond cashew crackers recipe shows you how to make homemade crackers! They’re delicious, naturally gluten free, and fun to make.


  • 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

  • Category: Snack
  • Method: Baked
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Michelle Bates says:

    I made these crackers A LONG time ago and LOVED them. But at the time it was a bit much for me to make them…and have them all devoured in 5 minutes with my family asking for more. Now that we are empty nesters I am going to make them again. This time there will be more for me!!!

  2. pam says:

    these turned out great. i was hesitant so i only made 1/2 batch using 1cup nuts, 1 egg, 1 tbs water,….topped with everything bagel seasoning, very surprised how easy and how tasty,
    going to make them a bit thicker next time to top with lox & cream cheese
    more like a flat washi cracker

  3. Jessica says:

    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!

    1. Sonja says:

      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?

      1. Jessica says:

        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 :)

  4. Tamsin | A Certain Adventure says:

    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

  5. Sally says:

    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!

  6. Katie @ Produce on Parade says:

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

    1. Sonja says:

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

  7. Mandy says:

    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?

    1. Alex says:

      No – we don’t soak the nuts.

  8. Katrina @ WVS says:

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

  9. Katie @ Whole Nourishment says:

    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. ;-)

  10. Mimi says:

    They look so easy! And they’re beautiful!

  11. Naijomy says:

    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?

    1. Alex says:

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

  12. Coconuts says:

    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!

    1. Alex says:

      I’m not sure, sorry!

    2. Katie @ Whole Nourishment says:

      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.

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