Last updated February 1, 2019 by Lisa Richards, CNC

Coconut Flour Crackers and Grissini

Coconut Flour Crackers

Sometimes nothing but a cracker will satisfy that need for something a little crunchy. With just a few ingredients, these crispy crackers are quick to make and super-healthy too.

This recipe uses coconut flour, coconut milk, and coconut oil. Using the various forms of coconut is a good way to incorporate gluten-free foods and healthy fats into your diet. They have antifungal properties too, which means that they can help to rebalance your gut flora.

Coconut flour crackers are high in fiber and make a wonderfully satisfying snack when paired with our Red Pepper Dip or delicious Guacamole.

You can also roll up the dough scraps to make grissini (pencil thin breadsticks) for a nice accompaniment to your next bowl of soup or salad.

Both the crackers and grissini are wonderful snacks to put in your bag when traveling or out and about. They will keep for a long time in a cool dark place, so make a large batch and keep them in your pantry for when you’re feeling peckish. Enjoy!

Free Guide To Beating Candida
Sign up to our free, 8-part email course today, and learn how to create your own, personalized Candida treatment plan :)
4.31 from 143 votes
Coconut Flour Crackers
Coconut Flour Crackers and Grissini
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 70 crackers
Calories: 16 kcal
Author: Lisa Richards
  • ½ cup coconut flour
  • ¼ cup golden flax seed meal
  • ½ tsp. salt
  • ¼ cup coconut oil, melted
  • ½ cup unsweetened coconut milk
  1. Preheat oven to 350 degrees F ( 177 degrees C).
  2. Into a medium bowl sift coconut flour. Add flax seed meal and salt, whisk to combine.
  3. In a small bowl add melted coconut oil and unsweetened coconut milk, whisk to combine.
  4. Pour liquid ingredients into dry mixture, stir combine. Mixture will gradually form a dough as coconut flour begins to absorb moisture.
  5. Form dough into a ball and place onto a piece of parchment paper the size of your baking sheet. Flatten dough with your hands, fingers into a 7 – 8 inch square. Cover dough with another piece of parchment paper and with a rolling pin, roll to about a 1/4 inch thickness and about a 13 – 14 inch square. Using a ruler and a sharp knife or pizza cutter, cut dough into crackers about one and a half inch square, and separate slightly. Transfer parchment paper and crackers to a baking sheet. With remaining dough scraps, shape into pencil shapes for grissini and place on baking sheet with crackers.
  6. Bake for 10 minutes and remove any outer crackers that have browned nicely as they bake more quickly. Continue to bake remaining crackers for another 10 minutes, checking and removing crackers as edges begin to turn golden brown. Remove grissini when ends are golden brown. Cool crackers and grissini completely. Serve with dips, soups, salads or alone as a snack.

My Ultimate Candida Diet program includes more than 100 tasty recipes for every meal and every stage of the Candida diet. They are gluten-free, sugar-free, and absolutely delicious! Dr Wood and I have also included lots of valuable advice on how to beat Candida, and which foods to eat and avoid.

Filed under: Snacks
100% Risk-Free Guarantee

3-Month Candida Elimination Kit Start Your 3-month Candida Cleanse

This Candida Kit contains all the supplements recommended on the Candida Diet:
- LIVER ONE to process and remove the toxins created by Candida.
- CANDASSIST to inhibit and weaken the Candida colonies in your gut.
- PROBIOTIC to replace the Candida yeast with probiotic bacteria.
Plus... the CANDIDA DIET RECIPE BOOK with 50+ low-sugar recipes

Learn More


  1. NellieI McConnell says:

    Hi: Like the website. I have friends who are diabetic. Trying to help them stay healthy.
    I have access to over ripe bananas. Working on recipes for low carb. Low fat and sugar.
    I used coconut. Almond, flax seed, regular flours and this came out great. Stevia for sugar.
    1 1/2 banana. Ripe
    1/4 c. Olive oil
    2 packets Stevia
    2 eggs
    Vanilla. 1/2 t
    1/4 cup.coconut. 1/4 cup almond. 1/4 cup flaxseed , 1/4 cup regular flour sifted.
    1/4 t. Salt
    1/2 t. Baking powder
    1 t. Baking soda
    Pour mixed banana mixture into flour. Mix well add
    1/2 cup chopped walnuts or choice of nuts.
    You can add raisins. Dates. Cranberries.
    Bake about 20 minutes on 350. Test.
    Makes 6 muffins.
    Use Pam and wipe out excess oil from muffin pans.
    Made with fresh fruit but dried was better.

    1. Tia Belleisle says:

      Bananas and glutinous flour aren’t appropriate for the Candida Diet

  2. Abigail says:

    These are ok. Needed some more salt, so I sprinkled the tops with sea salt before baking.

  3. Wiley200 says:

    5 stars
    Really light and crunchy. I added a little more salt.

  4. Alex says:

    5 stars
    Wow! During this first part of my candida cleanse I have been really craving some snacks. I found these and was so excited to try them- These crackers far exceeded my expectations. They were so rich, filling and tasty! I made a bowl of the “Delicious guacamole” from the other recipes to dip them in and it was amazing!!!
    My husband was also very impressed. 10/10 would recommend.
    Only thing I would say is to double or triple the recipe to have more for later!
    (I also added a bit more salt).

  5. Khia says:

    5 stars
    I added onion salt SOO delicious and cheezy tasting. I love these!

  6. Cecilia Jones says:

    5 stars
    Does the recipe call for canned coconut milk, or coconut milk beverage? Thanks! (I saw another recipe on this site that specified the canned milk, so just wanted to be sure).

    1. Lisa Richards says:

      Always the canned coconut milk 🙂

  7. Kay says:

    5 stars
    Deliciously wonderful! Just made these and used unsweetened coconut milk beverage from a box and they turned out perfect! I like my extra crispy so I baked for several minutes longer! These help curb the needs for carbs/ crackers. I paired with homemade raw almond butter. Thank you!!

  8. Misa Kelly says:

    5 stars
    I tried the recipe, reading the remarks, doubling the salt, and it came out too salty. I tried it again and cut back on the salt, it was great! I also added chopped rosemary. YUM! They made a perfect addition to our offering for a holiday feast, the appetizers.

  9. Dayna says:

    5 stars
    I dont normally post reviews but these crackers are Fabulous! Most low carb crackers taste like cardboard but these were the exception. Trying to help my mom lose weight and join me on my weight loss journey and these crackers are just the crunch we need to satisfy our snack cravings. Cant wait to try with guacamole, hummus and more! I added everything seasoning to them and they were awesome! Thank you!

  10. Amy Adams Olsen says:

    5 stars
    I added garlic, fresh thyme, and fresh rosemary. I also was out of coconut milk so I used homemade almond

  11. Maureen says:

    3 stars
    My cracker were not crunchy. What could I have done wrong?

  12. Rozina says:

    4 stars
    Hi. Thanks for the recipe. Can add water or almond milk instead of coconut milk?

  13. Euphemia says:

    4 stars
    I tried a variation of this using 1/2 cup acorn flour and subbing egg as I did not have flax seeds on hand and the chia I put in wasn’t enough. I may also try adding a bit of buckwheat flour if I feel like jazzing it up next time.

  14. Ann says:

    Hi what i can use in substitute for ground flax meal? Thanks for this recipe!!! 😊

  15. sarina suriano says:

    Hi there,
    I am going to soak my flax seeds as I have trouble digesting some seeds. Once soaked and rinsed, do I simply dry them out in an oven to make my own flax seed meal?

    Love all your recipes. Zucchini and pesto bread I make every week. Yummmm

    Thank you

  16. Deborah says:

    5 stars
    I added to the batter 1/2 teaspoon garlic powder and onion powder. I also added a tablespoon of everything bagel. I rolled it out and sprinkled pink salt and everything bagel on the top these crackers took longer thàn twenty minutes to cook. I checked often. They are oh so good.

  17. Suzy Fueshko says:

    5 stars
    These turned out really good, but I had to bake them for about 40 minutes and continue to remove the browned ones. They will not turn out crispy until they are browned. Thank you for the recipe.

  18. Kris says:

    5 stars
    Thank you for this recipe! Just tried it and LOVE it! Used leftover strained coconut solids after making milk, plus freshly ground flaxseed.

    So excited to tweak the base recipe for pie crust, breading, etc.

    Get extra crisp by dehydrating baked crackers or simply letting crackers sit in oven as it cools after releasing initial heat. Thank you so much for this recipe!

  19. Sara P. says:

    5 stars
    I really liked the coconut flour, but felt it should be a cookie. I added lemon juice and stevia and loved it! I also added stevia confectioners sugar with lemon juice and zest to make a drizzle over them.

  20. Kate says:

    4 stars
    These turned out so well! I didn’t have flax seed meal so I subbed in some chia seeds and sunflower seeds. Took me about 30min to get all of the crackers crunchy!

    Question for you- How do you store these crackers so that they stay crispy? I stored mine in an air tight container and the next day they were soft. Is there a better way to store them? Thanks!

  21. j says:

    5 stars
    i’ve been making these for a few weeks now, they’re amazing 🙂 i love how simple they are!
    i double the salt, add an extra tbsp of coconut oil to help with the texture and so far i’ve added some herbs including 1 tbsp dried oregano and another time 1 tbsp caraway and they come out even better! such a “buttery” delight

  22. Sarah says:

    5 stars
    These crackers are delicious. I like these better than the bread. So, yummy.

  23. Anonymous says:

    5 stars
    These crackers are wonderful! The flax gives them a nice nutty taste while the coconut brings a hint of sweetness. I used a rounded 1/2 tsp of salt and that was perfect for my taste. They do go soft very quickly, but if you have any desiccant packets one will keep the bag crispy.

  24. Kaylee says:

    5 stars
    How do you store these so they remain crispy and how long will they last ? Going to try baking them with my 6 YO tomorrow 😋

  25. Angie Abrams says:

    5 stars
    I made these using fish gelatin instead of the flaxseed meal and they turned out great!
    Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating