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Oatmeal crackers

Course Desserts and Baked Delights, Snacks
Prep Time 20 minutes
Servings 40 pieces


  • ¾ cup. Oat flour
  • cup. Gluten-free flour
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. garlic powder
  • 3 to 6 tbsp. cold water
  • 1 tbsp. brown sugar
  • ½ tsp. baking powder
  • 1 tbsp. chopped fresh rosemary
  • 4 tbsp. vegetable oil
  • Grain salt for sprinkling


  1. Preheat oven to 165°C (329°F).
  2. Mix all dry ingredients in a deep bowl or food processor.
  3. Add the oil and mix with your hands or with the help of a spatula.
  4. Add the water little by little until a homogeneous mixture is formed and does not crumble.
  5. Roll out the dough on waxed paper with a rolling pin.
  6. Sprinkle salt over the dough and use a knife or pizza cutter or a cookie cutter to divide the dough into pieces no larger than 2 cm.
  7. Prick each cookie with a fork and place on a cookie sheet.
  8. Bake for 15 to 20 minutes or until lightly browned.

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Recipe Notes

  • Place the dough on a sheet pan and freeze for 10 minutes. Once firm arrange the cookies on the sheet pan so that they bake evenly and do not stick together.
  • They can be kept for up to 4 to 5 days in a sealed container.
  • Use different herbs or seeds to decorate your cookies or for flavor.
  • Decorate with fresh sprigs of rosemary and press gently to adhere to the dough.