Black Pepper and Rosemary Crackers

  • Yield : Depends on how big you make them

Yum! These crunchy little crackers will fill your house with a deep rosemary aroma as they bake. They’re not too salty yet super flavorful, by themselves or spread with your favorite dip.


  • ½ cup Unbleached all-purpose flour
  • ½ cup Whole wheat flour
  • ¼ + 1/8 tsp Sea salt
  • 2 tsp Rosemary, crushed between your palms
  • 1/8 tsp Garlic powder
  • 1 tbsp Canola oil (non-gmo is best)
  • ¼ cup + 2 tbsp Water
  • ½ tsp Freshly ground black pepper, divided




Step 1

Preheat oven to 425 F and line a baking sheet with parchment paper.

Step 2

In a medium mixing bowl, mix together the flours, salt, rosemary and garlic powder. Add oil and water, mix until a stiff dough forms.

Step 3

Divide dough in half. Roll out one half to 1/8 thickness, sprinkle with ¼ tsp pepper. Use a small cookie cutter (I used a 1 inch one) to cut your desired shapes. Repeat with other half of dough. Prick crackers all over with a fork and place on prepared baking sheet.

Step 4

Bake about 10 minutes, until bottoms are golden brown.

Roxane is a culinary school graduate, professional pastry chef and devoted mama of an adorable toddler - She loves cooking and baking tasty, healthy plant-based food that is kind to our bodies, the earth and the animals! She also runs her own website, Roxane's Natural Kitchen

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