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Have you tried making your own vegan crackers? This easy recipe for rosemary crackers makes a deliciously crisp homemade cracker with lots of flavors. All you need are a handful of simple ingredients to make a healthy plant-based cracker to add to meals or use for snacks.

completed Rosemary Vegan Crackers scattered on a white surface

You might be thinking, why would I make crackers when I can buy them at the store?

Well, let me tell you these flatbread crackers with rosemary and flatbread are amazing. You can’t get the same flavor in a store-bought box of fancy crackers. They cook up into such crispy crackers and go with so many different dishes.

Try out this rosemary crackers recipe and serve them up with your favorite tomato soup or vegan chicken noodle soup. They also work great as a snack on their own or paired with a spread or dip such as a simple bean dip or spinach dip.

If you like making homemade crackers, you might also enjoy these ‘cheese’ crackers.

Why This Recipe Works

  • Easy ingredients: This vegan cracker recipe is made with simple pantry ingredients you may actually already have on hand.
  • Homemade crackers: Making rosemary crackers at home are better than any brand of store-bought crackers. Plus they’re made using simple ingredients without all the extras added during processing.
  • Great flavor: Rosemary, garlic powder, and black pepper create a crispy cracker everyone will love.

What Goes Into This Recipe

ingredients for Rosemary Vegan Crackers measured out in small white bowls against a white surface
  • Flour: This rosemary cracker recipe is made with a combination of whole wheat flour and all-purpose flour for a hearty yet tender, crisp cracker.
  • Salt: Necessary to give the dough flavor.
  • Dried rosemary: An easy pantry staple but you can also use fresh rosemary instead. 
  • Garlic powder and black pepper: Additional spices to enhance and support the rosemary flavor.
  • Canola oil: A bit of fat binds and flavors the crackers. It also works with other healthy oils such as olive oil, grapeseed oil, and coconut oil.

Variations and Substitutions

  • Need these vegan crackers to also be gluten-free? Replace the flours with a 1-to-1 gluten-free flour mix.
  • Rosemary: Mix and match other herbs to create more flavor combinations. Thyme, oregano, basil, or herb blends such as Italian seasoning and herbs de Provence are just a few of my favorites.
  • Add some healthy fats: Mix in one tablespoon of sesame seeds or chia seeds right at the end of mixing the dough.
  • Cheese’ flavored: Add one tablespoon of nutritional yeast to the dough.

How To Make Rosemary Crackers

  • 1) Before mixing up the dough, preheat the oven to 425 degrees F and line a cookie sheet with parchment paper.
  • 2) In a medium bowl combine the flours, salt, rosemary, and garlic powder, and use a whisk to mix them together.
  • 3) Add oil and water to the bowl and mix with a wooden spoon until a stiff dough forms.
  • 4) Divide the dough in half and roll it out on a clean lightly floured work surface using a rolling pin. You want the dough to be about one-eighth inch in thickness 
  • 5) Sprinkle the top of the cracker dough with one-quarter teaspoon of black pepper. 
  • 6) Cut the dough into desired shapes. Repeat with the other half of the dough.  (See more below for how to cut the dough!)
process of making circular molds in dough against a white surface
  • 7) Prick the crackers with a fork over the tops and place them on the prepared baking sheet.
process of putting cracker molds against white surface on tray
  • 8) Bake the crackers for about 10 minutes, until the bottoms are golden brown.

How to Cut Homemade Vegan Crackers

There are a couple of easy ways to cut the dough to make homemade crackers. No matter how well-stocked your kitchen is, there’s definitely an option for everyone.

  • Easy, Uniform Shapes: The easiest method to use and one that will give you more evenly shaped crackers is to use a cookie cutter. I prefer to use a 1-inch or similar-sized cookie cutter for bite-sized crackers.
  • Pizza Cutter or Pastry Wheel: These are handy kitchen tools that may make cutting the dough a little easier. This method works great to cut the dough into strips, squares, and rectangles to create a more rustic artisan cracker.
  • Knife: If you don’t have either of the above, a kitchen knife is the simple solution. Simply cut the dough into strips and then into squares, rectangles, or even triangles.

Expert Tips

  • No cookie cutters? That’s ok. Use a knife, pastry cutter, or pizza cutter to cut the cracker dough into strips, squares, or rectangles.
  • Want small crackers? Cut freehand with a knife or use a 1-inch sized cookie cutter.
  • Don’t overwork the dough. If you handle the dough too much, it toughens up and loses its light, crisp texture.
  • Get creative: Feel free to change up the flavors with different herbs and spices.
  • Watch the cook time: It may vary a bit depending on how thin you roll out the dough.
completed Rosemary Vegan Crackers scattered on a white surface

How to Store

For best freshness, allow the crackers to fully cool before storing. Then transfer them to an airtight container and store them on the counter or in the pantry for up to 3 days.

To store for longer, vegan rosemary crackers can be stored in the freezer for up to one month. Allow them to thaw out at room temperature for 1-2 hours.

What to Serve with Rosemary Crackers

This vegan crackers recipe makes a tasty side dish or snack! Here are some of my favorite ways to serve them:

completed Rosemary Vegan Crackers scattered on a white surface

More Side Dish Recipes

Photos by Alfonso Revilla

Rosemary Vegan Crackers

5 from 33 votes
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 3 servings
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.

Ingredients 

  • ½ cup of unbleached all-purpose flour
  • ½ cup of whole wheat flour
  • ¼ teaspoon + ⅛ teaspoon of salt
  • 2 teaspoons of dried rosemary, crushed between your palms
  • teaspoon of garlic powder
  • 1 Tablespoon of canola oil
  • ¼ cup + 2 tablespoons of water
  • ½ teaspoon of freshly ground black pepper, divided

Instructions 

  • Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  • In a medium mixing bowl, mix together the flours, salt, rosemary, and garlic powder. Add oil and water, mix until a stiff dough forms.
  • Divide dough in half. Roll out one half to ⅛ 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.
  • Bake about 25 minutes, until bottoms are golden brown.

Notes

  • No cookie cutters? That’s ok. Use a knife, pastry cutter, or pizza cutter to cut the cracker dough into strips, squares, or rectangles.
  • Want small crackers? Cut freehand with a knife or use a 1-inch sized cookie cutter.
  • Don’t overwork the dough. If you handle the dough too much, it toughens up and loses its light, crisp texture.

Nutrition

Calories: 187kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 196mgPotassium: 101mgFiber: 3gSugar: 1gVitamin A: 6IUVitamin C: 1mgCalcium: 13mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Roxane McNulty
Course: Snack
Cuisine: American
Method: Oven
Diet: Vegan
Keywords: artisan, budget, cheap, delicious, easy snack, flat breads, how to make crackers, lunch box, on the go, plant-based, rosemary cracker, vegan, vegan crackers, vegetarian
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Roxane McNulty

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

More about Roxane McNulty

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  1. 5 stars
    I swapped the all purpose for spelt flour and they turned out amazing! Such great homemade crackers.