With only 5 ingredients, this healthy Savory Oat Crackers recipe is gluten-free and can be made with fresh or dried herbs. Vegan.
What I like about cracker recipes is that they are usually quite simple. These gluten-free oat-based crackers are no different!
Why you'll love this recipe
- A handful of simple ingredients
- Easy homemade crackers that are gluten-free and vegan
- I'm always looking for ways to use up fresh herbs, and this is the perfect recipe to do so!
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Buckwheat flour or sorghum flour are good gluten-free substitutes. All three lend themselves to a "whole wheat flour" flavor.
Brown rice flour - Look for certified gluten-free varieties if necessary. White rice flour is the best substitute if needed.
Organic cane sugar - A touch is needed to balance the savory oat flour crackers.
Vegan butter - This holds the crackers together, just like making a pie crust. Feel free to use regular unsalted butter if dairy is not an issue.
Herbs - Sage, rosemary, thyme - select a favorite here! If using dried herbs, fold 1 teaspoon into the cracker dough.
Before you start: Set ice cubes into one cup of water and set aside. Preheat the oven to 400 degrees Fahrenheit and place a piece of parchment on a cutting board.
Step 1: In the bowl of a food processor, pulse dry ingredients just to combine. Add the pieces of butter and pulse until the mixture becomes a coarse flour.
Step 2: Add water and pulse until it comes together like wet sand.
Step 3: Turn the dough out onto parchment paper and press down into a rectangle. With a rolling pin, roll out the dough and aim for about 1/16" of an inch thickness for the crispiest crackers. Transfer the parchment with rolled dough to a baking sheet.
Step 4: Press fresh herbs into the dough.
Step 5: Using a pizza cutter (or sharp knife), score dough into 1x½ inch squares on the parchment-lined baking sheet. Prick each square with a fork. Sprinkle a little sea salt on top of the dough, if desired.
Step 6: Bake in the preheated oven for 14-15 minutes until dry in the center and has started to turn golden brown. Let crackers cool on the baking sheet on a wire cooling rack.
- To get a good savory flavor, I'd recommend using dried herbs. But pressing in fresh herbs makes for a fun, decorative, and slightly rustic appearance.
- Set ice cubes in your measuring cup of water to get it really cold. Then simply dip your tablespoon in to measure the ice-cold water as needed.
- Keep the butter cold in the fridge until you need it.
- Docking is when you prick the crackers with a fork. This helps them release steam so they don't puff up.
What is the best way to store this oat cracker recipe? Keep in an airtight container at room temperature for 4-5 days.
In addition to pressing fresh herbs into the tops of your crackers, there are a variety of toppings to add to the herbs or use alone.
Here are some of our favorite snacks to serve these gluten-free crackers:
- Add them to charcuterie, cheese board, or cheese ball
Think rosemary, thyme, sage, or a combination. I think dried herbs give you the best flavor overall but pressing some fresh herbs into the cracker tops is a beautiful presentation.
It's all about the thickness. Thinner means crispier, but you also have to watch they don't burn. Keep in mind that they will also crisp up as they cool so don't cook them too long.
More snack and cracker recipes
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Savory Oat Crackers
- 6 tablespoons cold water
- ¾ cup (75g) gluten-free oat flour
- ¾ cup (100g) brown rice flour
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon organic cane sugar
- ½ teaspoon baking powder
- 1 teaspoon dried sage or other dried herbs or fresh sage leaves or other fresh herbs
- 4 tablespoons vegan butter slice into 5 pieces
- salt for sprinkling
- Place a few ice cubes in a small bowl and fill with water (6 tablespoons). This will get your water nice and cold. Set aside.
- Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment (about 12x16) on a cutting board or pastry board.
- In the bowl of a food processor, place oat flour, brown rice flour, salt, pepper, sugar, and baking powder. If using dried herbs, also add in at this time. Pulse a few times until the ingredients are incorporated. Add the pieces of butter and pulse until mixture becomes a course meal. Add 6 tablespoons of cold water. Pulse until mixture comes together and is a smooth dough.
- Turn dough out onto the piece parchment paper. Place an additional piece of parchment paper over the dough and press down into a rectangle. Roll dough into a large rectangle. It should be about 1/16" thick. If it is thicker, you will have more cookie-like crackers. Gather scrap pieces and reroll.
- If using fresh herbs instead of dried, gently press them into the dough now.
- Sprinkle the rolled dough with salt. Use a pizza wheel and score dough into 1x½ inch squares. Prick each square with a fork. Transfer the parchment paper with the scored dough to a baking sheet.
- Bake for 13-15 minutes or until the edges start to turn golden brown. Place baking sheet on a cooling rack until crackers have cooled completely.
- Store in an airtight container for 4-5 days.