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    Home Β» Gluten Free

    Chia and Coconut Flour Crackers

    Published: Feb 28, 2014 Β· Updated: Aug 31, 2020 by Angela Coleby Β· This post may contain affiliate links Β· This blog generates income via ads Β·

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    Gluten FreeLow CarbVegetarianVeganPaleo

    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.

    chia3

      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!

    chia2
    A tasty snack

    Chia & Coconut Flour Crackers

    Angela Coleby
    4.28 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Appetizer
    Cuisine American
    Servings 20 Crackers
    Calories 35 kcal

    Ingredients
     
     

    • Β½ Cup Coconut flour
    • ΒΌ Cup Chia Seeds
    • ΒΌ Cup Coconut Oil
    • 1 Cup Boiling Water
    • ΒΌ teaspoon salt
    • Seasonings of choice (Optional) I used Rosemary and garlic powder.

    Instructions
     

    • 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

    Notes

    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
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1crackerCalories: 35kcalCarbohydrates: 1.1gFat: 3gFiber: 0.9g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    chia1

    « Coconut Oil Chocolate Bars
    Spinach & Chia Pancakes (coconut flour) »

    Reader Interactions

    Comments

    1. Lola

      May 09, 2022 at 6:07 pm

      This recipe was a complete disaster for me. First time I have tried to bake with coconut flour. Realize now that it needed more water but I didn't know whether to add it or not. They didn't roll well and I ended up with a great big mess. I did get enough of the dough on a pan and baked at the temperature the recipe said and for the amount of time and they were burned to a crisp around the edges. In the center they weren't burned but they were soft and not crisp either. I had to throw them out. I have been making almond flour crackers with a very similar recipe and they turn out beautifully. Am trying to get away from so much Omega 6 that is in the almond flour. Don't know if I dare try this again. I think that I would soak the chia seeds in the water for awhile like I do on the almond crackers and hope that would make it easier to roll out. I also tried a recipe for cookies (not from this site) and they were very soft. I tried eating one and thought it was going to choke me. Threw them out too. Don't know if I dare try some more coconut flour recipes.

      Reply
      • Angela Coleby

        May 10, 2022 at 5:17 pm

        That's a shame about the cracker recipe. I'll revisit it to see if there are any tweaks. However I can thoroughly recommend my coconut flour flatbread recipe for an introduction to coconut flour. https://divaliciousrecipes.com/coconut-flour-psyllium-flatbread/

        Reply
    2. Carol

      March 19, 2022 at 5:09 pm

      Made as directed left in an extra 5 minutes because they were still wet but its just a crumbly mess.

      Reply
      • Angela Coleby

        March 19, 2022 at 5:11 pm

        That's a shame. I tried these again recently and they were fine. I wonder if it's due to the different brands of coconut flour?

        Reply
    3. Samantha

      March 04, 2022 at 6:11 pm

      Do you think I could substitute defatted chia flour for the chia seeds? I purchased chia flour and looking to try recipes with it.

      Reply
      • Angela Coleby

        March 09, 2022 at 10:49 am

        Oooh, I've not come across that might it might work!

        Reply
    4. KT

      February 11, 2021 at 1:51 pm

      I followed the recipe exactly except I didn't add spices - I just had herbed salt on hand. While the flavor was good, they were very easy to spread thinly (using the double-parchment paper trick), and they were nice and crispy, it's true that they crumble easily (even after I added a decent amount of water more) and boy do they make you THRISTY! I'm surprised no one else has mentioned this. I'm just starting to recognize this trend when I bake with coconut flour. Anyone else or is it just me?

      Reply
    5. Jane Augustine

      August 31, 2020 at 9:25 am

      Please could you tell me the amount of grams to cup amounts , it will not give me the option on the recipe ....thanks

      Reply
      • Angela Coleby

        August 31, 2020 at 10:01 am

        I've updated the recipe card so the grams should calculate now.

        Reply
        • Jane Augustine

          August 31, 2020 at 1:34 pm

          Thankyou can't wait to try them

          Reply
    6. Sam

      May 27, 2020 at 7:07 am

      I hate that keto involves using too many eggs or almond flour for everything. These were perfect for mixing it up and a snack. Mine came out absolutely great with a good snap. I soaked my chia seeds in the boiling water first as saw this on another recipe. I then cooked until mostly brown and over done but they were just like a real cracker. I also rolled them extremely thin. Love them with cream cheese to keep me on track!

      Reply
      • Angela Coleby

        May 27, 2020 at 8:44 pm

        Glad you enjoyed them! Your description made me want to bake a batch tonight!

        Reply
    7. Gigi

      April 18, 2020 at 4:31 am

      Just made these but oh well mine too came out soft no crunch. But the taste is yum( I added a tbsp of zaatar ) so I’m gonna try them again but this time with a bigger pan so that they are thinner and crispy!

      Reply
    8. Arwen Westrop

      April 13, 2020 at 6:50 am

      Taste is wonderful! However, so far I've only managed to produce soft and extremely crumbly 'crackers'. It's a real shame because the flavour is great!

      Reply
    9. Bharat

      November 05, 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 05, 2019 at 1:55 pm

        Oooh, that might work!

        Reply
    10. Laura

      November 03, 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
    11. Kyra

      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
    12. 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
    13. Jackie Getz

      March 06, 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
    14. Denmark

      November 24, 2018 at 9:46 pm

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

      Reply
    15. Lizzie

      November 06, 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
    16. Fleur

      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
      • Magali

        August 06, 2018 at 8:14 am

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

        Reply
    17. Sally

      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
    18. Vickie T.

      May 08, 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
      • Divalicious

        May 11, 2015 at 10:14 am

        Glad you enjoyed them Vickie. Thanks for popping by!

        Reply
    19. Jodie

      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
      • Divalicious

        August 10, 2014 at 12:10 pm

        Glad you enjoyed them! Thanks for popping by!

        Reply
    20. Letha

      March 01, 2014 at 9:13 am

      Did you melt the coconut oil before adding it?

      Reply
      • Divalicious

        March 01, 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
    21. 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
      • Divalicious

        February 28, 2014 at 2:42 pm

        Thanks for stopping by Lauren. Hope you enjoy them!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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