chickpea flour crackers Healthy, vegan and gluten free

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  • 2 cups chickpea flour plus more for dusting
  • 1/3 cup nutritional yeast flakes
  • 1/2 teaspoon coconut sugar (Optional)
  • 1/2 teaspoon fine sea salt
  • 1/4 cup of neutral oil
  • 5 tablespoons warm water (more, if needed)
  • 1 tablespoon Dijon mustard
  • 1/2 to 1 teaspoon dried rosemary


  • Preheat the oven to 180 degrees Celsius.
  • In a bowl, mix the chickpea flour, nutritional yeast, sugar, dried rosemary and salt.
  • Then add the oil, mustard, and 5 tablespoons of water, stirring until combined.
  • The dough will seem dry at first, but keep stirring until completely mixed. Add a little more water, only if necessary to combine all the dry ingredients.
  • The dough should be smooth and stiff, but not sticky.
  • With a rolling pin, knead the dough until it is shaped like a fine rectangle.
  • Using a pizza cutter or large knife, cut the rectangle into about 20 cookies.
  • Place the cookies on the parchment paper lined baking sheet.
  • Bake in the preheated oven for 10-15 minutes or until lightly golden brown.
  • Remove from the oven and lift the parchment onto a wire rack to cool. Let it cool completely before consuming.

This post is also available in: Español (Spanish)