Gluten Free/ Low Carb/ Paleo/ Snacks/ Vegan/ Vegetarian

Chia and Coconut Flour Crackers

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Chia seeds and coconut flour together make a delicious and healthy cracker. 

My food affair with chia seeds continues and I needed a cracker to go with the tomato and chia relish.


  Go crazy and have a play around with the flavourings when you make this recipe.   I used rosemary and garlic but the possibilties with this recipe are endless.  Well, not endless but lots of options!  The mixture seems strange until you add the boiling water.  I was looking at the dry ingredients thinking it would be not enough, then added the boiling water and woosh!  The mixture expanded and I had a large ball of dough to play with.

Coconut flour and chia seeds are full of fibre so this will be very healthy for you too.  And delicious with some chia relish!  Double chia seed delight!




A tasty snack

A tasty snack



Chia & Coconut Flour Crackers

4.27 from 23 votes
Print Pin Rate
Servings: 20 Crackers
Author: Angela Coleby


  • 1/2 Cup (56g) Coconut flour
  • 1/4 Cup (40g) Chia Seeds
  • 1/4 Cup (60ml) Coconut Oil
  • 1 Cup (240ml) Boiling Water
  • 1/4 teaspoon salt
  • Seasonings of choice (Optional) I used Rosemary and garlic powder.


  • Preheat the oven to 185C/375F degrees.
  • Mix the dry ingredients together.
  • Add the coconut oil and mix well.
  • Gradually add the boiling water to the mixture and stir.
  • Roll out the dough onto a parchment paper lined baking sheet.
  • Bake for 25 minutes.
  • Cut into squares and serve


Will make about 20 crackers
Nutritional Info per cracker: 35 Calories, 3g Fat, 0g Protein, 1.1g Total Carbs, 0.9g Fibre, 0.2g Net Carbs
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes


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  • Reply
    November 5, 2019 at 4:41 am

    I like to soak my chia seeds overnight for removing the phytates. Do you think I can use the chia jell in the mixture and use and blender to blend and make the batter?

    • Reply
      Angela Coleby
      November 5, 2019 at 1:55 pm

      Oooh, that might work!

  • Reply
    November 3, 2019 at 9:28 pm

    Mine were crumbly too πŸ™ Based on the good feedback from others, I will definitely try again. I have two different kinds of coconut flour, so will do an experiment to see if brand makes a diff. Will update if good results. Cheers for sharing.

  • Reply
    May 13, 2019 at 4:51 am

    I added a bit of flaxseed meal I had left over from another baking batch. I also used quite a bit more water, to make a smoother batter I could easily flatten. I used an Italian herb mix. Very good!

    Protips: I put the batch on a parchment sheet and pressed another sheet on top. Then I rubbed it flat towards the edges. I sliced them with a pizza cutter when they were still a little warm (and thus, a little soft). If you wait too long, they will crack easily. If you keep them for a day or two, they will get a little softer. Put them in the toaster for a minute to make them crispy again!

    • Reply
      Angela Coleby
      May 14, 2019 at 8:22 am

      Thanks for the tips! Sound great!

  • Reply
    Jaia Sandhu
    April 16, 2019 at 5:28 pm

    These looked amazing but unfortunately my crackers were very soft and crumbly πŸ™ not sure what went wrong!

    Will try these again and hopefully post a better review but thank you anyway for providing a simple recipe with easy ingredients.

    • Reply
      Angela Coleby
      April 17, 2019 at 7:18 pm

      The brand of coconut flour can vary results. If in doubt, add more liquid to make sure the dough is pliable. Hope the next time works. Perhaps leave them to cool in the oven after baking for a crisper cracker?

      • Reply
        Jaia Sandhu
        April 20, 2019 at 8:46 am

        Hi Angela,

        I just wanted to give an update, I made this again (exactly as the recipe states and without any additional flavouring). I also took your suggestion and added a little more water. Baked for about 30 minutes and they came out delicious, crispy and golden brown on top! Thanks for this recipe! I am glad I tired it again.

        • Reply
          Angela Coleby
          April 22, 2019 at 9:08 am

          That’s great to hear!

  • Reply
    Jackie Getz
    March 6, 2019 at 12:58 am

    I love these. I have been having a hard time finding a good cracker that is easy with not a ton of ingredients..

  • Reply
    November 24, 2018 at 9:46 pm

    These crackers looks so delicious! This is a good source for fiber!

  • Reply
    November 6, 2018 at 11:09 am

    Like a couple of previous posters I too had an issue with them not being crisp, and after the alloted time they looked paler than me and I’m a Brit! However, the taste was divine.
    I left them to cool but nothing happening cracker wise so I returned them to the oven on a hotter 200C/390F for 20 mins
    The result is a beautiful golden glow top and bottom and they hold up very well to piling stuff on top. My only problem now is to not eat them all πŸ˜‰
    Thank you

    (ps, I think my issue was my crackers are slightly thicker than yours (I could only get 16), next time I’ll use a larger baking sheet and see what happens.)

  • Reply
    June 24, 2018 at 7:13 am

    Hi there, I have baked these for an hour and still not crisp! Any idea why? They taste great but the texture isn’t there. Thanks!

    • Reply
      Angela Coleby
      June 24, 2018 at 9:10 am

      I’m not too sure. Perhaps the oven needs to be a bit hotter?

    • Reply
      August 6, 2018 at 8:14 am

      The same happenned to me. I will try with less water next time.

  • Reply
    January 15, 2016 at 11:33 pm

    Hi is it possible to freeze these? I am trying to bake ahead for the upcoming school term. Thanks and can’t wait to try them

    • Reply
      Angela Coleby
      January 16, 2016 at 7:22 am

      Hi Sally, I haven’t tried to freeze them but cannot see why not. Happy baking!

  • Reply
    Vickie T.
    May 8, 2015 at 12:26 pm

    These are great! I added crushed, dried rosemary and freshly ground sea salt and they were delicious! I love these with avocados. I like that this recipe doesn’t use eggs like most coconut flour recipes.

    • Reply
      May 11, 2015 at 10:14 am

      Glad you enjoyed them Vickie. Thanks for popping by!

  • Reply
    August 10, 2014 at 4:20 am

    These are really flippen yummy! Just made a batch and will be making a double batch next time xx

    • Reply
      August 10, 2014 at 12:10 pm

      Glad you enjoyed them! Thanks for popping by!

  • Reply
    March 1, 2014 at 9:13 am

    Did you melt the coconut oil before adding it?

    • Reply
      March 1, 2014 at 10:12 pm

      No but it doesn’t matter as the hot water will reduce it to liquid. If already liquid all well and good. Hope you enjoy it Letha.

  • Reply
    Lauren Lane
    February 28, 2014 at 11:10 am

    These look epic!! I’ve been looking for a cracker sub I’d like and I can’t wait to try this.

    • Reply
      February 28, 2014 at 2:42 pm

      Thanks for stopping by Lauren. Hope you enjoy them!

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