- Hide menu

Flakey Club Crackers

LoadingFavoriteAdd to favorites


gluten free Flakey Club Crackers displayed on newspaper and a wooden table

~ raw, vegan, gluten-free ~

These crackers are light, airy, crispy and carry a slight hint of butter.  My husband raved about them and nothing makes my heart smile like it does when he loves the food I make.  Especially when I know it is good for him.

To create the “buttery” flavor in these crackers I used walnuts, macadamia nuts, and rum flavoring.  If you don’t have rum flavoring on hand you can omit it and double the measurement of the vanilla extract.

I don’t recommend substituting the walnuts or macadamia.  You could, however, use all macadamia nuts instead of the mix but I find macadamia nuts to be so expensive and this helped to keep the cost down.

Nuts, in general, get a bad rap for causing weight gain and like everything else, if they aren’t eaten in moderation, that statement can become true.  So don’t fear them, just keep an eye in how many you consume and in the meantime know that nuts can bring some great health benefits as well!

 Macadamia nuts are one of the very few plants that contain palmitoleic acid, also known as omega 7, a monounsaturated fatty acid that works to lower your cholesterol, reducing your risk of heart disease. Some studies have also suggested that palmitoleic acid may also affect your body’s metabolism, curbing your appetite and helping you burn fat faster.  Can somebody please pass me the bowl of macadamia nuts? hehe

I love the simple and delicate flavor of this cracker and I hope you do too.   This recipe does require a little prep work. If you make your own almond meal/flour, you will want to soak and dehydrate the almonds ahead of time.  They need to be completely dry before you grind them into flour.  Same goes for the walnuts.   Macadamia nuts, on the other hand, don’t require soaking because they don’t contain enzyme inhibitors.

My husband insisted that I mention how incredible they taste paired with a new cheese recipe that I came up with… it is called Sweet Cranberry “Cheese”  I think it’s time to get busy in the kitchen!  What do you think?

a close up of gluten free Flakey Club Crackers displayed on newspaper and a wooden tableIngredients:

Yields 24-36 crackers (depending on how you score them)

Dry Ingredients:

Wet Ingredients:


  1. Place the walnuts and macadamia nut in the food processor, fitted with the “S” blade, and process till it starts to break down into small pieces.
    • This won’t turn into a fine powder due to the natural oils and be careful that you don’t over-process them, turning them into nut butter.
  2. Add the almond flour and protein powder.  Pulse together to mix.
    • You can either leave the skins of the almonds after soaking them or you can remove them. Removing them can sometimes be easier on the digestive system plus it gives that cracker a lighter appearance.
  3. Measure out 3/4 cup of water.  Add the rum extract, vanilla extract, and stevia to the water and stir together.
    • Pour the liquid into the food processor and mix till it creates a paste-like consistency.
    • If it is too dry and clumpy, add 1 Tbsp of water at a time till it reaches this stage.
    • Instead of stevia ~ use 1-2 Tbsp of your favorite sweetener. These crackers aren’t meant to be sweet.
    • Instead of rum extract ~ use more vanilla extract
  4. Spread the mixture on the teflex sheet that comes with the dehydrator.
    • The batter will be sticky so dip the spatula in water every now and then to make it easier to spread.
    • The batter doesn’t shrink up much so make it the thickness that you want the finished crackers to be.
  5. Score the crackers into the desired sizes.
  6. Sprinkle a liberal amount of coarse sea salt on top of the crackers.  Remember, these crackers don’t have salt in the batter,  so this step is important.
  7. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 2 hours.
    • Remove and make fork markings on top of the crackers.
    • Return to the dehydrator and continue to dry for about 18 more hours.
    • About halfway through the drying process, flip the crackers over onto the mesh sheet, and remove the reflex sheet.  This will help them dry quicker.
  8. Remove and cool to room temp. Enjoy!

Culinary Explanations:


raw, vegan, gluten-free club crackers


15 thoughts on “Flakey Club Crackers

  1. Melissa Miller says:

    These look delish can’t wait to try!!

    • amie-sue says:

      Hi Melissa…they look delish and taste relish :) Keep me posted if you give them a try. Have a wonderful day, amie sue

  2. delia trenholm says:

    Im so excited to make these :)

    • amie-sue says:

      Let me know what think of the Delia. We loved them … though I only got 2 out of the bunch, my husband hide the others and ate them up. haha

  3. ben says:

    This is on the menu for next week. Thank you, Amie Sue.

  4. ben says:

    Great recipe. Unusual texture. I skipped the vanilla extracts and used black pepper instead, to keep it savory. Thanks!

  5. Naomi says:

    I’m looking for a savory cracker that is on the light, flaky side. I was wondering about the sweetness here. Is the sweetness here for balance or are they really sweet? If sweet, what else would you recommend?

    • amie-sue says:

      Naomi, these crackers are not sweet. If you have ever had a club cracker there is a very slight slight sweetness. But these are more on the savory side. Not high in a particular flavor because I was aiming for a more traditional flavored cracker that would compete with cheeses, etc. amie sue

  6. rhonda says:

    Amysue I did make these crackers. My only challenge is that they did not come out this white. They were darker in color. They did however taste great!!!!!

    • amie-sue says:

      Hi Rhonda… well I am glad that they tasted great. That is most important. :) Next time you make them, remove the skins from your almonds after soaking them, this will lighten the color. I will make sure that the recipe is clear on that step, if a lighter color is desired. :) Thank you for sharing! amie sue

  7. julie says:

    Do you think it would work to use coconut flour instead of almond flour for these?

    • amie-sue says:

      Hello Julie,

      Coconut flour is way to drying to use that quantity of it, so I am going to suggest that you don’t. I would recommend either using more of the macadamias (ground) or perhaps cashew flour. The macadamia “flour” will give the cracker that “buttery” flavor and the cashews offer enough of a neutral base with a hint of sweetness which will compliment this cracker. You could even make a mix of the two since I know macadamia nuts are so expensive. I hope this helps. Have a great weekend, amie sue

  8. bella says:

    Hi Ami Sue: I am a new member and have been looking to make these crackers. I just wondered if there is a substitute for the protein powder. Is that in the recipe for flavor or textute? Please let me know. Thank you. Deanna

    • amie-sue says:

      Good morning Deanna,

      The protein powder was added for nutrients, flavor and texture. My goal was to create a unique flavor aiming for a buttery taste since that is what commercially made Club Crackers taste like. You can just use more almond flour instead if you don’t have any protein powder. Please keep me posted how they turn out. Blessings, amie sue

Leave a Reply

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